Influence of cod freshness on the salting, drying and desalting stages

Freshness is one of the most important parameters of fish quality in most markets for fresh and lightly preserved fish. However, the role of this attribute in industrial processing of cod to salt-cured, dried salt-cured and finally desalted and rehydrated cod is not known. The aim of this work was t...

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Bibliographic Details
Published in:Journal of food engineering 2006-03, Vol.73 (1), p.9-19
Main Authors: Barat, J.M., Gallart-Jornet, L., Andrés, A., Akse, L., Carlehög, M., Skjerdal, O.T.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cod
cod (fish)
cold storage
cured foods
curing (food products)
Desalting
Drying
Fish and seafood industries
Food engineering
Food industries
food processing quality
food spoilage
Freshness
Fundamental and applied biological sciences. Psychology
Gadus morhua
General aspects
hardness
mass transfer
microbial contamination
plate count
raw fish
rehydration
salted fish
Salting
sensory evaluation
sensory properties
texture
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Summary:Freshness is one of the most important parameters of fish quality in most markets for fresh and lightly preserved fish. However, the role of this attribute in industrial processing of cod to salt-cured, dried salt-cured and finally desalted and rehydrated cod is not known. The aim of this work was to analyze the influence of cod freshness (ice stored for 0, 7 and 12 days) on the pile salting, drying and desalting operations with respect to mass transfer, sensory quality and microbial status. With respect to weight yield, and transport kinetics, the results obtained indicate that the main influence of cod freshness occurs during the salting operation, as the freshest raw material gives the lowest overall yield, and the lowest salt uptake. With respect to sensory quality and microbial status after desalting, the freshest raw material tended to give a harder fish with less flakiness. The content of spoilage bacteria immediately after desalting was slightly lower for freshest raw material than for the others, but the difference hardly had any influence on the storage stability of the product. However, the desalted fish from the freshest raw material had more different strains than the other raw materials after desalting.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.12.023