Featured Research

from universities, journals, and other organizations

Now Chemistry Keeps Salty Taste Balanced In Smoked Fish

Date:
June 25, 1998
Source:
American Chemical Society
Summary:
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.

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 researchers are using a machine--called a near infrared spectrophotometer--that analyzes the salt content of the fish to be processed while the fish are still alive. Traditionally, processors have had to kill the fish, grind up a portion of the meat or roe, and use a chemical method to measure salt content, thereby wasting part of the product. The spectrophotometer incorporates an optical-fiber probe that touches the scales of the living fish and records the volume of water and fat, which are known to be proportionate to salt content, in the meat or roe. Knowing the precise amount of salt already present in the fish, food processors can add the amount needed to meet safety standards and, at the same time, avoid sending overly salted products to the marketplace.

A nonprofit organization with a membership of more than 155,000 chemists and chemical engineers as its members, the American Chemical Society publishes scientific journals and databases, convenes major research conferences, and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Cite This Page:

American Chemical Society. "Now Chemistry Keeps Salty Taste Balanced In Smoked Fish." ScienceDaily. ScienceDaily, 25 June 1998. <www.sciencedaily.com/releases/1998/06/980625083419.htm>.
American Chemical Society. (1998, June 25). Now Chemistry Keeps Salty Taste Balanced In Smoked Fish. ScienceDaily. Retrieved July 29, 2014 from www.sciencedaily.com/releases/1998/06/980625083419.htm
American Chemical Society. "Now Chemistry Keeps Salty Taste Balanced In Smoked Fish." ScienceDaily. www.sciencedaily.com/releases/1998/06/980625083419.htm (accessed July 29, 2014).

Share This




More Plants & Animals News

Tuesday, July 29, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Rodents Rampant in Gardens Around Louvre

Rodents Rampant in Gardens Around Louvre

AP (July 29, 2014) — Food scraps and other items left on the grounds by picnickers brings unwelcome visitors to the grounds of the world famous and popular Louvre Museum in Paris. (July 29) Video provided by AP
Powered by NewsLook.com
Jane Goodall Warns Great Apes Face Extinction

Jane Goodall Warns Great Apes Face Extinction

AFP (July 29, 2014) — The world's great apes face extinction within decades, renowned chimpanzee expert Jane Goodall warned Tuesday in a call to arms to ensure man's closest relatives are not wiped out. Duration: 00:58 Video provided by AFP
Powered by NewsLook.com
How Your Face Can Leave A Good Or Bad First Impression

How Your Face Can Leave A Good Or Bad First Impression

Newsy (July 29, 2014) — Researchers have found certain facial features can make us seem more attractive or trustworthy. Video provided by Newsy
Powered by NewsLook.com
Rat Infestation at Paris' Tuileries Garden

Rat Infestation at Paris' Tuileries Garden

AFP (July 29, 2014) — An infestation of rats is causing concern among tourists at Paris' most famous park -- the Tuileries garden next to the Louvre Museum. Duration: 00:54 Video provided by AFP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:  

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile iPhone Android Web
Follow Facebook Twitter Google+
Subscribe RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins