Quality changes during cod (Gadus morhua) desalting at different temperatures

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Oliveira, H (Author) Other; Goncalves, A (Author) Other; Nunes, ML (Author) Other; vaz-pires, p (Author) ICBAS; Costa, R (Author) Other

Journal

Title: Journal of the Science of Food and Agriculture

Vol. 95

Pages: 2632-2640

ISSN: 0022-5142

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 1 Citation

Other information

Authenticus ID: P-00G-KSE

DOI: 10.1002/jsfa.6995

Abstract (EN): BACKGROUNDTo advise consumers and manufacturers regarding decreasing the time needed to desalt salted cod (a time-consuming process), there is a need to develop knowledge about quality changes at different desalting temperatures. The objective of this work was to evaluate the physico-chemical, microbiological and sensory quality changes and their causes during cod desalting at 5, 10 and 15 degrees C, using a cod/water ratio of 1:9 without water changes. The influence of slices with different thickness and different desalting times was also evaluated. RESULTSDesalting promoted a decrease in the levels of total volatile basic nitrogen, thiobarbituric acid reactive substances and free amino acids nitrogen (FAA-N). The highest FAA-N values were found in thicker' samples desalted at 15 degrees C due to the higher proteolytic bacteria number observed in these samples, which activity compensated the leaching of soluble components to the desalting solution. The water uptake and the salt leaching out of the muscle found during the processes created conditions for the bacterial growth, contributing to the spoilage at 15 degrees C. Based on fresh odour and off'-flavours results, thicker' samples desalted at 15 degrees C after 72 h were close to spoilage and on microbial levels were spoiled. CONCLUSIONIn order to extend the shelf life and safety of cod desalted products, desalting at temperatures above 10 degrees C is not advisable. (c) 2014 Society of Chemical Industry

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9