Influence of Immersion Solutions on the Quality Characteristics of Dried Silver Salmon

Abstract

We studied the influence of the preliminary solution immersion process on silver salmon specimens dried by hot air. For immersion, NaCl, sodium citrate, calcium lactate, sorbitol, and protease solutions were used. After immersion, the silver salmon specimens were heated at 90°C and dried by air blow at 60°C. The moisture content of the salmon specimens that were dried after immersion in a NaCl, sodium citrate, calcium lactate, or protease solution was lower than that of the control specimens that were not subject to the immersion treatment. The a* value was high in measurements using a chroma meter (L*a*b* value), and the number of breaks was high in the physical property analysis. The number of breaks and maximum load of 20 types of commercially available confectionery were compared with those of the dried salmon specimens in the physical property analysis, and the results were mapped. The drying rate of salmon specimens that were immersed in NaCl and sodium citrate solutions was higher than that of other specimens both in the first half and second half of the drying process. The results suggested that the moisture in the specimens was easily diffusible.