Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures
2016
Silva, Helena Oliveira da | Gonçalves, Amparo | Pedro, Sónia | Nunes, Maria Leonor | Vaz-Pires, Paulo | Costa, Rui
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.
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