Sammendrag
Most of the Mackerel (Scomber scombrus) caught in Norway is exported whole and frozen, without
gutting/filleting. There is an increased focus on improving the equipment and the processes for filleting of
mackerel and a new processing line has been built for research and testing. The temperature during processing
is kept below 0 °C by chilling in refrigerated brine before filleting the fish (step 1). After filleting, the open
muscle is sensitive for salt absorption. This paper describes the uptake of salt if the fillets are also chilled with
refrigerated brine (step 2). Some consumers are interested in a lightly salted fillet and tests were done to find
the resulting salt content. Temperatures were kept stable during the tests and two temperature levels and three
NaCL brine concentrations (10, 25 and 30 % w/v) were tested. The results show that the salt content of the
fish after the first step was 1 % and 3-4 % after the second step (30 min within refrigerated 25 % brine).
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