Processing of Salted Cod (Gadus spp.): A Review
Article first published online: 16 OCT 2012
© 2012 Institute of Food Technologists®
Comprehensive Reviews in Food Science and Food Safety
Volume 11, Issue 6, pages 546–564, November 2012
How to Cite
Oliveira, H., Pedro, S., Nunes, M. L., Costa, R. and Vaz-Pires, P. (2012), Processing of Salted Cod (Gadus spp.): A Review. Comprehensive Reviews in Food Science and Food Safety, 11: 546–564. doi: 10.1111/j.1541-4337.2012.00202.x
- Issue published online: 16 OCT 2012
- Article first published online: 16 OCT 2012
- MS 20120456 Submitted 3/23/2012, Accepted 6/28/2012.
Abstract: The main objective of this review is to summarize the present state of knowledge of different ways of processing cod, giving emphasis to salting, drying, and desalting steps. As an introduction, a description of the main characteristics of the Gadidae family and cod species, the general chemical composition of fresh cod, and a reference to farmed cod is included. Statistics on world fishery and aquaculture cod production are also reviewed. It is expected that this review will contribute to build a current picture of the technical and scientific knowledge on the cod processing situation, helping to move forward and to support future developments in this important seafood industry.