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Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L.)
(Journal article; Tidsskriftartikkel; Peer reviewed, 2004-01-08)
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 ...
Physical and Quality Attributes of Salted cod (Gadus morhua L.) as Affected by the State of Rigor and Freezing Prior to Salting
(Journal article; Tidsskriftartikkel; Peer reviewed, 2004-03-04)
The 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 ...