Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)
The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) an...
| Published in: | International Journal of Food Engineering |
|---|---|
| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | unknown |
| Published: |
Walter de Gruyter GmbH
2011
|
| Subjects: | |
| Online Access: | http://dx.doi.org/10.2202/1556-3758.2109 http://www.degruyter.com/view/j/ijfe.2011.7.1/ijfe.2011.7.1.2109/ijfe.2011.7.1.2109.xml |
| Summary: | The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow/orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a lightly decrease in TMA value was observed. Storage at -4°C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4°C or lower temperatures. |
|---|