Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures

• Type: Article in International Scientific Journal
• Date: 2016

Authors

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

Journal

Title: Journal of Aquatic Food Product Technology

Vol. 25

Pages: 953-965

ISSN: 1049-8850

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Other information

Authenticus ID: P-00M-3N8

DOI: 10.1080/10498850.2014.994153

Abstract (EN): The main aim of this study was to assess the quality changes and their causes during cod salt-curing for up to 76 days at different temperatures and a relative humidity below 80%. Salt-curing made the fish more yellow (L*a*b* scale), a color change that is more easily detected in sensory analysis against a cream color scale. Intense proteolytic breakdown took place at 12 and 18 degrees C, leading to a greater proteolysis degree and a higher pH. A red surface discoloration of the flesh was apparent after 76 days at 18 degrees C due to the high number of red-halophilic bacteria. These bacteria were also responsible for the highest intensity of off-odors and mucus obtained under these conditions. Cod salt-curing should be done below 12 degrees C to reduce the spoilage activity of halophilic bacteria and is best done at chill temperature (close to 6 degrees C) to obtain a good quality product.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13