Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 8, Issue 2 - Serial Number 20, July 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i2.17270

Authors

Adeleh Soleimani^* ; Mohammad Javad Varidi; Alireza Sadeghi Mahoonak; Mehdi Nasiri mahalati

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

This study was carried out to evaluate the chemical compoition of Alosa Caspia and results compared with Clupeonella engrauliformis which is a common fish catch among Clupeonella and Clupeidae spp in Caspian sea . Results showed that the amount of fat, protein, ash and dry matter in Alosa was higher than Clupeonella. The fatty acid composition showed that the EPA was very high in Alosa that show this fish is rich source of omega-3 fatty acid. Then the effect of salting method on moisture and salt content Alosa Caspia were evaluated. The salting methods including traditional (common in north reigon), brining with two salt concentration (saturated and 20% w/w brine) followed by two drying methods (sun and oven drying at 30°) were used. The texture changes during salting showed that salt absorption and water loss was different in different salting method and was higher in traditional salting method. These samples had the lowest moisture at the end of salting, but showed the highest moisture at the end of drying.

Keywords

Alosa Caspia; clupeonella engrauliformis; Salting; Drying; Moisture

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