Reports

Ripening of salted cod

Year	2008
Abstract	Several projects have been carried out concerning methods for salting and of other steps in the processing for salted cod, but there is a lack of knowledge when it comes to explaining what ripening of cod is and who this is affected by the processing variables. Our wish is to increase yield to achieve higher profit in the salt fish industry, but at the same time it is very important to have better understanding of the how the processes affect the characteristics that define salt fish. The aim of this project has been to investigate processes that lead to ripening of salted cod especially in this relation to establishing new methods for measuring degree of ripening. The methods that have been tested are fluorescence spectroscopy, GC-sniff and proteolytic enzyme activity. Traditional chemical and sensorial methods have also been carried out as referent methods. The salt fish samples were produced industrially on Iceland, The Faeroe Islands and in Norway and effects of various production variables was studied in relation to degree of ripening.
Reference	Bjørkevoll, I., Lauritzsen, K., Gundersen, B., Dahl, R., Eilertsen, G., Sivertsen, A.H., Gildberg, A., Thorarinsdottir, K., Arason, S., Jonsdottir, R., Hellevik, A.H., Rønneberg, N. (2008) Ripening of salted cod Rapport/Report 14/2008.