Water Phase Salt Content

From: Pamela Borquez (pamebor@hotmail.com)
Date: Wed May 29 2002 - 06:46:02 PDT

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    Dear Member List,
    I want to measure "in situ" the water phase salt (WPS) content from cold
    smoked salmon. We use dry salting as salting process and we want to measure
    each batch, in order to determine if the needed level (3.5%) it's been
    achieved.
    I already downloaded the quick determination of WPS content of smoked fish
    (Microwave Oven Procedure) from Kenneth S. Hilderbrand JR. from the web, but
    I would like to know if there's a simpler and quicker method to determine
    this content.

    Thanks in advanced.

    Pamela Reuss

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