Studeies on the effect of impurities on the penetration of salt in curing of fish

dc.contributor.author	Kandoran, M.K.
dc.contributor.author	Rao, S.V.S.
dc.contributor.author	Valsan, A.P.
dc.date.accessioned	2013-12-30T07:35:06Z
dc.date.available	2013-12-30T07:35:06Z
dc.date.issued	1964
dc.description.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.	en_US
dc.identifier.citation	Indian Journal of Fisheries 1965: 11(1), 1-8	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1137
dc.language.iso	en	en_US
dc.publisher	Indian Council of Agricultural Research	en_US
dc.subject	Calcium	en_US
dc.subject	magnesium	en_US
dc.subject	sulphate	en_US
dc.subject	mackerel	en_US
dc.subject	fish	en_US
dc.title	Studeies on the effect of impurities on the penetration of salt in curing of fish	en_US
dc.type	Article	en_US

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