Nofima reports

Rapport/Report 8/2016 – English summary

Lorentzen, Grete; Heia, Karsten; Skjelvareid, Martin Hansen; Lea, Per; Carlehøg, Mats

Publication details

Publisher: Nofima AS

Issue: 8/2016

International Standard Numbers:
Printed: 978-82-8296-360-2

Open Access: green

Links:
ARKIV
FULLTEKST

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.