I wouldn't change even a word from what Oleksandr said. It's either way,
or both.
Amilcar Caputo, M.S.
Chief Food Scientist
Fuji Food Products, Inc.
> 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
>>
>>
>>
>>
>
Amilcar Caputo
Cell: (714) 448 5355
Amilcar Caputo
Cell: (714) 448 5355
This archive was generated by hypermail 2b29 : Mon Aug 14 2006 - 08:43:57 PDT