The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua)

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Thorarinsdottir, Kristin Anna ^a   Arason, Sigurjon ^a,c   Thorkelsson, Gudjon ^a,c   Sigurgisladottir, Sjofn ^a   Tornberg, Eva ^b  

^a Matis ohf Iceland   (Iceland)

^b LUND UNIVERSITY   (Sweden)

^c UNIVERSITY OF ICELAND   (Iceland)

Author keywords

Bacalao; Injection; Mass transfer; Salting; Yield

Indexed keywords

BRINE; FOOD PRESERVATIVE; INORGANIC SALT; WATER;

ALGORITHM; ANIMAL; ARTICLE; ATLANTIC COD; CHEMISTRY; COMPARATIVE STUDY; FOOD PRESERVATION; HEAT; ICELAND; METHODOLOGY; PROTEIN INTAKE; SALT INTAKE; SEA FOOD; SKELETAL MUSCLE;

ALGORITHMS; ANIMALS; DIETARY PROTEINS; FOOD PRESERVATION; FOOD PRESERVATIVES; GADUS MORHUA; HOT TEMPERATURE; ICELAND; MUSCLE, SKELETAL; SALTS; SEAFOOD; SODIUM CHLORIDE, DIETARY; WATER;

GADUS MORHUA;

EID: 77958532088     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01798.x     Document Type: Article

References (30)

1. Andres A, Rodriguez-Barona S, Barat JM, Fito P. 2002. Note: mass transfer kinetics during cod salting operation. Food Sci Technol Int 8:309-14.
2. AOAC. 1990. 937.09. sodium chloride in seafood, 15th ed. Arlington, Va.: Association ofOfficial Analytical Chemists.
3. Barat JM, Rodriguez-Barona S, Andres A, Fito P. 2002. Influence of increasing brine concentration in the cod-salting process. J Food Sci 67:1922-25.
4. Barat JM, Rodriguez-Barona S, Andres A, Fito P. 2003. Cod salting manufacturing analysis. Food Res Int 36:447-53.
5. Barat JM, Rodriguez-Barona S, Andres A, Visquert M. 2004. Mass transfer analysis during the cod desalting process. Food Res Int 37:203-8.
6. Eide O, Borresen T, Strom T. 1982. Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species. J Food Sci 47:347-49.
7. 1H NMR, and physicochemical analytical methods. J Food Sci 69:107-14.
8. Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P. 2007a. A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). J Food Eng 79:261-70.
9. Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P. 2007b. Influence of brine concentration on Atlantic salmon fillet salting. J Food Eng 80:267-75.
10. Gildberg A, Akse L, Martinsen G. 2009. Protein tap fra torskemuskel under salteprosessen. Rapport 2/2009. Tromsö: Nofima Marin. 24 p.
11. Gu{eth}mundsdóttir Gu{eth}ný, Stefánsson G. 1997. Sensory and chemical changes in spice-salted herring as affected by handling. J Food Sci 62:894-7.
12. Hamm R. 1972. Kolloidchemie des Fleisches. Berlin, Hamburg: Parey.
13. ISO-5983. 2005. Animal feeding stuffs-Determination of nitrogen content and calculation of crude protein content, 1st ed. Geneva: The Intl. Organization for Standardization.
14. ISO-6496. 1999. Animal feeding stuffs-Determination of moisture and other volatile matter content, 2nd ed. Geneva: The Intl. Organisation for Standardization.
15. Knight P, Parsons N. 1988. Action of NaCl and polyphosphates in meat processing: responses of myofibrils to concentrated salt solutions. Meat Sci 24:275-300.
16. Kovácsné Oroszvári B. 2004. The mechanisms controlling heat and mass transfer on frying of beefburgers. Division of Food Engineering. Dept. of Food Technology, Engineering and Nutrition. Lund, Sweden: Lund Inst. of Technology, Lund Univ. 93 p.
17. Kovácsné Oroszvári B, Bayod E, Sjöholm I, Tornberg E. 2006a. The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying. J Food Eng 76:169-78.
18. Kovácsné Oroszvári B, Rocha SC, Sjoholm I, Tornberg E. 2006b. Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers. J Food Eng 74:1-12.
19. Lauritzsen K, Martinsen G, Olsen RL. 1999. Copper induced lipid oxidation during salting of cod (Gadus morhua L.). J Food Lipids 6:299-315.
20. Lauritzsen K, Olsen RL. 2004. Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.). J Food Lipids 11:105-22.
21. Martinez-Alvarez O, Gomez-Guillen MC. 2005. The effect of brine composition and pH on the yield and nature of water-soluble proteins extractable from brined muscle of cod (Gadus morhua). Food Chem 92(1):71-7.
22. Martínez-Alvarez O, Gómez-Guillén MC. 2006. Effect of brine salting at different pHs on the functional properties of cod muscle proteins after subsequent dry salting. Food Chem 94:123-29.
23. Ockerman H, Léon Crespo F, Galan Solvedilla H, Peralta Fernandez A, Ciudad Gonzalez N, Balderas Zubeldia B, Cespedes Sanchez F, Martin Serrano A, Torres Munoz MC. 2003. Diffusion coefficient of salt during meat salting in the production of Jamón. Res Rev:Meat, Special Circular 172-99.
24. Offer G, Trinick J. 1983. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci 8:245-81.
25. Offer GK, Knight P. 1988. The structural basis of water-holding in meat. Part 1: General principles and water uptake in meat processing. In: Lawrie R, editor. Developments in Meat Science - 4. London: Elsevier Applied Science. p 63-171.
26. Schmidt FC, Carciofi BAM, Laurindo JB. 2008. Salting operational diagrams for chicken breast cuts: hydration-dehydration. J Food Eng 88:36-44.
27. Simidu W. 1961. Nonprotein nitrogenous compounds. In: Borgstrom G, editor. Fish as food. Production, biochemistry and microbiology. London: Academic Press. p 353-75.
28. Thorarinsdottir KA, Arason S, Bogason SG, Kristbergsson K. 2001. Effects of phosphate on yield, quality, and water-holding capacity in the processing of salted cod (Gadus morhua). J Food Sci 66:821-26.
29. Thorarinsdottir KA, Arason S, Bogason SG, Kristbergsson K. 2004. The effects of various salt concentrations during brine curing of cod (Gadus morhua). Int J Food Sci Tech 39:79-89.
30. Thorarinsdottir KA, Arason S, Geirsdottir M, Bogason SG, Kristbergsson K. 2002. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chem 77:377-85.