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The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

Thorarinsdottir, Kristin Anna; Arason, Sigurjon; Sigurgisladottir, Sjofn; Gunnlaugsson, Valur N.; Johannsdottir, Jonina and Tornberg, Eva LU (2011) In Food Chemistry 126(1). p.109-115
Abstract
The aim of this study was to investigate the effects of salting and different pre-salting procedures (injection and brining versus brining only) on the microstructure and water retention of heavy salted cod products. Salting resulted in shrinkage of fibre diameter and enlargement of inter-cellular space. Water was expelled from the muscle and a higher fraction became located in the extra-cellular matrix. These changes were suggested to originate from myofibrillar protein aggregation and enzymatic degradation of the connective tissue. During rehydration, the muscle absorbed water again and the fibers swelled up to a similar cross-sectional area as in the raw muscle. However, the inter-cellular space remained larger, resulting in a higher... (More)
The aim of this study was to investigate the effects of salting and different pre-salting procedures (injection and brining versus brining only) on the microstructure and water retention of heavy salted cod products. Salting resulted in shrinkage of fibre diameter and enlargement of inter-cellular space. Water was expelled from the muscle and a higher fraction became located in the extra-cellular matrix. These changes were suggested to originate from myofibrillar protein aggregation and enzymatic degradation of the connective tissue. During rehydration, the muscle absorbed water again and the fibers swelled up to a similar cross-sectional area as in the raw muscle. However, the inter-cellular space remained larger, resulting in a higher water content of the muscle in the rehydrated stage. The effects of different salting procedures were strongest after salting. At that stage of the process, the inter-cellular space tended to be larger in the injected and brined muscle than in the brined only. (C) 2010 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Salting procedures, Injection, Brining, Cod, Microstructure, Water, retention
in
Food Chemistry
volume
126
issue
1
pages
109 - 115
publisher
Elsevier
external identifiers
  • wos:000286855100017
  • scopus:78650199491
ISSN
1873-7072
DOI
10.1016/j.foodchem.2010.10.085
language
English
LU publication?
yes
id
6f9ed199-f2a8-4f44-afa4-e214ae6b111f (old id 1872935)
date added to LUP
2011-04-18 10:58:58
date last changed
2017-08-13 03:51:43
@article{6f9ed199-f2a8-4f44-afa4-e214ae6b111f,
  abstract     = {The aim of this study was to investigate the effects of salting and different pre-salting procedures (injection and brining versus brining only) on the microstructure and water retention of heavy salted cod products. Salting resulted in shrinkage of fibre diameter and enlargement of inter-cellular space. Water was expelled from the muscle and a higher fraction became located in the extra-cellular matrix. These changes were suggested to originate from myofibrillar protein aggregation and enzymatic degradation of the connective tissue. During rehydration, the muscle absorbed water again and the fibers swelled up to a similar cross-sectional area as in the raw muscle. However, the inter-cellular space remained larger, resulting in a higher water content of the muscle in the rehydrated stage. The effects of different salting procedures were strongest after salting. At that stage of the process, the inter-cellular space tended to be larger in the injected and brined muscle than in the brined only. (C) 2010 Elsevier Ltd. All rights reserved.},
  author       = {Thorarinsdottir, Kristin Anna and Arason, Sigurjon and Sigurgisladottir, Sjofn and Gunnlaugsson, Valur N. and Johannsdottir, Jonina and Tornberg, Eva},
  issn         = {1873-7072},
  keyword      = {Salting procedures,Injection,Brining,Cod,Microstructure,Water,retention},
  language     = {eng},
  number       = {1},
  pages        = {109--115},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2010.10.085},
  volume       = {126},
  year         = {2011},
}