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dc.contributor.authorLorentzen, Grete Elisabeth
dc.contributor.authorLindberg, Stein-Kato
dc.contributor.authorAgeeva, Tatiana Nikolaevna
dc.date.accessioned2022-07-12T09:03:35Z
dc.date.available2022-07-12T09:03:35Z
dc.date.created2022-07-08T09:15:58Z
dc.date.issued2022
dc.identifier.citationJournal of Aquatic Food Product Technology. 2022, 1-11.
dc.identifier.issn1049-8850
dc.identifier.urihttps://hdl.handle.net/11250/3004631
dc.description.abstractDesalting 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.abstractDried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking
dc.language.isoeng
dc.titleDried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking
dc.title.alternativeDried Salt-Cured Saithe (Pollachius virens): Exploring the Effects of a Two-Step Desalting Procedure - Immersion in Cold Water and Cooking
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-11
dc.source.journalJournal of Aquatic Food Product Technology
dc.identifier.doi10.1080/10498850.2022.2092435
dc.identifier.cristin2037656
dc.relation.projectNofima AS: 13100
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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