----- Original Message -----
From: Ocean Trader <stone@is.com.fj>
To:
Sent: Thursday, April 05, 2001 8:31 PM
Subject: Water Phase salt in smoked Albacore Tuna
> Everybody
> We cold smoke Albacore and Blue Marlin. The loins are dry salted for 14
hrs
> in a chiller on racks. New Zealand insist on a WPS of 3.4.
> Marlin at 5 hrs was under 3 but at 12 hrs was 5.5 wps. A very salty
critter.
> Albacore at 5 hrs was 2.5 and at 14hrs was not much better, and in some
> cases less. We fail for the NZ market.
> Spanish Mackerel when subjected to the same salting experiments produced a
> linear result and at 14 hrs had a wps of 7
> Ok, comes back to loin size. Spanish mackerel is skinny. However the
Marlin
> and Alb. were the same dia. so that surface area to mass was equal. We now
> want to know why we cannot reach the 3.4 wps in Alb. that is required. We
> can look at fat content but remember how fat salmon is compared to Alb.
> Fiji's Dept of Agriculture tests our product regularly and to date with
any
> amount of salting and waiting the Alb. does not want to comply with the NZ
> limit.
> Help!
> Robert Stone
> Ocean Trader
> Fiji Islands
>
This archive was generated by hypermail 2b29 : Thu Apr 05 2001 - 15:02:41 PDT