. Commercial fisheries review. Fisheries; Fish trade. October 1955 COMMERCIAL FISHERIES REVIEW 29 from brine-frozen fish were in the same range as those of the freshest iced fish. The flavor scores, in the case of the fillets from fish iced up to 10 days, apparently were lowered by two factors: the post-mortem age and the increas- ing saltiness. The effects of brine dipping upon palatability were ev- idently restricted to the masking of the flavor of the fish by the ex- cessive quantities of salt incorpo- rated into the fillets that had been dipped into strong brine. SALINE PALATABILITY: The d
. Commercial fisheries review. Fisheries; Fish trade. October 1955 COMMERCIAL FISHERIES REVIEW 29 from brine-frozen fish were in the same range as those of the freshest iced fish. The flavor scores, in the case of the fillets from fish iced up to 10 days, apparently were lowered by two factors: the post-mortem age and the increas- ing saltiness. The effects of brine dipping upon palatability were ev- idently restricted to the masking of the flavor of the fish by the ex- cessive quantities of salt incorpo- rated into the fillets that had been dipped into strong brine. SALINE PALATABILITY: The desirability of all experimental samples, when studied in terms of saline palatability as determined Fig. 5 - Preparation of fiUets for organoleptic tests. ^^ ^^^ ^^^^^ p^^^^^ showed a Steady increase as the salt content approached a range of from to percent (table 1). Scores for palatability fell off sharply on either side of this range. Thus, after a 20-second dip in 5-percent salt brine, a fillet usually contained from to percent salt and was usually rated by a taste panel as being "; All fillets that contained approximately one-percent salt were rated as most pleasing (optimum) in saline flavor. Samples containing more than about salt were considered slightly too salty. These ratings appeared to hold regardless of prior experimental CONCLUSION AND RECOMMENDATIONS Weight increases in dipped fillets were determined by the immersion time, strength of the brine, and the fillet surface area. Factors such as brine temperature, storage period of eviscerated fish in ice, and freezing and storage as round brine- frozen fish did not significantly affect weight increase. Salt uptake in dipped fillets was determined by the strength of the brine, the fillet surface area, the immersion time and the temperature of the brine. Storage of eviscerated fish in ice did not significantly affect salt absorption by the fillets. Incorporati
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