Impact of water origin and composition on the desalting of fully salt-cured cod ...
Salt-cured cod is a product popular in Mediterranean countries like Portugal and Spain. Usually, consumers desalt the product in their kitchen, or it is desalted by the producers in the factory. However, a large portion of those products is produced in Iceland and sold fully salt-cured to buyers in...
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ftdatacite:10.5281/zenodo.10854418 2024-04-28T08:25:16+00:00 Impact of water origin and composition on the desalting of fully salt-cured cod ... Dargentolle, Cecile Dupont, Maxime Sveinsdóttir, Hildur Inga Arason, Sigurjón Sveinsdóttir, Kolbrún 2024 https://dx.doi.org/10.5281/zenodo.10854418 https://zenodo.org/doi/10.5281/zenodo.10854418 en eng Zenodo https://dx.doi.org/10.5281/zenodo.10853684 Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 Water composition, fully salt cured cod desalting quality report Report 2024 ftdatacite https://doi.org/10.5281/zenodo.1085441810.5281/zenodo.10853684 2024-04-02T12:02:45Z Salt-cured cod is a product popular in Mediterranean countries like Portugal and Spain. Usually, consumers desalt the product in their kitchen, or it is desalted by the producers in the factory. However, a large portion of those products is produced in Iceland and sold fully salt-cured to buyers in the Mediterranean countries. In recent years, market requirements have changed towards more demand for desalted products. Huge amount of water is needed for desalting, and water in Iceland is generally cheaper than in Mediterranean countries. In order to examine if desalting is a viable option for the producers of fully salt-cured cod in Iceland, composition and effect of water used for desalting in Iceland, Spain and Portugal on end-product quality was compared. Brine injected products were desalted with water from three locations in Iceland and one in Spain. Pickle salted products were desalted with water from two locations in Iceland and one in Portugal. Mineral composition and pH of water from the different ... Report Iceland DataCite Metadata Store (German National Library of Science and Technology) |
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DataCite Metadata Store (German National Library of Science and Technology) |
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English |
topic |
Water composition, fully salt cured cod desalting quality |
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Water composition, fully salt cured cod desalting quality Dargentolle, Cecile Dupont, Maxime Sveinsdóttir, Hildur Inga Arason, Sigurjón Sveinsdóttir, Kolbrún Impact of water origin and composition on the desalting of fully salt-cured cod ... |
topic_facet |
Water composition, fully salt cured cod desalting quality |
description |
Salt-cured cod is a product popular in Mediterranean countries like Portugal and Spain. Usually, consumers desalt the product in their kitchen, or it is desalted by the producers in the factory. However, a large portion of those products is produced in Iceland and sold fully salt-cured to buyers in the Mediterranean countries. In recent years, market requirements have changed towards more demand for desalted products. Huge amount of water is needed for desalting, and water in Iceland is generally cheaper than in Mediterranean countries. In order to examine if desalting is a viable option for the producers of fully salt-cured cod in Iceland, composition and effect of water used for desalting in Iceland, Spain and Portugal on end-product quality was compared. Brine injected products were desalted with water from three locations in Iceland and one in Spain. Pickle salted products were desalted with water from two locations in Iceland and one in Portugal. Mineral composition and pH of water from the different ... |
format |
Report |
author |
Dargentolle, Cecile Dupont, Maxime Sveinsdóttir, Hildur Inga Arason, Sigurjón Sveinsdóttir, Kolbrún |
author_facet |
Dargentolle, Cecile Dupont, Maxime Sveinsdóttir, Hildur Inga Arason, Sigurjón Sveinsdóttir, Kolbrún |
author_sort |
Dargentolle, Cecile |
title |
Impact of water origin and composition on the desalting of fully salt-cured cod ... |
title_short |
Impact of water origin and composition on the desalting of fully salt-cured cod ... |
title_full |
Impact of water origin and composition on the desalting of fully salt-cured cod ... |
title_fullStr |
Impact of water origin and composition on the desalting of fully salt-cured cod ... |
title_full_unstemmed |
Impact of water origin and composition on the desalting of fully salt-cured cod ... |
title_sort |
impact of water origin and composition on the desalting of fully salt-cured cod ... |
publisher |
Zenodo |
publishDate |
2024 |
url |
https://dx.doi.org/10.5281/zenodo.10854418 https://zenodo.org/doi/10.5281/zenodo.10854418 |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
https://dx.doi.org/10.5281/zenodo.10853684 |
op_rights |
Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 |
op_doi |
https://doi.org/10.5281/zenodo.1085441810.5281/zenodo.10853684 |
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1797585119826935808 |