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Título

Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod)

Autor Martínez Alvarez, Oscar; Borderías, A. Javier ; Gómez Guillén, M. C.
Palabras clave Soaking
Hydrogen peroxide
Alkaline buffer
Preservation
Desalted cod
Fecha de publicación 2005
EditorSpringer
Citación European Food Research and Technology 221: 226- 231 (2005)
ResumenFillets of cod (Gadus morhua), brined and then dry-salted with NaCl, were cut into portions and desalted with different solutions: carbonate/bicarbonate buffer pH 9.5, tap water, or solutions of 0.25 or 1% hydrogen peroxide. The yield was measured after desalting. The moisture content, water-holding capacity, whiteness, firmness, total volatile basic nitrogen content and microbial load were determined during cold storage. When a pH 9.5 carbonate/bicarbonate buffer solution was used during the early hours of desalting, the yield increased and the product presented better protein functional quality but was highly perishable. When 0.25-1% hydrogen peroxide was used during the early hours of desalting, the microbial content of the end product was considerably lower, as was the yield; the firmness and surface whiteness of the product were improved but its water-binding properties were unaffected. © Springer-Verlag 2005.
URI http://hdl.handle.net/10261/94549
DOI10.1007/s00217-005-1137-0
Identificadoresdoi: 10.1007/s00217-005-1137-0
issn: 1438-2377
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