Effect of Different Types of Salts on Brining of Sea Foods and their Preservation Efficiency

Author(s): Ramabhai V, Pushpa Latha R, Krishnaraj M, Jayaprakashvel M

Abstract: Salting method for fish processing is commonly practiced for centuries. The use of brining is an intermediate step in marinating, smoking and canning of fish sample. Brining helps to improve the quality of fish and fish products. Instead of using the traditional dry salting method, salt brining can be followed to extend the shelf life of the product by delaying microbiological growth and the chemical changes. The aim of this study is to know the effect of different types salts like Iodized salt, Non-Iodized Salt and Himalayan rock salt for bringing the selected fish sample stored at both room temperature (35±2°C) and refrigerated temperature (35±2°C). Brined fish sample was kept for 15 days both at room temperature (35±2°C) and refrigerated temperature (35±2°C) after incubation, microbial population of heterotrophic bacteria, Salmonella and Shigella, Coliforms, Vibrio sp., counts were evaluated and tabulated. The result showed that the Himalayan rock salt brining had reduced the microbial load in comparison to other iodized salt and non-iodized salt. Effect of 10% Himalayan Rock Salt on microbial population of heterotrophic bacteria, Salmonella and Shigella, Coliforms, Vibrio sp., counts in sea foods brined at room temperature was found to be 15x107, 2x103, 13x103, 5x103 cfu/mL respectively. However, the quality of the final products is affected by the conditions of the raw material, the type, quality and concentration of the salt as well as the salting method. Comparing the salt brining method penetration rate of salt is higher in dry salting method into the fish flesh.

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