PASCO, Wash., June 19 -- People who love kippers for breakfast, smoked salmon on their bagels, and caviar on their canapés, should welcome news of a new technique that could help to assure these delicacies contain precisely the right amount of salt. Researchers at Eastern Oregon University, La Grande, report that a new technique offers fish processors a safer and more economical way to assess how much salt they should use in the drying or smoking process. Salt content is not only crucial to the way fish tastes, but also is an important safety factor, since salt prevents the growth of bacteria in the roe and in the adult fish. Researcher Todd M. Rogers described the new method here today at the Northwest Regional Meeting of the American Chemical Society, the world's largest scientific society.
The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.
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