Influence of temperature and fish thickness on the mass transfer kinetics during the cod (<i>Gadus morhua</i>) desalting process

Oliveira, Helena; Gonçalves, Amparo; Nunes, María Leonor; Vaz‐Pires, Paulo; Costa, Rui

doi:10.1002/jsfa.7657

Cited by 5 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The water‐holding capacity of cod protein increased from a 59.8 g g −1 sample to a 70.4 g g −1 sample after hydrolyzation by Flavorzyme . Mahmoudreze et al . reported that FPH produced from salmon demonstrated a strong water‐holding capacity – even stronger than egg albumen and soybean protein, which are commonly used as commercial water binders in the food industry.…”

Section: Resultsmentioning

confidence: 99%

“…The water-holding capacity of cod protein increased from a 59.8 g g −1 sample to a 70.4 g g −1 sample after hydrolyzation by Flavorzyme. 33 Mahmoudreze et al 34 reported that FPH produced from salmon demonstrated a strong water-holding capacity -even stronger than egg albumen and soybean protein, which are commonly used as commercial water binders in the food industry. Mahmoudreze et al 35 also reported the same trend as this study, showing that, under the same hydrolyzation conditions, in comparison with raw fish protein, the water-holding capacity increased (from 59.8 g g −1 sample to 70.4 g g −1 sample), while the oil-holding capacity decreased (from 6.0 g g −1 sample to 5.0 g g −1 sample).…”

Section: The Oil-holding Capacity and Water-holding Capacity Of Raw Cmentioning

confidence: 99%

See 1 more Smart Citation

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

View full text Add to dashboard Cite

BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Section: The Oil-holding Capacity and Water-holding Capacity Of Raw Cmentioning

confidence: 99%

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Before use, salted fish needs to undergo a desalting process, typically taking place in the consumer's kitchen over 24–48 h. Nowadays, with changes in consumer lifestyles and a growing demand for low‐sodium and ready‐to‐use products, there is an increased need for enhanced desalted products. Several desalting methods have been explored to improve the process, including water renewal and stirring (Lorentzen et al ., 2021), adjusting water‐to‐product ratios (Muñoz‐Guerrero et al ., 2010), varying water temperatures (Oliveira et al ., 2014), modifying fillet thicknesses (Oliveira et al ., 2016) and implementing tumbling and injection technologies to reduce desalting time (Bjørkevoll et al ., 2004). However, existing research exclusively centres on a single species, Gadus morhua , and scientific data on the preservation of cold‐desalted fish remain scarce.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

Marchetti,

Perez Cenci,

Ameztoy

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn this comprehensive investigation, we examined the impact of incorporating sodium chloride, potassium sorbate and citric acid, during the desalting stage to extend the shelf life of desalted hake (Merluccius hubbsi). Compared to the conventional desalting carried out in water, the desalting with the additive assayed significantly reduced total aerobic bacteria counts and extended the shelf life by threefold (from 5.7 to 21.7 days at 4 °C). After 42 days of storage in vacuum packaging, the desalted with additives hake samples showed low levels of volatile nitrogenous compounds and malondialdehyde (MDA) concentration (21.78 ± 0.56 mg TBVN 100 g−1 and 0.531 ± 0.015 mg MDA kg−1, respectively). Mechanical and colour parameters remained stable, and sensory characteristics (smell, appearance, texture, taste) did not change for 28 days at 4 °C. These findings demonstrate that the incorporation of additives into a meticulously designed three‐stage desalting process enables the production of a ready‐to‐use fishery product with an extended market life under refrigeration.

show abstract

“…A variety of desalting procedures has been explored to control and optimize the process. For example, desalting with different ratios between water and product (Muñoz-Guerrero, Gutiérrez, Vidal-Brotons, Barat, Gras, & Alcaina, 2010), different product thickness (Oliveira et al, 2016), desalting at different water temperatures (Oliveira et al, 2014), and desalting using technology to minimize the total desalting time applying tumbling and injection technologies (Bjørkevoll et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal - 3D imaging of volume change

2021

View full text Add to dashboard Cite

Desalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was explored. Products of about 450 g were desalted for 96 h, followed by refrigerated storage in 120 h. During the desalting and subsequent storage, the change in weight, volume, salt-, and water content was calculated. Two different methods for calculation were applied, namely calculating the changes time by time, and by calculating the kinetic constants, k 1 and k 2 , which express the total mass variation by pressure gradients, and the overall pseudo-diffusional and hydrodynamic mechanisms, respectively. A positive correlation between the change in weight, volume, and water content was observed, and these variables correlated negatively with the change in salt content. By calculating changes time by time, a significant difference in weight and salt content of the surface between the two desalting regimens was observed only after 96 h. The kinetic constants did, however, show a significant difference between the two desalting regimens for weight, salt, and water. A positive correlation between the volume and weight was observed irrespective of the desalting regimens. This indicates a future potential in applying an improved 3D imaging as an indicator of the weight changes during the desalting process.

show abstract

Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process

Abstract: Optimum combinations between the process variables analysed are essential in order to speed up the mass transfer kinetics during cod desalting at an industrial scale. © 2016 Society of Chemical Industry.

Cited by 5 publications

References 17 publications

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Evaluation of the combined effects of sodium chloride, potassium sorbate, citric acid, vacuum packaging and refrigerated storage on shelf‐life extension of desalted hake

Desalting of dried salt-cured cod (Gadus morhua L.) without water renewal - 3D imaging of volume change

Contact Info

Product

Resources

About