Acronym NA
Category
Seafood Processing
Title Kvalitetsstabilisering av lettsaltet og fullsaltet torsk: Videreføring av storskala uttesting av fosfat som prosesshjelpemiddel og tilsetningsstoff - Quality stabilization of lightly salted and fully salted cod: Continuation of large-scale testing of phosphate as a process aid and additive Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Ingebrigt Bjorkevoll Coordinator email ingebrigt@mfaa.no
Coordinator institution
NA
Institutions involved
ANFACO-CECOPESCA - National Association of Conservatives of Pescados (Spain) ,
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway) ,
NA - SINTEF Ocean (Norway) ,
Start year 2011 End year 2013 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900732/ Summary In these trials butterfly cut cod has been treated with the phosphate Carnal 2110 prior to light or heavy salting in industrial scale. Both fresh and frozen/thawed raw materials had good and poor bled raw materials have been studied. After desalting, sensorial testing has also been carried out. The lack of chemical oxidation in light salted and heavy salted samples limited considerably the possibilities to access the effect of phosphates on fish fat preservation during processing and storage. In addition, the apparent absence of absorption of additives in the first trial, also limited the study of the effects of phosphates in products from fresh raw materials of a different catch method (long-line/ net), and salted samples from these raw materials. The results show that the phosphate uptake is considerably higher in frozen than fresh raw materials after heavy salting. We find no good explanation for this observation. Calcium present in heavy salted cod depends on levels present in salt and the final salt level in the product. Evidences have been detected concerning an existing balance between brine and muscle contents due to diffusion in calcium and magnesium. The utilization of total iron contents as a marker of residual blood is not effective since results are low and varying, and not corresponding to visual evaluation of blood content in the muscle. Other markers should be studied in the future to measure the blood level and evaluate the influence of residual blood on oxidation and surface discolouration. Copper contents are also very low and it seems not feasible to correlate copper contents with quality grading of the product after processing, if a real influence from these low copper contents exist on fish surface yellowing. The comparison of levels in brines and muscle seems to show that if any chelation effect from phosphates on oxidizing elements is present it does not lead these elements to leak out from muscle tissue to brine. In light salted samples, since diffusion takes place only internally, the levels of minerals and residual phosphates are only conditioned by the final weight increase and the amount of salt and additives used in injection. Degradation of phosphate additives is present during frozen storage due to lack of pyrophosphate and only trace residuals of tripolyphosphate. When diffusion from muscle to brine and vice versa is present, natural levels of phosphates are reduced far below natural levels. Only the addition of significant amounts of phosphate additives compensates this loss. The utilization of CARNAL 2110 in brines during processing (injection + pickle salting brines) in 4% concentration seems to improve sensorial quality of cod products. Colour and more intensely texture were the attributes underlined by the sensorial panel as more affected. Additions of a 2% concentration did not lead to significant differences to control samples, and even a reduction in quality was detected for some sensorial parameters.
The main objective of this project was to document the effects phosphates have on light salted and salt-cured fish during processing and storage. The specific work packages (WP) that have been addressed were: (WP1) Large scale light and heavy salting of cod. In this part of the project, split cut fresh cod caught with net and long line was heavy salted. For the production of light salted cod, frozen and thawed long line and trawler caught cod were used. This work package was carried out the first and second half of 2012; (WP2) Large scale heavy salting of good and poor bled cod raw materials. Split cod from a frozen trawler catch was heavy salted. Raw materials were poorly (direct slaughtered) or normally bled prior to processing onboard for the evaluation of quality and how the two raw material qualities was affected by phosphate. This work package was carried out the second half of 2012; (WP3) Sensorial testing of raw and cooked cod loins Heavy salted cod loins were submitted to sensorial testing by a taster panel. Visual appearance of heavy salted loins and sensorial features of desalted and cooked samples were determined. This sensorial testing was carried out at ANFACO-CECOPESCA facilities in October 2012.
Keywords
Process efficiency;
Fishing industry;
Trawling;
Fish quality;
Fish;
Storage;
Fish products;
Longline fishing;
Cod;
Marine Region
76
Not associated to marine areas
0
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