Gudjónsdóttir María, Traoré Amidou, Jónsson Ásbjörn, Karlsdóttir Magnea Gudrún, Arason Sigurjón
Matis ohf. Icelandic Food and Biotech R&D, Value Chain, Processing and Aquaculture, Vinlandsleid 12, IS-113 Reykjavik, Iceland; INRA UR370, Platform RMSB, Theix, Saint Genes Champanelle, France; Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Søltoftsplads, Building 227, 2800 Kongens Lyngby, Denmark; Faculty of Food Science and Nutrition, University of Iceland, Vinlandsleid 12, 113 Reykjavik, Iceland.
INRA UR370, Platform RMSB, Theix, Saint Genes Champanelle, France.
Food Chem. 2015 Dec 1;188:664-72. doi: 10.1016/j.foodchem.2015.05.060. Epub 2015 May 14.
The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analysis of salt and water content as well as water holding capacity. The study indicated that double head brine injection with salt and phosphates lead to the least heterogeneous water distribution, while pickle salting had the least heterogeneous salt distribution. Fillets from all treatments contained spots with unsaturated brine, increasing the risk of microbial denaturation of the fillets during storage. Since a homogeneous water and salt distribution was not achieved with the studied pre-salting methods, further optimizations of the salting process, including the pre-salting and dry salting steps, must be made in the future.
采用质子和钠核磁共振及磁共振成像方法，并辅以盐含量、水分含量以及持水能力的物理化学分析，研究了不同预腌制方法（加盐并添加/不添加多聚磷酸盐的盐水注射、腌制和盐渍）对干腌大西洋鳕鱼（Gadus morhua）鱼片水和盐分布的影响。研究表明，加盐和磷酸盐的双头盐水注射导致水分分布的不均匀性最小，而盐渍腌制的盐分布不均匀性最小。所有处理的鱼片都含有不饱和盐水斑点，这增加了鱼片在储存期间微生物变性的风险。由于所研究的预腌制方法未实现水和盐的均匀分布，未来必须对腌制过程进行进一步优化，包括预腌制和干腌步骤。
