Nofima reports

Rapport/Report 6/2016 – English summary

Lorentzen, Grete; Johansen, Jørn-Owe; Breiland, Mette Serine W; Dahl, Reidun Wenche; Sandaker, Elin Kristianne; Ytterstad, Elinor

Publication details

Publisher: Nofima AS

Issue: 6/2016

Number of pages: 42

International Standard Numbers:
Printed: 978-82-8296-356-5

Open Access: green


Dried salt-cured cod is a commercially important product that is mainly exported to markets in Latin America and Southern Europe. However, many markets do not have adequate refrigeration facilities. When stored at elevated temperatures, a red discoloration can develop due to growth of extreme halophiles, at which point the product is considered defective and cannot be sold. In this project, the shelf life of packaged loins of dried salt-cured cod have been estimated at 25, 30 and 35 ⁰C. The study revealed that shelf life depends of storage temperature, relative humidity, water content and level of extreme halophiles. Storage at elevated temperatures promotes growth of halophiles and shortens the shelf life. Products stored at 60% relative humidity had a longer shelf life that those stored at 80% relative humidity. Products stored at 25 ⁰C had a longer shelf life than those stored at 35 ⁰C.