Shelf life of packaged loins of dried salt-cured cod (Gadus morhua L.) stored at elevated temperatures

Abstract

Dried salt-cured cod is a commercially important product that is mainly exported to markets in Latin America and Southern Europe. The product is usually split, and cut and packaged once it reaches the market. However, many markets do not have adequate refrigeration facilities. When stored at elevated temperatures, a red or pink discolouration can develop due to the growth of extreme halophiles, at which point the product is considered defective and cannot be sold. We have investigated the shelf life of packaged loins of dried salt-cured cod stored at 25, 30, and 35 °C and at 60 and 80% relative humidity (RH). Shelf life varied by temperature, RH, water content, and level of extreme halophiles. Product stored at 60% RH had a longer shelf life than product stored at 80% RH, and storage at 25 °C revealed a longer shelf life than storage at 30 or 35 °C. At both 60 and 80% RH, drying beyond 48% had a limited shelf life effect. As dried salt-cured fish is largely sold and consumed seasonally, its shelf life has more implications during the low season, as prolonged non-refrigerated storage may cause more product to become defective.