1
|
Genovese J, Tappi S, Tylewicz U, D'Elia F, De Aguiar Saldanha Pinheiro AC, Rocculi P. Dry-salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4961-4965. [PMID: 35244938 PMCID: PMC9542847 DOI: 10.1002/jsfa.11852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/31/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Dry-salted cod (Gadus morhua) must be rehydrated before consumption and this step can take up to 5 days. Desalting of cod on an industrial scale poses many problems, mainly related to the long processing times and the quality of the final product. For this reason, many researchers have focused on finding new desalting methods to improve mass transfer. The application of pulsed electric fields (PEF) has been proposed as an alternative method for improving mass transfer in many food processes. However, there is no previous literature on the use of PEF to improve animal tissue rehydration. Therefore, the present study aimed to investigate the influence of two PEF pre-treatments [PEF (1) 500 V cm-1 and PEF (2) 1000 V cm-1 ] on mass transport kinetics during the rehydration process of salted cod. The rehydration process was carried out under static conditions for 6 days, immersing dry-salted cod samples in tap water (5 ± 0.5 °C). RESULTS The results show that the use of PEF technology increases the rate of the rehydration process of dry-salted cod and influences the redistribution of salt. In general, the samples pre-treated with PEF showed higher weight gain and lower salt loss than the control samples during the rehydration process. CONCLUSION The application of PEF prior to rehydration of salted cod samples could be of interest to the food industry as a result of a higher process yield (higher weight gain) and the possibility to reduce the water renewal because less NaCl is lost in the wastewater. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Jessica Genovese
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | - Fabio D'Elia
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| | | | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater StudiorumUniversity of BolognaCesenaItaly
- Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater StudiorumUniversity of BolognaCesenaItaly
| |
Collapse
|
2
|
Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4457-4464. [PMID: 26841340 DOI: 10.1002/jsfa.7657] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Revised: 01/27/2016] [Accepted: 01/28/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim of this study was to analyse the influence of desalting temperature, fish thickness and desalting time on the mass transfer kinetics during the cod desalting process by physico-chemical analyses. RESULTS Both water uptake and salt loss increased with increasing temperature (15 °C > 10 °C > 5 °C) up to 24 h in 'thicker' pieces. The equilibrium achievement was faster in 'thinner' pieces and also with increasing temperature. Longer desalting times at 10 °C can be a good practice to be used during cod desalting at an industrial scale in order to obtain commercial products with higher yields. The faster mass transfer during desalting of 'thinner' pieces appears to follow three periods as a result of diffusion of the components (water, NaCl, and soluble proteins) because of the concentration differences, and pressure gradients due to expansion/shrinkage of the protein matrix, which is dependent on the NaCl content. The refractive index can be used by industry as an indirect measurement to determine the moment at which the 'thicker' samples are near the Z(NaCl) = Y(NaCl) equilibrium. CONCLUSION 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.
Collapse
Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006, Lisbon, Portugal
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601, Coimbra, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006, Lisbon, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Maria L Nunes
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006, Lisbon, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Paulo Vaz-Pires
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123, Porto, Portugal
| | - Rui Costa
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601, Coimbra, Portugal
| |
Collapse
|
3
|
Oliveira H, Gonçalves A, Nunes ML, Vaz-Pires P, Costa R. Quality changes during cod (Gadus morhua) desalting at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2632-2640. [PMID: 25378287 DOI: 10.1002/jsfa.6995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/19/2014] [Accepted: 11/04/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND To advise consumers and manufacturers regarding decreasing the time needed to desalt salted cod (a time-consuming process), there is a need to develop knowledge about quality changes at different desalting temperatures. The objective of this work was to evaluate the physico-chemical, microbiological and sensory quality changes and their causes during cod desalting at 5, 10 and 15 °C, using a cod/water ratio of 1:9 without water changes. The influence of slices with different thickness and different desalting times was also evaluated. RESULTS Desalting promoted a decrease in the levels of total volatile basic nitrogen, thiobarbituric acid reactive substances and free amino acids nitrogen (FAA-N). The highest FAA-N values were found in 'thicker' samples desalted at 15 °C due to the higher proteolytic bacteria number observed in these samples, which activity compensated the leaching of soluble components to the desalting solution. The water uptake and the salt leaching out of the muscle found during the processes created conditions for the bacterial growth, contributing to the spoilage at 15 °C. Based on fresh odour and 'off'-flavours results, 'thicker' samples desalted at 15 °C after 72 h were close to spoilage and on microbial levels were spoiled. CONCLUSION In order to extend the shelf life and safety of cod desalted products, desalting at temperatures above 10 °C is not advisable. © 2014 Society of Chemical Industry.
Collapse
Affiliation(s)
- Helena Oliveira
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Amparo Gonçalves
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Maria L Nunes
- IPMA, I.P., Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture and Upgrading, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - Paulo Vaz-Pires
- ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
- CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
| | - Rui Costa
- CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| |
Collapse
|
4
|
Oliveira H, Pedro S, Nunes ML, Costa R, Vaz-Pires P. Processing of Salted Cod (Gadusspp.): A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00202.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
5
|
Martínez-Alvarez O, Gómez-Guillén MDC. Effect of soaking with hydrogen peroxide and carbonate/bicarbonate buffer solutions on chemical composition and protein extractability of desalted cod. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0575-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|