PRACTICAL 4

Effect of Different Salting Method in the

Production of Salted Fish
Introduction
Salting is a one of the main traditional methods used for preserving fish due to its ability to
create unfavourable environment for the growth of microorganisms by lowering the water
activity of the fish muscle. Salting is not only an important preservation method, but it also
results in particular sensory properties of the product such as aroma and flavour. Quality of the
final product depends on several factors, for example, condition of the raw material and the
method used for salting and drying.
In the production of salted sh, the raw sh is lleted or buttery split and then heavily salted.
The curing of salted sh has traditionally been done in one of several ways, those are
distinguished by variations of pickling/brining and stacking. In kench salting (stacking), split sh
are piled into stacks where layers of sh and dry salt alternate. Liquid diuses from the sh as it
takes up salt and the resulting brine is allowed to drain o. In pickle salting the sh is also dry
salted but the sh is kept in vats and the liquid, which diuses from the sh, forms a strong brine
solution as the salt dissolves. In recent years brine salting has gained popularity in the Icelandic
sh industry.
Objectives
1. To learn the processing methodology used in preparing salted fish.
2. To observe the effect of salt absorption to the aesthetic value of the salted fish produced.
Ingredients
Fresh fish
Salt
Procedure
1. Fresh fish was washed in clean water and any adhering impurities was removed.
2. The cleaned fish was cut or splitted open along the dorsal line and was eviscerated. The
eviscerated fish was washed in clean water.
3. After the evisceration, a longitudinal incision have been made without severing the pieces at
the tail end. In the case of fishes that are very long, they must be cut into two transversely, the
tail and the head portion then was subjected to slit.
[Note: The proportion of the weight of salt to fish is ratio of 1 : 4]

(a) Dry-Salting Method

(i)

The fish was rubbed in salt using one third of the weighted amount of salt
calculated.
The salted fish was placed in suitable containers and each layer was sprinkled
with the remaining salt and the container was covered to avoid insect infestation.

(ii)

(b) Brine-Salting Method

(i)
(ii)
(iii)

The calculated amount of salt was dissolved with water (ratio 1:1)
The brine solution was prepared in a suitable size glass container.
The fish was submerged into the brine solution and all parts of the fish were
completely submerged.

4. The curing process was allowed to take place for a suitable period, preferably for 24 hours
(small size fish would be kept for 1 to 2 days).
5. The salted fish was removed from the container and the excess salt was rinsed using clean
water.
6. The fish was dried in a drier at 45 C continuously until the minimum moisture content
reaches 40% (wet basis).
Results
Table 4.1: Appearance Data for Cured Salted Fish
Method
Dry Salting
Brine Salting

Sensory Attributes
Colour
Dark yellow
Light yellow

Texture
A little firm
A little bit tender

Table 4.1: Appearance Data for Cured Salted Fish

Method
Dry Salting

Taste
More salty

Brine Salting

Less salty

Sensory Attributes
Texture
Overall Acceptance
Dry
Suitable for people who
likes salty food
Moist
Suitable for people who
likes less salty food

Discussion
Based on the results obtained from the tables above, we can say that the brine salting fish have
a lighter yellow colour and a little bit tender than the dry salting fish. The brine salting fish is less
salty and a little bit tender so it is acceptable for most of the consumers, while the dry salting fish
is more salty and a little bit firm than the fish that undergo brine salting method so it is not that
acceptable for most of the consumers.
Absorption of salt into fish muscle occurs due to concentration gradients between the fish
muscle and the surrounding media and within the muscle. Osmosis effects play a certain role in
driving transfer of water from the muscle, as well as pressure gradients, when muscle protein
aggregate at concentrations above 10-12%. During salting, water-holding capacity of fish
muscles decrease with aggregation of protein. Salt soluble proteins and non-protein nitrogen
components may diffuse out of the muscle as part of the liquid lost from the muscle during
salting, especially at low salt concentration in the muscle (<6%) where the solubility of muscle
proteins is relatively high. The pH of the brine is also important to control leaching of salt
soluble proteins. More actin and myosin heavy chains are released in brine of pH 6.5 than pH
8.5.
The presence of sufficient quantities of common salt (sodium chloride) in fish can prevent, or
drastically reduce, bacterial action. When fish are placed in a strong solution of salt (brine) which
is stronger than the solution of salt in the fish tissue, water will pass from the tissue into the brine
until the strength of the two solutions is equal. At the same time, salt will penetrate into the
tissue. This phenomenon is known as osmosis. A concentration of between 6% and 10% salt in
the tissue will prevent the activity of most spoilage bacteria; the removal of some water from the
tissue during the salting process will reduce the activity of the spoilage bacteria.
Conclusion
The conclusion is, the brine salting fish usually produces an end product that is less salty
compared to dry salting fish. The brine salting fish is also introduced to promote a better quality
and taste. This is because when the fish is soaked in the brine salt solution, not much water will
be diffused out from the fish muscle to the surrounding than the dry saltng fish since the osmosis
will just continued until the both of the fish and surrounding (salt or salt solution) until it reach
the equilibrium. There is not much of the water diffused out from the fish that is soaked in the
brine salt solution since the brine also contains water, unlike the dry salting fish, which the
surrounding of the fish does not have water at all.

References
- Suseema Ariyarathna, Comparative Study Of Salting Procedures For Salted Dried Herring
(Clupea harengus), 2011, Institute of Post-Harvest Technology National Aquatic Resources
Research and Development Agency (NARA) Colombo 15, Sri Lanka.
- Kristin Anna Thorarinsdottir, Sigurjon Arason, Sigurdur G. Bogason & Kristberg
Kristbergsson, The effects of various salt concentrations during brine curing of cod (Gadus
morhua), 27 May 2003, Department of Food Science and Icelandic Fisheries Laboratories (IFL),
University of Iceland.
- http://beforeitsnews.com/self-sufficiency/2014/12/preserve-meat-curing-meat-by-dry-saltingor-with-a-salt-brine-2484820.html
- Kristin Anna Porarinsdottir, The influence of salting procedures on the characteristics of heavy
salted cod, February 2010, Department of Food Technology, Engineering and Nutrition, Faculty
of Engineering, LTH Lund University, Sweeden.