Experiments were carried out to determine whether or not there are differences in salt absorption in fish meat among the various species of fish and to study various factors that may affect the diffusion of salt in the tissues. Six species of fish such as cod, sea bream, skipjack tuna, horse mackerel, chub mackerel and cutlass fish were studied, and the information obtained is summarized below :
1. When salt was sprinkled directly on the meat, the salt absorption was greatest in the case of the cod, followed by the sea bream, and the chub mackerel showed the least amount of salt absorption.
2. When salt was sprinkled directly on the skin of the fish, the cod also resulted in the greatest salt absorption, followed in order by the sea bream, skipjack tuna, horse mackerel, chub mackerel and the cutlass fish.
3. The fish meat with the greatest moisture content tended to absorb salt most readily, while the fish meat with the greatest fat content tended to absorb the least amount of salt.
4. The fish with the larger muscle fibers tended to absorb salt more readily than that with smaller muscle fibers.
5. The skin structure of the cutlass fish differed markedly from that in other species of fish studied.
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