Salting. Review
Salting process of cod (Gadus morhua L.)
1. Introduction
According to ‘‘codex standard for salted fish and dry salted fish‘‘, published by FAO, heavy salted fish contain not less than 12% saturated salt solution. The definition says that the fish should be from Gadidae family and have to be properly prepared before salting. Very important is to carefully bleed the fish then gutted, beheaded, and split or filleted fish. In the end filet should be washed before salting (Commission 1989). A centuries ago, this process was used to preserve food from postmortem spoilage and use for this phenomenon of osmosis and diffusion (Thorarinsdottir 2010);(Ismail 1992). However the transport of salt and water depends on very important factors (Andrés 2005). High concentration of salt in the environment (0.3–1 M) causes a decrease of water activity in fish filet thus the flow of water from the fish outside and an diffusion of salt into the muscle (Barat JM 2003); (Gallart-Jornet L. 2007a); (Kovácsné Oroszvári 2004). Then a large amount of salt in the muscle (~20%) causes protein aggregation and this leads to loss of water holding capacity (WHC) and the consequent loss of water (from 80% to 56%) and uptake the salt (salting-in) (Offer G. 1988); (Kristin Anna Thorarinsdottir 2011). Through the water loss the growth of microorganisms is limited and enzymes activity responsible for destroying the building components are inhibited, what prevents from spoilage of food (van Klaveren 1965), (Bjarnason 1986). On the other hand, too high salt concentration (>1M) may causes the ´´case-hardening´´. At low concentration of salt rate of the water in the myofibrillar is higher than in extracellular what leads to swelling of muscle when salt-in. The result is a reduction in diffusion caused by the closure of the channels on the surface (Ockerman H 2003). Nowadays, salting is a method used mostly to obtain a product with specific qualities, flavor and texture properties (Andrés 2005);
1. Introduction
According to ‘‘codex standard for salted fish and dry salted fish‘‘, published by FAO, heavy salted fish contain not less than 12% saturated salt solution. The definition says that the fish should be from Gadidae family and have to be properly prepared before salting. Very important is to carefully bleed the fish then gutted, beheaded, and split or filleted fish. In the end filet should be washed before salting (Commission 1989). A centuries ago, this process was used to preserve food from postmortem spoilage and use for this phenomenon of osmosis and diffusion (Thorarinsdottir 2010);(Ismail 1992). However the transport of salt and water depends on very important factors (Andrés 2005). High concentration of salt in the environment (0.3–1 M) causes a decrease of water activity in fish filet thus the flow of water from the fish outside and an diffusion of salt into the muscle (Barat JM 2003); (Gallart-Jornet L. 2007a); (Kovácsné Oroszvári 2004). Then a large amount of salt in the muscle (~20%) causes protein aggregation and this leads to loss of water holding capacity (WHC) and the consequent loss of water (from 80% to 56%) and uptake the salt (salting-in) (Offer G. 1988); (Kristin Anna Thorarinsdottir 2011). Through the water loss the growth of microorganisms is limited and enzymes activity responsible for destroying the building components are inhibited, what prevents from spoilage of food (van Klaveren 1965), (Bjarnason 1986). On the other hand, too high salt concentration (>1M) may causes the ´´case-hardening´´. At low concentration of salt rate of the water in the myofibrillar is higher than in extracellular what leads to swelling of muscle when salt-in. The result is a reduction in diffusion caused by the closure of the channels on the surface (Ockerman H 2003). Nowadays, salting is a method used mostly to obtain a product with specific qualities, flavor and texture properties (Andrés 2005);
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