Light salted Archives

Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

Post author By admin
Post date 01/11/2011

Published:

01/11/2011

Authors:

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson

Supported by:

AVS (R 11 006‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effects of additives and different salting methods on the utilization and quality of farmed cod products / Effects of additives and different salting methods on yield and quality of farmed cod products

The aim of the experiments was to examine the effect of salting methods and brine composition on the utilization and quality of products processed from farmed cod before freezing to death. Fillets were either injected or injected and pickled. The brine was of different salinity, in addition to which the use of polyphosphate and a mixture of citrate and ascorbate was examined. Changes in utilization, water content, water resistance and quality were monitored over a 9-month period in frost. The results of the project show that it is possible to increase salt uptake and weight changes of fillets by changing processing processes even though the fish has not died of freezing. There was a definite difference in efficacy symptoms in the first 3 months depending on whether the fillets were only injected or injected and pickled. With longer storage, the difference between the groups decreased. At the beginning of storage, factors that characterize fresh products were prominent, but as the storage period progressed, factors such as cold storage odor, freezing taste, craving and tableware odor became more prominent. The use of phosphate and a mixture of citrate and ascorbate appeared to be able to reduce the development to some extent according to the results for TBARS, but the effect was not found in color measurements or sensory evaluation.

The aim of experiments was to investigate the effects of different salting methods and brine composition on yield and quality of products, processed from pre ‐ rigor farmed cod. Fillets were either injected or injected and brined. Different brine concentrations were used, as well as polyphosphates and a mixture of citrate and ascorbate. Changes in yield, water content, water retention and quality of the products were followed over 9 months period of frozen storage. Results show that it is possible to increase the salt uptake and weight changes of the fillets by altering processing procedures for the pre ‐ rigor fish. The curing characteristics of the products depended on salting methods, ie if the fillets were only injected or injected and brine salted before freezing, especially during the first 3 months. Longer storage time reduced the difference between the groups. At the beginning of the storage, freshness characteristics were strong but during storage attributes like frozen odor and taste, rancid taste and dish cloth odor become predominant. Oxidation was reduced by use of phosphate and the mixture of citrate and ascorbate, as indicated by lower TBARS ‐ values. However, the effect was neither detected in results from color measurements nor sensory analysis.

Report closed until 01.01.2015

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Comparison of farmed and wild cod fillets during light salting

Post author By admin
Post date 01/12/2008

Published:

01/12/2008

Authors:

Valur Norðri Gunnlaugsson, Guðrún Anna Finnbogadóttir, María Guðjónsdóttir, Kolbrún Sveinsdóttir, Kristján Jóakimsson, Sigurjón Arason

Supported by:

AVS Fisheries Research Fund, Rannís Technology Development Fund

Comparison of farmed and wild cod fillets during light salting

The aim was to go through the processing process of lightly salted products made from wild cod after freezing and farmed cod before freezing, from filleting to consumers. This basic information was to be used to formulate new processing and transport processes for the export of lightly salted farmed fish products to southern Europe. There was a significant difference between the characteristics of pre-rigor cod farming and wild post-rigor cod during spraying and pickling. The uptake of brine was much higher in wild cod, but the farmed fish picked up a small amount of brine, which resulted in a small weight gain and low salt content. This large difference in salt uptake affected most of the variables examined, such as the water content and sensory properties of fillets. The difference was mainly in the texture factors, as the wild cod generally had a softer, juicier and softer texture, as it was more watery. The shelf life of farmed fish was longer. The main conclusion was that farmed fish products have different properties than wild fish products, but not worse. However, the timing of processing makes light salting difficult. If pre-rigor fish is salted immediately after filleting, death stiffness counteracts salt absorption. Therefore, traditional processes in the processing of wild post-rigor fish can not be transferred to prerigor volcanic fish. The research was part of the project "Processing and quality control of farmed cod, more specifically a summary for work component 5.

The aim of this part of this project was to look at the process of lightly salted cod, both from wild catch and farmed cod. To gather information from the processing part and try to improve the process and adjust the process to farmed cod. The results from this phase of the project strongly indicate that there is a big difference between farmed and wild cod when we look at physical properties. After injection and brine salting of the cod the wild cod had gained much weight while the farmed one did not gain any weight and therefore had low salt content. This difference in brine uptake resulted in difference between the sample groups in almost every research segment of this phase. The wild cod had more salt content and therefore more water content which resulted in more tender, softer and juicer fillets. It is obvious that those products are of different nature and farmed cod might not be suitable for the salting process because of limited brine uptake. However, despite the low salt content of the farmed cod, the fillets had better shelf life than the wild cod. The farmed cod has other characteristics than wild catch, and those characteristics have to be utilized in processing and production of consumer goods.

Report closed until December 2011 / Report closed until December 2011