The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by H-1 and Na-23 MRI, Na-23 NMR, low-field NMR and physicochemical analysis
International audience 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 p...
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Format: | Article in Journal/Newspaper |
Language: | English |
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Online Access: | https://hal.inrae.fr/hal-02633889 https://doi.org/10.1016/j.foodchem.2015.05.060 |
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ftunivnantes:oai:HAL:hal-02633889v1 2023-05-15T15:27:31+02:00 The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by H-1 and Na-23 MRI, Na-23 NMR, low-field NMR and physicochemical analysis Gudjónsdóttir, María Traore, Amidou, Karlsdóttir, Magnea Gudrún Arason, Sigurjón Qualité des Produits Animaux (QuaPA) Institut National de la Recherche Agronomique (INRA) Value Chain, Processing and Aquaculture Matis Ohf Food Safety Environm & Genet University of Iceland AVS marine research fund of the Ministry of Fisheries in Iceland, R45-12 2015 https://hal.inrae.fr/hal-02633889 https://doi.org/10.1016/j.foodchem.2015.05.060 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.05.060 info:eu-repo/semantics/altIdentifier/pmid/26041245 hal-02633889 https://hal.inrae.fr/hal-02633889 doi:10.1016/j.foodchem.2015.05.060 PRODINRA: 324926 PUBMED: 26041245 WOS: 000356548900090 ISSN: 0308-8146 EISSN: 1873-7072 Food Chemistry https://hal.inrae.fr/hal-02633889 Food Chemistry, Elsevier, 2015, 188, pp.664-672. ⟨10.1016/j.foodchem.2015.05.060⟩ dry salted cod (bacalao) salting methods NMR physicochemical properties diffusion MRI [CHIM.OTHE]Chemical Sciences/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition info:eu-repo/semantics/article Journal articles 2015 ftunivnantes https://doi.org/10.1016/j.foodchem.2015.05.060 2022-09-13T23:15:29Z International audience 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 Université de Nantes: HAL-UNIV-NANTES Food Chemistry 188 664 672 |
institution |
Open Polar |
collection |
Université de Nantes: HAL-UNIV-NANTES |
op_collection_id |
ftunivnantes |
language |
English |
topic |
dry salted cod (bacalao) salting methods NMR physicochemical properties diffusion MRI [CHIM.OTHE]Chemical Sciences/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
spellingShingle |
dry salted cod (bacalao) salting methods NMR physicochemical properties diffusion MRI [CHIM.OTHE]Chemical Sciences/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Gudjónsdóttir, María Traore, Amidou, Karlsdóttir, Magnea Gudrún Arason, Sigurjón The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by H-1 and Na-23 MRI, Na-23 NMR, low-field NMR and physicochemical analysis |
topic_facet |
dry salted cod (bacalao) salting methods NMR physicochemical properties diffusion MRI [CHIM.OTHE]Chemical Sciences/Other [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
description |
International audience 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. |
author2 |
Qualité des Produits Animaux (QuaPA) Institut National de la Recherche Agronomique (INRA) Value Chain, Processing and Aquaculture Matis Ohf Food Safety Environm & Genet University of Iceland AVS marine research fund of the Ministry of Fisheries in Iceland, R45-12 |
format |
Article in Journal/Newspaper |
author |
Gudjónsdóttir, María Traore, Amidou, Karlsdóttir, Magnea Gudrún Arason, Sigurjón |
author_facet |
Gudjónsdóttir, María Traore, Amidou, Karlsdóttir, Magnea Gudrún Arason, Sigurjón |
author_sort |
Gudjónsdóttir, María |
title |
The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by H-1 and Na-23 MRI, Na-23 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 H-1 and Na-23 MRI, Na-23 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 H-1 and Na-23 MRI, Na-23 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 H-1 and Na-23 MRI, Na-23 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 H-1 and Na-23 MRI, Na-23 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 h-1 and na-23 mri, na-23 nmr, low-field nmr and physicochemical analysis |
publisher |
HAL CCSD |
publishDate |
2015 |
url |
https://hal.inrae.fr/hal-02633889 https://doi.org/10.1016/j.foodchem.2015.05.060 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
ISSN: 0308-8146 EISSN: 1873-7072 Food Chemistry https://hal.inrae.fr/hal-02633889 Food Chemistry, Elsevier, 2015, 188, pp.664-672. ⟨10.1016/j.foodchem.2015.05.060⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2015.05.060 info:eu-repo/semantics/altIdentifier/pmid/26041245 hal-02633889 https://hal.inrae.fr/hal-02633889 doi:10.1016/j.foodchem.2015.05.060 PRODINRA: 324926 PUBMED: 26041245 WOS: 000356548900090 |
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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1766357953610252288 |