Effect of polyphosphates on the quality of frozen light salted cod (Gadus morhua L.) fillets
| Autor: | Ingebrigt Bjørkevoll, Inge Fossen, Rodrigo Gonzalez Reboredo |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics food.ingredient biology Chemistry Polyphosphate Food additive 04 agricultural and veterinary sciences Raw material biology.organism_classification 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Gadus Food science Fillet (mechanics) Food Science Biotechnology |
| Zdroj: | Food Control. 78:357-365 |
| ISSN: | 0956-7135 |
| Popis: | Frozen light salted fillets have been subject to discussion concerning their definition as foodstuff. EU has recently placed these products in the frozen category. The aim was to investigate how a commercial polyphosphate blend affected the quality of light salted fillets. Fresh and previously frozen fillets of cod were injected with a brine containing 0, 4.5, 9 or 18 g/L of Carnal 2110. Quality, chemical characteristics and phosphate residues were analyzed in fillets. Compared to previously frozen, light salted fillets from fresh raw materials had a whither and less yellow color while significantly lower yields and oxidation levels were registered. No differences were found in drip loss during thawing. Addition of polyphosphate contributed to increased whiteness of both frozen and thawed fillets from both raw material groups, while no effects on yields or drip loss were detected. Polyphosphate reduced oxidation only in the frozen raw material group. Total phosphate contents were higher in fillets from fresh than frozen raw materials and residues were mainly detected as monophosphate. The choice of raw material will affect the end quality and yields and results suggest that polyphosphate can improve light salted fillet quality and therefor may be defined as a food additive. |
| Databáze: | OpenAIRE |
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