Analysis of additives: Determination of salt
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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.
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.
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