Publisher: Nofima AS
Number of pages: 42
International Standard Numbers:
Open Access: green
Salt-cured cod were produced under industrial conditions from two types of raw material with four different salting regimes. The raw material consisted of one fresh group caught by long line and one frozen group caught by bottom trawl. Both groups with raw material were split into four subgroups before salting. One subgroup, the control, was salted the standard way, in the second subgroup 2 % phosphate was added to the salt, and for the last two subgroups a salt brining step was added with a salt concentration of 3.5 and 15 %, respectively.
For the frozen-thawed raw material only small differences in quality and yield were observed. The best results were observed in the subgroups with 2 % phosphate and 3.5 % salt brining step.
For the fresh long line raw material the salting regime had a higher impact on the product quality. The control group had more gaping and a lower fraction of superior quality than the other three groups.