Brining parameters for the processing of smoked river carp (Leptobarbus hoevenii)

The effect of brine concentrations and brining times on the quality of smoked river carp was studied using 10% and 20% brines. The mean water-phase salt content in smoked fillets brined in 20% salt solution was significantly higher (p 0.05) in the mean scores for colour, taste and overall acceptability for all smoked fillets with different salt contents. The result from the validation experiment confirmed that river carp fillets brined for 10 min in 20% salt solution before smoking produced a smoked product with 5.2% water-phase salt content (i.e. more than the critical 3.5% in the final product)