Chemical and Physical Characteristics of Lightly Salted Minced Cod (Gadus morhua)

Authors

  • E. G. BLIGH,

    1. Authors Bligh and Duclos-Rendell are with the Canadian Institute of Fisheries Technology, Technical Univ. of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia, Canada B3J 2X4.
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  • R. DUCLOS-RENDELL

    1. Authors Bligh and Duclos-Rendell are with the Canadian Institute of Fisheries Technology, Technical Univ. of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia, Canada B3J 2X4.
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ABSTRACT

The production of a lightly salted product from minced cod was investigated. The addition of 13% salt to cod mince showed several advantages over the previously employed 25% salt treatment. The lightly salted product had a gelatinous-fibrous texture which had shape stability after drying and cooking. When dried to 30% moisture, better water binding capacity was seen during rehydration and after cooking, with improved texture as measured on the Instron instrument.

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