Premium
The expressible fluid of fish fillets. X. —sodium and potassium content in frozen and iced fish
Author(s) -
Love R. M.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120602
Subject(s) - potassium , sodium , fish <actinopterygii> , chemistry , intracellular , zoology , food science , biochemistry , biology , fishery , organic chemistry
Sodium and potassium were determined in the expressible fluid of thawed fish which had been frozen at different rates. The sodium level altered little, but the potassium rose and fell at certain rates, corresponding to the variations in the concentration of protein. No new information was obtained on the mechanism of the freezing process, but the results were considered to support the thesis that at least part of the intracellular potassium is not free to diffuse, even after death. The ash content of the expressible fluid from fish kept for various times in ice showed little change in the proportion of sodium, but potassium decreased over the first 4 days and increased again after about 14 days.