| Summary: | This is the final draft post refereeing version of the article. © Elsevier. Reprinted with permission. Published version available at http://dx.doi.org/10.1016/j.foodres.2004.03.001 The article is part of Kristin Lauritzsen's doctoral thesis, which is available in Munin at http://hdl.handle.net/10037/1819 The effects of the rigor state and freezing of cod prior to salting on the mass transfer during production and the quality of heavily cured cod have been investigated. Pre-rigor salting lead to a larger reduction in weight, a higher water loss and a lower uptake of NaCl than in fish salted post-rigor and in fish salted after frozen storage. The cause of this is believed to be the simultaneous influx of NaCl and rigor contractions in the fish muscle. In order to reduce the loss of proteins from the raw material and to increase the instrumental lightness values (L*) of the salt ripened product, the fish should be salted in pre-rigor state. However, if the primary focus is on the weight yield, the fish should be salted post-rigor after chilling or freezing pre- or post-rigor. Freezing and thawing of cod prior to salting post-rigor increased the firmness of the salt cured product compared to chilled fish salted post-rigor.
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