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Quality changes during cod (Gadus morhua) desalting at different temperatures.
Helena Oliveira1,2,3,4, Amparo Gonçalves1, Maria L Nunes1
1IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal.
Journal of the Science of Food and Agriculture
|November 8, 2014
Summary
Desalting salted cod at 15°C accelerates spoilage due to increased bacterial growth, compromising quality. For optimal shelf life and safety, cod desalting should not exceed 10°C.
Area of Science:
- Food Science
- Microbiology
- Quality Control
Background:
- Salted cod desalting is a lengthy process requiring optimization.
- Understanding quality changes during desalting is crucial for consumers and manufacturers.
Purpose of the Study:
- Evaluate physico-chemical, microbiological, and sensory changes during cod desalting at 5, 10, and 15°C.
- Investigate the impact of cod slice thickness and desalting duration on quality.
Main Methods:
- Cod desalting at 5, 10, and 15°C with a 1:9 cod/water ratio.
- Analysis of total volatile basic nitrogen, TBARS, and free amino acids nitrogen (FAA-N).
- Microbiological assessment and sensory evaluation (odor, off-flavors).
Main Results:
- Desalting reduced total volatile basic nitrogen, TBARS, and FAA-N.
- Higher FAA-N and spoilage indicators were observed in thicker samples desalted at 15°C.
- Bacterial growth, fueled by water uptake and salt leaching, contributed to spoilage at 15°C.
Conclusions:
- Desalting cod at temperatures above 10°C is not recommended due to accelerated spoilage.
- Lower temperatures (≤10°C) are advisable for extending the shelf life and ensuring the safety of desalted cod products.
