The aim of this study was to optimize different salting conditions for Decapterus maruadsi with the aim of developing optimal salting process. The effects of salting time, temperature, amount of added salt and salt type on the contents of trimethylamine (TMA) and dimethylamine (DMA) in salted Decapterus maruadsi were studied. The results showed that during salting at 25 ��, the contents of TMA and DMA increased constantly with increasing salting time and with decreasing salt level. The highest contents of TMA and DMA was achieved using a salt-to-fish ratio of 1:8 for salting at 4 ��, followed by 1:5; samples salted at a 1:3 salt-to-fish ratio exhibited the lowest contents of TMA and DMA. A higher TMA content and a lower DMA content was obtained by using crude salt compared to refined salt. In conclusion, based on the above results and according to our surveys of consumer acceptability of salt levels and those of commercial salted fish, using refined salt at a salt-to-fish ratio of 1:5 and a salting temperature of 4 �� was the best salting conditions.
CHEN Sheng-Jun,YANG Xian-Qing,FAN Li-Qin et al. Change Regularity of Trimethylamine and Dimethylamine Contents in Decapterus maruadsi during Salting under Varying Conditions[J]. FOOD SCIENCE, 2012, 33(13): 58-61.