Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets.

Salting is a technique used for preserving fish meat and allows obtaining added value products. The salting process provokes several structure modifications, which in turns cause changes in the fish texture. Thus, the objective of this study was to investigate the effect of three salting procedures (dry salting [DS], mixed salting [MS] and brining [BS]) on the rheology and structure of Merluccius hubbsi (Argentine hake).

Effect of salting procedures on quality of hake fillets.

The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake () was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS.