Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking
Publikasjonsdetaljer
Tidsskrift : Journal of Aquatic Food Product Technology , vol. 31 , p. 625–635–10 , 2022
Utgiver : Haworth Press
Internasjonale standardnummer
:
Trykt
:
1049-8850
Elektronisk
:
1547-0636
Publikasjonstype : Vitenskapelig artikkel
Sak : 7
Lenker
:
ARKIV
:
hdl.handle.net/11250/3004631
DOI
:
doi.org/10.1080/10498850.2022....
Forskningsområder
Konservering
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Desalting of dried salt-cured whitefish is traditionally performed by immersion in water up to 48 h. This process reduces the salt content from approximately 20 to 2%. Alternatively, the fish is immersed in water for a few hours and then cooked. The cooking causes a crumbled product that fits traditional dishes found in Caribbean. In this study the weight changes, moisture, and salt content of dried salt-cured saithe, applying short time for immersion followed by cooking, was explored. Immersion for 2 min or 2 h, followed by three cooking sessions, with water exchanges in between, resulted in salt contents of 6-9%. Immersion in 16 h and cooking resulted in salt contents of 3-4%. Cooking for 20 min resulted in lower salt content than cooking just to boiling temperature. Compared to the traditional desalting, the two-step procedure with 16 h immersion and 20 min cooking, reduced the total preparation time significantly.
