Publisert 2004

Les på engelsk


Tidsskrift : Food Research International , vol. 37 , p. 925–931 , 2004

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0963-9969
Elektronisk : 1873-7145

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Bjørkevoll, Ingebrigt; Olsen, Jan-Vidar; Olsen, Ragnar Ludvig

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Kjetil Aune


Traditional rehydration of salt-cured and dried salt-cured cod (klipfish) is most often carried out in stagnant water for 24-48 h. This process has however been difficult to run in industrial scale due to problems related both to process flow and product quality. The new three-step rehydration method developed in this work includes injection of tap water followed by tumbling in water and tumbling in a 2% NaCl brine. Using the new rapid method whole fillets and loins are rehydrated within 3 h. Similar to traditional rehydration, a weight gain of 33-34% was obtained. A trained sensory panel found significant differences in cohesiveness, after-taste and sour smell between fillets rehydrated with the traditional and the new method. No differences were found concerning 14 other sensory properties or the storage stability of rehydrated samples. (C) 2004 Elsevier Ltd. All rights reserved.