Loughborough University
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Production and storage of salt boiled fish (Pindong) using Atlantic mackerel (Scomber scombrus)

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posted on 2013-03-08, 14:32 authored by Ratna Ibrahim
Salting boiling of fish is a traditional fish preservation process which involves boiling fish in the presence of salt. This simple method is rapid and not dependant on the weather but the shelf-life of the product is relatively short. Process parameters were investigated and it was found that salted-boiled mackerel prepared with 7.5% salt (in proportion of fish weight) and 2.5 hours total cooking period made an acceptable product. No differences were found between the products prepared from mackerel of EEC grades A, B and C after being traditionally packed and stored for 3 days at 26-29°C and 70-90% RH. These products have a shelf-life of less than 14 days due to product dehydration and rancidity. Sealing the cooking containers with polyethylene during storage, failed to prevent dehydration and rancidity development. It was shown that salt moved from the sealing salt layer to the fish and also that brine was formed during storage. Storage of salted-boiled mackerel individually packed in polyethylene bags failed to prolong shelf-life when stored at 25-29°C.· However, · modified atmosphere packaging with 40% N 2 and 60% C0 2 and storage at -1 °C retarded spoilage and gave a shelf-life of at least 21 days.



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© Ratna Ibrahim

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A Master's Thesis submitted in partial fulfilment of the requirements for the award of Master of Philosophy of the Loughborough University of Technology.


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    Chemical Engineering Theses