Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

Marthe J Blikra,Flemming Jessen,Aberham H Feyissa,Mette R Vaka,Dagbjørn Skipnes

doi:10.1016/j.lwt.2019.108702

Marthe J Blikra, Flemming Jessen + Show 3 more

Open Access

https://doi.org/10.1016/j.lwt.2019.108702

Copy DOI

Abstract

Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water holding capacity and storage modulus – were determined for cod containing 0.06, 1 and 3 g/100 g NaCl. Protein denaturation and microstructure was also investigated to increase the understanding of quality effects of salt during cooking. A model was established to investigate the effect of the measured storage modulus and water holding capacity on the predicted moisture retention during heating. Salting lead to a higher water holding capacity, less hardening of the muscle tissue during heating, diffused protein denaturation peaks and caused swelling of the muscle fibers. By interchanging the acquired variables in the model of coupled heat and moisture transfer, we found a higher predicted water retention during cooking of brined cod compared to unsalted cod. This knowledge may be utilized in creating modeling tools for optimization of cooking processes, which may support chefs and ready-to-eat meal producers in reducing weight loss and improving the texture and juiciness of their products.

Highlights

Mathematical modeling is a powerful tool which may be used in the food industry, catering and restaurants for creating cooking protocols tailored to the specific fish product at hand
Using physics-based mathematical modeling, it is possible to try out endless combinations of convection oven input parameters – such as temperature, relative humidity and heating time – and observe effects on quality parameters which may be included in the model as output
Such quality parameters may include texture – especially hardness or toughness; water holding capacity – which is related to juiciness; and color development (Kong, Tang, Rasco, & Crapo, 2007; Ovissipour, Rasco, Tang, & Sablani, 2017; Rabeler & Feyissa, 2018a)

Summary

Introduction

Mathematical modeling is a powerful tool which may be used in the food industry, catering and restaurants for creating cooking protocols tailored to the specific fish product at hand. Using physics-based mathematical modeling, it is possible to try out endless combinations of convection oven input parameters – such as temperature, relative humidity and heating time – and observe effects on quality parameters which may be included in the model as output Such quality parameters may include texture – especially hardness or toughness; water holding capacity – which is related to juiciness; and color development (Kong, Tang, Rasco, & Crapo, 2007; Ovissipour, Rasco, Tang, & Sablani, 2017; Rabeler & Feyissa, 2018a). Such models can be combined with bacterial inactivation kinetics and kinetics of vitamin breakdown, and this offers opportunities for creating products which are both safe, healthy and tasty.

Objectives

Methods

Results

Conclusion