Salt uptake and shelf life of skinless and boneless cod fillets (Gadus morhua) were studied at different temperatures. Salt uptake was examined at 0.5 \u00b0 C, -2 \u00b0 C and 5 \u00b0 C. The results indicate that fish muscle absorbs salt faster at -2 \u00b0 C than 5 \u00b0 C and salt uptake occurs most rapidly in the first 5 minutes. When looking for a final salt concentration of 0.6%, 4% brine is most desirable. In the shelf life test, the temperature was 0 \u00b0 C on the one hand and - 2 \u00b0 C on the other. Shelf life of fillets stored at -2 \u00b0 C was found to have a shelf life of 3-4 days longer than those stored at 0 \u00b0 C. Enzyme activity, more specifically trypsin-like protease activity, was examined in supercooled fish muscles. Fish muscle with a salinity of 0.5% stored at -2 \u00b0 C was found to have higher activity than other groups. The study suggests that it would be interesting to look more closely at the interaction between treatment, temperature and enzymes.<\/p>\n\n\n\n
The salt uptake during brining and shelf life of skinless and boneless cod loins (Gadus morhua) was investigated at different temperatures. The salt uptake was studied at 0.5 \u00b0 C, -2 \u00b0 C and 5 \u00b0 C. The results show that the salt uptake of the cod muscle is faster at -2 \u00b0 C than at 5 \u00b0 C and that the salt uptake is fastest during the first 5 minutes. When aiming for a salt concentration of 0.6% in the muscle during brining it is optimal to use a 4% salt brine. In the shelf life study, samples were stored at 0 \u00b0 C and -2 \u00b0 C. The cod loins stored at -2 \u00b0 C showed 3-4 days longer shelf life than samples stored at 0 \u00b0 C. Enzymatic activity, or trypsin like protease activity to be more precise was studied in the superchilled muscle. Cod muscle with 0.5% salt and stored at -2 \u00b0 C showed higher activity than other groups. The study shows that there is a need for further studies on the combined effects of processing and storage temperatures on enzymatic activity.<\/p>","protected":false},"excerpt":{"rendered":"
\u00c1hrif undirk\u00e6lingar \u00e1 saltuppt\u00f6ku vi\u00f0 p\u00e6klun \u00feorskhnakkastykkja (Gadus morhua) Saltupptaka og geymslu\u00feol ro\u00f0- og beinlausra flakabita \u00feorsks (Gadus morhua) var […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[523,524,336,1814,1815,338,216,1198],"class_list":["post-32502","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-ensimvirkni","tag-enzymatic-activity","tag-geymsluthol","tag-salt-uptake","tag-saltupptaka","tag-shelf-life","tag-superchilling","tag-undirkaeling"],"acf":[],"yoast_head":"\n