title: The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua).
abstract: The production of heavy-salted cod (Bacalao) has changed from being a single-step process (kench) salting to a multistep procedure varying between producers and countries. Presalting by injection, brining, or pickling is increasingly applied prior to pile (dry) salting. This article describes the effects of different presalting methods (injection and brining, brining only, and pickling) on yield and chemical composition of salted cod fillets, in comparison to a single-kench salting step. The procedures used influenced the weight yields and chemical composition of the products. Injection was significantly different from other methods in increasing weight yields throughout brining, dry salting, and rehydration. The yield of nitrogenous compounds tended to be lower for injected and brine-salted fillets, mainly due to higher losses of nonprotein nitrogen. Practical Application: Salting procedures for cod have changed rapidly in recent years. Injection is increasingly used as a presalting method. It has been suggested to have strong effects on weight yields of salted cod products. This article describes the effects of injection on weight yields on products in salted, rehydrated, and cooked stage.
authors.affiliation: Matis ohf, Vinlandsleid 12, IS-113 Reykjavik, Iceland. kristin.a.thorarinsdottir@matis.is
authors.forename: Kristin Anna
authors.initials: KA
authors.lastname: Thorarinsdottir
authors.forename: Sigurjon
authors.initials: S
authors.lastname: Arason
authors.forename: Gudjon
authors.initials: G
authors.lastname: Thorkelsson
authors.forename: Sjofn
authors.initials: S
authors.lastname: Sigurgisladottir
authors.forename: Eva
authors.initials: E
authors.lastname: Tornberg
mesh_terms: D000465:Algorithms; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000737:chemistry*; D048389:Gadus morhua; D006358:Hot Temperature; D007055:Iceland; D018482:Muscle, Skeletal / Q000737:chemistry; D012492:Salts / Q000737:chemistry; D017747:Seafood / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D014867:Water / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D005520:Food Preservatives; D012492:Salts; D017673:Sodium Chloride, Dietary; C017082:brine; D014867:Water