Abstract
Consumers prefer ready-to-use food products, which makes the commercialization of heavy-salted cod difficult because it requires a previous desalting process. The optimization of cod desalting on an industrial scale involves the analysis of many process variables, such as: stirring level, process temperature, origin of raw material, fish muscle zone, sample size, the additives used in the desalting water, etc. The aim of this paper is to analyze the influence of these process variables on the net weight changes in cod, water uptake, salt loss and water holding capacity. The results obtained allow us to propose a cod-desalting process at low temperatures, without stirring. The application of vacuum pulses can improve the kinetics of the process and salt can be used as an additive in the desalting solution to improve the product’s selflife and process control.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
