Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets
Salted cod is a product highly appreciated by consumers, especially in Southern Europe and Latin America. In recent years there has been increasing consumer demand for products with low sodium content, and this has led the salting industry to seek new salt mixtures to help to reduce Na+ levels witho...
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ftcsic:oai:digital.csic.es:10261/81644 2024-02-11T10:01:59+01:00 Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets Martínez Álvarez, Óscar Gómez Guillén, M. C. 2013 http://hdl.handle.net/10261/81644 https://doi.org/10.1016/j.lwt.2013.04.013 en eng Elsevier doi:10.1016/j.lwt.2013.04.013 issn: 0023-6438 Food Science and Technology 53: 387- 394 (2013) http://hdl.handle.net/10261/81644 open artículo http://purl.org/coar/resource_type/c_6501 2013 ftcsic https://doi.org/10.1016/j.lwt.2013.04.013 2024-01-16T09:51:51Z Salted cod is a product highly appreciated by consumers, especially in Southern Europe and Latin America. In recent years there has been increasing consumer demand for products with low sodium content, and this has led the salting industry to seek new salt mixtures to help to reduce Na+ levels without producing alterations in the properties of the final product. In this study, Atlantic cod (Gadus morhua) was initially brined with various mixtures of salts based on NaCl, at various pH levels and including KCl, MgCl2 and/or CaCl2. After subsequent dry salting with NaCl, the Na+, K+, Ca2+ and Mg2+ cation contents were evaluated, and also their effect on water loss, salt uptake, entry of chloride, water holding capacity (WHC), water extractable protein (WEP) and hardness of the end product. A greater presence of K+ in muscle was associated with greater water loss, salt uptake and hardness of the dry salted product. Moreover, incorporation of Ca2+ and Mg2+ negatively affected water holding capacity. These changes were not dependent on brine pH and might significantly alter the acceptability of the final product. © 2013 Elsevier Ltd. This research was supported by the European Union under project FAIR-CRAFT CT 98-9109. Peer Reviewed Article in Journal/Newspaper atlantic cod Gadus morhua Digital.CSIC (Spanish National Research Council) LWT - Food Science and Technology 53 2 387 394 |
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Digital.CSIC (Spanish National Research Council) |
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English |
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Salted cod is a product highly appreciated by consumers, especially in Southern Europe and Latin America. In recent years there has been increasing consumer demand for products with low sodium content, and this has led the salting industry to seek new salt mixtures to help to reduce Na+ levels without producing alterations in the properties of the final product. In this study, Atlantic cod (Gadus morhua) was initially brined with various mixtures of salts based on NaCl, at various pH levels and including KCl, MgCl2 and/or CaCl2. After subsequent dry salting with NaCl, the Na+, K+, Ca2+ and Mg2+ cation contents were evaluated, and also their effect on water loss, salt uptake, entry of chloride, water holding capacity (WHC), water extractable protein (WEP) and hardness of the end product. A greater presence of K+ in muscle was associated with greater water loss, salt uptake and hardness of the dry salted product. Moreover, incorporation of Ca2+ and Mg2+ negatively affected water holding capacity. These changes were not dependent on brine pH and might significantly alter the acceptability of the final product. © 2013 Elsevier Ltd. This research was supported by the European Union under project FAIR-CRAFT CT 98-9109. Peer Reviewed |
format |
Article in Journal/Newspaper |
author |
Martínez Álvarez, Óscar Gómez Guillén, M. C. |
spellingShingle |
Martínez Álvarez, Óscar Gómez Guillén, M. C. Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
author_facet |
Martínez Álvarez, Óscar Gómez Guillén, M. C. |
author_sort |
Martínez Álvarez, Óscar |
title |
Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
title_short |
Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
title_full |
Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
title_fullStr |
Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
title_full_unstemmed |
Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
title_sort |
influence of mono- and divalent salts on water loss and properties of dry salted cod fillets |
publisher |
Elsevier |
publishDate |
2013 |
url |
http://hdl.handle.net/10261/81644 https://doi.org/10.1016/j.lwt.2013.04.013 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_relation |
doi:10.1016/j.lwt.2013.04.013 issn: 0023-6438 Food Science and Technology 53: 387- 394 (2013) http://hdl.handle.net/10261/81644 |
op_rights |
open |
op_doi |
https://doi.org/10.1016/j.lwt.2013.04.013 |
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LWT - Food Science and Technology |
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53 |
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2 |
container_start_page |
387 |
op_container_end_page |
394 |
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1790597875740180480 |