The amount of salt present in prawn tails from each of the treatments
was measured using the Mohr silver nitrate titration method.
Six prawn tails from each treatment were ground in a food processor
(60 W Black and Decker, Applica Consumer Product Inc.). Three replicates
of 5 g each were placed into glass beakers, and 100 ml of boiling
water (100 °C) was added to each beaker, stirred and allowed to cool
to roomtemperature. Twoml of 5% potassiumchromate (K2CrO4) solution
was added to each beaker and the solution was titrated with 0.1 N
silver nitrate (AgNO3) until a brown orange color persisted. The percent
NaCl was then calculated as follows: