I think this paper might be:
Wekell, J.C. et al., 1983, Implications of reduced sodium usage and problems
in fish and shellfish, Food Technology, 37(9), 51-58, 63.
Sorry I do not have a copy myself, but you can possible get one through your
local library. At least that is how I get copies of publications including
papers from journals.
There is a discussion of and data on salt uptake in brine stored and brine
frozen tuna in:
Burns, F.D. (1985), Tuna handling and refrigeration on purse seiners. NOAA
Technical Memorandum NMFS-SWR-011.
There is also a literature on salt uptake in brining of fish for curing, but
much of this is in old, a few decades ago, publications and most is oriented
towards time to complete salting rather than to uptake in initial stages.
Peter Howgate
----- Original Message -----
From: "Jack Wekell" <jwekell@gmail.com>
To: <listproc@ucdavis.edu>; <pdtom@ucdavis.edu>; <seafood@ucdavis.edu>
Sent: Monday, July 30, 2007 6:30 AM
Subject: Re: info required
> Samuel
> Yes you will get salt penetration even though you are using a freezing
> brine. If you leave the fish in the brine after it has frozen solid, given
> time it will slowly absorb salt and the fish will become soft and pliable;
> however, extremely salty to the point of being inedible. You should use
> the brine to quickly freeze the fish and then pump out the brine and store
> the frozen product in dry freezer storage. You want the brine to be close
> to saturated and the temperature as low as possible, i.e., 0F or about -18
> to -20C. You will have to determine the appropriate ratios of brine to
> fish in order to maintain the freezing temperatures.
>
> Please see the papers by John C. Wekell and Fuad Teeny in Food
> Technology, we wrote them about 20 years ago, and they deal with fish such
> as rockfish (Pacific Coast) and salmon. I would send you copy but I have
> since retired and can't find the original reprints. If I find them, I will
> send you copy (PDF format).
>
> John C. Wekell, Ph.D.
> Retired
>
> samuel joseph wrote:
> Dear All,
>
> I have a quiery regarding brine freezing.
>
> I woulf like to know that whether there will be any salt
> penetration if we freeze cephalopods, whole round in brine freezer.
>
> Is there any relation between temperature of the brine and
> salt penetration. If yes what will be the ideal temperature of the brine
> to be maintained sothat salt penetration can be avoided.
>
> Thanks to all,
>
> Besr Regards,
>
> Samuel.
>
>
> ------------------------------------------------------------------------------
> Don't just search. Find. MSN Search Check out the new MSN Search!
This archive was generated by hypermail 2b29 : Mon Jul 30 2007 - 02:07:44 PDT