IMIS | Flanders Marine Institute
 

Flanders Marine Institute

Platform for marine research

IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (0): add | show Printer-friendly version

The effects of various salt concentrations during brine curing of cod (Gadus morhua)
Thorarinsdottir, K.A.; Arason, S.; Bogason, S.G.; Kristbergsson, K. (2004). The effects of various salt concentrations during brine curing of cod (Gadus morhua). Int. J. Food Sci. Technol. 39(1): 79-89. dx.doi.org/10.1046/j.0950-5423.2003.00757.x
In: International Journal of Food Science and Technology. Blackwell Scientific: Oxford. ISSN 0950-5423, more
Peer reviewed article  

Available in Authors 

Keyword
    Marine
Author keywords
    chemical composition; protein recovery; quality rating; rehydration;water holding capacity; weight yield

Authors  Top 
  • Thorarinsdottir, K.A.
  • Arason, S.
  • Bogason, S.G.
  • Kristbergsson, K.

Abstract
    The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau.

All data in IMIS is subject to the VLIZ privacy policy Top | Authors