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Effect of magnesium in salting of cod.

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Relation http://ir.cftri.com/3940/
 
Title Effect of magnesium in salting of cod.
 
Creator Sen, D. P.
Aitken, A.
 
Subject 28 Meat, Fish & Poultry
06 Preservation and Storage
 
Description 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.
 
Date 1965
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3940/1/Journal_of_Science_1965_30_2_286-287.pdf
Sen, D. P. and Aitken, A. (1965) Effect of magnesium in salting of cod. Journal of Food Science, 30 (2). pp. 286-287.