Structure and color changes due to thermal treatments in desalted cod
2003
Fernandez-Segovia, I. | Camacho, M.M. | Martinez-Navarrete, N. | Escriche, I. | Chiralt, A.
Cod (Gadus morhua) has a great importance in some European countries, either due to fish production and exportation volume or because of its high consumption. Desalted cod (3.94 ± 0.04% salt content and 73.49 ± 0.06% water content) has a limited shelf-life due to the microbial activity and the autolytic proteolysis affecting product texture. Thermal treatments can be used to preserve the cod, but these can cause changes in color, fish muscle tenderization through protein denaturation and collagen breakdown. In this research, steam blanching (5 min), water blanching (1 min) and microwave heating (5 W/g, 2 min) were applied to desalted cod. The effect of these treatments on color (CIE L*a*b* coordinates), mechanical properties (shear and TPA tests) and microstructure of cod were analyzed. Thermally treated cod were lighter, slightly yellowed and softer. From color data and microstructural observations, heat induced changes in cod were a little smaller than in microwave heated cod.
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