Acronym NA
Category
Seafood Processing
Title Kvalitetsstabilisering av lettsaltet og fullsaltet torsk: Uttesting av fosfat som prosesshjelpemiddel/tilsetningsstoff - Quality stabilization of lightly salted and fully salted cod: Testing of phosphate as a process aid / 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) ,
Start year 2010 End year 2012 Funding (€) € 302,259 Website https://www.fhf.no/prosjekter/prosjektbasen/900592/ Summary Project activities have been divided in a previous small scale trial, and a large scale trial with industrial production of salted cod. Analytical and sensorial evaluations have been carried out on the final products and after chilled storage. Both light and heavy salted products, and different salted cod production methods, were studied. The raw material presented large variability in quality which in addition to analytical uncertainty contributed to difficulties in interpretation some of the results. Pre-salting steps represented by injection of phosphates solubilized in brine were the most effective method for the absorption of phosphates and better yield gains were obtained. The quality of the fish seems also to be improved in some cases, but more studies need to be carried out. All the obtained improvements in salted cod quality comply with the present legislation phosphate threshold. It has also been confirmed that important levels of natural phosphorus is lost during salting processes. The effectiveness of phosphate additives in the reduction of the fish oxidation and stabilizing colour has been rather diffuse. No induced metal chelation was detected in the experiments and sensorial evaluation showed contradictory patterns in some of the trial results. However, positive results were obtained in light salting. Further research is needed in testing the effects of phosphates in varying cod quality during large scale production.
The main objective in this project is to document the effects of phosphates on light salted and salt cured fish during processing and storage. We will approach this subject through the following targets: (1) To document how phosphates affect the amount of blood in the raw material and salted products; (2) To map how phosphates affect the development in colour during production and storage; (3) Investigate how the storage stability of the products concerning liquid drop and yield are affected by phosphates.
Keywords
Cod;
Fish quality;
Fish products;
Process efficiency;
Storage;
Fish;
Marine Region
42
Barents Sea (27.I)
41
Norwegian Sea (27.IIa)
2
Marine Region Map
