Process control for fishing, processing and processing of salted fish. Effects of different salting methods on the effect of cod fillets
A comparison was made of the effects of different salting methods on the utilization, quality and other properties of salted cod fillets. One group was only pre-salted but other groups were pre-salted in different ways, ie. by brine salting, spraying and / or pickling. Injured fish had a higher utilization and came out better in quality assessment than uninjected fish. However, the results indicated that the odor and taste of action were higher in unsprayed fish. The effect of phosphate use and spraying on drying properties due to higher water and salt content in products was investigated. It was found that injected fish lost less weight during drying. For the aforementioned reasons, the water content turned out to be higher after drying than in unsprayed fish. The fillets of the dried products varied according to whether the chemical content was based on drying or weight loss on drying. Therefore, the criteria for new salting processes need to be revised and drying processes need to be adapted to the changed properties of salted products.
The effects of different salting processes on yield, quality and other characteristics of salted and cured products were evaluated. Various combinations of salting steps were tested, one group was only dry salted but other groups were first pickle salted, brine injected and / or brine salted. The injected products had higher yield and higher quality than other products. The results indicated that the curing odor and flavor were stronger in products that were not injected. The water and salt content was higher in injected fillets which is important with regard to continuing processes, like drying and rehydration. Measurements during and after drying showed that injection resulted in lower drying rate and higher water content of the fillets. Dried products have been rated in different classes with regard to water content and weight changes during drying. Due to changes in the salting process and drying properties of the salted fish, these reference values have to be reconsidered.