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The role and fate of added phosphates in salted cod products / Role and fate of added phosphate in salted fish
The aim of the project was to evaluate the fate of added phosphate in salted fish. It is clear that its amount decreases with effect and dehydration. The same goes for phosphates that are naturally present in fish muscle. Therefore, the total amount of phosphate in dehydrated products is usually lower than in fresh fish. However, it has been shown that added phosphates (di- and triphosphates) are found in both processed and dehydrated fish. However, it depends on the amount of phosphate added to the product and the salting processes used, ie. whether phosphate was added to the fish by injection or brine. Little or nothing is detected in dehydrated products if brine is used. Differences between processes can be due to the method of salting (spraying / pickling), the type and initial amount of phosphate added and the duration of action. Further research is needed to evaluate the effect of different salting processes on the fate of phosphate in salted cod muscles.
The aim of this study was to investigate the fate of added phosphates in salted cod products. The content of both added phosphates and naturally occurring phosphates, decreases during salting and rehydration. The final content in rehydrated fish (approx. 1-2.5% NaCl) is usually below values in the raw fish. However, di- and triphosphates are present both in salted and rehydrated products. The amount depends on the quantity of added phosphates in the product and on the salting procedures applied. It seems that lower contents are present in brined products than in injected products. Differences may depend on the method used for adding phosphates (injection / brining), phosphate type and, initial content of added phosphates in the muscle after pre-salting and finally on the curing time. Further studies are needed to get accurate information on the effects of different salting procedures on the fate of phosphates in salted cod products.