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  • 08 SEAFDEC/MFRD Publications
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Analysis of additives: Determination of salt

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Date
1987
Author
Ng, Mui Chng
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Abstract
Sodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination of the amount of sodium chloride in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the salt in a sample are provided.
URI
http://hdl.handle.net/20.500.12066/5333
Suggested Citation
Ng, M. C. (1987). Determination of salt. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. D-5.1-D-5.2). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Manuals; Culture media; Analysis; Analytical techniques; Methodology; Chemical analysis; Fishery products; Fishery industry; Food technology; Standards; Specifications; Additives; Food additives; Salts; Sodium chloride
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  • Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products [41]

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