. Commercial fisheries review. Fisheries; Fish trade. 28 FISHERIES REVIEW Vol. 17, No. 10. Fig. 3 - Apparatus for de termining press drip in frozen fish. Effect of Increased Immersion Time: In fillets containing percent salt as a result of immersion for 120 seconds in a 10-percent salt brine, the weight increase per 10-pound fillet sample was found to be percent (table 2). Press- drip losses in such cases amounted to 36 percent of the core- sample weight. This weight loss may be compared with 18 to 22 percent weight loss in cores from fillets containing approxi- mately equa
. Commercial fisheries review. Fisheries; Fish trade. 28 FISHERIES REVIEW Vol. 17, No. 10. Fig. 3 - Apparatus for de termining press drip in frozen fish. Effect of Increased Immersion Time: In fillets containing percent salt as a result of immersion for 120 seconds in a 10-percent salt brine, the weight increase per 10-pound fillet sample was found to be percent (table 2). Press- drip losses in such cases amounted to 36 percent of the core- sample weight. This weight loss may be compared with 18 to 22 percent weight loss in cores from fillets containing approxi- mately equal quantities of salt but dipped for only 20 seconds in a 15-percent brine (tablel). Effect of Brine Freezing and of Storage: Fillets from fish that ha3^ been brine-frozen and stored appeared to be less sensitive to the salt effect. A smaller reduction in press drip with an increase in salt concentration in the dipping solu- tion was observed. Fillets that were dipped into tap water con- tained percent salt and released 29 percent press drip. Fil- lets that were dipped in a 26-percent brine contained almost percent salt and released 24 percent press drip. Effect of Storage Time on Fish in Ice: Storage of the evisceratedTish in ice for periods of"up to 10 days did not appear to cause significant differences in the press drip obtain- ed from the frozen-thawed fillets prepared from them. PRESS-DRIP SOLIDS: The quantity of solid material that is dissolved or suspended in press-drip liquid appeared to in- crease slightly with increasing concentration of salt in the fil- lets. The increase was noted under all experimental conditions (table 1). Difference in percentage of press-drip solids from fillets of fish that had been subjected to varying preprocessing treatments were not sufficiently great to be considered significant. The increased quantities of press drip obtained from fillets dipped in brines for extended periods (table 2) appeared to cause lower press- drip sol
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