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Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures |
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| Authors: | Helena Oliveira Amparo Gonçalves Sónia Pedro Maria Leonor Nunes Paulo Vaz-Pires Rui Costa |
| Institution: | 1. IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Lisbon, Portugal;2. ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Porto, Portugal;3. CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Porto, Portugal;4. CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugalhelaoliveira@gmail.com;6. ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Porto, Portugal;7. CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal |
| Abstract: | ABSTRACTThe 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. |
| Keywords: | Cod bacalhau Gadus morhua quality changes salt-curing temperature |