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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 ...