Share

Dewatering and salting of cod by immersion in concentrated sugar/salt solutions.

Author(s) : COLLIGNAN A., RAOULT-WACK A. L.

Type of article: Article

Summary

Simultaneous dewatering and salting of cod fillets was achieved by soaking them in mixed concentrated solutions (sucrose-salt or corn starch syrup-salt) at low temperature. Water loss, sugar gain and salt gain kinetics, as well as sugar-salt interactions were studied. The results showed how the presence of sugar can enhance water loss, and hinder salt entrance. The use of high molecular weight sugar prevented sugar entrance and allowed a good dehydration. These results revealed that this operation is particularly interesting as an alternative to traditional processing. In fact, process duration can be reduced, water loss and salt entrance better controlled.

Details

  • Original title: Dewatering and salting of cod by immersion in concentrated sugar/salt solutions.
  • Record ID : 1995-2359
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 3
  • Publication date: 1994

Links


See other articles in this issue (2)
See the source

Indexing