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Uptake of salt in the kippering of herring
Author(s) -
AITKEN A.,
BAINES C. R.
Publication year - 1969
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1969.tb01534.x
Subject(s) - herring , brine , food science , fish <actinopterygii> , chemistry , salt (chemistry) , fishery , biology , organic chemistry
Summary. The effects of several factors on the uptake of salt during the brining of herring for kippering have been studied. the most important factors were the brine concentration, the brining time and the rate of stirring. the orientation of the fish (skin up or skin down on the brine surface), the oil content and the size of the fish were less important.