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dc.contributor.authorLauritzsen, Kristin
dc.contributor.authorOlsen, Ragnar L.
dc.contributor.authorAkse, Leif
dc.contributor.authorJohansen, Arvid
dc.contributor.authorJoensen, Sjurður
dc.contributor.authorSørensen, Nils Kristian
dc.date.accessioned2010-12-23T13:28:24Z
dc.date.available2010-12-23T13:28:24Z
dc.date.issued2004-03-04
dc.description.abstractThe effects of the rigor state and freezing of cod prior to salting on the mass transfer during production and the quality of heavily cured cod have been investigated. Pre-rigor salting lead to a larger reduction in weight, a higher water loss and a lower uptake of NaCl than in fish salted post-rigor and in fish salted after frozen storage. The cause of this is believed to be the simultaneous influx of NaCl and rigor contractions in the fish muscle. In order to reduce the loss of proteins from the raw material and to increase the instrumental lightness values (L*) of the salt ripened product, the fish should be salted in pre-rigor state. However, if the primary focus is on the weight yield, the fish should be salted post-rigor after chilling or freezing pre- or post-rigor. Freezing and thawing of cod prior to salting post-rigor increased the firmness of the salt cured product compared to chilled fish salted post-rigor.en
dc.descriptionThis is the final draft post refereeing version of the article. © Elsevier. Reprinted with permission. Published version available at <a href=http://dx.doi.org/10.1016/j.foodres.2004.03.001>http://dx.doi.org/10.1016/j.foodres.2004.03.001</a> <br>The article is part of Kristin Lauritzsen's doctoral thesis, which is available in Munin at <a href=http://hdl.handle.net/10037/1819>http://hdl.handle.net/10037/1819</a>en
dc.format.extent544199 bytes
dc.format.mimetypeapplication/pdf
dc.identifier.citationFood Research International, Volume 37, Issue 7, August 2004, Pages 677-688.en
dc.identifier.urihttps://hdl.handle.net/10037/2904
dc.identifier.urnURN:NBN:no-uit_munin_2637
dc.language.isoengen
dc.publisherElsevier
dc.rights.accessRightsopenAccess
dc.subjectVDP::Technology: 500::Food science and technology: 600en
dc.subjectVDP::Teknologi: 500::Næringsmiddelteknologi: 600en
dc.subjectcoden
dc.subjectsaltingen
dc.subjectrigor stateen
dc.subjectfrozenen
dc.subjectyielden
dc.subjectmass transferen
dc.subjectqualityen
dc.titlePhysical and Quality Attributes of Salted cod (Gadus morhua L.) as Affected by the State of Rigor and Freezing Prior to Saltingen
dc.typeJournal articleen
dc.typeTidsskriftartikkelen
dc.typePeer revieweden


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