Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod)
Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, wate...
Ausführliche Beschreibung
Autor*in: |
Martínez-Alvarez, Oscar [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2005 |
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Anmerkung: |
© Springer-Verlag 2005 |
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Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 221(2005), 3-4 vom: 09. Feb., Seite 226-231 |
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Übergeordnetes Werk: |
volume:221 ; year:2005 ; number:3-4 ; day:09 ; month:02 ; pages:226-231 |
Links: |
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DOI / URN: |
10.1007/s00217-005-1137-0 |
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Katalog-ID: |
SPR002287455 |
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520 | |a Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. | ||
650 | 4 | |a Desalted cod |7 (dpeaa)DE-He213 | |
650 | 4 | |a Soaking |7 (dpeaa)DE-He213 | |
650 | 4 | |a Hydrogen peroxide |7 (dpeaa)DE-He213 | |
650 | 4 | |a Alkaline buffer |7 (dpeaa)DE-He213 | |
650 | 4 | |a Preservation |7 (dpeaa)DE-He213 | |
700 | 1 | |a Borderías, Javier |4 aut | |
700 | 1 | |a del Carmen Gómez-Guillén, María |4 aut | |
773 | 0 | 8 | |i Enthalten in |t European food research and technology |d Berlin : Springer, 1999 |g 221(2005), 3-4 vom: 09. Feb., Seite 226-231 |w (DE-627)27012859X |w (DE-600)1476605-X |x 1438-2385 |7 nnns |
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10.1007/s00217-005-1137-0 doi (DE-627)SPR002287455 (SPR)s00217-005-1137-0-e DE-627 ger DE-627 rakwb eng Martínez-Alvarez, Oscar verfasserin aut Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) 2005 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2005 Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. Desalted cod (dpeaa)DE-He213 Soaking (dpeaa)DE-He213 Hydrogen peroxide (dpeaa)DE-He213 Alkaline buffer (dpeaa)DE-He213 Preservation (dpeaa)DE-He213 Borderías, Javier aut del Carmen Gómez-Guillén, María aut Enthalten in European food research and technology Berlin : Springer, 1999 221(2005), 3-4 vom: 09. Feb., Seite 226-231 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:221 year:2005 number:3-4 day:09 month:02 pages:226-231 https://dx.doi.org/10.1007/s00217-005-1137-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 221 2005 3-4 09 02 226-231 |
spelling |
10.1007/s00217-005-1137-0 doi (DE-627)SPR002287455 (SPR)s00217-005-1137-0-e DE-627 ger DE-627 rakwb eng Martínez-Alvarez, Oscar verfasserin aut Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) 2005 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2005 Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. Desalted cod (dpeaa)DE-He213 Soaking (dpeaa)DE-He213 Hydrogen peroxide (dpeaa)DE-He213 Alkaline buffer (dpeaa)DE-He213 Preservation (dpeaa)DE-He213 Borderías, Javier aut del Carmen Gómez-Guillén, María aut Enthalten in European food research and technology Berlin : Springer, 1999 221(2005), 3-4 vom: 09. Feb., Seite 226-231 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:221 year:2005 number:3-4 day:09 month:02 pages:226-231 https://dx.doi.org/10.1007/s00217-005-1137-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 221 2005 3-4 09 02 226-231 |
allfields_unstemmed |
10.1007/s00217-005-1137-0 doi (DE-627)SPR002287455 (SPR)s00217-005-1137-0-e DE-627 ger DE-627 rakwb eng Martínez-Alvarez, Oscar verfasserin aut Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) 2005 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2005 Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. Desalted cod (dpeaa)DE-He213 Soaking (dpeaa)DE-He213 Hydrogen peroxide (dpeaa)DE-He213 Alkaline buffer (dpeaa)DE-He213 Preservation (dpeaa)DE-He213 Borderías, Javier aut del Carmen Gómez-Guillén, María aut Enthalten in European food research and technology Berlin : Springer, 1999 221(2005), 3-4 vom: 09. Feb., Seite 226-231 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:221 year:2005 number:3-4 day:09 month:02 pages:226-231 https://dx.doi.org/10.1007/s00217-005-1137-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 221 2005 3-4 09 02 226-231 |
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10.1007/s00217-005-1137-0 doi (DE-627)SPR002287455 (SPR)s00217-005-1137-0-e DE-627 ger DE-627 rakwb eng Martínez-Alvarez, Oscar verfasserin aut Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) 2005 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2005 Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. Desalted cod (dpeaa)DE-He213 Soaking (dpeaa)DE-He213 Hydrogen peroxide (dpeaa)DE-He213 Alkaline buffer (dpeaa)DE-He213 Preservation (dpeaa)DE-He213 Borderías, Javier aut del Carmen Gómez-Guillén, María aut Enthalten in European food research and technology Berlin : Springer, 1999 221(2005), 3-4 vom: 09. Feb., Seite 226-231 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:221 year:2005 number:3-4 day:09 month:02 pages:226-231 https://dx.doi.org/10.1007/s00217-005-1137-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 221 2005 3-4 09 02 226-231 |
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Enthalten in European food research and technology 221(2005), 3-4 vom: 09. Feb., Seite 226-231 volume:221 year:2005 number:3-4 day:09 month:02 pages:226-231 |
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Enthalten in European food research and technology 221(2005), 3-4 vom: 09. Feb., Seite 226-231 volume:221 year:2005 number:3-4 day:09 month:02 pages:226-231 |
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Martínez-Alvarez, Oscar @@aut@@ Borderías, Javier @@aut@@ del Carmen Gómez-Guillén, María @@aut@@ |
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Martínez-Alvarez, Oscar |
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Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) Desalted cod (dpeaa)DE-He213 Soaking (dpeaa)DE-He213 Hydrogen peroxide (dpeaa)DE-He213 Alkaline buffer (dpeaa)DE-He213 Preservation (dpeaa)DE-He213 |
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Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) |
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Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) |
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Martínez-Alvarez, Oscar Borderías, Javier del Carmen Gómez-Guillén, María |
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use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) |
title_auth |
Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) |
abstract |
Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. © Springer-Verlag 2005 |
abstractGer |
Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. © Springer-Verlag 2005 |
abstract_unstemmed |
Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. © Springer-Verlag 2005 |
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container_issue |
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title_short |
Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) |
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https://dx.doi.org/10.1007/s00217-005-1137-0 |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR002287455</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230903064627.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201001s2005 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s00217-005-1137-0</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR002287455</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s00217-005-1137-0-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Martínez-Alvarez, Oscar</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2005</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Springer-Verlag 2005</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Fillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25–1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Desalted cod</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Soaking</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hydrogen peroxide</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Alkaline buffer</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Preservation</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Borderías, Javier</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">del Carmen Gómez-Guillén, María</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">European food research and technology</subfield><subfield code="d">Berlin : Springer, 1999</subfield><subfield code="g">221(2005), 3-4 vom: 09. 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