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Nguyen M.V.,University of Iceland | Nguyen M.V.,Nha Trang University | Thorarinsdottir K.A.,Matis ohf. Icelandic Food and Biotech RandD | Thorkelsson G.,University of Iceland | And 2 more authors.
Food Chemistry | Year: 2012

The effects of added potassium ferrocyanide (CN) in different concentrations (2.5 ppm, 7.5 ppm and 100 ppm), in salt, on lipid oxidation in cod during salting, storage and rehydration were examined in this study. An increase in CN concentration accelerated lipid oxidation of the salted cod, as observed by increases in lipid hydroperoxides (PV) and thiobarbituric acid-reactive substances (TBARS), as well as in the development of fluorescence compounds (δFor and δFaq). A yellow discolouration (higher b value) of salted cod was associated with higher levels of oxidation derivatives. High correlation between PV, TBARS and free fatty acid (FFA), as well as between FFA and δFor, was found. The results of principal component analysis showed that TBARS, b value and δF or were the strongest indicators of lipid oxidation during salting and storage. © 2011 Elsevier Ltd. All rights reserved. Source


Nguyen M.V.,University of Iceland | Arason S.,University of Iceland | Thorarinsdottir K.A.,Matis ohf. Icelandic Food and Biotech RandD | Thorkelsson G.,University of Iceland | Gudmundsdottir A.,University of Iceland
Journal of Food Engineering | Year: 2010

The influence of different salt concentrations of 6%, 15%, 18% and 24% (w/w) on mass transfer of water and salt during brine salting of cod loins was studied. An increase in salt concentration accelerated water exudation and salt diffusion in the cod loins. Weight gain of the cod loins increased with decreasing salt concentration and the cod loins in the 6% brine had the highest process yield. The salting kinetic parameter values for total and water weight changes decreased with increasing salt concentration. Inversely, higher salting kinetic parameter values for salt weight changes were observed for higher brine concentrations. The samples brined at 18% and 24% had identical effective diffusion coefficients and the highest effective diffusion value was found in the cod loins brined at 15%. © 2010 Elsevier Ltd. All rights reserved. Source


Karlsdottir M.G.,Matis ohf. Icelandic Food and Biotech RandD | Karlsdottir M.G.,University of Iceland | Sveinsdottir K.,Matis ohf. Icelandic Food and Biotech RandD | Kristinsson H.G.,Matis ohf. Icelandic Food and Biotech RandD | And 5 more authors.
Food Chemistry | Year: 2014

Lipid deterioration of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae), during frozen storage at -20 and -30 C (up to 18 months) was studied. Lipid composition, lipid oxidation and hydrolysis, and sensory attributes were evaluated on both light and dark muscles of the fish species. Results showed significant lipid deterioration with extended storage time, but lower storage temperature showed significantly more preservative effects. A marked difference was observed between the composition of dark muscle of hoki and saithe. Polyunsaturated fatty acids were the predominant lipids in dark muscle of saithe, while monounsaturated fatty acids were predominant in dark muscle of hoki. Further, the hydrolytic activity differed greatly between dark muscle of hoki and saithe, with significantly lower activity observed in hoki. Present results indicate that both tertiary lipid oxidation and hydrolysis products are appropriate for assessing lipid deterioration of saithe and hoki light muscle during frozen storage. © 2014 Elsevier Ltd. All rights reserved. Source


Gudjonsdottir M.,Matis ohf. Icelandic Food and Biotech RandD | Lauzon H.L.,Matis ohf. Icelandic Food and Biotech RandD | Magnusson H.,Matis ohf. Icelandic Food and Biotech RandD | Sveinsdottir K.,Matis ohf. Icelandic Food and Biotech RandD | And 4 more authors.
Food Research International | Year: 2011

Low field Nuclear Magnetic Resonance was used to evaluate the effect of salt and modified atmosphere packaging (MAP) on cod loins during superchilled storage. Transversal and longitudinal proton relaxation times of the cod loins were measured with Carr-Purcell-Meiboom-Gill (CPMG) and Inversion Recovery (IR) pulse sequences respectively. The relaxation parameters reflected the observed differences in the muscle caused by variation in salt concentration, the choice of salting method (brining or brine injection) and packaging (air or MAP), as well as superchilled storage temperature and storage time. Significant correlations were found between the NMR parameters and parameters describing the water dynamics of the muscle (moisture and salt content, water holding capacity, drip and cooking yield), as well as muscle pH and counts of H2S-producing bacteria in chosen sample groups. The study showed the possibility of using low field NMR to indicate fish quality deterioration, when the spoilage mechanisms affect the water properties and muscle structure. © 2010 Elsevier Ltd. Source


Gudjonsdottir M.,Matis ohf. Icelandic Food and Biotech RandD | Gudjonsdottir M.,French National Institute for Agricultural Research | Gudjonsdottir M.,Technical University of Denmark | Gudjonsdottir M.,University of Iceland | And 5 more authors.
Food Chemistry | Year: 2015

The effect of different pre-salting methods (brine injection with salt with/without polyphosphates, brining and pickling) on the water and salt distribution in dry salted Atlantic cod (Gadus morhua) fillets was studied with proton and sodium NMR and MRI methods, supported by physicochemical analysis of salt and water content as well as water holding capacity. The study indicated that double head brine injection with salt and phosphates lead to the least heterogeneous water distribution, while pickle salting had the least heterogeneous salt distribution. Fillets from all treatments contained spots with unsaturated brine, increasing the risk of microbial denaturation of the fillets during storage. Since a homogeneous water and salt distribution was not achieved with the studied pre-salting methods, further optimizations of the salting process, including the pre-salting and dry salting steps, must be made in the future. Source

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