Cold-smoked salmon pH, aW

From: Lasse Vigel Jørgensen (lvj@dfu.min.dk)
Date: Fri Sep 08 2000 - 02:19:05 PDT

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    Thank you Peter,

    I do not have much to add to your extensive coverage of aW and salt in
    cold-smoked salmon.
    Except maybe the formular for water phase salt (WPS) used in my paper:

    WPS = (NaCl(g) * 100 %)/(NaCl(g) + H2O(g))

    Regards

    Lasse Vigel Jørgensen, M.Sc. Food Sciences
    Danish Insitute for Fisheries Research
    Department of Seafood Research
    Technical University of Denmark, B221
    DK-2800 Kgs. Lyngby

    E-mail: lvj@dfu.min.dk
    Phone: +45 45 25 25 68
    Fax: +45 45 88 47 74

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