Publisher: Nofima AS
International Standard Numbers:
Open Access: green
In this project, shelf life stability of dried salt-cured have been studied during storage at 4 ⁰C in 26 months. Commercial dried salt-cured fish was purchased from 5 producers in Norway in 2013 and shelf life stability was assessed performing sensory and instrumental evaluations during storage. More specifically, sensory analysis using a trained panel and hyperspectral imaging was performed to evaluate odour and colour, respectively. At the end of storage, the fish was also evaluated by professionals from the salt-curing industry. During storage, the fish obtained a more yellow colour and darker surface and a more distinct odour. Spots of blood or liver became more distinct and apparent during storage, which can result in a lower price category of the product. Despite the changes observed during storage, the overall conclusion is that dried salt-cured fish keep its quality attributes. Thus, products of dried salt-cured cod can be labelled with a shelf life of 2 years when stored at 4 ⁰C.