Summary:
The aim of this study was to compare the effects of different storage temperatures (+ 2 ° C, -4 ° C, -12 ° C, -18 ° C and -24 ° C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow / orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a slight decrease in TMA value was observed. Storage at -4 ° C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4 ° C or lower temperatures.