Effect of Brining and Canning on Salt Uptake and Retention by Herring ( Clupea harengus ) Examined Using Four Analytical Methods.

The effect of brine concentration, brine temperature, brining period, delayed brining, and fish size on salt uptake by a sea herring ( Clupea harengus ) as well as salt retention after subsequent steaming and retorting in oil was examined. Salt was determined using four different analytical precedures (QUANTAB, specific ion electrode, inductively coupled plasma spectrometer, and potentiometer). Results revealed that all four methods are reliable and comparable.