Some aspects of curing of sharks and rays
A simple method for eliminating urea almost completely from elasmobranch muscle consists in desalting the initially salted muscle in 5% brine. The initial salting removes about 58% of the urea, which occurs to the extent of 5.8 to 7.5% D.W.B. in the fresh muscle, and the desalting further reduces the urea content to negligible quantities (0.2%).
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1965
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| Subjects: | Fisheries, cured products, sharks, rays, skates, elasmobranch fishes, processing fish products, conservation, |
| Online Access: | http://hdl.handle.net/1834/32018 |
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