Abstract
AbstractVarious brining times in saturated salt solution and various drying temperatures were used to produce dried Nemadactylus macropterus fillets. The quality of the products was assessed visually before and after reconstitution and also by scanning electron microscopy and isoelectric focusing of the water‐soluble proteins. Product quality deteriorated when brining times exceeded 24 h and also as drying temperatures rose. This was evidenced by poor appearance and reconstitution behaviour, disruption of surface and deep tissue and changes in soluble protein components. An acceptable product was obtained by brining for 8h followed by drying at 50°C. The composition of this product was comparable with that of some commercial dried fish products from South‐east Asia.
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