Production of the instant edible salted dried seabass (Dicentrarchus labrax)
Nguyen Phuoc Minh
The white flesh, mild flavour and low fat content of sea bass are major attributes sought by the consumer. We decide to investigate some technical factors influencing to production of the instant edible salted dried seabass (Dicentrarchus labrax) such as the thickness of seabass fillet (0.5-0.7 cm, 1.0-1.2 cm, 1.4-1.6 cm); salt concentration during soaking (8%, 10%, 12%), soaking time (30 minutes, 45 minutes, and 60 minutes), drying time (50 oC, 55 oC, 60 oC) to product quality. Our results show that fillet thickness 0.5-0.7 cm, salt 10%, soaking 30 minutes, drying at 55 oC will give the best dried seabass.