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Title Studeies on the effect of impurities on the penetration of salt in curing of fish
 
Names Kandoran, M.K.
Rao, S.V.S.
Valsan, A.P.
Date Issued 1964 (iso8601)
Abstract Among the factors governing the quality of cured fish, purity of salt used
for curing plays •an important part. Tressler reported "in 1920 that impurities such as Calcium, Magnesium and sulphate hinder salt penetration and may thereby cause spoilage during the curing process before optimum salt concen­ tration is built up. Although subsequent workers have dealt with the effect Of such impurities on organoleptic properties of the cured products (Boury
•1932) and rate of microbial spoilage (Hess 1942), critical studies** on the penetration of chloride as such were lacking. A detailed investigation by the
present authors has however failed to reveal any delay m salt uptake by the
presence of the above impurities in the salt. Results •of these findings which
run counter to the commonly held opinion are presented in this account.
Genre Article
Topic Calcium
Identifier Indian Journal of Fisheries 1965: 11(1), 1-8