The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)
(2010) In Journal of Food Science 75(8). p.544-551- Abstract
- The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous... (More)
- The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous compounds tended to be lower for injected and brine-salted fillets, mainly due to higher losses of nonprotein nitrogen. Practical Application Salting procedures for cod have changed rapidly in recent years. Injection is increasingly used as a presalting method. It has been suggested to have strong effects on weight yields of salted cod products. This article describes the effects of injection on weight yields on products in salted, rehydrated, and cooked stage. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1726044
- author
- Thorarinsdottir, Kristin Anna ; Arason, Sigurjon ; Thorkelsson, Gudjon ; Sigurgisladottir, Sjofn and Tornberg, Eva LU
- organization
- publishing date
- 2010
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- salting, mass transfer, Bacalao, injection, yield
- in
- Journal of Food Science
- volume
- 75
- issue
- 8
- pages
- 544 - 551
- publisher
- Institute of Food Technologists
- external identifiers
-
- wos:000282878200030
- scopus:77958532088
- pmid:21535494
- ISSN
- 0022-1147
- DOI
- 10.1111/j.1750-3841.2010.01798.x
- language
- English
- LU publication?
- yes
- id
- 104c9d84-0587-4ad8-b1a5-5199f5e2f1c8 (old id 1726044)
- date added to LUP
- 2016-04-01 13:49:31
- date last changed
- 2023-11-12 22:27:51
@article{104c9d84-0587-4ad8-b1a5-5199f5e2f1c8,
abstract = {{The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous compounds tended to be lower for injected and brine-salted fillets, mainly due to higher losses of nonprotein nitrogen. Practical Application Salting procedures for cod have changed rapidly in recent years. Injection is increasingly used as a presalting method. It has been suggested to have strong effects on weight yields of salted cod products. This article describes the effects of injection on weight yields on products in salted, rehydrated, and cooked stage.}},
author = {{Thorarinsdottir, Kristin Anna and Arason, Sigurjon and Thorkelsson, Gudjon and Sigurgisladottir, Sjofn and Tornberg, Eva}},
issn = {{0022-1147}},
keywords = {{salting; mass transfer; Bacalao; injection; yield}},
language = {{eng}},
number = {{8}},
pages = {{544--551}},
publisher = {{Institute of Food Technologists}},
series = {{Journal of Food Science}},
title = {{The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)}},
url = {{http://dx.doi.org/10.1111/j.1750-3841.2010.01798.x}},
doi = {{10.1111/j.1750-3841.2010.01798.x}},
volume = {{75}},
year = {{2010}},
}