Tag: perfect salted fish

Rapid methods for quality evaluation: Evaluation of salted cod following desalting, freezing and storage

Post author By Kristín Edda Gylfadóttir
Post date 22/03/2024

Published:

21/03/2024

Authors:

Hildur Inga Sveinsdóttir, María Guðjónsdóttir, Sigurjón Arason, Cecile Dargentolle and Kolbrún Sveinsdóttir

Supported by:

AVS Research Fund and Food Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

This report is closed.

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Tags Desalting, perfect salted fish, fully salt cured cod, Quality, fast measurements, near infrared spectroscopy, near infrared spectroscopy, NIR, Quality, Rapid methods, dehydration

Impact of water origin and composition on the desalination of fully salt-cured cod

Post author By Kristín Edda Gylfadóttir
Post date 22/03/2024

Published:

21/03/2024

Authors:

Cecile Dargentolle, Maxime Dupont, Hildur Inga Sveinsdóttir, Sigurjón Arason and Kolbrún Sveinsdóttir

Supported by:

AVS Research Fund and Food Fund

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

This report is closed.

View report

Tags Desalting, Chemical composition of water, perfect salted fish, fully salt cured cod, Quality, dehydration, Water composition

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