Cod salting manufacturing analysis
2003
Barat, J.M. | Rodriguez-Barona, S. | Andres, A. | Fito, P.
Salted cod has been produced for centuries, and for all this time, production protocols have remained remarkably unchanged. Traditional production methods consisted of placing fresh cods piled up with solid salt until fully cured (pile salting). The current paper studies cod behaviour during salting (changes in weight, water, NaCl content and texture), and its dependence on the method used. Two methods were analysed: traditional in pile (with and without overpressure) and brine immersion salting (with and without a vacuum pulse). All experiments were carried out until equilibrium. The results obtained show marked differences between pile and brine salting methods, mainly in the process yield, which was higher in brining. The different pathways were explained by considering differences in driving forces with regard to differences in solute concentration and system pressures.
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