ABSTRACT
This chapter is primarily concerned with the basic considerations of water activity and the application of the principles of dehydration, or water removal, often combined with the addition of chemicals. It shows an estimate of world product volume of dried, salted, pickled, and smoked fish in 1985. There is a variety of salted fish products currently available on the world market including salted-, salted-dried, and smoked products. A new total concept engineering (TCE) approach to developing formulated or engineered food products involves the design of physical and chemical properties into a product before actual test samples are produced. Attention to the role of water in solubilization, dehydration, gelatinization, microbiological control, packaging design, and other factors is the key to successful product formulation. In examining the potential for new salted products, one must first examine the current demands.
