Low salt brining of pre-rigor filleted farmed cod (Gadus morhua L.) and the effects on different quality parameters

Abstract

Pre-rigor processing of cod fillets may have economic benefits, but this potential has usually been overshadowed by process-linked difficulties such as pin bone removal, rapid rigor onset and higher drip losses. The aim of this work was to study the impact on fillet quality parameters after immersing pre-rigor filleted farmed cod in different NaCl solutions ranging from 15 to 60 g/L. Temperature of the fish at death was 4 °C, in immersion solutions 2 °C, and following immersion the fillets were stored in ice within plastic bags for 14 days. As controls, one group was filleted pre-rigor but not immersed, and one group was filleted post-rigor and not immersed. Immersing in salt solution resulted in better yield compared to both control groups. Higher salt content generally increased rigor contraction, but significantly reduced fillet gaping and the force required to pull pin bones. Thus, relatively low salt levels within the fillets had a positive impact on some of the problems associated with pre-rigor filleting. © 2007 Swiss Society of Food Science and Technology.