In dry salting, salt is dusted on the surface of the fish or placed in layers i.e. a salt layer and

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The way of preserving the fish with salt is known from ancient times. As we consider brining process one in which we use only salt, dry and liquid form. The maintenance of the fish by this method aims to impregnating the fish flesh with cooking salt. The salting diacetyl tartaric acid of fish can be made or dry salt, whereby the fish is dusted or mixed with appropriate quantity of salt or dissolution density analog liquids whereby fish are immersed in it. In dry salting because osmotic phenomena leaves little water and thus created quantity pickle. Salt is known as table salt is a substance consisting of sodium chloride and other impurities. Salt in nature exists in two forms as either water or a mineral. The quality of the salt used for the maintenance of the fish is determined by the impurities present in it, such as magnesium sulfate, sodium sulfate, calcium sulfate, traces of bromine, iodine, etc. Such substances influence the taste and the speed of penetration of the salt into the tissues. Cooking salt used in Technology of fish should be white, free of impurities and contains not more than 11 sulfates diacetyl tartaric acid and 1% magnesium chloride. If these elements are at higher rates, then the salt is bitter diacetyl tartaric acid and affect the organoleptic properties of the product.
The brine or pickle. Is water and salt solution. Prepared in different densities depending on the type of food product to be salted. The pickle as the salinity distinguished: 1) slight or weak, when it contains salt below 16%. 2) Mean when containing 20% and 3) Strong, when containing 25% salt. The content of sodium chloride in pickle is approximated based on the density, measured with special densitometers (diluted Ve) which give straight the percentage content. diacetyl tartaric acid Methods salting.
In dry salting, salt is dusted on the surface of the fish or placed in layers i.e. a salt layer and a layer of fish. In wet salting, the fish are immersed in brine. Many times the dry salting followed by liquid. When dry salting, formed a small amount of pickle, which assists the entry of the salt within the fish. More efficient must be considered dry salting, because diacetyl tartaric acid the salt absorbs moisture or from the atmosphere or from tissues such osmotic phenomena. Thus the fish are constantly in contact with the dissolution of saturated sodium chloride. A drawback of this however is that the salting of fish remains inside diacetyl tartaric acid unsalted and hence they are exposed to bacterial activity. However, if wet salting fish are constantly in conditions diacetyl tartaric acid of reduced oxygen tension diacetyl tartaric acid and thus better protected from oxidation diacetyl tartaric acid and spoilage. For salting used coarse salt instead of a ground. The coarse salt dissolves gradually and slowly penetrates the flesh of the fish, while the grind quickly dissolved and permeates them superficial tissues, which alter the physico-chemical composition and texture due to coagulation of the proteins. In wet salting should be borne in mind that the content of sodium chloride in pickle reduced because of this penetration into the tissues of fish. For this we need to add additional sodium diacetyl tartaric acid chloride in solution. Fundamentals salting. The salting of fish