Number of pages: 11
International Standard Numbers:
Open Access: green
It is well known that temperatures below zero during the drying process (which normally lasts for 3 months) may cause quality damages to the dried cod, stockfish, but the mechanisms behind the changes in quality are less known. The main objective of this project was to study the effects of low temperatures in the first 4 weeks of drying. The consequence of low temperatures during the first 4 weeks of drying is a change in texture and color of the stockfish. Another effect is a reduction in rehydrating capacity, thus influencing the yield for the end consumers. The effect is most pronounced if the raw fish is exposed to cold without initial drying. The main message to the industry is to avoid hanging the raw fish in cold weather.