Effects of salting and drying on shark (Carcharhinus sorrah) meat quality characteristics

The effect of drying method and pretreatment with salt on the properties of shark meat was investigated. Water loss during the salting step was faster with dry salting than with brine salting; however, both methods led to the same final water content at the end of the drying process. Moisture desorption isotherms showed that addition of salt prior to sun or air drying resulted in lower equilibrium moisture contents at the same water activity levels. Salting and method of drying had significant effects on the microbial load. Osmo-air-dried samples showed better microbial quality than samples treated by other methods. Molds grew on all samples after two months of storage at room temperature. Color and rehydration ratio were affected by the drying method. Higher dehydration ratios were obtained with air drying.