Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/120404
Author(s): Oliveira H.
Gonçalves A.
Pedro S.
Nunes M.L.
Vaz-Pires P.
Costa R.
Title: Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures
Publisher: Taylor & Francis
Issue Date: 2016
Abstract: The main aim of this study was to assess the quality changes and their causes during cod salt-curing for up to 76 days at different temperatures and a relative humidity below 80%. Salt-curing made the fish more yellow (L*a*b* scale), a color change that is more easily detected in sensory analysis against a cream color scale. Intense proteolytic breakdown took place at 12 and 18°C, leading to a greater proteolysis degree and a higher pH. A red surface discoloration of the flesh was apparent after 76 days at 18°C due to the high number of red-halophilic bacteria. These bacteria were also responsible for the highest intensity of “off”-odors and mucus obtained under these conditions. Cod salt-curing should be done below 12°C to reduce the spoilage activity of halophilic bacteria and is best done at chill temperature (close to 6°C) to obtain a good quality product. © 2016 Taylor & Francis.
Subject: Bacteria
Proteolysis
Sensory analysis
Temperature
bacalhau
Color changes
Color scale
Gadus morhua
Halophilic bacteria
Quality change
Quality product
Surface discoloration
Curing
URI: https://hdl.handle.net/10216/120404
Source: Journal of Aquatic Food Product Technology, vol. 25(6), p. 953-965
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:CIIMAR - Artigo em Revista Científica Internacional

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