Now Chemistry Keeps Salty Taste Balanced In Smoked Fish

June 20, 1998

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.
-end-


American Chemical Society

Related Salt Articles from Brightsurf:

A salt solution toward better bioelectronics
A water-stable dopant enhances and stabilizes the performance of electron-transporting organic electrochemical transistors.

Too much salt weakens the immune system
A high-salt diet is not only bad for one's blood pressure, but also for the immune system.

New technology helps reduce salt, keep flavor
A new processing technology out of Washington State University called microwave assisted thermal sterilization (MATS) could make it possible to reduce sodium while maintaining safety and tastiness.

The salt of the comet
Under the leadership of astrophysicist Kathrin Altwegg, Bernese researchers have found an explanation for why very little nitrogen could previously be accounted for in the nebulous covering of comets: the building block for life predominantly occurs in the form of ammonium salts, the occurrence of which could not previously be measured.

Salt helps proteins move on down the road
Rice chemists match models and experiments to see how salt modifies surface interactions in chromatography used to separate valuable drug proteins.

Mars once had salt lakes similar to Earth
Mars once had salt lakes that are similar to those on Earth and has gone through wet and dry periods, according to an international team of scientists that includes a Texas A&M University College of Geosciences researcher.

Marathoners, take your marks...and fluid and salt!
Legend states that after the Greek army defeated the invading Persian forces near the city of Marathon in 490 B.C.E., the courier Pheidippides ran to Athens to report the victory and then immediately dropped dead.

Water solutions without a grain of salt
Monash University researchers have developed technology that can deliver clean water to thousands of communities worldwide.

Solving the salt problem for seismic imaging
Automated imaging of underground salt bodies from seismic data could help streamline oil and gas exploration.

Higher salt intake can cause gastrointestinal bloating
A study led by researchers at the Johns Hopkins Bloomberg School of Public Health found that individuals reported more gastrointestinal bloating when they ate a diet high in salt.

Read More: Salt News and Salt Current Events
Brightsurf.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.