Processing of Salted Cod (Gadus spp.): A Review

Authors

  • Helena Oliveira,

    1. Author Oliveira is with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal; ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal; ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Authors Pedro and Nunes are with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal. Author Costa is with ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal. Author Vaz-Pires is with ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Direct inquiries to author Oliveira (E-mail: helaoliveira@gmail.com).
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  • Sónia Pedro,

    1. Author Oliveira is with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal; ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal; ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Authors Pedro and Nunes are with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal. Author Costa is with ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal. Author Vaz-Pires is with ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Direct inquiries to author Oliveira (E-mail: helaoliveira@gmail.com).
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  • Maria Leonor Nunes,

    1. Author Oliveira is with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal; ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal; ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Authors Pedro and Nunes are with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal. Author Costa is with ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal. Author Vaz-Pires is with ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Direct inquiries to author Oliveira (E-mail: helaoliveira@gmail.com).
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  • Rui Costa,

    1. Author Oliveira is with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal; ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal; ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Authors Pedro and Nunes are with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal. Author Costa is with ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal. Author Vaz-Pires is with ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Direct inquiries to author Oliveira (E-mail: helaoliveira@gmail.com).
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  • Paulo Vaz-Pires

    1. Author Oliveira is with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal; ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal; ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Authors Pedro and Nunes are with U-VPPA, Research Unit of Upgrading of Fishery and Aquaculture Products, Natl. Inst. of Biological Resources (INRB I.P./L-IPIMAR), Avenida de Brasília, 1449-006 Lisboa, Portugal. Author Costa is with ESAC, College of Agriculture of the Polytechnic Inst. of Coimbra, Food Science and Technology Dept., Bencanta, 3040-316 Coimbra, Portugal. Author Vaz-Pires is with ICBAS-UP, Abel Salazar Inst. for the Biomedical Sciences, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; and CIIMAR-UP, Interdisciplinary Center of Marine and Environmental Research, Univ. of Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal. Direct inquiries to author Oliveira (E-mail: helaoliveira@gmail.com).
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Abstract

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.

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