Polyphosphates changes in dried salted cod (Gadus morhua) during industrial and domestic processing

Area of Science:

• Food Science
• Food Chemistry
• Seafood Processing

Background:

• Dried salted cod is a popular product, with consumers purchasing both dried salted and desalted versions.
• Polyphosphates are sometimes added during food processing to improve texture and water retention.

Purpose of the Study:

• To evaluate the changes in polyphosphate content during the industrial processing of dried salted cod.
• To assess the effectiveness of domestic and industrial desalting processes in removing polyphosphates.
• To determine the suitability of polyphosphate use in Portuguese dried salted cod production.

Main Methods:

• Industrial processing of dried salted cod with varying polyphosphate concentrations (3% and 6%).
• Analysis of total and free phosphate content at different processing stages (brining, dry-salting, drying, desalting).
• Comparison of domestic and industrial desalting methods.

Main Results:

• Polyphosphate addition increased initial phosphate levels, but levels decreased during dry-salting.
• Cod treated with polyphosphates required significantly longer drying times (85 hours extra).
• Polyphosphates were retained in the final product after both drying and desalting processes.

Conclusions:

• Polyphosphate use is not recommended for Portuguese dried salted cod due to increased drying time and costs.
• Polyphosphates are retained in the final product, contrary to previous assumptions.
• The study highlights the impact of polyphosphates on processing efficiency and final product composition.