45Applications

A Deep &Entertaining
Discussion About Salt

low-end salt meters.
hydrometers (Baume scale), or
through the titration method,
To users measuring salinity

Salt
Meter
Guide
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（V1－V2）／R V＝V2－Vref
Vin

V1

V2

SensorSampleVref

R

The Complete
Salt Meter Guide!

A Comprehensive Collection of 45 Applications

Seasonings, pickles, soups & stews, stewed dishes, rice, bread, pasta, dairy
products, meat; everything from fish processing products to brine toseawater—all 45 applications collected in one book!

Definitive Salt Meter Guide!

This guidebook is the bible of selecting salt meters. You will soon know
everything you need to know about salt and salt meters!

Current
Meter A
Voltage Source

Sensor

Salt Meter Applications

45 Applications

Salt Meter Guide

Contents
A3

Seasoning

A4

Seasoning

A5

Salt Meter Applications

A14

Meat

A15

Fish processing products

Seasoning

A16

Fish processing products

A6

Pickles

A17

Fish processing products

A7

Soup

A18

Fish processing products

A8

Cooked food

A19

Fish processing products

A20

Fish processing products

Sauce, Tare (dipping sauce)
Ketchup, Tomato Paste, & Curry
Dressings & Mayonnaise

Soy Sauce & Miso
Pickles & Pickling Solutions
Soup Stock, Soup & Ramen soup
Stewed dish & Oden (Japanese stewed

dish consisting of fish cakes,daikon,taro,hardboiled eggs etc.)

A9

Rice, Onigiri (rice balls),
	Takikomi Gohan (Japanese dish of ricecooked with meat or seafood, & other savory
vegetables), & Fried Rice

A10

Bread

A11

Pasta

A12

Dairy  products

A13

Boiling Water for Pasta
ButterDairy  products

CheesePickled Fish
Dried Fish
Roe

Fish Paste Products
Shellfish

Seaweeds

A21

Seawater

A22

Brine

SeawaterBrine(isotonic sodium chloride solution)

For Cooking

Bread

To measure thicksauces,dilution is the key.

Smoked Meats, Ham,
& Sausage(kelp & wakame seaweed)

Rice



Bringing Out the Best in Foods(seafood & boiling water for pasta)

For Agriculture	(seed selection based on specific

In cooking, there are many types of condiments. They can be thin and soupy or
thick and pasty. In Japan, there is also a dipping sauce called “tare”.
Seasoning

Sauce, Tare (dipping sauce), Ketchup, Tomato Paste,& Curry
Ketchup, gyu-don (beef bowl) sauce, demi-glace sauce, whitesauce, oyster sauce—there are many varieties of sauce fromaround the world.
It is said that the origin of the word comes from the Latin “Salsus,”
which means, “salty.” Various ingredients make up a sauce but
typically they include meat, broth, vegetables, and seafood. The
optimal balance of viscosity, thickness, and salinity is the mostimportant aspect of a sauce. When intertwined with the main dish,the sauce adds a depth of flavor that would be missed if absent.
Sauce is not something that can be made simply by stewing
together ingredients for a couple of minutes. The amount ofmoisture in the natural ingredients will be different every time. It is
important to find the right time to remove the sauce from the heatonce it has been reduced. This is the key to making delicious
sauce!

There are set standards for Worcester sauce, Chuunou sauce(thicker Worcester sauce), and Tonkatsu sauce (pork cutlet sauce)established by The Japanese Agricultural Standards (JAS).
We recommend the PAL-SALT and ES-421 for measuring the saltcontent of sauce.
Since sauce is dense, we recommend diluting with water by afactor of 10 for the most precise and accurate salt concentration
measurements.
If you wish to measure the viscosity or concentration of sauce, we
can recommend viscometers or refractometers.
Please contact us for more details.

gravity)

A23

Aquafarming

Onsen Tora-fugu (Japanese

pufferfish aquafarmed in artificial
seawater) & Koi (carp)
The Salt Content of Sauce, Tare(dipping sauce) , Ketchup, Tomato
Paste, & Curry (Rough guide)

Ketchup for your eggs andomelets.

Guacamole, salsa, and sour
cream.

Curryd

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PAL-SALT
Cat.No.4250

For further product details P.B12

Worcester sauce····································3.7%
Chuunou sauce (thicker Worcester sauce)····2.0%
Tonkatsu sauce (pork cutlet sauce)·············1.9%
Okonomiyaki (Japanese pancake) sauce·····4.5%
Oyster sauce·········································9.4%
Yakiniku (Korean-style grilled meat) sauce·····4.8%
Grilled chicken sauce····························6.5%
Ketchup·················································3.0%
Curry······················································1.6%

Salt Concentration

ES-421

Cat.No.4211

For further product details P.B17

A3

For further product details P.B12

Salt Meter Applications

Salt Meter Applications

When you eat salad,what do you pour over it?

Traditional Japanese Seasonings:
Soy Sauce & Miso
Oil does notconduct electricity.
The trick is to
bypass the oil inorder to measure
the salt
concentration!

Depending on
the type of soy
sauce or miso, thesalt concentration
will vary.

Salad dressing is a liquid sauce that is made from a mixture of vinegar, oil, salt,
herbs, and spices.

Soy sauce and miso are seasonings which play an important role in bringing out theflavor of a dish. Soy sauce and miso are the two most popular seasonings in Japan.

Seasoning

Seasoning

Dressings & Mayonnaise
We have a variety of choices when it comes to dressings. For
example, soy sauce based dressings are very popular in Japan.
Since mayonnaise is made with vinegar and oil, it is also one typeof dressing. Dressing isn’t just for salad, though; it is a very usefuladdition to many different types of dishes. However, if you use toomuch, your oil and salt intake could be inadvertently high.
Recently, there are an abundance of low-sodium, and non-oil typedressings. But remember to check the label on those products.
Non-oil dressings may have a high calorie count and the saltcontent may be more than you might expect!
Dressing brings out the natural flavor of vegetables and whenused in moderation, it can provide a different flavor profile to yourrecipes. When used sparingly, dressing allows us to adjust
healthy foods to our taste, and makes keeping a balanced diet adelightful and healthy experience.
There are set quality standards for “dressings” and “dressing-type
seasonings” according to The Japanese Agricultural Standards(JAS). According to JAS, “mayonnaise,” is strictly described as,“Any semi-solid dressing that is made with egg yolk, or both egg
yolks and egg whites, as well as the necessary raw ingredients(hydrolyzed proteins, salt, sugars, spices, seasonings, aminoacids) and not using any other raw ingredients (aside from
acidifiers).”

Soy Sauce & Miso

We recommend the PAL-SALT and ES-421 for measuring the saltcontent of dressings and mayonnaise.

Measurement method
Some dressings separate when not constantly stirred. To measurethese types of dressings, let the sample sit until the oil has
separated from the other ingredients. Avoiding the oil, extract 10gof the other ingredients and mix with 90g of water.
Another method is to take 10g of the dressing with the oil included,
then dilute it with 90g of water. Vigorously shake the sample. The
oil will separate from the other substances. Take a sample frombelow the oil layer and measure.
For measuring mayonnaise, first, dilute 10g of mayonnaise with
90g of water (you can use boiling water), and mix well. Let the
mixture settle for approximately 10 minutes. Once the mixture has
separated, take a sample from below the oil layer and measure.

The Salt Content of Dressings &Mayonnaise (Rough guide)The popular classic:
mayonnaise

Homemade dressing

Fresh vegetables with agenerous amount of dipdSoy sauce dressing······························· 6.1%
French dressing····································· 1.7%
Mayonnaise···········································1.6%
Tartar sauce···········································2.0%

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ES-421

PAL-SALT

Cat.No.4250

For further product details P.B12

Cat.No.4211

For further product details P.B17

Cat.No.4250

For further product details P.B12[Miso]
Mention “miso,” and for many Japanese people, “miso soup”
comes to mind. In addition to its raw ingredients, which containmany nutrients, miso also has an abundance of beneficial
compounds created from fermentation. Characteristics of miso
vary by region, and it is classified by the raw ingredients: rice miso,
barley miso, soybean miso, and mixed miso. The ratio of raw
ingredients (soybeans, rice, or barley) to salt content is different
for each type of miso. Other main components include water (40to 46%), carbohydrates, protein, fat, and ash. Miso contains
various other components like vitamins and minerals. The saltcontent in miso is all found dissolved in the water. For this reason,
the concentration of salt changes depending on the amount ofwater. The salt content used during fermentation is normally about
12%; for soybean miso and sweet miso it is somewhat less, andfor white miso and edoama miso (the traditional type of miso fromthe Tokyo region in Japan), it is even less: 5 to 7%.
Unlike soy sauce, miso does not have any Japanese AgriculturalStandards. The main reason is that there are so many varieties; itwould be difficult to classify all of them. Miso is “alive” with
beneficial bacteria and cannot be classified, since it is constantly
changing.
Also, there are many miso products which do not undergo heatsterilization, and among those, the living yeast and lactobacilli inthe miso consume the nutrients. For this reason, physicochemical
analytical values cannot be set or maintained in the same manner
as with soy sauce’s nitrogen and extract contents.
For a detailed and accurate measurement of miso’s salt content,
we recommend diluting by 10 times.
We recommend the PAL-SALT and ES-421 for measuring the saltcontent of miso.

The Salt Content of
Soy Sauce & Miso (Rough guide)d

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A4[Soy sauce]
By adding a little soy sauce during preliminary food prep, duringcooking, or when applying the final garnishing touches, the taste
of a dish can be elevated to a whole new level of delicious.
Soy sauce’s appealing, characteristic color, taste, and fragrance isderived from the blending of its main ingredient, soy beans, withwheat and salt. Soy sauce’s flavor comes from the protein in soybeans, and its fragrance comes from the starch in wheat. These
traits are produced by the microorganisms in each component.
Delicious soy sauce is made from thoroughly fermenting andaging these raw ingredients for a long time. Depending on the soy
sauce, there are differences in the degree of flavor intensity,
extract (unsalted soluble solid contents), and color. The Japanese
Agricultural Standards (JAS) classifies soy sauce based on thesedifferences. The distinctive qualities (color, flavor, fragrance) of thesoy sauce can vary. Flavor assessment is divided into nitrogenand extract content.
ATAGO recommends the PAL-SALT and ES-421 for measuring thesalt content of soy sauce.
For measuring the salt content of soy sauce, we recommend
diluting by 10 times. On average the salt content of Koikuchi(strongly colored) soy sauce is 14 to 15%, and Usukuchi (lightly
colored) soy sauce is 16 to 18%. Salt content of reduced sodium
soy sauce is typically reduced by half, to between 7 to 8% The
extract content of soy sauce (unsalted soluble solid contents) can
be found by subtracting the salt content from the soluble solid
contents (Brix). Refractometers are used for measuring soluble
solid content (please contact ATAGO for more details).

Salt Concentration

ES-421

Cat.No.4211

Soy sauce (Koikuchi)·················· 14.0 to 15.0%
Soy sauce (Usukuchi)· ················16.0 to 18.0%
Rice miso (Red)·····································13.0%
Rice miso (White)··································· 12.4%
Soybean miso······································10.9%
Barley miso·········································· 10.7%

For further product details P.B17

A5

Salt Meter Applications

Salt Meter Applications

Why are pickles so beloved?

The Salt Concentration &Deliciousness of Soup Stock
Depending on thetype of pickles,
the salt content can behigh. Dilution isimportant for taking
accuratemeasurements.

Cut down yourdaily intake of salt
by using soup
stock wisely!

Pickles are low in calories, contain fiber, and contain lactobacillus; this means
pickles promote health and improve skin complexion.

Maintaining the perfect balance of salt in a soup stock plays an important role inpreserving an appetizing flavor. If we understand the concept of this “golden ratio,”
we will always be able to preserve the taste of delicious soup stock.

Pickles

Soup

Pickles & Pickling Solutions
There are countless types of pickles; pickled cucumber, pickled
eggplant, ume-boshi (pickled plums), pickled yellow daikon radish,Matsumae pickles (pickled dried squid, herring roe, and seaweed),
Nara pickles (gourds pickled in sake lees), Senmai pickles (thinslices of turnip pickled in vinegar and other ingredients), pickledwasabi, kimchi (Korean style spicy pickled vegetables), pickled
olives—just to name a few.
“Why are pickles so beloved?” The history of pickles in Japan isextremely ancient. In the Nara period, eggplant and uri (a type ofJapanese gourd) pickled in brine were popular, and in the Heianperiod, pickles prepared with miso and soy sauce were consumed
regularly.
Pickles are eaten all over the world, not just in Japan. There iskimchi in Korea, Szechuan pickles in China, Sauerkraut in Germany,and various other pickles in Europe and North America. Although
they come in different forms, pickles are beloved by the world. Thisis because pickles have many appealing qualities.
Pickles are low in calories, contain fiber, and contain lactobacillus;
this means pickles promote health and improve skin complexion.
The vitamin C in pickled vegetables has a unique characteristic.
Normally, vitamin C is sensitive to heat and will break down. In
pickles, the vitamin C is more resilient and does not break down aseasily. Pickled vegetables are a precious source of vitamins.
Additionally, vegetables lose bulk once their water content is

Type of pickles

The Salt Content of Pickles
Forty years ago

removed, so it becomes easier to consume a large amount ofvegetables in one sitting. Not only are pickles high in fiber, but since
oil is not used in their production, they are also low in calories.
Pickles contain plant-based lactobacillus. Compared to lactobacillus
derived from protein sources, plant-based lactobacillus is resistant
to changes in temperature. Even after heat is applied, a comparatively
significant number of living lactobacillus easily reaches theintestines. When you ingest lactobacillus, not only does theamount of probiotic, “friendly” bacteria in your intestines increase
and regulate your digestive system, but the probiotic bacteria
works toward strengthening your body’s immune system. It plays
an important role in promoting overall health.
Although the salt content varies depending on the type of pickle, ageneral standard is about 2g of salt per 100g of pickles. Recently,
people are insisting on reduced sodium, and it appears pickles areheading in this direction as well.

[Bonito, Kelp, Small Dried Sardines, Shiitake Mushrooms]
Soup stock is made from boiling bones, meat, seafood, orvegetables and serves as the basis for broths, soups, and manyother dishes. Using a refractometer, you can measure the total
dissolved solids in the stock and adjust the flavoring/seasoning
accordingly. You can also use a salt meter to monitor the salt
concentration.
Maintaining the perfect balance of salt in a soup stock plays animportant role in preserving an appetizing flavor. If we understandthe concept of this “golden ratio,” we will always be able topreserve the taste of delicious soup stock. For those that do not
yet have confidence in their palette, a refractometer and a salt
meter will surely help in developing a recipe that producesconsistent and delicious soup stock.
We recommend the PAL-1 refractometer, and the PAL-SALT for
measuring soup stock.

We recommend the PAL-SALT for measuring the salt content ofbrines and pickling solutions.
If the pickling solution consists of only salt and water, and if it is over
10%, we recommend the PAL-03S.
If you would like to measure the salt content of the pickle productitself in its solid form, or if you wish to measure how much salt haspermeated throughout a sample, we recommend the PAL-SALT
PROBE.

For solid samples such as dashimaki tamago (a rolled Japanesestyle omelet), or dishes made with a soup stock base, we
recommend the PAL-SALT PROBE.

Recent years

Ume-boshi
Fukujin pickles
Kimuchiapprox 20%
approx 10 to 10.5%
approx 4%

approx 8%
approx 5 to 5.2%
approx 2%

Pickled yellow daikon radish

approx 12 to 14%

approx 4 to 5%

Soup Stock,Soup & Ramen Soup

The Salt Content of Pickles (Rough guide)Ume-boshi (Pickled Plum)· ···· 20.0% Pickled yellow daikon radish··········· 4.5%
Honeyed Pickled Plum··········8.0% Kimuchi·································· 2.0%
Fukujin pickles (a medley of vegetables pickled ina soy sauce base, often served with curry)············································· 5.0%

d

A6

2.0%

3.5%

Start of the boiling
Check halfway
Process
Through the process

0.3%

Remove the soup
Stock bones

4.5%
Finished

We recommend the PAL-96S and PAL-SALT Ramen Soup
refractometer and Kansui (a solution of water and lye used formaking Chinese noodles) Baume refractometer for Ramen Soup.
Our products are especially useful for monitoring sauce preparation,assessing if a reduction is at the proper concentration, confirming
a stock delivered from a factory is the correct concentration, or for
formulating and maintaining the same flavor standard of a newrecipe.
There is a specific method for measuring Ramen soup.
Please contact us for more details.

The Salt Content of Soup Stock & Soup &Ramen Soup (Rough guide)
Kelp soup stock··············· 0.25%
Bonito soup stock············· 0.3%
Dashimaki tamago············· 0.9%

Miso soup (robust flavor)··········1.2%
Miso soup (mild flavor)· ········0.7%
Ramen Soup·············1.3 to 1.4%

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For further product details P.B12[Ramen soup]
Our refractometers and salt meters are already being used atmany famous ramen shops.

Checking the concentration when boiling dashi (soup stock) andsoup stock bonesd

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Cat.No.4250[Soup]
Miso soup is a dish on its own, but many other soups are used asa “dipping broth” for other foods, like pasta or meat. If you compare
these two types of soup, miso is more reliant on subtle differences
in taste and flavor based on the salt concentration. Not only is
flavor affected, but even a small change in salt concentration canhave a large effect on daily salt intake.
We recommend the PAL-SALT for measuring the salt content of
miso soup and other soups.

Taishoken Ramen Shop’s owner in Toshima, Tokyo had this to say about our
product: “ATAGO’s Ramen Soup refractometer is easy to use and immensely
useful. I can easily measure the standard for flavor, and in order for me to beable to continue to maintain and create the same original flavor that was firstcreated in the past, it’s absolutely indispensable.”

Salt Concentration

Salt / Snow-melting
agent (g/100g)

Salt Concentration

PAL-03S

PAL-SALT

Cat.No.4222

Cat.No.4403

For further product details P.B16

For further product details P.B18

Cat.No.4250

For further product details P.B12

PAL-SALTPROBE
Cat.No.4222

For further product details P.B16

Brix

PAL-1

Chiness noodle soup
(Ramen soup)
Boume kansui

PAL-96S

Cat.No.3810

Cat.No.4496

Please contact us for more details

Please contact us for more details

A7

Salt Meter Applications

Salt Meter Applications

What is the biggest difficultywhen cooking stewed dishes?

Rice : A Deeply Important
Staple in Japanese Cuisine
Should the salt
concentration bemeasured by directly
pressing a probe
onto the sample? Orshould the sample
be diluted?

As the temperaturechanges, so too
does the perceptionof flavor and salt
concentration.

Do you determine the flavor of stewed dishes by monitoring the concentration of thecooking liquid or the salt content? If you precisely monitor these numerical values, you will
always be able to create the same flavor. However, there are a few other factors to consider.

“The addition or reduction of salt,” is the main factor that determines flavor.
Particularly in simple dishes, adjusting the amount of salt changes the deliciousnessof the dish.

Cooked Food

Rice

Stewed dish & Oden

Rice,Onigiri (Rice balls), Takikomi Gohan (Japanese dish ofrice cooked with meat or seafood, & other savory vegetables), & Fried Rice

(Japanese stewed dish consisting of fish cakes,daikon, taro, hard boiled eggs,etc,)
What is the biggest difficulty when cooking stewed dishes?

Cooled stewed dishes generally have a stronger flavor and hot
stewed dishes generally have a lighter flavor. So when is the best
time to turn off the heat once a dish is simmering? You can monitor
the cooking liquid for salt concentration or the total concentrationof the liquid.

• The concentration of liquid seasoning and salt.
• The right time to turn off the heat.
• How deeply the flavor has penetrated the food.
Varying amounts of water in natural products (vegetables andmeats) affect the flavor in stewed dishes. Simply monitoring theconcentration of liquid seasonings and salt is often not enough toensure a good batch is produced.
Even after stewed dishes are removed from the heat, changes still
happen. The flavors continue to merge and a deeper flavor isachieved. While some stewed dishes are served piping hot, others
are allowed to cool before serving. The flavor profiles and saltcontent change with the temperature.

Additionally you can test how deep the salt/seasonings havepenetrated into the food by using the PAL-SALT PROBE directly
on a solid piece of the stew. We have a variety of products in ourline-up that utilize different methods for measuring liquid or solid
type samples. Contact us today for more information on the
different measurement methods available.
We recommend the PAL-1 and PAL-SALT for measuring the liquidseasoning of stewed dishes.
If you would like to measure solid samples, we recommend the
PAL-SALT PROBE.

The Salt Content of
Stewed dish & Oden (Rough guide)

Nikujaga (Japanese dish ofstewed meat and potatoes)

Chikuzenni (Japanese dish ofbraised chicken andvegetables)

Stewed seasoned kabocha(Japanese winter squash)

Nikujaga·················································1.6%
Chikuzenni·············································1.0%
Oden······················································3.2%
Stewed seasoned kabocha···················0.8%d[Onigiri: A Familiar Food to the Japanese People]
These days, onigiri is a staple in convenience stores andsupermarkets for meals-on-the-go. They have become beloved
as an extremely convenient meal because they can be made inadvance, have an excellent shelf-life, and can be eaten with yourhands. As with other foods, the correct seasoning is the main
factor in determining the flavor of onigiri.
Why bother measuring the salt concentration in onigiri? The
optimal level of salt in onigiri ensures a delicious taste. If the ricefor onigiri is cooked in salted water, you can measure the water
directly to find the approximate salt concentration. Some customers
even measure the onigiri directly (with the PAL-SALT PROBE) toensure they remembered to add salt during the cooking process.
We recommend the PAL-SALT PROBE for measuring the salted
water or directly pressing the probe onto the onigiri.
[Takikomi Gohan : A Dish Intermingled with the Essence of the
Seasons]
Kamameshi (a type of Japanese pilaf cooked with various typesof meat, seafood, and vegetables, and flavored with soy sauce,
sake, or mirin), Kuri Gohan (chestnut rice), Matsutake Gohan(Matsutake mushroom rice), Taimeshi (rice cooked with sea
bream)—there are various kinds of Takikomi Gohan. The Japanesepeople put great importance on “the essence of the seasons.”
Takikomi Gohan, made with seasonal ingredients used at theirpeak, is a dish that truly captures the nuance of a season with its
appearance, fragrance, and taste. There is a tendency to
inadvertently eat a lot of these types of dishes.
In contrast to plain white rice, Takikomi Gohan’s seasonings andsalt have percolated throughout the entire dish. Unfortunately if

you eat a considerable amount, you are consuming a larger
amount of salt. This is why adjusting the salt concentration in foodis important—it ensures a dish is properly seasoned and notlacking in flavor while preventing the over-consumption of salt.
We recommend the PAL-SALT for measuring the salt concentrationof the liquid seasoning used for Takikomi Gohan.
Have you ever found that a stock-based dish tasted much too
salty after it cooled down? This is due to the amount of salt in thestock and liquid seasoning being adjusted under the assumptionthat the final dish will be eaten while it’s hot. As the temperaturecools, the flavor becomes stronger and easier to detect. If you use
the PAL-SALT, regardless of the temperature at which you
measure, the built-in Automatic Temperature Compensation (ATC)function will display a value that you would get at 20ºC. You do nothave to rely on taste testing because temperature will affect how
you experience the flavor.
[Is it possible to measure the salt concentration of fried rice?]
A Chinese restaurant owner had this request: “I want to measure
the salt concentration of fried rice.” In this circumstance, eachgrain of rice is independent of each other, so rather than directly
pressing a probe onto the sample, diluting with water andmeasuring with the PAL-SALT is the best procedure. In this case,add 90g of water to 10g of fried rice and stir well. Once the salt
begins to seep out (approximately 15 minutes), measure the liquidpart of the solution. Since the sample is diluted by 10, multiplying
the value that is displayed by 10 will result in the salt concentrationof the original fried rice.
We recommend the PAL-SALT for measuring the salt content offried rice.

d

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Cat.No.3810

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For further product details P.B16

Rice·······················································0.0%
Onigiri····················································0.5%
Takikomi Gohan·····································0.9%
Fried Rice···············································1.0%

A9

Salt Meter Applications

Salt Meter Applications

Salt is the secret todelicious bread?!

The Salt Content in Boiling Water is
Immensely Important for Pasta
salt is a necessry
element to enhance
the flavor of bread.

Sensory tests vs.
Salt meter results

Salt is the secret to delicious bread?!
Salt plays an important role when baking bread.

Food scientists say that, “In order to boil pasta to delicious al-dente, the ideal salt
concentration of the water when it is finished, is 1%.”

Bread

Pasta

Bread

Boiling Water for Pasta

The word “bread” conjures images, textures, and tastes that
almost everyone can recognize. Around the world there are manyvarieties of bread and most share a common trait: They have salt
added to the recipe.
The basic ingredients used to make bread are flour (bread flour ora high-gluten flour), yeast, salt, and water. Adding water andkneading the flour causes the protein contained in the flour tobecome sticky and elastic. The yeast is indispensable for making
the bread dough rise.
Just what sort of role does salt play when it comes to bread?
Most bread is not particularly salty, but there is a huge difference
in taste if no salt is added to the recipe. Bread made without salt isbland and tasteless. Salt helps to enhance the “bready” flavor.
Additionally, salt helps to stabilize the two types of protein in theflour. This allows the bread dough to firm up. Salt also helps
prevent unwelcome bacteria from invading the dough.
Of course, if an excessive amount of salt is added to bread dough,it can kill the yeast before it has a chance to make the dough rise.

Balance is important and many experts say that 2% salt is ideal for
most bread recipes.

“The salt content in boiling water is immensely important for
pasta”How useful is a salt meter when it comes to bread making?
#1. It allows you to confirm whether or not the salt is uniformly
distributed throughout the dough, and#2. It allows you to confirm whether or not you may have forgotten
to add salt.
We recommend the PAL-SALT PROBE. It is extremely useful,because you can press the probe directly onto the bread doughto measure the salt concentration.

Mr. Sawada is using ATAGO’s salt meter in his cooking lessons.
There are many people who do not closely monitor salt
concentration when cooking, but rely on their sense of taste.
This could cause varying flavors in the final dish depending on thechef.

In addition to baking home-made bread, if you like to makeyour own jam, you can monitor the sugar content with a Brix
refractometer.

The reason for this discrepancy comes down to how the taste isperceived by different people. In Mr. Sawada’s cooking class, hedemonstrates the difference between his students’ sense of taste
and the reading on a salt meter.
We recommend the PAL-SALT to measure the salt concentrationin boiling water for pasta.

If you wish to measure the pH of yeast or dough, we recommend
using a pH meter.

Food researcher uses science toteach—Mr. Kenji Sawada’s cooking class

The units we can recommend depend on the type of sample you
are measuring. Please contact us if you have any questions.

The Salt Content of Bread(Rough guide)

Bread is eaten all over theworld

The raw ingredient : flour

A piece of toast, lightlybrowned to perfection

Bread·····················································1.2%
French bread (baguette) ·······················1.5%
Croissant ··············································1.2%
Danish····················································0.5%

In order to boil pasta todelicious al-dente, the ideal
salt concentration of the water
when it is finished, is 1%.

Salted pasta water used tohelp season this dish····Salt is the deciding factor inflavor.

The Salt Content of Pasta(Rough guide)d
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Freshly cooked pasta····························0.4%
Peperoncino·········································· 1.1%
Genovese··············································1.0%
Pescatore··············································0.8%
Carbonara············································· 1.1%
Meat sauce············································1.3%
Spaghetti alle vongole(Spaghetti with clams)···························1.2%

A11

Salt Meter Applications

Salt Meter Applications

Mmm...the Savory Aroma of Butter!

Cheese, a good source of calcium.

In moderation,cheese can bepart of a healthy
diet.

The key todilution is to break
the butter into
smaller pieces.

Q : How much salt is in salted butter?
A : About 3.2g of salt per 200g of butter.

Cheese is a good source of calcium with essential vitamins and minerals for healthand beauty. Bone density is lost as people age leading to conditions like osteoporosis.
It is important to have enough calcium in your diet.

Dairy products

Dairy products

ButterCheeseButter is made by first separating the cream from the milk. The
cream is then skimmed from the top and agitated until butter
solids separates from the buttermilk. After this hardens it is butter.

The rich flavor of butter
Toast thick sliced bread on a frying pan. The crisp smell of
toast fills the room. Put a slice of butter on top and watch as
it softens and melts. It looks and smells delicious, the aroma
lifting your spirits and putting a smile on your face.

[Characteristics of butter]• Soft and spreadable• Makes baked goods flaky• Adds creaminess

Cheese is high in calcium with a fast absorption rate. The vitamincontent of cheese is high as well. Vitamin A is known to help
protect skin while vitamin B2 promotes cell growth. Eating cheeseis vital for maintaining beauty and a healthy body.

[Measuring salinity of butte]
Salt meter PAL-SALT

The sodium content of cheese varies between different varieties.
For example, a single slice of processed cheese (20 g) contains
about 0.6 g of salt.
Salt is added to natural cheese during the manufacturing process
in order to preserve it, to bring out the flavor, to suppress thegrowth of harmful bacteria, and to promote aging. A decrease insalt results in improper aging and reduces the shelf-life of thecheese. Due to this aging process, blue cheese and parmesan
cheese contain higher amounts of salt, but a single serving does
not contain an inordinate amount of salt. Natural cheese generally
contains less salt. The salt content of processed cheese mainly
comes from the original ingredient of the cheese it is made of.
Some low sodium cheeses are cream cheese, cottage cheese,mozzarella cheese and fresh cheese.

Measurement method
1. Dice 10g of butter into small pieces.
2. Add 90g of warm water and stir.
3. Wait until the salt begins to dissolve into the warm
water (about 1 minutes).
4. Measure the liquid.

The magic of butter
Cooking with butter can add a rich, creamy, and delicious
flavor to any food. For example, stir-fried bacon and spinach
is even better when you add a little bit of butter.

Salted butter

Stir fried spinach andbacon : a classic recipe

Melted butterd

PAL-SALT PROBE can be directly inserted into cheese and isrecommended for testing salt consistency between batches,
ensuring consistent salt levels, or for checking how deeply the salt
has penetrated the cheese.
Please choose a unit based on your specific needs.

Measuring method
1. Take 10g of cheese and mince it.
2. Add 90g of water and mix it well.
3. After letting the sample soak for 30 minutes (in order for the salt
to dissolve into the water), measure the liquid. The soaking time
may vary based on the type of cheese, but 30 minutes isgenerally enough time.

The Salt Content of Butter

The Salt Content of Cheese(Rough guide)(Rough guide)

Salted butter··········································1.9%
Unsalted butter······································0.0%
Processed butter · ································1.3%
Soft margarine · ····································1.2%

Cottage cheese·····································1.0%
Camembert cheese·······························2.0%
Cream cheese·······································0.7%
Gouda cheese·······································2.0%
Parmesan cheese··································3.8%
Blue cheese···········································3.8%

Blue cheese

Gouda cheese

Cottage cheesed

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A12[Recommended salt meter for measuring salinity of cheese]
Dilute sample for more accurate measurement. This is because
salt meter uses the conductivity method which measures theamount of electricity that passes through the sample. Whenmeasuring samples with atoms that are tightly packed together, it
is harder for the electricity to pass through. By diluting, atoms arefurther apart and this allows for easier salt detection. PAL-SALT isrecommended for measuring sample that require dilution.

Cat.No.4250

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A13

Salt Meter Applications

Salt Meter Applications

The right amount of salt is the crucial
factor when it comes to taste!

Marinated fish is commonly
consumed in JapanTo measuremarinated fish, it iseasier to measure witha probe that can bedirectly inserted into
the fish.

Insertdirectly into thesample or minceand dilute.

Processed meat products are quite popular. Each meat is processed and flavored
depending on the type of meat. This process increases shelf life.

Examples of fish marinades used in Japan are saikyo-zuke (sweet miso marinade),miso-zuke (miso marinated), and kasu-zuke (sake lees marinade).

MeatFish Processing products

Smoked Meats, Ham, & Sausage[Smoking (Cooking)]
Smoking is a technique used to preserve and flavor food. Liquidsmoke and pickling liquid are used to enhance flavor, while also
increasing preservation. Generally, there are three ways ofsmoking foods: smoke roasting, hot smoking, and cold smoking.
Smoke roasting requires smoking in high temperature, usually
above 80°C. This process is used for spare ribs and such. Hot
smoking is done at approximately 60°C and is used for products
such as ham. Cold smoking is used for products like prosciutto or
unprocessed fresh ham, and the smoking is done below 30°C.
The unique flavors of smoked products are determined by the salt
concentration of the pickling and smoke liquid used. Dependingon the salt concentration of the liquid, the condition of the meat
(tenderness, color) changes.

[Sausage]
Sausage is generally made from salted and seasoned groundpork. The prepared sausage is either boiled or smoked as the final
preservation process. Sausage is generally stuffed into casings,
such as sheep intestines. However, some sausages, like American
breakfast sausage, are prepared without being stuffed into
casings. The right amount of salt in the ground pork is an importantfactor for determining the flavor.
Recommended salt meter to measure jerky, ham, and sausage is
PAL-SALT.
For measuring salt content of solids, we recommend PAL-SALT
PROBE. PAL-03S, PAL-106S, PAL-04S, PAL-05S are recommended
for measuring salt water.

[Ham]
Commonly pork or boar meat is brined and processed. The
English word “ham” refers to products made from pork thigh meat,
however, in Japan, it does not necessarily mean the ham wasmade from pork or from thigh meat. Although most ham issmoked, there are types of ham which are not smoked. The
process of smoking a ham involves shaping the meat, salting,seasoning, submerging in brine solution, smoking, and thenboiling. The amount of salt used during brining determines the final
flavor and texture of the ham.

Pickled Fish
Examples of fish marinades used in Japan are saikyo-zuke (sweet
miso marinade), miso-zuke (miso marinated), and kasu-zuke (sakelees marinade).
[Miso-zuke]
The natural sweet taste in saikyo miso comes from sucrose in themalt rice. Compared to other types of miso, saikyo miso contains
the least amount of salt. The soy beans used for saikyo miso
contain saponin and lecithin which can lower cholesterol and help
protect against cardiovascular diseases.
[Kasu-zuke]
Sake lees is a fermented food full of nutrients, just like miso. There
are a variety of lees in which food can be marinated, such as sakelees and mirin lees. Normally, fishes are salted first regardless ofwhat marinade is used (miso, sweet miso, or lees). To manage thesalt brine concentration, PAL-03S or PEN-SW is recommended.
These instruments can measure up to 28% pure salt water. For
this reason, they are most suitable for customers that aremeasuring pure salt water.
Please contact ATAGO for further details.
We have instruments that measure in specific gravity or the Baumescale, which is the scale commonly used by hydrometers.

For fish marinated in miso or sake lees, PAL-SALT PROBE isrecommended. The probe can be directly inserted into the fish,making it easier to measure. This instrument can measure both
liquid and solid samples. Testing brine liquid and brined fish iseasily accomplished with the PAL-SALT PROBE.
To measure salt content, use the PAL-SALT. For concentration
measurements, use the PAL-1.
* Please consult ATAGO about using PAL-1.
PAL-SALT can determine salt concentrations of miso and lees
while PAL-1 measures total dissolved solids of these marinades.
To measure salt content, the PAL-SALT uses electrical conductivity.
When measuring with the conductivity method, dilution is required.
Dilution thins out the sample, allowing for a more accurate
measurement. A recommended dilution is 10g of sample to 90gof distilled water.

The Salt Content of Smoked
Meats,Ham,& Sausage(Rough guide)
Roasted ham·········································2.5%
Prosciutto ham······································2.8%
Aged Prosciutto · ··································5.6%
Bacon····················································2.0%
Wiener···················································1.9%
Frankfurter·············································1.9%

Bacon

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Mackerel braised in miso sauce············ 1.1%
Miso marinated Spanish mackerel········0.8%
Sea-bass marinated in sake lees···········1.6%

Saikyo-zuke

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A15

Salt Meter Applications

Salt Meter Applications

Salt enhances the flavor of fishby denaturing proteins

Full of much needed nutrients

Consuming too
much of a cured
product is not
good!

First brined, andthen dried.

“Himono” is an old method used to preserve fish in Japan.

Fish eggs have a high concentration of nutrients and is a great source of vitamins.

Fish Processing products

Fish Processing products

Dried Fish

Roe

There are many ways to prepare dried fish. The most common
method is to salt the fish before drying.
When fishes are seasoned with salt, proteins contained in thefood denature (unfold). When the fish is then dried, the proteinstrap seasonings inside the fish, resulting in a unique, savory,“umami” flavor. The practice of drying fish in the sun began in early
history. People of Nara period (710) used himono as a tribute. By
the Edo period, it became widely available and was enjoyed byeveryone. Due to its long shelf life, it gained popularity as asouvenir to take along on Oise-mairi, a pilgrimage to the Ise
Shrine.
There are several different types of himono based on the method
used. These include dried-salted fish, boiled-dried fish, steamdried, grill-dried, and mirin-dried. Regardless of the method, thefirst step is to brine in 10 to 15% salt water. This concentration
varies depending on the type of fish and how much fat the fishcontains. Bluefish and fish with a high fat content require a longer
time in higher salinity brine. PAL-03S is recommended to measure
the concentration of the brine solution.

To test fish after bringing, PAL-SALT PROBE is recommended.
The probe is directly inserted into the fish for more convenientmeasurement. PAL-SALT PROBE can be used to monitor fishbrined in different concentrations of brine solutions.

The Salt Content of Dried Fish
(Rough guide)
Iwashi maruboshi (Dried whole sardine)··········5.8%
Katakuchi Iwashi no Niboshi(Boiled and dried half mouth sardine)··············4.3%
Shirasu Boshi (Dried baby sardine)················· 4.1%
Shirasu Boshi (Semi-dried baby sardine) ·······6.6%
Ajino Hiraki Boshi(Butterflied and dried mackerel) ····················· 1.7%
Saba Hiraki Boshi(Butterflied and dried mackerel)······················ 1.7%
Sanma Hiraki Boshi(Butterflied and dried mackerel pike)··············· 1.3%
Sanma Mirin Boshi(Prepared mackerel pike)·································3.6%
Dried Surume (Dried squid)····························· 2.3%
Saki Ika (Dried and seasoned squid)···············6.9%

Dried surume (squid)

Ajino hiraki boshi[Caviar]Brined sturgeon eggs is called caviar and it is one of the top threedelicacies of the world. Russia and Iran are known for their all
natural caviar. Caviars to be exported are brined in 7 to 10% salt,
but if sold in the country of origin, 3 to 5% salt is sufficient.

[Kazunoko]
Herring eggs are called kazunoko in Japan. They are preserved inseveral ways, including being salted or dried. Because of the highprice and elegant color, kazunoko is often referred to as “diamondsof the ocean.” Salted Kazunoko is prepared by soaking overnightin lightly salted water (salinity of about 1%), changing the water acouple of times.
[Tarako]Brined pollock roe can be eaten uncooked or it can be grilled. The
salt content of Tarako is about 5%.
[Mentaiko]
Spicy pollock roe made by soaking in a marinade which contains
red peppers. The salt content is similar to that of tarako at about
5%. Although Mentaiko has a high salt content and it’srecommended to consume sparingly, if 20g of Mentaiko is eaten
together with a bowl of rice, the salt content is about 1.1g. This
small amount is similar to or less than many types of soups.
[Ikura/ Sujiko]Brined salmon roe that is separated into individual eggs is called
Ikura, while salmon roe still in the sack is called Sujiko. The sameis true for trout eggs. Ikura contains about 1.2g of salt per 50g.
[Karasumi]
Karasumi is known as one of the top (and most expensive)
Japanese delicacies. It is made by curing the roe sac of mullet insalt over the span of a couple days and then dried under the sun.
The salt content is around 5%.

PAL-SALT PROBE is recommended to measure salinity of the fish
eggs to test the brined level and quality control of different
batches. The ability to directly insert the probe into the fish egg
makes it more convenient than other instruments.
For the highest accuracy, mince the fish roe and dilute with water(by dilution factor of 10). Mix well, let settle for a few minutes, andthen measure the liquid solution.
We recommend the PAL-SALT for this type of measurement.

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A16

Fish eggs that are consumed as food includes kazunoko (herringegg), tarako (pollock roe), ikura (salmon roe), sujiko (salted salmon
roe in the sack), karasumi (mullet roe) and caviar. Fish eggs haveantioxidants and contain immune-boosting vitamins like zinc andcopper. On the down side, they are high in cholesterol.

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Select from PAL-SALT, PAL-SALT PROBE, PAL-03S (or PAL-04S,
PAL-05S), PEN-SW to measure salt water used for cleansing thefish roe.
Contact ATAGO for more details.

The Salt Content of Roe (Rough guide)
Kazunoko – Herring roe(salt cured and soaked in water)······················ 1.2%
Tarako····················································4.0 to 5.0%
Karashimentaiko (Spicy pollack roe)···············5.6%
Ikura································································· 2.3%
Sujiko·······························································4.8%
Karasumi·························································3.6%
Caviar······························································ 4.1%

Salinity

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Salt Concentration
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PAL-SALT and PAL-SALT PROBE use the conductivity method todetect salt in a sample. Since fish roe is very dense, roe can bedifficult to measure. For the most precise results, we recommend
mixing 10g of minced roe with 90g of distilled water.

Cat.No.3756

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A17

Salt Meter Applications

Salt Meter Applications

The role of salt is to bringthe elasticity and texture to food.

Shellfish are an abundantsource of taurine.
Let’s see howmuch salt wasremoved fromthe shellfish.

Processed fish
products arehealthy!

Surimi is a world renowned Japanese product made from ground fish paste. Salt is
added to create a unique texture. Surimi is made by adding salt to the ground fish
paste and then it is shaped and heated for pasteurization.

Shellfish contain active ingredients such as taurine which can lower cholesterol andblood glucose levels.

Fish Processing products

Fish Processing products

Fish Paste Products
Processed fish products earn high marks for nutrition because
they are high in protein. They are a better source of protein
because they contain more nutrients and less fat than other meats
but deliver the same amount of protein. In addition, other surimi
products such as Tsumire (minced fish balls) and Satsuma age(fried fish cake) are rich in calcium. Adding salt to the surimi
creates a unique texture and produces another dimension to theflavor. Most processed foods may have a high salt content, but inprocessed fish products, it is quite the opposite; they have a lower
salt content.
When compared to other processed foods, fish cakes containmuch less salt. Frozen gyoza (dumplings) and curry in a pouchcontains an average of 1.3g salt per serving. Processed fish
products such as Kamaboko (cured surimi), Satsuma age (fried
fish cake), Hanpen (fish cake), and Chikuwa (tube shaped fishcake) only contain 0.6g of salt per serving.
Processed fish products are mainly grilled, steamed, or boiled
after the fish is made into a paste. The final products can be
categorized according to the pasteurizing process. Some of the
major processed fish products are shown below.

Shellfish
Grilled: Chikuwa (tube shaped fish cake), Sasakamaboko (bamboo
leaf shaped fish cake), and Datemaki (sweet rolled fish omelette).
Steamed: Kamaboko (cured surimi), Kanikama (crab sticks), SujiKamaboko (gristly fish paste), Sumaki-Kamaboko (rolled cured
surimi), fish sausage
Boiled: Hanpen (fish cake), Tsumire (minced fish balls), Naruto(cured fish with swirling pattern)
Deep fried: Age Kamaboko (Deep fried cured surimi), Satsuma
age (fried fish cake), Tempura, Tsuke Age (fried fish cake), shrimp
tempura, young sardine tempura, Gansu (Vegetables and spices
mixed with fish paste and deep fried).

Shellfish (manila clams, clams, oysters, scallops, and so on)contain active ingredients such as taurine which can lower
cholesterol and blood glucose levels. Taurine also inhibits
increases in blood pressure. Scallops not only contain taurine but
are the most protein rich among all shellfish. Oysters are called the“Milk of the Sea” referring to their well-balanced nutrients. Shijimi(corbicula clam) contains substances that can facilitate kidney
function. Every shellfish has valuable nutrients that are fundamental
to health.

PAL-SALT PROBE which can directly be inserted to the clam is
the recommended unit for measuring residual salt in clams.
Depending on the desired result (salt concentration of seawater orfor seafood packaging), select from the following units: PAL-SALT,PAL-SALT PROBE, PAL-03S, PAL-04S, PAL-05S, or PEN-SW.

PAL-SALT PROBE, which can be inserted directly into the product,is recommended for measuring salt content of processed fishp r o d u c t s.  W i t h  PA L- S A LT PRO B E,  m e a s u r i n g  t h e  s a l t
concentration after brining and controlling salt content between
different production lots can be easily accomplished.
For measuring concentration of pure salt water, PAL-03S or
PEN-SW is recommended.

The Salt Content of Fish Paste
Products (Rough guide)

Sasakamaboko

Kamaboko

NarutoChikuwa················································· 2.1%
Kamaboko·············································2.5%
Hanpen··················································1.5%
Satsuma age·········································1.9%
Naruto····················································2.0%
Fish sausage·········································· 2.1%d

PAL-SALT PROBE
Cat.No.4222

For further product details P.B16

A18(Rough guide)
Manila clams··········································2.2%
Clams····················································2.0%
Oysters··················································1.3%
Scallops·················································0.8%

Manila clams

Clams

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PEN-SW( WV )For further product details P.B16

For further product details P.B18

For further product details P.B20

Cat.No.3756
Cat.No.3757

A19

Salt Meter Applications

Salt Meter Applications

Rich in Sea Minerals

Easily evaluate
the quality of
products before
shipping themout!

The salt concentration ofseawater differs around theworld, but is generally
between 3.1 to 3.8%.

The 3% salt
concentration found inseawater is derived fromtrace amounts ofminerals found in theocean.

Out of all the varieties of seaweed, “Wakame” is the one that most graces dining
tables in Japan. Wakame is rich in iodine, but is also full of other sea minerals like
calcium, potassium, and zinc.

The salt concentration of seawater used in ocean research and tanker ballasts, as well
as artificial seawater for marine biology applications, is constantly monitored.

Fish Processing products

Seawater

Seaweeds (Kelp & wakame seaweed)
The pleated spore case located at the base of the wakame iscalled the “mekabu.” It is said to have the greatest nutritional value
out of all the parts of the wakame. Wakame protects our bodies
from active oxygen, and it is said to contain the same amount ofvitamins as many vegetables. These include vitamin C, whichstrengthens the immune system, beta carotene which guards
against rough, chapped skin, and colds. Wakame also contains
niacin, vitamin A, B vitamins, and vitamin K.
Salted preserved wakame makes up 90% of all varieties of
wakame products. The quality evaluation of salted preserved
wakame is commonly determined by measuring its water activity.
There are many small scale producers in the wakame processing
industry, and this causes many discrepancies. If the salt content
is too low, the possibility that the quality will degrade duringstorage becomes higher, and so measuring the water activity is
one method of quality evaluation. By measuring the water activity

Seawaterof salted and preserved wakame, it becomes possible to easily
evaluate the quality of products before shipping them out.
We recommend the PAL-03S to measure the salt content ofwakame.

Measurement method
Remove the salt from the wakame leaves. Take 10g of the salted
and preserved wakame, add 90g of boiled water and stir. Let
stand for approximately 1 minute, take 2 or 3 drops of the liquid,
and measure it. Multiply the value on the salt meter by 10 toreceive the original salt concentration of the wakame.

[Salt Concentration of Seawater]
The salt concentration of artificial seawater used in aqua farming
on dry-land for raising juvenile fish, is between 30 to 35‰.
Brackish water is required for prawns and certain species of fish.
The salt concentration of brackish water is generally between 0.5
to 30‰.

From the perspective of oceanic ecology preservation, there areregions where measuring the salt concentration of ballast water invessels (like tankers) is crucial. In the waterways around New YorkState, water must be more than 30‰ in order to be released backinto the water system.

Researchers have measured, monitored, and recorded the salt
concentration of seawater in every ocean region around the world.
Interesting trends have been discovered based on this research. It
seems that the beautiful coral reefs that stretch out across the sea
cannot be formed if the salt concentration is not between 33 to35‰.

1% = 10‰(1 percent = 10 per mill)*Water activity is a good indicator of the perishability of a foodproduct. The water activity of water is defined as, “1.” Theaddition of salt or sugar to the food, or drying or dehydrating thefood, causes the water activity value to be less than 1. Thisdecreases the perishability of the food product.

The Salt Content of Seaweeds

Konbu

Mekabu (raw)(Rough guide)The Salt Content of Seawater

Rishiri-konbu (a species of konbu
commonly used for soup stocks)····················6.9%
Wakame (raw)·················································· 1.5%
Wakame (dried)············································· 16.8%
Wakame (cut and dried)·································24.1%
Mekabu (raw)··················································· 0.4%

Artificial seawater (aqua farming)····················· 3.5%
Brackish water for raising animals that inhabit
such environments································ 2.8 to 3.4%
Coral reefs············································· 3.1 to 3.8%
Ballast water in tankers···································· 3.5%

Miso soup with wakame,
tofu, and deep-fried tofu

Tanker ballastsdLive shrimp being raised inholding tanks

An aqua farm in the oceandRecommende
Products

Salinity
Salinity / Snowmelting agent

PAL-03S

Cat.No.4403

For further product details P.B18

A20(Rough guide)

MASTER-S10α
MASTER-S28α
MASTER-S10M
MASTER-S28M

Cat.No.2471
Cat.No.2481
Cat.No.2473
Cat.No.2483

For further product details P.B21

Salinity

PEN-SW( W )Cat.No.3756

PEN-SW( WV )Cat.No.3757

For further product details P.B20

Recommende
Products

Seawater
Seawater specific gravity

PAL-06S Cat.No.4406
PAL-07S Cat.No.4407
PAL-08S Cat.No.4408
For further product details P.B18

Seawater specific gravity

MASTER-S/Mill αCat.No.2491

MASTER-S/Mill M

Cat.No.2493

For further product details P.B21

A21

Salt Meter Applications

Salt Meter Applications

Saline is used in various aspectsof everyday life

Healthier quality farm-raised fishin a closed recirculation system.
What is the salt
concentration of
the saline that isaround us?

Salt water has many uses, but is commonly used in the medical field, for cooking,and for selecting seeds (by the differences in specific gravity).
Brine

Brine (Isotonic sodium chloraide solution), For Cooking (Water after boiling seafood)   
For Agriculture (Seed selection based on specific gravity)
Normal saline is defined as 0.9w/v% sodium chloride in water. The
concentration is important because it is very close to the salt
concentration of the human body. Normal saline is used to wash
injuries and to help replenish fluids or cleanse wounds.
On the other hand, for cooking, salt water is used to boil seafood
and pasta. It is commonly said that the best way to cook pasta is
to use boiling water with the same salinity as seawater, but inreality, the key to al dente is for the salinity to start at about 0.85%
and change to 1% by the time the pasta is finished boiling.
When boiling crab, salt concentration is important in bringing out
the best flavor, “umami.” In most cases, a salt level close to ocean
salinity (3 to 4%) is used, with slight differences depending on thetype of crab or the chef’s preference. Too much salt can ruin thetaste of crab but too little salt will result in bland, flavorless crab.
Controlling salt levels to achieve the best flavor may appear like asimple task, yet it is critical. Why not take more control with an
instrument that can quickly and accurately measure the salt level?
The recommended instrument is PAL-03S.

Baby sardines and whitebait perish very quickly once caught,
making the freezing storage method difficult. Soon after they arecaught, heat processing is used to preserve the fish fresh. This isdone by boiling the fish in lightly salted water. To manage salt
concentration, PAL-03S is recommended.
Inline salt meters are available for customers that would like toautomatically manage salt concentration. Please feel free tocontact us for more details.
In the agricultural industry, salt water is used for seed selection.
High quality seeds will sink, while low quality seeds will float.
Different concentrations of salt water are used depending on thevariety of seed. Once seeds are selected, they are washed inflesh water.

Precise salt
control for fish
farm tank

Fish farming is categorized into two systems: irrigation ditch and sea cage. The sea cage
system uses cages submerged directly into the ocean, lakes, or ponds. The irrigation ditch
system utilizes above ground irrigation systems to raise the fish. Above ground fish farmingwith closed loop water circulation is called a “closed recirculation aquaculture system.”
Aquafarming

Onsen Tora-fugu (Japanese tiger pufferfish aquafarmed in artificial seawater)& Koi (Carp)[Onsen Tora-fugu (Closed Recirculation Aquaculture System)]
Recent media coverage in Japan has increased public awarenessof “Onsen Tora-fugu” (Tiger Pufferfish) that are raised in natural hot
spring water. The hot spring raised pufferfish are market-ready in
one year, a full six months faster than when a sea cage system isused.
Onsen Tora-fugu are raised in salt water at no less than 0.4% salt
concentration. Right before shipment, they are transferred to an
artificial seawater tank with salt concentration at 3.4 to 3.5% salt.
Without strict control of the salt content in the natural hot springwater, Onsen Tora-fugu could turn a dark color, and eventually it
can lead to death.
Aquaculture farming allows areas with no access to the ocean toraise not only pufferfish, but other saltwater creatures (like shrimp).
These farms can help to revitalize the economy of nearby cities or
towns.

[Koi]
When koi (carp) have topical damage or a bacterial infection, a salt
water bath is recommended. Through osmosis, the salt water
allows the koi to readjust and recover. Most commonly, a 0.3 to
0.7% salt bath is used for between 48 to 120 hours. The
effectiveness of salt baths is significant, especially when treating
fin/tail rot, or narcolepsy. However, the wrong concentration ofsalt, such as a high concentration, could affect the color of thefish, and could even result in death.

The Salt Content of Aquafarming

The Salt Content of Brine

For boiling crab, theconcentration should beclose to that of the ocean
water, which is between 3
and 4%.

d

Recommende
Products

Salt concentration

PAL-SALT
Cat.No.4250

For further product details P.B10

A22

A change in the salt
concentration from 0.85% to
1% is the key to al-dente
pasta.

Salinity / Snow-melting agent
Salinity
Salinity specific gravity

PAL-03S Cat.No.4403
PAL-106S Cat.No.4506
PAL-04S Cat.No.4404
PAL-05S Cat.No.4405
For further product details P.B18(Rough guide)(Rough guide)

Normal  saline··················································0.9%
Salt water used to boil pasta··························· 1.0%
Salt water used to boil seafood·············3.0 to 4.0%

Tora-fugu···············································1.2%
Shrimp·········································0.5 to 4.0%
Koi···············································0.3 to 0.7%

Whitebait thoroughly boiled
in salt water.

Tora-fugu (tiger pufferfish)
Fugu Chiri Nabe (pufferfish
raised in closed recirculation hotpot)
aquaculture system.

Farming  of carpd

Salinity

MASTER-S10α Cat.No.2471
MASTER-S28α Cat.No.2481
MASTER-S10M Cat.No.2473
MASTER-S28M Cat.No.2483
For further product details P.B21

Sodium chloride(Baume)PEN-SW(Baume)Cat.No.3765

For further product details P.B20

Recommende
Products

Salt concentration

Salinity / Snowmelting agent

Seawater

PAL-SALT

PAL-03S

PAL-06S

Cat.No.4250

For further product details P.B10

Cat.No.4403

Cat.No.4406

For further product details P.B18

For further product details P.B18

Please turn over and flip upside down from the next page.

A23

Are You Having Trouble
Managing the Salinity ofYour Products?
Until now, food processing sites and commercial kitchens had no effective way ofmeasuring salinity. One major contributing factor is that there were no convenient andeasy to use salt meters available.
The titration method requires dangerous reagents, which cannot be used incommercial kitchens or processing sites.
Salt meters designed for common household use are available; however, they are notaccurate enough to fulfill the needs of manufacturing sites or commercial kitchens.
ATAGO recognized this demand and introduced salt meters that fulfilled therequirements of these industries. ATAGO’s salt meters are highly suitable for use in any
food processing site or commercial kitchen.

CONTENTSFor Users Already Measuring Salinity
Titration Method

B4

Hydrometer (Baume scale)B6

Low-end Salt Meters (Electrical Conductivity Method)

B8

For Users Measuring Salinity for the First Time
Please turn over and flip the booklet upside down.

Product Information

All ATAGO products are designed and manufactured in Japan.
Headquarters: The Front Tower Shiba Koen, 23rd Floor
2-6-3 Shiba-koen, Minato-ku, Tokyo 105-0011, Japan

http://www.atago.net/ overseas@atago.net

TEL : 81-3-3431-1943 FAX : 81-3-3431-1945

TEL : 1-425-637-2107

ATAGO products comply with HACCP,GMP,
and GLP system standards.

customerservice@atago-usa.com

TEL : 91-22-28544915, 40713232 customerservice@atago-india.com
TEL : 66-21948727-9

customerservice@atago-thailand.com

TEL : 55 16 3913-8400

customerservice@atago-brasil.com

TEL : 39 02 36557267

customerservice@atago-italia.com

TEL : 86-20-38108256

info@atago-china.com

TEL : 7-812-777-96-96

info@atago-russia.com

TEL : 234-707-558-1552

atagonigeria@atago.net* Specifications and appearance are subject to change without notice.

Copyright © 2017 ATAGO CO., LTD. All rights reserved.

ENV.03 17081000WA Printed in Japan

Electrical conductivity

PAL-SALT

B12

MethodPAL-SALT  Mohr

B15

PAL-SALT PROBE

B16

ES-421

B17

Digital Pocket Refractometer

PAL series

B18

Hand-Held Refractometer

PEN series

B20

Digital Dip-Type Refractometer

MASTER series

B21

Optional accessories

B22

Relationship between electric conductivity method
and titration method

B23

Q&A

B24

Titration Method“This is too much trouble!”

The titration method requires various lab
equipment and the set-up/clean-up
requires time and effort. Measurements

Time
Consumingmust also be taken on a table orbenchtop. This method is not portable orconvenient.

For users measuring salinity through titration

ATAGO’s Salt meter…

Aggravating
EffortCumbersome“Isn’t there a method that doesn’t
need a reagent?”

Does not require any lab equipment.
Does not require complicatedprocedures-just dilute with water.
Can be used anywhere.

The titration method requires dangerous
and costly reagent. Using the reagentssafely is time consuming and requires
proper training.  

Reagent
Cost

ATAGO’s Salt meter…
Absolutely no reagent required.
Take just 3 seconds to measure.
 Easy to operate and can be used byanyone.

Dangerous
Experience

Knowledge“Disposing of liquid waste is a
hassle.”After measurements are completed, thetitration method requires proper disposalof the sample liquid, liquid silver nitrate,
and the reagent.

Environment

ATAGO’s Salt meter…
Does not require reagent. Zeroliquid waste.
 No disposal cost.

Disposal
Cost
B4

 Environmentally friendly anddoes not harm the earth.

Time
Consuming
B5

For Users Measuring Salinity With Hydrometers

FragileHydrometer (Baume scale)“I accidentally broke it.”A Hydrometer (Baume scale) is a fragile glass product which may cause
damage if shattered. When used in facilities such as food product factories,
special care and consideration is necessary for handling any shattered glassor chemicals contained in the hydrometer.

ATAGO’s Salt meter…

Frustrating

Does not break—no need to worry about damage.
No need to clean any shattered glass.
No cost of replacing broken hydrometers.

“Where do I read?”Hydrometers can be difficult to read because the constant motion of thehydrometer causes the scale to move. This makes it difficult to find the exact
point where the surface of the liquid corresponds to the hydrometer scale.
Furthermore, air bubbles may adhere to the scale and interfere with readings.
Hydrometers can only measure clear samples. They also require a large
amount of sample.

ATAGO’s Salt meter…

Difficult Simply place a few drops on the sample stage to measure. Only a minuteamount of sample is needed!
 Fully digital display. Measurements can be read instantly (an accurate andeasy to read analog version is also available).
Colored, opaque, and paste-like samples can be measured.

B6“Temperature compensation is such a hassle.”
The ability to read a small scaled hydrometer requires experience. Hydrometers
also require manual temperature compensation.

ATAGO’s Salt meter…
No experience or calculation needed.
Measurement results are directly displayed.
 No need to take temperature into account—the automatic temperaturecompensation feature will calculate it for you.  

B7

(Electrical Conductivity Method)

For Users Measuring Salinity With Simplified Salt Meters

Unreliable

Low-end Salt meters“This is really not so accurate.”
Most low-end salt meters only display an estimated value of the salt content. Depending on themeasurement method, there can be a discrepancy in the values after each measurement. This calls into
question whether or not measurements are being taken correctly.
Low-end salt meters are also sensitive to temperature. A change in temperature can produce vastlydifferent measurement results, even among the same samples. There are even some salt meters thatcannot measure samples that are too hot, and some that cannot measure samples that are too cold.

ATAGO’s Salt meter…

Displays actual values-- not just an estimate
Highly accurate measurement
Equipped with Automatic Temperature Compensation .  

Frail“This breaks easily.”
Some low-end salt meters break or stop functioning within one year.  In many cases, this isdue to corrosion on the electrode, water damage (body of units not water resistant), or heatdamage to the plastic body.
Measurement temperture up to 100ºC.
Can be washed under running water.
Durable, corrosion resistant electrodes (PAL-SALT only).

Short-LivedATAGO’s Salt meter…

“Disposable units end up costing you more.”
Many of the low-end salt meters cannot be calibrated. If the readings become unstable, a newunit must be purchased. Not only do you risk fluctuating readings, the cost of replacing unit
after unit make the low-end salt meters much more expensive over time.  

ATAGO’s Salt meter…

B8

Zero sets with air (electrical conductivity method), Zero sets with water (refractive method)
Calibration function for accurate measurement (Electrical conductivity method) Reference Setting function allows for long-term, reliable use.   

B9

Electrical Conductivity Method

Refractive Method
Digital Pocket Refractometer

Model

PAL-SALTPAL-SALT Mohr

PAL-SALT PROBE

ES-421

PAL-03CS

PAL-03S

PAL-106S

PAL-04S

PAL-05S

PAL-06S

Cat.No.

4250

4251

4222

4211

4393

4403

4506

4404

4405

4406

Scale

Salt   concentration (g/100g)

Salt  concentration (g/100g)

Salt  concentration (g/100g)

Salt  concentration (g/100g)

Salinity/snowmelting agent(g/100g), Freezing
Point

Salinity/Snowmelting agent(g/100g)

Salinity (g/100mL)

Salinity specificgravity

Salinity (Baume)

Seawater ( Salinity)

Page

P.B12

P.B15

P.B16

P.B17

P.B18

P.B19

P.B18

P.B19

P.B19

P.B18

Refractive Method
Digital Pocket Refractometer

Digital Dip-Type Refractometer

Hand-Held Refractometer

Model

PAL-07S

PAL-08S

PEN-SW ( W )PEN-SW ( WV )PEN-SW (Baume)

MASTER-S/
Millα

MASTER-S/MillM

MASTER-S10α

MASTER-S10M

MASTER-S28α

MASTER-S28M

MASTER-BX/
S28M

Cat.No.

4407

4408

3756

3757

3765

2491

2493

2471

2473

2481

2483

2484

Scale

Seawater
specific gravity

Seawater (Baume)

Salinity (g/100g)

Salinity (g/100mL)

Salinity (Baume)

Seawater
specific gravity

Seawater
specific gravity

Salinity(High Accuracy)

Salinity(High Accuracy)

Salinity(Wide Range)

Salinity(Wide Range)

Brix & Salinity

Page

P.B19

P.B21

P.B21

P.B21

P.B21

P.B21

P.B19

P.B20

P.B20

P.B20

What is the difference between salt meters that
conductivity method and salt meters that use the

P.B21

P.B21

use the electricalrefractive method?

Select a salt meter which uses the electrical conductivity method

Salt meters which use the refractive method are

pure salt water or seawater samples, a salt meter which

when you wish to measure only the salt concentration of samples

capable of measuring salt water samples withuses the refractive method is much more convenient.

that contain other ingredients besides salt.

a salinity of up to 28% (g/100g) without dilution.

Please select a salt meter which uses the conductivity

When measuring pure salt water or seawater, either type of salt

However, when measuring salt water samples withmethod when measuring a variety of samples (saltmeter (electrical conductivity method or refractive method) cana high concentration, dilution is necessary whenwater and samples containing other ingredients, likebe used.

using an ATAGO salt meter which uses the electricalcondiments).

conductivity method. For this reason, when measuring
B10

B11

PAL-SALTPAL-SALT

Control salt withthis innovativeand convenientmeasurement
methodWhen displayed result is comparedagainst the titration method

Sanitary design
Waterproof design

Off Set function

The whole unit can be rinsed
under running water.Very safe
and sanitary for use in thefood industry.

Features the offset function which enables the
programming of a coefficient and a constant toautomatically convert measured values.
Able to directly display measurement value correlated toother principles, such as titration. Also, by setting thedilution factor, the original salt concentration can bedirectly displayed.

Salt concentration 10.0%
Features Offset Function
Digital Model

Offset Feature Example

Specifications

1

If a different detection principle (such as titration)
results in different measurement values,unit can be
programmed with a correlation coefficient (A) and aconstant (b)  to display values close to the otherdetection principle.

PAL-SALT Cat.No.4250
Scale

Measurement Range

Measurement Accuracy

International
Protection Class

Salt concentration(g/100g)

0.00 to 10.0%

Refer to Specifications

IP65

Durable titanium electrode
Uses titanium electrode that is highly resistant tocorrosion from salt water and seawater.
Long lasting and durable.Is not damaged by
friction and can withstand harsh usage in the
kitchen or at factory sites.

Easy calibration for
reliable results

Zero Setting & Reference Setting
One press of ZERO button to zero set withair. Additionally, 2.50% saline solution allows
for testing a known point.Unlike disposable
salt meters, the PAL-SALT gives reliablestable measurement results.

Stable reading

4250

Scale

Salt concentration (g/100g)
Temperature

Measurement Method

Conductivity method

Measurement
Range

0.00 to 10.0%（of salt concentration
5.0 to～100˚C

Resolution

0.01% for salt concentration of 0.00 to 2.99%
0.1% or salt concentration of 3.0 to 10.0%
0.1˚C

Measurement
Accuracy

Displayed vale ±0.05%（(for salt concentration of 0.00 to 0.99%)
Relative precision ±5%(for salt concentration of 1.00 to 10.0%)±1%

Sample Temperature

5 to 100˚C

Sample Graph

8
7
6

Ambient Temperature 10 to 40˚C
5
4

3.5

4.5

5.5

PAL-SALT
readings
本器の値（ⅹ）(x)

Offset Feature Example

Apply just a few drops of sample on thesample stage

PAL-SALT

Cat.No.

グラフ：あるサンプルの値（例）

モール法の値︵ｙ ︶Long lasting salt meterIn this graph:coefficient (A)=1.18
constant (b)=-0.40

Titration readings (y)Digital Hand-held "Pocket" Salt Meter

Model

6.5

7.5

2

Sample Volume

At least 0.6mL

Measurement Time

Approx. 3 seconds

Power Supply

Size AAA alkaline batteries × 2

International
Protection Class

IP65 Dust-tight andProtected against water jets.

Dimension & Weight

55(W) × 31 (D) ×109 (H) mm,
100g (Main unit only)

If a 10% dilution is made,entering the Dilution Factor(A)=10 will display the value of the original, undiluted
sample.

Salinity can be measured by placing a few dropsof sample on the sample stage.
The measurement stability is not affected bysubstances containing oil or substances at ahigh temperature. Measuring without inserting
the salt meter into the sample is more sanitary.

[Example]

When measured value is 0.90 for a sample withdilution factor of 10,
×10（(dilution factor)

Measurement Method

The actual salt concentration is 9.0%.％
Input the coefficient (A) of 10, and the value
multiplied by 10 will be displayed.

Display value

Apply 2 to 3 drops to thesensor section.

B12

Press START

Measurement value displays
in 3 seconds.

B13

PAL-SALTPAL-SALT Mohr

Relationship between electric conductivity method
and titration method
Correlating the difference in detection principle and measurement results for salt meters
using conductivity method (PAL-SALT etc.) and Mohr method.

Detection principle for conductivity method

For Measurement in
the Weight/Volume
Ratio as in Titration(Mohr Method)

PAL-SALT uses the conductivity method in which the amount of electrolytes in the sample is detected and converted to salt concentration. Mohr’s method detects the amount of chlorine in the sample and converts it to salt
concentration. The unit used for Mohr’s method is weight/volume (g/100mL) while PAL-SALT uses weight/weight(g/100g). Food contains various ingredients and for this reason a value computed by PAL-SALT and Mohr may not
match. To compensate for the difference, a conversion chart can be created by plotting points for measurement
values by both methods.

Salt concentration 10.0%
Offset feature
Unit g/100mL

Please refer to P.B11 for Offset function.

There is a correlation between the conductivity method and Mohr's method.
• Measurring Salinity of Ketchup

Digital Hand-held "Pocket" Salt Meter

Testing ketchup shows that results obtained by PAL-SALT

Salt concentration (%)

and Mohr’s method were very close.

Salinity of Ketchup:Correlation between the
conductivity method and Mohr's
method (%)
Salt concentration

4.0
3.5

PAL-SALT

3.0

Mohrʼs method

2.5
2.0
1.5

Company K

Company D

The following chart shows a comparison of measurement
results for PAL-SALT and titration method for different typesof miso. As shown in the graph ,there is a correlation between
the PAL-SALT measurement and the results obtained bytitration.
16.0

Salinity by Molarity (%)

14.0
12.0
10.0
Ama misoAmakuchi miso
Komekarakuchi miso (red)Mame miso
Mugi miso

6.0
4.0
2.0
0
4.00

6.00

8.00

10.00

Mhor’s method

Company K

3.74

3.73

Company D

3.51

3.43

Company H

1.98

1.88

12.00

14.00

Salinity (%) measurement with PAL-SALT

Scale

Measurement Range

Measurement Accuracy

International
Protection Class

Salt concentration(g/100mL)

0.00 to 10.0%

Refer to Specifications

IP65

Salt concentration is displayed in
g/100mL

Salt concentration is displayed in the same units as usedin titration (Mohr method)

Company H• Measuring Salinity of Miso Soup

8.0

PAL-SALTPAL-SALT Mohr Cat.No.4251

Salinity of miso:Correlation between the conductivity
method and Mohr's method (%)
Salt concentration
PAL-SALT
Mhor’s method
4.50
4.8
4.75
4.9
5.00
5.3
Ama miso
5.25
5.4
5.50
5.6
5.50
5.8
12.25
12.4
11.00
10.9
Amakuchi
8.75
8.4
11.50
11.5
miso
11.25
10.9
11.50
11.4
12.25
12.0
Kome
14.00
14.2
karakuchi
14.25
14.2
13.25
13.2
miso
13.25
13.0
(red)
12.50
12.6
12.25
11.0
12.75
11.4
12.75
11.7
Mame miso
13.00
12.1
12.25
11.1
12.25
11.2
11.00
10.9
11.50
11.7
10.50
10.6
Mugi miso
11.75
11.9
11.75
11.3
14.25
13.9

Titration (Mohr method) mostly
quantifies salt concentration interms of the weight/volume ratio(g/100mL). The PAL-SALT Mohr
was designed with this in mind, so
there is no need to convert thereadings because this unit displays
salt concentration in weight/volume.

Upgraded and revolutionary features
Specifications are the same as the PAL-SALT(excluding unit readout).

With the exception of the unit readout (w/v), the PAL-SALT Mohrshares common features and specifications with the PAL-SALT,
such as the Offset feature. When measuring a sample that has
been diluted by a factor of 10, the PAL-SALT Mohr also has afunction that can display the actual salt concentration before
dilution.

Reference Check

Calibrating (checking the reference point)with 2.50g/100g of salt water
2.54%± ( 0.13 )2.50������������������
g�����������������
/100�������������
g=�����������
2.54�������
g������
/100��
mL

B14

A 2.50g/100g salt water solution will
read 2.54 ±0.13% (w/v) on the PALSALT Mohr. If measurement values areabnormal, the unit is equipped with areference set feature.

Specifications
Model

PAL-SALT Mohr

Cat.No.

4251

Scale

Salt concentration (g/100mL)
Temperature

Measurement Method

Conductivity method

Measurement Range

0.00 to 10.0%（of salt concentration
5.0 to～100˚C

Resolution

0.01% for salt concentration of 0.00 to 2.99%
0.1% or salt concentration of 3.0 to 10.0%
0.1˚C

Measurement
Accuracy

Displayed vale ±0.05%（(for salt concentration of 0.00 to 0.99%)
Relative precision ±5%(for salt concentration of 1.00 to 10.0%)±1%

Sample Temperature

5 to 100˚C

Ambient Temperature

10 to 40˚C

Sample Volume

At least 0.6mL

Measurement time

Approx. 3 seconds

Power Supply

Size AAA alkaline batteries × 2

International
Protection Class

IP65 Dust-tight and Protected against waterjets.

Dimension & Weight

55(W) × 31 (D) ×109 (H) mm,
100g (Main unit only)

Measurement Method

Apply 2 to 3 dropsof sample onto thesample stage.

Press The START
key.

Measurement
results are displayedin 3 seconds.

B15

PAL-SALT PROBE

ES-421

For measuring salt
concentration ofsolid samples

Quality assurance
for food factory

Salt concentration
10.0%

Salt concentration 7.0%

Long selling electric

Probe model

conductivity model

Digital Hand-held "Pocket" Salt-Meter

Digital Salt Meter

PAL-SALT PROBE Cat.No.4222

ES-421 Cat.No.4211

Scale

Measurement Range

Measurement Accuracy

International
Protection Class

Scale

Measurement Range

Measurement Accuracy

International
Protection Class

Salt concentration(g/100g)

0.00 to 7.0%

Refer to Specifications

IP65

Salt concentration(g/100g)

0.00 to 10.0%

Refer to Specifications

IP64

Simple measurement

Lightweight and ergonomic design

Specifications

Probe can be inserted directly to measure solid
samplesModel

PAL-SALT PROBE

Cat.No.

4222

Insert probe directly into the sample to measure.
Check for salt penetration,salt extraction,or salt presence.

Scale

Salt concentration (g/100g)

Measurement Method

Conductivity method

Measurement Range

0.0 to～7.0% (ATC)Resolution

0.01% (0.00 to 1.99%)
0.1% (2.0 to 7.0%)

Measurement
Accuracy±0.1%（(0.00 to 1.99%)
Relative precision ±5% (2.1 to 5.0%)
Relative precision ±10% (5.1 to 7.0%)

Sample Temperature

3 to 30˚C

Measurement Time

Approx. 3 seconds

Power Supply

Size AAA alkaline batteries × 2

International
Protection Class

IP65 Water resistant.

Various examples

Dairy : Cheese

Processed meat : Ham, sausage,
bacon, chashu ( Barbequed Pork)

Dimension & Weight

Processed seafood : Sundried fish,
herring egg,fish sausage

Onigiri (Rice ball), bread

Measurement Method

Stable on the table yet compact to carry

Sample stage is made of SUS316L resin which is known for its
durability against corrosion. A sample can be measured while
the device is in your hand or set on a desk.

Equipped with Offset Feature

Redesigned and upgraded with a convenient, brandnew feature.
Newly equipped with a convenient offset feature formeasurement. This feature enables the instrument to produce
values which are close to those of other measurement
principles,such as titration. For details, please see P.B13.

High accuracy

Main unit : 55(W) × 31 (D) ×109 (H) mm, 100g
Electrode probe : ø10 × 530mm(Cable length : Applox. 400mm)

About displayed value   PAL-SALT probe can accurately measure salt water inpercentage (g/100g) within spsifications. For samples
containing non-salt substances,or if the probe is directly
inserted into a solid sample,measurement result should
only be used as a reference.
 Dilute with water when measuring samples above 7% salt
concentration or above 6% brix.

Cup shaped sample stage
Only requires 0.6mL of sample.
High accuracy of ±0.05% for salt
concentration under 0.99%.

Specifications
Model

ES-421

Cat.No.

4211

Scale

Salt concentration (g/100g)

Measurement Method

Conductivity method

Measurement Range

0.00 to～10.0% (ATC)Resolution

0.01% for salt concentration of 0.00 to 2.99%
0.1% for salt  concentration of 3.0 to 10.0%

Measurement
Accuracy

Displayed value ±0.05%(for salt concentration of 0.00 to 0.99%)
Relative precision ± less than 5%(for salt concentration of 1.00 to 10.0%)

Sample Temperature

5 to 100˚C

Ambient Temperature

10 to 40˚C

Measurement Time

Approx. 3 seconds

Power Supply

006P Dry battery (9V)International
Protection Class

IP64 Dust-tight and Protected against
splashing water.

Dimension & Weight

170 (W) × 90 (D) ×40 (H) mm,
220g(Main unit only)

Other features•Easy operation,apply small amount of sample and press start.
•Zero set with air•Simple design with only two buttons.

Measurement Method

Probe Dimension
cap

Remove cap andplace probe into thesample.

B16

Press the START
key.

Measurement value
is displayed in 3
seconds.

25

130

approx,400
530

30

unit : mm

Apply 2 to 3 drops of sample
onto the sample stage.

Press the START/OFF button.

Salt concentration(%) will display
after arrow flashes three times.

B17

Digital Pocket Refractometer

Digital Pocket Refractometer

For Managing Salt water and Seawater Concentration

PAL series

Seawater (Salinity)

Digital Hand-Held“Pocket” Refractometer

PAL-06S
Specifications

Salinity/Snow-melting agent (g/100g)

PAL-03S

PAL-03CS
PAL-03S
Specifications

Cat.No.4393
Cat.No.4403

PAL-03CS

Scale
Measurement Range
Resolution
Measurement
Accuracy
Temperature
Compensation

PAL-03CS

PAL-06S

Sodium chloride (g/100g)

Cat.No.4506

Seawater (Salinity)

Measurement Range

0 to 100 ‰Resolution

1‰

Measurement Accuracy±2‰

Temperature Compensation

10～to 40 ˚C

Seawater specific gravity

0.0 to 28.0%

PAL-07S

0.1％%

Specifications±0.2％%

10 to 40 ˚ C

SeawaterCat.No.4407

Scale

Seawater (S.G.)

Measurement Range

1.000 to 1.070

Resolution

0.001

Measurement Accuracy± 0.002

Temperature Compensation

10～to 40 ˚C

PAL-07S

Salinity (g/100mL)

PAL-106S

Scale

Salinity

PAL-03S

Sodium chloride (g/100g)
Freezing point
Sodium chloride : 0.0 to 28.0%
Freezing point : 0 to -22˚C
Sodium chloride : 0.1％%
Freezing point : 1 ˚CSodium chloride : ±0.2%
Freezing point : ± 1 ˚C

Seawater (Baume)

Salinity

PAL-08S

Specifications
Sodium chloride (g/100mL）)

Specifications

Measurement Range

0.0 to 33.0 %Scale

Seawater (Baume)

0.1%

Measurement Range

0.0 to 10.0 ˚±0.2 %

Resolution

0.1 ˚

Measurement Accuracy± 0.2 ˚Temperature Compensation

10～to 40 ˚CMeasurement Accuracy
Temperature Compensation

PAL-106S

10～to 40 ˚C
PAL-08S

SeawaterCat.No.4408

Scale

Resolution

SeawaterCat.No.4406

Common Specifications
10～to 40 ˚CResolution : 0.1 ˚CMeasurement Accuracy : ± 1 ˚C

PAL-04S

Sample Volume

At least 0.3mL

When intense light penetrates the prism of a digital refrac-Measurement Time

Approx. 3 seconds

tometer, the light waves interfere with the sensor, which

Power Supply

2× AAA Batteries

may lead to inaccurate measurements. To ensure accurate

Cat.No.4404

Specifications

PAL-04S

ELI Feature

Salinity specific gravity

Temperature

Salinity(External-Light-Interference)

Patented

Scale

Sodium chloride ( S.G.）)International Protection Class IP65 Dust-tight and Protected against water jets.

measurement results, the PAL is programmed with the ELI

Measurement Range

1.000 to 1.217

Dimensions & Weight

55(W)× 31(D) ×109(H) mm,100g (Main unit only)

feature, which displays the [nnn] warning message when

Resolution

0.001

Equipped with ATC (Automatic Temperature Compensation)

Measurement Accuracy±0.002Equipped with ELI (External-Light Interference) for reliable outdoor measurements

Temperature Compensation

10～to 40 ˚CSalinity (Baume)

intense direct light is detected. Shading the sample stage
with your hand and re-pressing the START key will ensure
accurate measurement results each time.

Measurement Method

PAL-05S

Cat.No.4405

Salinity

Specifications
Scale

Sodium chloride (Baume)

Measurement Range

0.0 to 25.7 ˚

Resolution

0.1˚

Measurement Accuracy±0.2˚

Temperature Compensation

10～to 40 ˚C
PAL-05S

B18

Apply 2 to 3 drops of sample
on the prism surface.

Press the START key.

Measurement value isdisplayed in 3 seconds.

B19

Digital Dip-Type Refractometer

Hand-Held RefractometerThree Ways to Measure: Touch, Dip, Stir

Ultimate Functionality. Unsurpassed Quality. Seamless Usability. Perfection pursued
for function, operation, and design. The ultimate hand-held refractometer.

PEN series

MASTER series

Salinity (g/100g)

Digital Hand-Held“PEN” Refractometer
PEN-SW (W)

MASTER-S/Mill α
MASTER-S/Mill M

Seawater specific gravity

Cat.No.3756

Specifications

Salinity

Salinity (g/100mL)

Specifications

Scale

Salinity (g/100g)

Measurement Range

Salinity (g/100g) : 0.0 to 28.0%(Automatic Temperature Compensation)

Resolution

Salinity (g/100g) : 0.1%

Measurement Accuracy±0.2%

Temperature Compensation

10～to 40 ˚CPower Supply

1 × Size AAA alkaline battery

PEN-SW (WV)MASTER-S/Mill α

MASTER-BX/S28M

SeawaterA - 377

Salinity

160(W) × 38 (D) ×18 (H) mm, 70g (Main Unit only)

MASTER-BX/S28M

Salinity (High Accuracy)

MASTER-S/Mill M

Measurement Range

Salinity : 0 to 100‰
Specific gravity : 1.000 to 1.070

Minimum Scale

1‰
0.001

Measurement Accuracy

MASTER-S28 α

32(W) × 34 (D) ×207 (H) mm, 110g

Dimension & Weight

Specifications

Cat.No.3757± 2‰      *± 1‰± 0.001 ＊ *± 0.0005 (10 ～to 30˚C)

MASTER-S10 α
MASTER-S10 M

MASTER-S10 α

Cat.No.2471
Cat.No.2473

MASTER-S10 M
Sodium chloride : 0.0 to 10.0g/100g(Automatic Temperature Compensation)
0.1g / 100g

Minimum Scale

Measurement Range

Salinity (g/100mL) : 0.0 to 33.0%(Automatic Temperature Compensation)

Resolution

Salinity (g/100mL) : 0.1%

Measurement Accuracy

Salinity (g/100mL) : ±0.2%

Temperature Compensation

10～to 40 ˚CPower Supply

1 × Size AAA alkaline battery

MASTER-S28 α

Measurement Accuracy

MASTER-S10 α

SalinityA - 377

MASTER-S/Mill α± 0.2g /100g* ± 0.1 /100g (10 ～to 30˚C)
32(W) × 34 (D) ×203 (H) mm, 105g

Dimension & Weight*Repeatability

MASTER-BX/S28M

Salinity (Wide Range)

MASTER-S28 α
MASTER-S28 M

IP65 Dust-tight and Protected against water jets.
International Protection Class Prism head IP67 Dust-tight and Protected against theeffects of temporary immersion in water.

Specifications

160(W) × 38 (D) ×18 (H) mm, 70g (Main Unit only)

Cat.No.2481
Cat.No.2483

MASTER-S28 α

PEN-SW (Baume)

Sodium chloride : 0.0 to 28.0g /100g(Automatic Temperature Compensation)

Measurement Range

MASTER-S28 α

Cat.No.3765

Measurement Accuracy

MASTER-S10 α

Salinity

0.2g / 100g

Scale

Sodium chloride (Baume)

Measurement Range

Sodium chloride (Baume) : 0.0 to 25.7 ˚(Automatic Temperature Compensation)

Resolution

Sodium chloride (Baume) : 0.1 ˚

Measurement Accuracy

Sodium chloride (Baume) : ±0.2 ˚Temperature Compensation

10～to 40 ˚CPower Supply

1 × Size AAA alkaline battery

Brix & Salinity

B20

Press the START
key.

Ideal for spot checkConvenient oneing – No need for ahanded operation.
pipette or spoon. Just
insert the PEN directly
into the sample.  

MASTER-BX/S28 M

Measurement Range

Brix : 0.00 to 33.0%
Sodium chloride : 0.0 to 28.0g / 100g

Minimum Scale

0.5%
0.5g / 100g

Salinity

Dimension & Weight32(W) × 34 (D) ×168 (H) mm, 90g*Repeatability

Measurement Method

Easy cleaning.

Cat.No.2484

Measurement Accuracy

Brix

160(W) × 38 (D) ×18 (H) mm, 70g (Main Unit only)

MASTER-S28 α

Dip (or touch) the tip
into the sample.

MASTER-BX/S28M

Apply 1 to 2 dropsof sample onto theprism.
Measurement value (saltwater concentration) is
displayed after 2
seconds.

MASTER-BX/S28 M

A - 377

Easy and Simple Operation!

Measurement Method

32(W) × 34 (D) ×168 (H) mm, 90g

Dimension & Weight

Specifications

IP65 Dust-tight and Protected against water jets.
MASTER-S/Mill αInternational Protection Class Prism head IP67 Dust-tight and Protected against theeffects of temporary immersion in water.
Dimension & Weight± 0.2g /100g* ± 0.1 /100g (10 ～to 30˚C)*Repeatability

Specifications

Salinity

ATC•Water Resistant

MASTER-S28 M

Minimum Scale

Sodium chloride (Baume)

ATC•Water Resistant

MASTER-S10 α

Measurement Range

Salinity (g/100mL)

Dimension & Weight

MASTER-S/Mill αATC•Water Resistant*Repeatability

Specifications
Scale

Cat.No.2491
Cat.No.2493

A - 377

IP65 Dust-tight and Protected against water jets.
International Protection Class Prism head IP67 Dust-tight and Protected against theMASTER-S/Mill α
effects of temporary immersion in water.
Dimension & Weight

Hand-Held
Refractometer

6 Features of the MASTER Series
Water Resistant *Automatic Temperature Compensation (ATC) *After measuring, the instrument can be easily
cleaned with running water under a faucet.

Upgraded Automatic Temperature Compensation
automatically adjusts the measurement value in responseto changes in ambient temperature conditions.

plate. Look throughthe eyepiece.

Visibility

Durability

Read themeasurement value
where the blue
boundary line
intersects the scale.

A bright field of vision and a distinct boundaryline allow for truly clear readings with a single
glance.

The MASTER series has passed all water resistance,
dust resistance, and drop tests.

Hygienic Design

Automatic Sample Distribution (ASD)

Smooth grip eliminates the possibility of foodand samples being trapped, resulting incontamination and bacterial growth.

Automatic Sample Distribution (ASD) allows for evensample distribution across the prism, without having toopen the daylight plate to manually distribute the sample.

MASTER-S10 α Close the daylight* α type only

B21

Optional Accessories
NaCl Solution for Calibration
Parts No.

Contents

Concentration

ModelsShelf life

RE-1202505mL

2.50±0.05%

PAL-SALTPAL-SALT Mohr (2.54%)
PAL-SALT PROBE
ES-421

6 Weeks

RE-143025

30mL

2.5%

PAL-SALT PROBE

1 year

RE-145025

500mL

2.5%

PAL-SALT PROBE

1 yearQ& A
can this instrument
Q1 Whatmeasure ?

PAL-SALT

Q5 The readings are unstable.

Various types of food that contain salt – soups,
sauces, condiments, dressings, fish, ham, bacon,

For samples containing oils or fats, try stirring thesample after placing on the sensor, and measure.

deli meats, brine, cheese, butter, dairy, crackers,

This will help stabilize readings.

chips, and more.

* If actual displayed concentration differs,displayed values will be contained within the (  ) after the applicable models.

the key for measurQ6 What’s
ing cold or hot sample ?
We recommend leaving the sample on the sensor
for 30 seconds before measuring. This will allow
the sample to acclimate. Alternatively, take

PAL Silicone Cover

multiple readings until the readings stabilize.

Parts No.

ModelsRE-39413

PAL series

do I measure myQ2 How
sample ?
Different types of sample require different
preparation for measurement. Please refer to“Measurement Techniques.”

often does it need toQ7 How
be calibrated ?
Zero-set the instrument at the beginning of eachday before taking any measurements. Clean thesample stage thoroughly and press ZERO with

PAL-case
Parts No.

ModelsI use tap water for
Q3 Candilutions ?

RE-39409

PAL series
Excluding PAL-SALT PROBE

Distilled water is the best, but tap water may also
be used. Tap water may affect the readings

nothing on it (zero-set with air). If measurement
values are irregular, please refer to ” Q8 Whatshould I do if the measurement values are
irregular? ” For manufacturer calibration,please contact an official ATAGO service center.

slightly (approx. 0.01%). Do not use mineralwater as it may affect the readings.

should I do if theQ8 Whatmeasurement values are

Strapirregular?
Parts No.

ModelsRE-39410

PAL · PEN series

Apply water or ethyl alcohol on the sample stage
and wipe it off with lint-free tissue paper. Repeat
the process a few times if using water.
If this does not resolve the issue, reference set
with a 2.50% standard Sodium chloride (NaCl)solution.

Q4 How do I clean it ?

MAGICTM

The unit is waterproof, so the entire body can beParts No.

Modelswashed under running water. Use a mild cleanser
to remove persistent residue, such as oil. Clean

RE-39411

PAL series

greasy residue with ethyl alcohol and rinse withwater.

B22

Q9 How should I store the unit ?
If the unit will not be used for an indeterminate
amount of time, place the unit in the storage casethat it came with.

B23

Measurement TechniquesThin, drinkable liquids

Solid foodThinner or lower concentration liquids, such as soup or miso soup, can be measured by placing a few drops ofSolid foods (ham, bacon, dried foods, fish, and potato chips) need to be minced,

the sample directly on the sensor.

ground, or crushed, diluted with water (1:10 dilution), and mixed thoroughly. As ageneral guideline, let sit for a few minutes (approx. 3 minutes) to allow the salt toleach out of the food. Depending on the qualities of the sample (whether or not
the salt is easily drawn out into the water), the salt concentration of the food, themincing or crushing method, or how well the sample is mixed with the water, thetime needed for the salt to be drawn out into the water
will vary.
Set a soaking period that works for each product (thatallows the salt to be thoroughly drawn out). Measure
the salinity of the water and multiply the reading by

Miso soup

Ham

Chicken soup

Thick, syrupy or paste-like liquids

10. The PAL-SALT PROBE also has a probe sensor

Salmonthat can be inserted directly into the solid sample for

Oily / fatty food

Sauces, soup bases, seasonings, gravies and such need to be

Foods containing oil or fats can also be measured. However,diluted to 10% for accurate measurement results. Anything thatthe measurement values of foods that have oil floating on theiris highly concentrated (anything that measures above 6% Brix

surface, such as Ramen soup (a Japanese noodle soup), maywith a refractometer), must be diluted. The PAL-SALT and ES-421

be unstable. If the readings fluctuate when measuring oily/fatty

measure the conductivity of electrolytes through electrical currents

foods, try stirring the sample, and measure again for more stable(conductivity). The thicker a solution is, the more closely thereadings. When measuring the salinity of oil-packed products,

molecules are packed, and therefore, the less conductive. This makes

extract the sample from the oil and allow excess oil to drain. Mix

the sample more difficult to measure. If not diluted, the measurement

10g of sample with 90g of water to create a 10% dilution. Mix orvalues may appear lower than the actual salt content.

shake very well and let settle. Residual oil should float to the top

Oil sardineof the container. Take a sample from below the oil layer and placeon the sensor. Multiply the displayed reading by 10 to obtain thesalt concentration of the original sample.

Mayonnaise

Ketchup

Chili sauce

Products with a salt content that exceeds themeasurement range (above 10% salt)
Products that contain more than 10%

How to Make a 10% Dilution
Preparing
the sample

Tuna

Crush

Dice

Solid samples that crumble easily,such as crackers, are best crushed up.
Solid samples that are firmer, such assalami, deli meats or pickles, are best
diced up.

1 Weigh the sample

salt, such as pickle brine, need to be

2 Dilute with

3 Stirwater

diluted. For example, the 10 times
dilution of 12% salt brine will measure
1.2%, and the 5 times dilution willmeasure 6%. Adjust the dilution factor
so that the salinity falls within the
Olive

B24

Soy saucemeasurement range.

g
Weigh out approximatery 10g ofsample on a scale.

g
Add water until the total weight reaches
10 times the amount in step 1.

Mix well.

Please turn over and flip upside down from the next page.

B25