Brining parameters for the processing of smoked river carp (Lectobarbus hoevinii)

A. Che Rohani, J. Mat Arup and T. Zahrah

Abstract

The effect of brine concentrations and brining times on the quality of smoked river carp was studied using 10% and 20% brines. The mean water-phase salt content in smoked fillets brined in 20% salt solution was significantly higher (p <0.05) than those brined in 10% salt solution especially at pre-rigor stage. However, 5 min brining time in both brine concentrations was insufficient to produce a safe smoked river carp fillets of a minimum 3.5% water-phase salt content. Brine concentration at 20% and 20 min brining time produced a significant curvilinear relationship (p <0.01). The water-phase salt contents in smoked fillets from both rigor stages increased significantly (p <0.01) with the increase in brining time until the point of saturation. The critical water-phase salt content of ≥3.5% in pre-rigor and post-rigor smoked fillets was obtained after 5.9 and 5.4 min brining respectively. No significant difference (p >0.05) in the mean scores for colour, taste and overall acceptability for all smoked fillets with different salt contents. The result from the validation experiment confirmed that river carp fillets brined for 10 min in 20% salt solution before smoking produced a smoked product with 5.2% water-phase salt content (i.e. more than the critical 3.5% in the final product).

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