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Effect of magnesium in salting of cod.

Sen, D. P. and Aitken, A. (1965) Effect of magnesium in salting of cod. Journal of Food Science, 30 (2). pp. 286-287.

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Abstract

Tressler observed in 1920 that impurities such as calcium, magnesium, and sulfate noticeably reduced the rate of chloride uptake by fish during dry-salting. This effect, though often quoted, has not been confirmed so far as the writers are aware. Boury (1934), in particular, did not detect substantial differences in the dry-salting of herring in the absence and presence of impurities. The present note describes experiments on brine-salting and dry-salting of cod (Gadus callarias) in the presence and absence of magnesium chloride.

Item Type: Article
Uncontrolled Keywords: fish,dry-salting, magnesium, Gadus callarias, brine-salting
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2013 09:56
Last Modified: 23 Jul 2013 09:56
URI: http://ir.cftri.com/id/eprint/3940

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