Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua)
In Portugal Atlantic codfish (Gadus morhua) is dry-salted with food-grade marine salt for 6 days. During this process, codfish incorporates salt and drains away water up to 22%(w/w) of its weight, which contains important compounds, such as free amino acids, peptides and proteins. Hence, the chemica...
Published in: | Food Chemistry |
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Language: | English |
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2011
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Online Access: | https://ciencia.ucp.pt/en/publications/c2298896-0e62-45e2-b5f1-4382487529c5 https://doi.org/10.1016/j.foodchem.2010.07.090 https://ciencia.ucp.pt/ws/files/19760725/Characterisation_of_high_added_value_compounds_in_wastewater_throughout.pdf http://www.scopus.com/inward/record.url?scp=77957016840&partnerID=8YFLogxK http://hdl.handle.net/10400.14/6785 |
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ftucplisboacris:oai:ciencia.ucp.pt:publications/c2298896-0e62-45e2-b5f1-4382487529c5 2023-05-15T16:18:59+02:00 Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) Ferraro, Vincenza Cruz, Isabel B. Jorge, Ruben Ferreira Xavier Malcata, F. Castro, Paula M. L. Pintado, Manuela E. 2011-02 application/pdf https://ciencia.ucp.pt/en/publications/c2298896-0e62-45e2-b5f1-4382487529c5 https://doi.org/10.1016/j.foodchem.2010.07.090 https://ciencia.ucp.pt/ws/files/19760725/Characterisation_of_high_added_value_compounds_in_wastewater_throughout.pdf http://www.scopus.com/inward/record.url?scp=77957016840&partnerID=8YFLogxK http://hdl.handle.net/10400.14/6785 eng eng info:eu-repo/semantics/openAccess Ferraro , V , Cruz , I B , Jorge , R F , Xavier Malcata , F , Castro , P M L & Pintado , M E 2011 , ' Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) ' , Food Chemistry , vol. 124 , no. 4 , pp. 1363-1368 . https://doi.org/10.1016/j.foodchem.2010.07.090 Free amino acids Modelling of release Muscle proteins Nitrogen fractions article 2011 ftucplisboacris https://doi.org/10.1016/j.foodchem.2010.07.090 2022-09-25T07:15:14Z In Portugal Atlantic codfish (Gadus morhua) is dry-salted with food-grade marine salt for 6 days. During this process, codfish incorporates salt and drains away water up to 22%(w/w) of its weight, which contains important compounds, such as free amino acids, peptides and proteins. Hence, the chemical profile of such water, composed of various soluble nitrogen fractions, was thoroughly determined.Along the salting process, the ratio of water released to trichloroacetic acid-soluble nitrogen remained constant, but the proportion between water released and phosphotungstic acid-soluble nitrogen decreased because of proteolysis. The concentration of free amino acids increased from 2.68 g/l to 5.41 g/l within 6 days, but myofibrillar proteins were found to be approximately constant, ca. 3.31 g/l. Creatine, aspartic and glutamic acids, glycine, taurine and tryptophan were the dominant free amino acids, the release of which was successfully modelled. Total biogenic amines concentration in wastewater at the end of the salting process was ca. 100 mg/kg. Article in Journal/Newspaper Gadus morhua Research at Universidade Católica Portuguesa (Ciência-UCP) Food Chemistry 124 4 1363 1368 |
institution |
Open Polar |
collection |
Research at Universidade Católica Portuguesa (Ciência-UCP) |
op_collection_id |
ftucplisboacris |
language |
English |
topic |
Free amino acids Modelling of release Muscle proteins Nitrogen fractions |
spellingShingle |
Free amino acids Modelling of release Muscle proteins Nitrogen fractions Ferraro, Vincenza Cruz, Isabel B. Jorge, Ruben Ferreira Xavier Malcata, F. Castro, Paula M. L. Pintado, Manuela E. Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) |
topic_facet |
Free amino acids Modelling of release Muscle proteins Nitrogen fractions |
description |
In Portugal Atlantic codfish (Gadus morhua) is dry-salted with food-grade marine salt for 6 days. During this process, codfish incorporates salt and drains away water up to 22%(w/w) of its weight, which contains important compounds, such as free amino acids, peptides and proteins. Hence, the chemical profile of such water, composed of various soluble nitrogen fractions, was thoroughly determined.Along the salting process, the ratio of water released to trichloroacetic acid-soluble nitrogen remained constant, but the proportion between water released and phosphotungstic acid-soluble nitrogen decreased because of proteolysis. The concentration of free amino acids increased from 2.68 g/l to 5.41 g/l within 6 days, but myofibrillar proteins were found to be approximately constant, ca. 3.31 g/l. Creatine, aspartic and glutamic acids, glycine, taurine and tryptophan were the dominant free amino acids, the release of which was successfully modelled. Total biogenic amines concentration in wastewater at the end of the salting process was ca. 100 mg/kg. |
format |
Article in Journal/Newspaper |
author |
Ferraro, Vincenza Cruz, Isabel B. Jorge, Ruben Ferreira Xavier Malcata, F. Castro, Paula M. L. Pintado, Manuela E. |
author_facet |
Ferraro, Vincenza Cruz, Isabel B. Jorge, Ruben Ferreira Xavier Malcata, F. Castro, Paula M. L. Pintado, Manuela E. |
author_sort |
Ferraro, Vincenza |
title |
Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) |
title_short |
Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) |
title_full |
Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) |
title_fullStr |
Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) |
title_full_unstemmed |
Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) |
title_sort |
characterisation of high added value compounds in wastewater throughout the salting process of codfish (gadus morhua) |
publishDate |
2011 |
url |
https://ciencia.ucp.pt/en/publications/c2298896-0e62-45e2-b5f1-4382487529c5 https://doi.org/10.1016/j.foodchem.2010.07.090 https://ciencia.ucp.pt/ws/files/19760725/Characterisation_of_high_added_value_compounds_in_wastewater_throughout.pdf http://www.scopus.com/inward/record.url?scp=77957016840&partnerID=8YFLogxK http://hdl.handle.net/10400.14/6785 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Ferraro , V , Cruz , I B , Jorge , R F , Xavier Malcata , F , Castro , P M L & Pintado , M E 2011 , ' Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua) ' , Food Chemistry , vol. 124 , no. 4 , pp. 1363-1368 . https://doi.org/10.1016/j.foodchem.2010.07.090 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1016/j.foodchem.2010.07.090 |
container_title |
Food Chemistry |
container_volume |
124 |
container_issue |
4 |
container_start_page |
1363 |
op_container_end_page |
1368 |
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