Published 2019

Read in Norwegian

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-580-4

Publication type : Nofima’s reports

Contributors : Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin

Series : Nofima rapportserie 3/2019

Year : 2019

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


Desalted cod (salted cod and dried-salted cod) has a relatively short shelf life after the desalting process. To increase the shelf life the product can e.g. be frozen, packed in different ways and processed by high pressure processing (HPP). This report gives an overview of the work done in the project: “Fremtidens konsumentprodukter av norsk salt- og klippfisk”, work package 02. The desalted cod has been treated by HPP at different pressure levels (400, 500 and 600 MP) and different holding times (2, 5 and 10 min). Combining HPP and different packaging regimes have also been done. The results showed that a shelf life om minimum 49 days can be obtained by treating the desalted cod by HPP. Freezing-thawing experiments of desalted cod showed that exposing the desalted fish to CO2 before freezing gave a better shelf life after thawing compared to only freezing and then thawing.