Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod)
Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding...
| Published in: | European Food Research and Technology |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | unknown |
| Published: |
Springer
2005
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10261/94549 https://doi.org/10.1007/s00217-005-1137-0 |
| Summary: | Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25-1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. © Springer-Verlag 2005. This research was supported by the European Union under project FAIR-CRAFT CT 98-9109. W Peer Reviewed |
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