Publisher: Nofima AS
Number of pages: 29
International Standard Numbers:
Open Access: green
In production of salted fish and clipfish it is known that quality and yield is affected by the production process, in particular the initial stage of the process is important. The temperature during salting affects salt uptake and processes in the muscle. In this work we investigate how three different temperatures (2, 6 and 12 °C) during the initial stage of salting affects yield and quality of the end product.
From the results a slight increase in yield was found when salting and maturation was performed at the elevated temperature (12 °C) followed by chilled storage (6 °C). Also these conditions contributed to quality improvement as evaluated according to whiter and less yellow salt- and clipfish.