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Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen cod (Gadus morhua) fillets.

Author(s) : THORARINSDOTTIR K. A., GUDMUNDSDOTTIR G., ARASON S., et al.

Type of article: Article

Summary

Cod fillets were injected with brine, then immersed in brine with the same composition as used for injection, then frozen in a plate freezer. The composition of the brine varied with groups, containing phosphates (3%), salt (5%), and/or proteins (10%), soy protein concentrate, or hydrolysed cod proteins. The fillets were stored at -24 °C for 3 months then thawed to evaluate the effects on yield after thawing and cooking, drip, water-holding capacity, pH, and chemical composition. Addition of proteins slightly increased the yield of thawed fillets, but salt and phosphates were more effective. Comparison of the proteins showed that fish proteins were not as effective as soy proteins with respect to the physicochemical parameters evaluated with the exception of water-holding capacity. The use of both types of proteins resulted in appearance problems, such as discoloration and slimy surface.

Details

  • Original title: Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen cod (Gadus morhua) fillets.
  • Record ID : 2004-2886
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 4
  • Publication date: 2004/05
  • Document available for consultation in the library of the IIR headquarters only.

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