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Het OWA, het open archief van het Waterbouwkundig Laboratorium heeft tot doel alle vrij toegankelijke onderzoeksresultaten van dit instituut in digitale vorm aan te bieden. Op die manier wil het de zichtbaarheid, verspreiding en gebruik van deze onderzoeksresultaten, alsook de wetenschappelijke communicatie maximaal bevorderen.
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Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture
Skipnes, D.; Johnsen, S.O.; Skåra, T.; Sivertsvik, M.; Lekang, O. (2011). Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture. J. Aquat. Food Prod. Technol. 20(3): 331-340. dx.doi.org/10.1080/10498850.2011.571808
In: Journal of Aquatic Food Product Technology. Taylor & Francis: Binghamton, NY. ISSN 1049-8850; e-ISSN 1547-0636, meer
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| Trefwoorden |
Gadus morhua Linnaeus, 1758 [WoRMS]
Marien/Kust |
| Author keywords |
thermal processing; water loss; water holding capacity; cook loss;Atlantic cod; Gadus morhua |
| Auteurs | | Top |
- Skipnes, D.
- Johnsen, S.O.
- Skåra, T., meer
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- Sivertsvik, M.
- Lekang, O.
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| Abstract |
Convenience products of fish that are heat processed in-pack are often subjected to a compromise between quality and durability within the framework of required safety. The purpose of this study was to provide knowledge for optimizing pasteurization of cod muscle by quantifying changes in water holding capacity (WHC), cook loss, color, and texture within a wide range of processing times and temperatures. A heat load equivalent to 2 min at 70°C may be applied to the cod while maintaining the WHC above 66%, the cook loss below 5.6%, and keeping hardness and whiteness low, provided that the processing temperature is kept in the range 68 +/- 4°C. |
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