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Salting of mackerel fillets in refrigerated brine.

Number: 290095

Author(s) : WIDELL K. N., STANDAL I. B., SCHEI M., INDERGÅRD E., NORDTVEDT T. S.

Summary

Most of the Mackerel (Scomber scombrus) caught in Norway is exported whole and frozen, without gutting/filleting. There is an increased focus on improving the equipment and the processes for filleting of mackerel and a new processing line has been built for research and testing. The temperature during processing is kept below 0 °C by chilling in refrigerated brine before filleting the fish (step 1). After filleting, the open muscle is sensitive for salt absorption. This paper describes the uptake of salt if the fillets are also chilled with refrigerated brine (step 2). Some consumers are interested in a lightly salted fillet and tests were done to find the resulting salt content. Temperatures were kept stable during the tests and two temperature levels and three NaCL brine concentrations (10, 25 and 30 % w/v) were tested. The results show that the salt content of the fish after the first step was 1 % and 3-4 % after the second step (30 min within refrigerated 25 % brine).

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Details

  • Original title: Salting of mackerel fillets in refrigerated brine.
  • Record ID : 30027552
  • Languages: English
  • Subject: Technology
  • Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
  • Publication date: 2020/08/26
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2020.290095

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