Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydration

Phosphate blend can be used in salted cod processing to improve yields, water holding capacity and appearance of the final product. However, added phosphates are gradually degraded during processing and storage, leading to changes in functional properties of phosphates. The objective of the study wa...

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Veröffentlicht in:	Food science & technology 2012-06, Vol.47 (1), p.126-132
Hauptverfasser:	Nguyen, Minh Van, Jonsson, Jon Oskar, Thorkelsson, Gudjon, Arason, Sigurjon, Gudmundsdottir, Agusta, Thorarinsdottir, Kristin Anna
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences brining cod (fish) Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Gadus morhua ion exchange chromatography Marine muscles Orthophosphate orthophosphates Phosphate determination Pyrophosphate raw materials rehydration Salted cod salting Storage storage time Triphosphate water holding capacity
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