Hello,
My guess is because cooked tuna in oil looses weight while frying due to
moisture loss, but retains salt.
You can evaluate it by cooking yield.
second, salt might be intentionally added to improve flavor - again, cooking
in brine, and what is brine?
might be wrong :-)
thanks,
Oleksandr Tokarskyy
graduate student
Mississippi State University
----- Original Message -----
From: "Richard Chivers" <richard@fishonline.co.uk>
To: "seafood" <seafood@ucdavis.edu>
Sent: Monday, August 14, 2006 7:06 AM
Subject: Sodium content of tuna
> I have just received a query regarding the sodium content of tuna.
>
> According to McCance and Widdowson tuna has the following sodium content:
>
> Raw tuna 40-50 milligrams/100g
>
> Cooked tuna in oil 290 milligrams/100g
>
> Cooked tuna in brine 320 milligrams/100g
>
> My contact wants to know why the sodium content increases so much through
> cooking.
>
> Thanks in anticipation
>
> Richard Chivers
> Seafood Audit International
>
>
>
>
This archive was generated by hypermail 2b29 : Mon Aug 14 2006 - 08:07:01 PDT