Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water holding capacity and storage modulus – were determined...
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ftunivstavanger:oai:uis.brage.unit.no:11250/2643195 2023-06-11T04:10:10+02:00 Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating Blikra, Marthe Jordbrekk Jessen, Flemming Feyissa, Aberham H. Vaka, Mette Risa Skipnes, Dagbjørn 2019-10-29T09:07:01Z application/pdf http://hdl.handle.net/11250/2643195 https://doi.org/10.1016/j.lwt.2019.108702 eng eng Elsevier Ltd. Norges forskningsråd: 194050 Blikra, M.J., Jessen, F., Feyissa, A.H. (2020) Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating. LWT-Food Science and Technology, 118, 1-9. urn:issn:0023-6438 http://hdl.handle.net/11250/2643195 https://doi.org/10.1016/j.lwt.2019.108702 cristin:1741506 Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no © 2019 The Authors. 1-9 118 LWT-Food Science and Technology Atlantic cod (Gadus morhua) COMSOL multiphysics food technology VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 Journal article Peer reviewed 2019 ftunivstavanger https://doi.org/10.1016/j.lwt.2019.108702 2023-05-29T16:03:15Z Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water holding capacity and storage modulus – were determined for cod containing 0.06, 1 and 3 g/100 g NaCl. Protein denaturation and microstructure was also investigated to increase the understanding of quality effects of salt during cooking. A model was established to investigate the effect of the measured storage modulus and water holding capacity on the predicted moisture retention during heating. Salting lead to a higher water holding capacity, less hardening of the muscle tissue during heating, diffused protein denaturation peaks and caused swelling of the muscle fibers. By interchanging the acquired variables in the model of coupled heat and moisture transfer, we found a higher predicted water retention during cooking of brined cod compared to unsalted cod. This knowledge may be utilized in creating modeling tools for optimization of cooking processes, which may support chefs and ready-to-eat meal producers in reducing weight loss and improving the texture and juiciness of their products. publishedVersion Article in Journal/Newspaper atlantic cod Gadus morhua University of Stavanger: UiS Brage LWT 118 108702 |
institution |
Open Polar |
collection |
University of Stavanger: UiS Brage |
op_collection_id |
ftunivstavanger |
language |
English |
topic |
Atlantic cod (Gadus morhua) COMSOL multiphysics food technology VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 |
spellingShingle |
Atlantic cod (Gadus morhua) COMSOL multiphysics food technology VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 Blikra, Marthe Jordbrekk Jessen, Flemming Feyissa, Aberham H. Vaka, Mette Risa Skipnes, Dagbjørn Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating |
topic_facet |
Atlantic cod (Gadus morhua) COMSOL multiphysics food technology VDP::Mathematics and natural science: 400::Basic biosciences: 470::Biochemistry: 476 |
description |
Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water holding capacity and storage modulus – were determined for cod containing 0.06, 1 and 3 g/100 g NaCl. Protein denaturation and microstructure was also investigated to increase the understanding of quality effects of salt during cooking. A model was established to investigate the effect of the measured storage modulus and water holding capacity on the predicted moisture retention during heating. Salting lead to a higher water holding capacity, less hardening of the muscle tissue during heating, diffused protein denaturation peaks and caused swelling of the muscle fibers. By interchanging the acquired variables in the model of coupled heat and moisture transfer, we found a higher predicted water retention during cooking of brined cod compared to unsalted cod. This knowledge may be utilized in creating modeling tools for optimization of cooking processes, which may support chefs and ready-to-eat meal producers in reducing weight loss and improving the texture and juiciness of their products. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Blikra, Marthe Jordbrekk Jessen, Flemming Feyissa, Aberham H. Vaka, Mette Risa Skipnes, Dagbjørn |
author_facet |
Blikra, Marthe Jordbrekk Jessen, Flemming Feyissa, Aberham H. Vaka, Mette Risa Skipnes, Dagbjørn |
author_sort |
Blikra, Marthe Jordbrekk |
title |
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating |
title_short |
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating |
title_full |
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating |
title_fullStr |
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating |
title_full_unstemmed |
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating |
title_sort |
low-concentration salting of cod loins: the effect on biochemical properties and predicted water retention during heating |
publisher |
Elsevier Ltd. |
publishDate |
2019 |
url |
http://hdl.handle.net/11250/2643195 https://doi.org/10.1016/j.lwt.2019.108702 |
genre |
atlantic cod Gadus morhua |
genre_facet |
atlantic cod Gadus morhua |
op_source |
1-9 118 LWT-Food Science and Technology |
op_relation |
Norges forskningsråd: 194050 Blikra, M.J., Jessen, F., Feyissa, A.H. (2020) Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating. LWT-Food Science and Technology, 118, 1-9. urn:issn:0023-6438 http://hdl.handle.net/11250/2643195 https://doi.org/10.1016/j.lwt.2019.108702 cristin:1741506 |
op_rights |
Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no © 2019 The Authors. |
op_doi |
https://doi.org/10.1016/j.lwt.2019.108702 |
container_title |
LWT |
container_volume |
118 |
container_start_page |
108702 |
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1768384432135208960 |