2 edition of Quick determination of water phase salt content of smoked fish found in the catalog.
Quick determination of water phase salt content of smoked fish
Kenneth S. Hilderbrand
|Statement||Kenneth S. Hilderbrand.|
|Series||Special report / Oregon State University Extension Service -- 883., Special report (Oregon State University. Agricultural Experiment Station) -- 883.|
|Contributions||Oregon State University. Extension Service.|
|The Physical Object|
|Pagination||16 p. :|
|Number of Pages||16|
Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas Chromatography-Olfactometry of . As FuzzyChef indicates in his answer, the standard way is to soak in abundant cold water. The number of hours depends on the thickness of the piece. Some cod can be soaking for 48h with a change of water every h. But, there is no need for simmering the fish in milk. You can use the fish as usual once the desired saltiness is reached.
Martinez, O. et al. Liquid smoked salmon as affected by salting method solubility. Hultmann and Rustad () and Carton et al. () suggest that the conformation of the myofibrillar proteins may change as a result of the increased salt content of the muscle rendering the proteins more susceptible to attack by endogenous proteases. Title % water phase salt = % salt x Author: Reed Elsevier Created Date: 3/7/ AMFile Size: 10KB.
This group includes fish products with low salt content (phase) and low acid content (pH > ). Other preservatives (sorbate, benzoate, NO 2, smoke) may or may not be added. The products may be prepared from raw or cooked raw material, but are normally consumed without prior heating. Hot ]Smoked Fish Surimi Food Quality and Safety Water Activity Water ]Phase Salt Regulating Agencies Food and Drug Administration (FDA) Hazard Analysis Critical Control Point (HACCP) Scientific Principles Regulatory Guidelines Haccp Development 6.
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QUICK DETERMINATION OF WATER PHASE SALT CONTENT OF SMOKED FISH Microwave Oven Procedure Achieving proper levels of salt and moisture in the production of smoked fish is a critical step in preservation.
Salt analysis by official methods can be expensive and time consuming and requires skilled technicians. However, a good estimate of salt and moistureFile Size: KB. QUICK DETERMINATION OF WATER PHASE SALT CONTENT OF SMOKED FISH KENNETH S. HILDERBRAND JR SEAFOOD PROCESSING SPECIALIST OSU EXTENSION SEA GRANT PROGRAM HATFIELD MARINE SCIENCE CENTER NEWPORT, OR Achieving proper levels of salt and moisture in the production of smoked fish is a critical step in preservation.
Salt. Quick Determination of Water Phase Salt Content of Smoked Fish Achieving proper levels of salt and moisture in the production of smoked fish is a critical step in preservation. Salt analysis by official methods can be expensive and time consuming and requires skilled technicians.
You do not have access to any existing collections. You may create a new collection. Abstract. Published October Facts and recommendations in this publication may no longer be valid.
Please look for up-to-date information in the OSU Extension. Hilderbrand, H.S. Quick determination of water phase salt content of smoked fish, Microwave Oven Procedure, Extension Sea Grant: Oregon State University, Determination of water phase salt The water-phase salt in five smoked A.
kessleri (SMA), smoked H. molitrix (SMH), smoked H. molitrix purchased from a fish market (SMH-m) and salted L. aurata (SAL) were determined (AOAC, ).Cited by: water is ).
Fish with a salt content greater than % in the water phase (WPS) will usually have an A w of or lower (the recommended value for refrigerated smoked fish products).
In order for a product to be considered stable or safe to store at room temperature, a water activity of less than is necessary, and this is 0File Size: KB. all at temperatures below 30 C. Cold-smoked salmon is a lightly preserved ﬁsh product with salt content ranging between and % or and % in the water phase, water content between 65 and 70% and pH between and (Hansen, Gill & Huss, ; Han-sen, Gill, Rontved & Huss, ; Hansen, Rontved & Huss, ).
33 Antony & Govindan () used 1: 5 salt to fish for lizard ani et al., () suggested 25% salt for salting. salt to fish for anchovies was suggested for sun drying by Reddy et al. 1: 4 salt to fish was recommended for salting of thread fin bream, Jew fish, shark and mackerel (ISI, a, b, Keay, ).File Size: KB.
Surface-inoculated type E produced toxin in control samples containing % water-phase NaCl, but not in liquid smoke-treated samples having less than % water-phase NaCl. selectiveelectrodetechniquetomeasureNa+ionsinraw rowavetransmissiontechniquewasused for monitoring with accuracy salt content during salt butter production File Size: KB.
Low records of microbial load were determined for each of the fish sample. From the results it was clearly determined that fresh dried fish had a microbial load of 10(), 8() and 5(), dry fish with g Sodium Chlorine (NaCl) and 0mL liquid smoke had a Author: Felix Adom Telfer, Paul Goddey Gablah, Henry Afealetey, Maxwell Takyi, Gloria Asare.
Salt is the most commonly used antimicrobial agent in fishery products, added during the production of smoked, marinated, canned, or salted fish. Determination of salt is, particularly, important for the fish industry because the amount of salt compared to the amount of moisture, called water phase salt (WPS), represents the critical limit in Cited by: 4.
If the salt content of the product is less than 3% in the water phase and the product is packaged to the exclusion of oxygen (e.g. vacuum packed) the product shall be presented [deep] frozen.
Salting of hot smoked fish Salting according to custom and usually to a content of between 0% and 6% NaCl in the water phase (w/w) and drying. Quick Determination of Water Phase Salt Content of Smoked Fish () - OSU Recommended International Code of Practice for Smoked Fish - Codex Alimentarius Rigor in Fish - The Effect on Quality on Smoked Fish - Torry Research Station - FAO.
For salted and hot smoked fish, use brine with a minimum salt concentration of % water phase salt (Hilderbrand ). It is not recommended to hot or cold-smoke fish that have not been brined (Schafer ). fish. Removal of water is important in limitingbacterial growth and enzyme activity.
(Liquid brine concentrations with a salt content below 8% by weight will actually cause water absorption and swelling). For smoked fish, a salt brine solution of 60 SAL will generally result in % ° water-phase-salt (WPS) – read about WPS in the FishFile Size: KB.
The different salt contents have a pronounced influence on the sensory quality, the microbial growth and the shelf life of the product (Kose & Hall, ).The salt content of the control group was ± % (results are not shown).Author: Yue-wen Chen, Wen-qiang Cai, Yu-gang Shi, Xiu-ping Dong, Fan Bai, Shi-ke Shen, Rui Jiao, Xiang-yu Zh.
To predict the effect of NaCl on growth of microorganisms in seafood the concentration of water phase salt (WPS) or water activity (a w) is ofter needed (Eqn.
Eqn. For mixtures of NaCl and water there is direct relation between the WPS content and a w (Eqn. 2, Resnik and Chirife ). For cured seafood where NaCl is the only major. A simple and fast method for the determination of PAHs in smoked meat samples was described.
The QuEChERS (Z-Sep) procedure was used for sample preparation. Gas chromatograph-mass spectrometer with electron ionization (EI) was used to separate and detect the PAHs. All 16 common PAHs were analyzed successfully.
Matrix-matched calibration was by: 2.The salt concentration reaches %. Preserved fish is kept in closed barrels until processing time. Such heavily cured fish is soaked in cold water to bring the salt content down.
Cold running water will be most effective, standing water will need a few changes. Then the fish can be cooked or cold smoked. Brining (Wet Curing).WATER PHASE SALT (1) Moisture Content (Total Solids) AOAC, th.
Ed.,Sec. Note: The above method uses asbestos fibers. In lieu of asbestos fibers, use 10 g of sand. (2) Water.