The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis
The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analysis...
Published in: | Food Chemistry |
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2015
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Online Access: | https://orbit.dtu.dk/en/publications/8679891e-ae5d-40cc-97c8-1f0ea22eff5f https://doi.org/10.1016/j.foodchem.2015.05.060 |
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ftdtupubl:oai:pure.atira.dk:publications/8679891e-ae5d-40cc-97c8-1f0ea22eff5f 2023-06-11T04:10:10+02:00 The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis Guðjónsdóttir, María Traoré, Amidou Jónsson, Ásbjörn Karlsdóttir, Magnea Gudrún Arason, Sigurjón 2015 https://orbit.dtu.dk/en/publications/8679891e-ae5d-40cc-97c8-1f0ea22eff5f https://doi.org/10.1016/j.foodchem.2015.05.060 eng eng info:eu-repo/semantics/closedAccess Guðjónsdóttir , M , Traoré , A , Jónsson , Á , Karlsdóttir , M G & Arason , S 2015 , ' The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis ' , Food Chemistry , vol. 188 , pp. 664-672 . https://doi.org/10.1016/j.foodchem.2015.05.060 Dry salted cod (bacalao) Salting methods MRI NMR Physicochemical properties Diffusion Magnetic resonance imaging Nuclear magnetic resonance Phosphates Water supply systems Brine injection Physico-chemical analysis Physicochemical property Polyphosphates Water and salts Water distributions Water holding capacity Injection (oil wells) article 2015 ftdtupubl https://doi.org/10.1016/j.foodchem.2015.05.060 2023-05-03T22:55:46Z The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analysis of salt and water content as well as water holding capacity. The study indicated that double head brine injection with salt and phosphates lead to the least heterogeneous water distribution, while pickle salting had the least heterogeneous salt distribution. Fillets from all treatments contained spots with unsaturated brine, increasing the risk of microbial denaturation of the fillets during storage. Since a homogeneous water and salt distribution was not achieved with the studied pre-salting methods, further optimizations of the salting process, including the pre-salting and dry salting steps, must be made in the future. Article in Journal/Newspaper atlantic cod Gadus morhua Technical University of Denmark: DTU Orbit Food Chemistry 188 664 672 |
institution |
Open Polar |
collection |
Technical University of Denmark: DTU Orbit |
op_collection_id |
ftdtupubl |
language |
English |
topic |
Dry salted cod (bacalao) Salting methods MRI NMR Physicochemical properties Diffusion Magnetic resonance imaging Nuclear magnetic resonance Phosphates Water supply systems Brine injection Physico-chemical analysis Physicochemical property Polyphosphates Water and salts Water distributions Water holding capacity Injection (oil wells) |
spellingShingle |
Dry salted cod (bacalao) Salting methods MRI NMR Physicochemical properties Diffusion Magnetic resonance imaging Nuclear magnetic resonance Phosphates Water supply systems Brine injection Physico-chemical analysis Physicochemical property Polyphosphates Water and salts Water distributions Water holding capacity Injection (oil wells) Guðjónsdóttir, María Traoré, Amidou Jónsson, Ásbjörn Karlsdóttir, Magnea Gudrún Arason, Sigurjón The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis |
topic_facet |
Dry salted cod (bacalao) Salting methods MRI NMR Physicochemical properties Diffusion Magnetic resonance imaging Nuclear magnetic resonance Phosphates Water supply systems Brine injection Physico-chemical analysis Physicochemical property Polyphosphates Water and salts Water distributions Water holding capacity Injection (oil wells) |
description |
The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analysis of salt and water content as well as water holding capacity. The study indicated that double head brine injection with salt and phosphates lead to the least heterogeneous water distribution, while pickle salting had the least heterogeneous salt distribution. Fillets from all treatments contained spots with unsaturated brine, increasing the risk of microbial denaturation of the fillets during storage. Since a homogeneous water and salt distribution was not achieved with the studied pre-salting methods, further optimizations of the salting process, including the pre-salting and dry salting steps, must be made in the future. |
format |
Article in Journal/Newspaper |
author |
Guðjónsdóttir, María Traoré, Amidou Jónsson, Ásbjörn Karlsdóttir, Magnea Gudrún Arason, Sigurjón |
author_facet |
Guðjónsdóttir, María Traoré, Amidou Jónsson, Ásbjörn Karlsdóttir, Magnea Gudrún Arason, Sigurjón |
author_sort |
Guðjónsdóttir, María |
title |
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis |
title_short |
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis |
title_full |
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis |
title_fullStr |
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis |
title_full_unstemmed |
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis |
title_sort |
effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 h and 23 na mri, 23 na nmr, low-field nmr and physicochemical analysis |
publishDate |
2015 |
url |
https://orbit.dtu.dk/en/publications/8679891e-ae5d-40cc-97c8-1f0ea22eff5f https://doi.org/10.1016/j.foodchem.2015.05.060 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
Guðjónsdóttir , M , Traoré , A , Jónsson , Á , Karlsdóttir , M G & Arason , S 2015 , ' The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by 1 H and 23 Na MRI, 23 Na NMR, low-field NMR and physicochemical analysis ' , Food Chemistry , vol. 188 , pp. 664-672 . https://doi.org/10.1016/j.foodchem.2015.05.060 |
op_rights |
info:eu-repo/semantics/closedAccess |
op_doi |
https://doi.org/10.1016/j.foodchem.2015.05.060 |
container_title |
Food Chemistry |
container_volume |
188 |
container_start_page |
664 |
op_container_end_page |
672 |
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1768384430637842432 |