Acronym NA
Category
Seafood Processing
Title Resirkulering av salt: Utvidede salteforsøk - Salt recycling: Extended salt experiments 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 Kristine Kvangarsnes Coordinator email kristine@mfaa.no
Coordinator institution
NA
Institutions involved
NA
Start year 2011 End year 2012 Funding (€) € 88,573 Website https://www.fhf.no/prosjekter/prosjektbasen/900682/ Summary There are very limited information about red halophilic bacteria (pink) in used salt and salted cod. One of the aim of this study have been to gain more information about this. Cod have been salted with rock salt from Germany, and sea salt from Spain and Tunisia (two different landings). All of the salts have been used three times. The content of calcium and magnesium in salt decreased when the salt were used the first time. Through the rest of the salting process, the content of each of the mineral were stable. No difference in sensory properties (colour, smell and cleavage) could be noticed when the fillets were salted with unused salt, salt used once and salt used twice. The yield rises significant with use of used salt. The highest amount of red halophiles, were in unused salt, while we could not observe any red halophilic bacteria in the fillets salted with unused salt. We observed the highest amount of halophilic bacteria in stored salt, used once. In the fillets, we observed the highest amount in fillets salted with salt used once. Salt used three times have not poorer quality than salt used once or unused salt, with respect of red halophiles, calcium and magnesium. The fillets salted with salt used twice does not have poorer quality with respect of red halophiles.
Keywords
Food safety;
Fish quality;
Fish products;
Process efficiency;
Fish;
Waste management;
Cod;
Marine Region
76
Not associated to marine areas
0
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