dc.contributor.author | Lorentzen, Grete Elisabeth | |
dc.contributor.author | Lindberg, Stein-Kato | |
dc.contributor.author | Ageeva, Tatiana Nikolaevna | |
dc.date.accessioned | 2022-07-12T09:03:35Z | |
dc.date.available | 2022-07-12T09:03:35Z | |
dc.date.created | 2022-07-08T09:15:58Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Journal of Aquatic Food Product Technology. 2022, 1-11. | |
dc.identifier.issn | 1049-8850 | |
dc.identifier.uri | https://hdl.handle.net/11250/3004631 | |
dc.description.abstract | Desalting of dried salt-cured whitefish is traditionally performed by immersion in water up to 48 h. This process reduces the salt content from approximately 20 to 2%. Alternatively, the fish is immersed in water for a few hours and then cooked. The cooking causes a crumbled product that fits traditional dishes found in Caribbean. In this study the weight changes, moisture, and salt content of dried salt-cured saithe, applying short time for immersion followed by cooking, was explored. Immersion for 2 min or 2 h, followed by three cooking sessions, with water exchanges in between, resulted in salt contents of 6-9%. Immersion in 16 h and cooking resulted in salt contents of 3-4%. Cooking for 20 min resulted in lower salt content than cooking just to boiling temperature. Compared to the traditional desalting, the two-step procedure with 16 h immersion and 20 min cooking, reduced the total preparation time significantly. | |
dc.description.abstract | Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking | |
dc.language.iso | eng | |
dc.title | Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking | |
dc.title.alternative | Dried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 1-11 | |
dc.source.journal | Journal of Aquatic Food Product Technology | |
dc.identifier.doi | 10.1080/10498850.2022.2092435 | |
dc.identifier.cristin | 2037656 | |
dc.relation.project | Nofima AS: 13100 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |