The effects of various salt concentrations during brine curing of cod (Gadus morhua)
The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from t...
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| Autor*in: |
Thorarinsdottir, Kristin Anna [verfasserIn] Arason, Sigurjon [verfasserIn] Bogason, Sigurdur G. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Science Ltd ; 2004 |
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Online-Ressource |
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2003 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 39(2004), 1, Seite 0 |
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volume:39 ; year:2004 ; number:1 ; pages:0 |
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| DOI / URN: |
10.1046/j.0950-5423.2003.00757.x |
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| 520 | |a The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. | ||
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10.1046/j.0950-5423.2003.00757.x doi (DE-627)NLEJ242702031 DE-627 ger DE-627 rakwb Thorarinsdottir, Kristin Anna verfasserin aut The effects of various salt concentrations during brine curing of cod (Gadus morhua) Oxford, UK Blackwell Science Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| Chemical composition Arason, Sigurjon verfasserin aut Bogason, Sigurdur G. verfasserin aut Kristbergsson, Kristberg oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 39(2004), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:39 year:2004 number:1 pages:0 http://dx.doi.org/10.1046/j.0950-5423.2003.00757.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 39 2004 1 0 |
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10.1046/j.0950-5423.2003.00757.x doi (DE-627)NLEJ242702031 DE-627 ger DE-627 rakwb Thorarinsdottir, Kristin Anna verfasserin aut The effects of various salt concentrations during brine curing of cod (Gadus morhua) Oxford, UK Blackwell Science Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| Chemical composition Arason, Sigurjon verfasserin aut Bogason, Sigurdur G. verfasserin aut Kristbergsson, Kristberg oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 39(2004), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:39 year:2004 number:1 pages:0 http://dx.doi.org/10.1046/j.0950-5423.2003.00757.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 39 2004 1 0 |
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10.1046/j.0950-5423.2003.00757.x doi (DE-627)NLEJ242702031 DE-627 ger DE-627 rakwb Thorarinsdottir, Kristin Anna verfasserin aut The effects of various salt concentrations during brine curing of cod (Gadus morhua) Oxford, UK Blackwell Science Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| Chemical composition Arason, Sigurjon verfasserin aut Bogason, Sigurdur G. verfasserin aut Kristbergsson, Kristberg oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 39(2004), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:39 year:2004 number:1 pages:0 http://dx.doi.org/10.1046/j.0950-5423.2003.00757.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 39 2004 1 0 |
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10.1046/j.0950-5423.2003.00757.x doi (DE-627)NLEJ242702031 DE-627 ger DE-627 rakwb Thorarinsdottir, Kristin Anna verfasserin aut The effects of various salt concentrations during brine curing of cod (Gadus morhua) Oxford, UK Blackwell Science Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| Chemical composition Arason, Sigurjon verfasserin aut Bogason, Sigurdur G. verfasserin aut Kristbergsson, Kristberg oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 39(2004), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:39 year:2004 number:1 pages:0 http://dx.doi.org/10.1046/j.0950-5423.2003.00757.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 39 2004 1 0 |
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10.1046/j.0950-5423.2003.00757.x doi (DE-627)NLEJ242702031 DE-627 ger DE-627 rakwb Thorarinsdottir, Kristin Anna verfasserin aut The effects of various salt concentrations during brine curing of cod (Gadus morhua) Oxford, UK Blackwell Science Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| Chemical composition Arason, Sigurjon verfasserin aut Bogason, Sigurdur G. verfasserin aut Kristbergsson, Kristberg oth In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 39(2004), 1, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:39 year:2004 number:1 pages:0 http://dx.doi.org/10.1046/j.0950-5423.2003.00757.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 39 2004 1 0 |
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The effects of various salt concentrations during brine curing of cod (Gadus morhua) |
| abstract |
The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. |
| abstractGer |
The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. |
| abstract_unstemmed |
The method used for salting of cod (Gadus morhua) is believed to influence the quality and characteristics of the final product. In recent years an initial brine salting for 1–4 days has preceded dry salting; this increases both the weight yield and quality of the final product. After removal from the brine, dry salting is followed by packaging and storage. The effect of the salt concentration in the brine has been a matter of controversy, with some indication that higher weight yield and quality may be obtained by using lower salt concentrations than by using a fully saturated brine solution. Therefore to test this hypothesis, the effect of different brine salting methods was studied; traditional brine salting, maintaining a constant brine concentration and increasing the salt concentration gradually during brining. The results indicated that the effect on weight yield, chemical composition and water holding capacity of the salted or rehydrated cod were not significant. Altering salt concentration of the brine, by adding salt during brining, did not result in any significant improvements in weight yield, either after the salting process or after the rehydration. The overall quality was increased by using a lower salt concentration of 16° Bau compared with 20 and 24° Bau. |
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The effects of various salt concentrations during brine curing of cod (Gadus morhua) |
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Arason, Sigurjon Bogason, Sigurdur G. Kristbergsson, Kristberg |
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