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Published 2021

Read in Norwegian

Publication details

Journal : Food Control , vol. 121 , p. 1–8 , 2021

Publisher : Elsevier

International Standard Numbers :
Printed : 0956-7135
Electronic : 1873-7129

Publication type : Academic article

Contributors : Lorentzen, Grete; Ageeva, Tatiana N; Heia, Karsten

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

Kjetil Aune
Chief Librarian


Desalting of dried salt-cured cod without water renewal with stirring every 12 h, and in stagnant water, was
explored. Products of about 450 g were desalted for 96 h, followed by refrigerated storage in 120 h. During the
desalting and subsequent storage, the change in weight, volume, salt-, and water content was calculated. Two
different methods for calculation were applied, namely calculating the changes time by time, and by calculating
the kinetic constants, k1 and k2, which express the total mass variation by pressure gradients, and the overall
pseudo-diffusional and hydrodynamic mechanisms, respectively. A positive correlation between the change in
weight, volume, and water content was observed, and these variables correlated negatively with the change in
salt content. By calculating changes time by time, a significant difference in weight and salt content of the surface
between the two desalting regimens was observed only after 96 h. The kinetic constants did, however, show a
significant difference between the two desalting regimens for weight, salt, and water. A positive correlation
between the volume and weight was observed irrespective of the desalting regimens. This indicates a future
potential in applying an improved 3D imaging as an indicator of the weight changes during the desalting process.