title: The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by (1)H and (23)Na MRI, (23)Na NMR, low-field NMR and physicochemical analysis.
abstract: The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analysis of salt and water content as well as water holding capacity. The study indicated that double head brine injection with salt and phosphates lead to the least heterogeneous water distribution, while pickle salting had the least heterogeneous salt distribution. Fillets from all treatments contained spots with unsaturated brine, increasing the risk of microbial denaturation of the fillets during storage. Since a homogeneous water and salt distribution was not achieved with the studied pre-salting methods, further optimizations of the salting process, including the pre-salting and dry salting steps, must be made in the future.
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain, Processing and Aquaculture, Vinlandsleid 12, IS-113 Reykjavik, Iceland; INRA UR370, Platform RMSB, Theix, Saint Genes Champanelle, France; Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Søltoftsplads, Building 227, 2800 Kongens Lyngby, Denmark; Faculty of Food Science and Nutrition, University of Iceland, Vinlandsleid 12, 113 Reykjavik, Iceland. Electronic address: maguj@food.dtu.dk.
authors.forename: María
authors.initials: M
authors.lastname: Gudjónsdóttir
authors.affiliation: INRA UR370, Platform RMSB, Theix, Saint Genes Champanelle, France.
authors.forename: Amidou
authors.initials: A
authors.lastname: Traoré
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain, Processing and Aquaculture, Vinlandsleid 12, IS-113 Reykjavik, Iceland.
authors.forename: Ásbjörn
authors.initials: Á
authors.lastname: Jónsson
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain, Processing and Aquaculture, Vinlandsleid 12, IS-113 Reykjavik, Iceland.
authors.forename: Magnea Gudrún
authors.initials: MG
authors.lastname: Karlsdóttir
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Value Chain, Processing and Aquaculture, Vinlandsleid 12, IS-113 Reykjavik, Iceland; Faculty of Food Science and Nutrition, University of Iceland, Vinlandsleid 12, 113 Reykjavik, Iceland.
authors.forename: Sigurjón
authors.initials: S
authors.lastname: Arason
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D048389:Gadus morhua / Q000382:microbiology*; D008279:Magnetic Resonance Imaging / Q000379:methods*; D012492:Salts / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D012492:Salts; C017082:brine; D014867:Water
keywords: Diffusion; Dry salted cod (bacalao); MRI; NMR; Physicochemical properties; Salting methods