Improvements to Milkfish Drying and Salting
Product Type: Fisheries - Milkfish (Semi-dried product and need to be frozen)
Stage: Processing & Packaging
Problem: Over-yield
Solution: Multiple product development, processing and frozen storage
- Raw material-Milk fish is seasonal, unusual to be found during winter.
- Slicing from the back and remove all the innards and discard, cut from the back in order to completely keep the fish in butterfly shape.
- Degutted; cleaning-up the Milk fish fillets.
- oak in seasoning liquid in order to apply flavor and increase the drying speed.
- Drying with low-temperature-low-humidity treatment, drying under 20℃ to prevent the growth of bacteria.
- Air-drying in shade, avoid sun light which causes fat oxidation.
- Cold-air drying which is the common way for fish-drying; decreases the moisture by air convection and therefore reduces water activity in fish fillets.
- Vacuum package and frozen storage are suitable for the products that are not dried completely due to high moisture and water activity. Freezing is compulsory to avoid growth of potentially-dangerous Clostridium botulinum in vacuum packages.
Resource :
Source: Dr. Jan-Jeng Huang, National Chiayi University, Chinese Taipei
