Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua)

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

Ferraro, V (Autor) Outra; Cruz, IB (Autor) Outra; Jorge, RF (Autor) Outra; F. Xavier Malcata (Autor) Outra; Castro, PML (Autor) Outra; Pintado, ME (Autor) Outra

Revista

Título: Food Chemistry

Vol. 124 Nº 3

Páginas: 1363-1368

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 6 Citações

Scopus - 7 Citações

Outras Informações

ID Authenticus: P-002-V5A

DOI: 10.1016/j.foodchem.2010.07.090

Abstract (EN): In Portugal Atlantic codfish (Gadus morhua) is dry-salted with food-grade marine salt for 6 days. During this process, codfish incorporates salt and drains away water up to 22%(w/w) of its weight, which contains important compounds, such as free amino acids, peptides and proteins. Hence, the chemical profile of such water, composed of various soluble nitrogen fractions, was thoroughly determined. Along the salting process, the ratio of water released to trichloroacetic acid-soluble nitrogen remained constant, but the proportion between water released and phosphotungstic acid-soluble nitrogen decreased because of proteolysis. The concentration of free amino acids increased from 2.68 g/l to 5.41 g/l within 6 days, but myofibrillar proteins were found to be approximately constant, ca. 3.31 g/l. Creatine, aspartic and glutamic acids, glycine, taurine and tryptophan were the dominant free amino acids, the release of which was successfully modelled. Total biogenic amines concentration in wastewater at the end of the salting process was ca. 100 mg/kg. (C) 2010 Published by Elsevier Ltd.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6