Dear Pamela Reuss,
The water phase salt (WPS) content of cold-smoked salmon can be determined
indirectly from measuremet of water activity. The reference indicated below
include a figure as well as an equation for the relation between WPS content
and water activity of cold-smoked salmon as determined at the Danish
Institute for Fisheries Research.
With best regards
Paw Dalgaard
Reference:
Jørgensen, L.V., P. Dalgaard, and H.H. Huss 2000. Multiple compound quality
index for cold-smoked salmon (Salmo salar) developed by multivariate
regression of biogenic amines and pH. J. Agri. Food Chem. 48 2448-2453.
---------------------------------------------
Paw Dalgaard, Senior scientist
Danish Institute for Fisheries Research (DIFRES)
Department of Seafood Research
Ministry of Food, Agriculture and Fisheries
DTU, Building 221, 2800 Kgs. Lyngby, Denmark
e-mail: pad@dfu.min.dk
phone office: +45-45252566
phone lab.: +45-45254913
phone dept.: +45-45883322
http://www.dfu.min.dk/micro/pd.htm
-----Oprindelig meddelelse-----
Fra: Pamela Borquez [mailto:pamebor@hotmail.com]
Sendt: 29 May 2002 15:46
Til: Seafood research and extension information exchange
Emne: Water Phase Salt Content
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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