Abstract
In brine salting of sardine, the addition of a 10-ppm level of CTC to a 10% brine was capable of preventing the fish from spoilage for two days at 20°C. An excellent quality of salt sardine was obtained when the fish was dipped for one hour in a CTC (20 ppm)-brine prior to the dry salting. In both the brine salting and the dry salting of sardine it was found that the CTC treatment could reduce the necessary amount of salt to one-half as much. The decrease in CTC content of brine as well as tissue during the brine salting of mackerel took place linearly with time of dipping. The CTC residue of the dry salt sardine after a 4 day storage at room temperature was found only 0.03 to 0.17 ppm.
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