The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua)
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 descri...
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Online Access: | http://dx.doi.org/10.1111/j.1750-3841.2010.01798.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01798.x |
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crwiley:10.1111/j.1750-3841.2010.01798.x 2024-09-15T18:07:19+00:00 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 Tornberg, Eva 2010 http://dx.doi.org/10.1111/j.1750-3841.2010.01798.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01798.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 75, issue 8 ISSN 0022-1147 1750-3841 journal-article 2010 crwiley https://doi.org/10.1111/j.1750-3841.2010.01798.x 2024-08-22T04:15:14Z 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. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of Food Science 75 8 E544 E551 |
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Wiley Online Library |
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English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Thorarinsdottir, Kristin Anna Arason, Sigurjon Thorkelsson, Gudjon Sigurgisladottir, Sjofn Tornberg, Eva |
spellingShingle |
Thorarinsdottir, Kristin Anna Arason, Sigurjon Thorkelsson, Gudjon Sigurgisladottir, Sjofn Tornberg, Eva The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua) |
author_facet |
Thorarinsdottir, Kristin Anna Arason, Sigurjon Thorkelsson, Gudjon Sigurgisladottir, Sjofn Tornberg, Eva |
author_sort |
Thorarinsdottir, Kristin Anna |
title |
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua) |
title_short |
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua) |
title_full |
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua) |
title_fullStr |
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua) |
title_full_unstemmed |
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua) |
title_sort |
effects of presalting methods from injection to pickling, on the yields of heavily salted cod ( gadus morhua) |
publisher |
Wiley |
publishDate |
2010 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2010.01798.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2010.01798.x |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of Food Science volume 75, issue 8 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2010.01798.x |
container_title |
Journal of Food Science |
container_volume |
75 |
container_issue |
8 |
container_start_page |
E544 |
op_container_end_page |
E551 |
_version_ |
1810444689210343424 |