Some Considerations Concerning the Salting of Fish
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3. By the addition of a preservative, which inhibits the growth of bacteria and the action of enzymes.
When fish are jjreserved by salting, we make use of the two last- mentioned means of preservation. The salt not only penetrates the fish but also dissolves and removes water. In some way dry salt re- iTioved more water from fish than brine. In the case of the dry-salt method the salt content of the fish is greater. The lesser decomjjosi- tion taking place during dry salting than during brine s...alting is evi- dently due to these two facts.
It is not clearly understood just why the salt penetrates more rapidly when the dry-salt method is used. After stirring a vat of fish which are being brine-salted, the concentration of the upper layers of pickle immediately begins to decrease. It decreases most i-apidly just after the fish are put in. In large vats of fish, the pickle sometimes becomes as weak as 60° (GO per cent saturation), even though there may be solid salt in the vat. Of course, this diluted brine is not so active as saturated brine.
What to read after Some Considerations Concerning the Salting of Fish?
You can find similar books in the "Read Also" column, or choose other free books by Tressler, Donald Kiteley, 1894- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
3. By the addition of a preservative, which inhibits the growth of bacteria and the action of enzymes.
When fish are jjreserved by salting, we make use of the two last- mentioned means of preservation. The salt not only penetrates the fish but also dissolves and removes water. In some way dry salt re- iTioved more water from fish than brine. In the case of the dry-salt method the salt content of the fish is greater. The lesser decomjjosi- tion taking place during dry salting than during brine s...alting is evi- dently due to these two facts.
It is not clearly understood just why the salt penetrates more rapidly when the dry-salt method is used. After stirring a vat of fish which are being brine-salted, the concentration of the upper layers of pickle immediately begins to decrease. It decreases most i-apidly just after the fish are put in. In large vats of fish, the pickle sometimes becomes as weak as 60° (GO per cent saturation), even though there may be solid salt in the vat. Of course, this diluted brine is not so active as saturated brine.
What to read after Some Considerations Concerning the Salting of Fish?
You can find similar books in the "Read Also" column, or choose other free books by Tressler, Donald Kiteley, 1894- to read onlineMoreLess
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