Answers are grounded in this paper and cite their sources.
Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.
No takes yet. Share an insight, caveat, or question.
Mohamed H.R (2019) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: