الفهرس 
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Abstract
Monitoring and controlling the salt content of herring fish during the salting step is one of the issues that affect the quality of the final product. Therefore, the aim of this study is to apply Peleg’s model, after making appropriate modifications, to predict the salt content of herring when salted under different salting conditions. The results of using the modified Peleg’s model showed the relationships between the salt content in fish flesh and the concentrations of the brine solutions (10, 15, 20 and 25%; respectively) during the salting process. A strong relationship was appeared at 20% brine concentration.
Resulting of rate and capacity constants (K1 and K2, respectively) were 14.21069 and 0.212660574; 14.70289 and 0.11740342; 11.00787 and 0.118972; 8.800355 and 0.115634 g/100g, for brining solution concentrations of 10%, 15%, 20%, and 25%; respectively. Fitting these models appeared a significant correlation (R2) and good accuracy (0.93, 0.96, 0.93, and 0.94). After being combined with a pelage (MPC) model, a polynomial model (IPM) had the ability to predict various salt uptakes under those various brine concentrations, with correlation (R2) values of 0.926621, 0.964524, 0.941048, and 0.958703, respectively. This modified predictive Peleg’s model provided accurate predictions for salt uptake which saves the cost, time, and preserves the quality of the herring industry.