SafeSalt: Quality control of bacalao salt / SafeSalt: Quality control of salted fish salt
The aim of the project was to develop a rapid analysis method to assess the quality of salt used in salted fish production. The aim of the project was to minimize yellowing in salted fish. Experiments with the use of cod liver oil as a substitute for evaluating the fat development of metals showed promising results and it is necessary to transfer the results for cod liver oil to cod fillets. The results indicate that iron has a greater effect on fat development than copper. Emulsion was measured in fat at up to 5 ppm iron concentration in salt. It is necessary to examine the effect of copper and iron on the oxidation of protein in fish.
The objective of the project was to develop rapid test method to evaluate the quality of salt used in the production of heavily salted cod. This is done in order to reduce the risk of yellow discoloration in salted cod. Experiments where cod liver oil was used as surrogate material showed promising results and the next step is to extrapolate these results to cod filets. The results indicate that iron has stronger oxidizing effects on lipids compared to copper. Oxidation of lipids was detected at 5 ppm iron concentration in salt. Future research should aim at investigating the effects of copper and iron on protein oxidation in fish.