Analysis of additives: Determination of salt
Share
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.
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.
Paksa
Related items
Showing items related by title, author, creator and subject.
-
Analysis of additives: Detection of polyphosphates
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the ... -
Analysis of additives: Determination of monosodium L-glutamate (MSG) content in fish jelly products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures ... -
Analysis of additives: Semi-quantitative analysis of boric acid and borates in meat and meat products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent, however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and ...
