Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L.)
The quality of heavily salted cod was investigated as influenced by adjusted levels of calcium, magnesium and pH in the salt. The investigation was carried out as a multivariate study consisting of two separate 23 full factorial designs. The chemical composition, waterholding capacity, weight and protein yields, colour and firmness were used as quality indicators or responses to the salt mixtures tested. The pH of the salt was positively correlated with the muscle pH of the cured fillet. The pH of the muscle correlated negatively with the relative protein content, the lightness values and the sensory firmness of the cured muscle. The protein yield after the salt curing was also negatively correlated with the muscle pH. Calcium ions increased both the lightness and firmness and magnesium ions increased the lightness of the cured fillet.
CitationJournal of the Science of Food and Agriculture Volume 84 Issue 7, Pages 683 - 692.
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