We thank Barbara Jobe for statistical analyses and preparation of figures. Mention of trade names or particular products does not constitute endorsement by NOAA to the exclusion of other products that may also be suitable.
Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus)
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 648–652, May 1991
How to Cite
RAVESI, E. M. and KRZYNOWEK, J. (1991), Variability of Salt Absorption by Brine Dipped Fillets of Cod (Gadus morhua), Blackback Flounder (Pseudopleuronectes americanus), and Ocean Perch (Sebastes marinus). Journal of Food Science, 56: 648–652. doi: 10.1111/j.1365-2621.1991.tb05348.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/15/89; accepted 10/16/90.
Major changes in sodium content of fillets of cod, blackback flounder, and ocean perch resulted from varying concentration of brine solution (5, 10, or 15%), duration of dip (30, 60 or 90 sec), fillet thickness, season of catch, and rinsing or skinning fillets before cooking. Postmortem age (1-5 days) of fish, temperature of brine solution (6, 12, or 20°C), and cooking had minor effects on final sodium concentration.