Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod)

• Published in: European Food Research and Technology
• Main Authors: Martínez Álvarez, Óscar, Borderías, A. Javier, Gómez Guillén, M. C.
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Springer 2005
• Subjects: Soaking; Hydrogen peroxide; Alkaline buffer; Preservation; Desalted cod; Gadus morhua
• Online Access: http://hdl.handle.net/10261/94549; https://doi.org/10.1007/s00217-005-1137-0

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