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The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

Thorarinsdottir, Kristin Anna; Arason, Sigurjon; Thorkelsson, Gudjon; Sigurgisladottir, Sjofn and Tornberg, Eva LU (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)
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author
organization
publishing date
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
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
2010-11-23 16:30:54
date last changed
2018-05-29 10:39:40
@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},
  keyword      = {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},
  volume       = {75},
  year         = {2010},
}