Could be due to the presence of sodium in oils (less % in olive oil) and of course in brine.
Regards,
Dr. Sergio Sanchez
Vice President Food Safety
Inspectorate America Corp.
12000 Aerospace Ave, Suite 200
Houston, TX 77034
Tel. 1.713.948.5197
FAX: 1.713.947.6503
Mobile: 1.832.435.1539
e-mail: sergio.sanchez@inspectorate.com
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-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Richard Chivers
Sent: Monday, August 14, 2006 9:07 AM
To: seafood
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
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