Jon, if you want information on using Quantab salt titrators look in
SeafoodNIC under "Processing by Method" or go to
http://seagrant.orst.edu/sgpubs/onlinepubs/QuickSalt.pdf. The publication
was written for fish smokers but the procedure would apply to most any food
product.
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0369
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of P Howgate
Sent: Friday, December 07, 2001 11:38 AM
To: pdtom@ucdavis.edu; Seafood HACCP Mailing List
Subject: Re: Inquiry - salt content in tuna
Dear Jon
Tunas frozen at sea are typically held in refrigerated seawater for a few
days until the hold is full, then frozen in concentrated brine. The tuna
will absorb salt, the ultimate concentration in the flesh being obviously
dependent on the time in the seawater/brine, and the size of the fish. This
salt content is of little concern to tuna canners unless it is very high
because oftten enough tuna is caned in brine, but salt contents in incoming
material are usually measured in tuna canning plants so that the salt
contents of packing brines can be adjusted to give the required content.
There is an excellent account of the treatment of tunas on seiners, and
information on salt uptake, in Burns, F.D., 1985, Tuna handling and
refrigeration on purse seiners, NOAA Technical Memorandum NMFS-SWR-011.
Salt content is most accurately and precisely measured by digestion and
titration, but there is a paper strip method - Quantabs - and salt meters
based on conductivity of an aquaeous extract are vailable. Check with a
laboratory suppliers for details.
Peter Howgate
US Dept. of Commerce, NOAA, NMFS
----- Original Message -----
From: Pamela Tom <pdtom@ucdavis.edu>
To: Seafood HACCP Mailing List <seafood@ucdavis.edu>
Sent: Thursday, December 06, 2001 5:15 AM
Subject: Inquiry - salt content in tuna
Dear listers,
I am trying to find information about salt (NaCl) content in tuna. I know
that the absortion of salt occurs when improperly freezing tuna in brine
but I'd like to know the process, the reason for this absortion, etc. I am
also looking for rapid salt content detection systems in tuna. Most
methods consist on titration. Is there any other rapid reliable method not
based in titration? What about legislation? I don't find any for salt
content in tuna products.
Thank you much,
Jon Egana
IKERTEK Diagnostics, S.L.
Notario Etxagibel, 8-1º
20500 ARRASATE
Spain
ikertek@terra.es
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