title: Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods.
abstract: Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different processing methods (filleting and splitting) and three different salting procedures, i.e., the old single-step kench salting or a multistep procedure, and presalting (injection and brine salting or only brine salting), which was followed by kench salting. The main difference observed was between fillets and split fish, where the split fish was darker and had stronger flavor characteristics. Comparison of different salting procedures showed that the use of presalting improved the appearance of the salted products, which can be described as increased lightness and reduced yellowness of the products. In the same products, the intensity of curing flavors was milder, as described by sensory analysis and key aroma compounds. Derivatives from lipid and protein degradation contribute to the characteristic flavor of the salted products.
authors.affiliation: Matis ohf, Matis Icelandic Food and Biotech R&D, Reykjavik, Iceland. rosa.jonsdottir@matis.is
authors.forename: Rósa
authors.initials: R
authors.lastname: Jónsdóttir
authors.forename: Kolbrún
authors.initials: K
authors.lastname: Sveinsdóttir
authors.forename: Hannes
authors.initials: H
authors.lastname: Magnússon
authors.forename: Sigurjón
authors.initials: S
authors.lastname: Arason
authors.forename: Kristin
authors.initials: K
authors.lastname: Lauritzsen
authors.forename: Kristin Anna
authors.initials: KA
authors.lastname: Thorarinsdottir
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003116:Color; D005396:Fish Products; D048389:Gadus morhua / Q000382:microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride; D052617:Solid Phase Microextraction; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014835:Volatilization
chemical_list: D017392:Thiobarbituric Acid Reactive Substances; D012965:Sodium Chloride