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

Nejib Guizani*, Ali Obaid Al-Shoukri, Ann Mothershaw, Mohammad Shafiur Rahman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)705-713
Number of pages9
JournalDrying Technology
Issue number6
Publication statusPublished - Jun 2008


  • Desorption isotherm
  • Drying
  • Quality
  • Salting
  • Shark meat

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry


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