Dear list members,
I was happy to find this e-mail list, and especially some questions/comments about water holding in fish meat.
I wonder if any of you have some information and/or publications that addresses water holding of fish meat (e.g. herring) during salting (3%-10% NaCl, i.e. 05-1.7M) and marination. Marination in this case is in 7% acetic acid (1.16 M), 14% NaCl (2.4M), pH 2.
We have found that the same salting/marination process gives very different degrees of water uptake (in the salting) and water loss (in the subsequent marination) depending on size of fish, its fat content etc. Has anyone done a systematic evaluation of a similar process, and is this possibly published?
Very much looking forward to some comments on this.
Best regards,
Ingrid Undeland, Assistant Professor
Chalmers University of Technology,
Göteborg, Sweden
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