Brining of cod fillets: influence on sensory properties and consumers liking

Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting

“…It is based on the penetration of salt into the fish muscle. Nowadays, salting is considered to give specific sensory characteristics to the final product (Andrés et al, 2005;Boudhrioua et al, 2009;Esaiassen et al, 2004). Salting is performed either by dry, brine, or injection salting or a combination of these methods.…”

Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing

“…In recent studies, brining of cod fillets increased consumers overall liking compared to non-brined fillets, and especially double frozen products which included a brining process were found to have increased palatability (Esaiassen et al, 2004(Esaiassen et al, , 2005. There exist several brining techniques with the purpose of enhancing the products properties like freeze stability, shelf life, water holding capacity (WHC) and overall sensory attributes.…”

Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking

“…Several methods could be applied when incorporating additives to fish muscle. According to Esaiassen et al (2004b), vacuum tumbling is suitable when adding ingredients to fish fillets.…”

“…Recent studies have shown that it is possible to enhance the consumers liking of frozen and thawed cod fillets by brining with a commercially available brine mixture consisting of salt, phosphates, sodium-ascorbate and glucose (Esaiassen et al, 2004b). Enhancing the consumer's preferences through brining is one important aspect.…”