Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua)

• Published in: International Journal of Food Engineering
• Main Authors: Nguyen, Minh V, Jonsson, Asbjorn, Thorarinsdottir, Kristin A, Arason, Sigurjon, Thorkelsson, Gudjon
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Walter de Gruyter GmbH 2011
• Subjects: Engineering (miscellaneous); Food Science; Biotechnology; Gadus morhua
• 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

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.