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Effects of different temperatures on storage quality of heavily salted cod (Gadus morhua)

Höfundar: Nguyen, Minh V., Jonsson, Asbjorn, Thorarinsdottir, Kristin A., Arason, Sigurjon, Thorkelsson, Gudjon

Útgáfa: International Journal of Food Engineering

Útgáfuár: 2011


The aim of this study was to compare the effects of different storage temperatures (+2°C, -4°C, -12°C, -18°C and -24°C) and time (0, 1, 3 and 6 weeks) on the quality of heavily salted cod. The color, water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) of the samples were determined. Results showed that the whiteness of the salted cod decreased slightly, whereas the yellow/orange color increased during the storage period. The WHC and cooking yield increased and were inversely related to water content. The TVB-N value increased slightly, whilst a lightly decrease in TMA value was observed. Storage at -4°C and lower temperatures had a detrimental influence on the color of the product which is the main quality criterion for salted cod. Therefore, it is not suitable to store the product at -4°C or lower temperatures.

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