Characterisation of high added value compounds in wastewater throughout the salting process of codfish ( Gadus morhua )

• Published in: Food Chemistry
• Main Authors: Ferraro, Vincenza, Cruz, Isabel B., Jorge, Ruben Ferreira, Xavier Malcata, F., Castro, Paula M.L., Pintado, Manuela E.
• Other Authors: Universidade Católica Portuguesa, EU FP-6 Marie Curie Actions FP6, Fundacao para a Ciencia e a Tecnologia (Portugal) SFRH/BPD/20653/2004
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2011
• Subjects: free amino acids; modelling of release; nitrogen fractions; muscle proteins; [SDV.IDA]Life Sciences [q-bio]/Food engineering; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition; [CHIM.OTHE]Chemical Sciences/Other; Gadus morhua
• Online Access: https://hal.inrae.fr/hal-02652724; https://doi.org/10.1016/j.foodchem.2010.07.090

International audience In Portugal Atlantic codfish (Gadus morhua) is dry-salted with food-grade marine salt for 6 days. During this process, codfish incorporates salt and drains away water up to 22%(w/w) of its weight, which contains important compounds, such as free amino acids, peptides and proteins. Hence, the chemical profile of such water, composed of various soluble nitrogen fractions, was thoroughly determined. Along the salting process, the ratio of water released to trichloroacetic acid-soluble nitrogen remained constant, but the proportion between water released and phosphotungstic acid-soluble nitrogen decreased because of proteolysis. The concentration of free amino acids increased from 2.68 g/l to 5.41 g/l within 6 days, but myofibrillar proteins were found to be approximately constant, ca. 3.31 g/l. Creatine, aspartic and glutamic acids, glycine, taurine and tryptophan were the dominant free amino acids, the release of which was successfully modelled. Total biogenic amines concentration in wastewater at the end of the salting process was ca. 100 mg/kg. (C) 2010 Published by Elsevier Ltd.