Influence of Increasing Brine Concentration in the Cod‐Salting Process

Abstract

ABSTRACT: Cod‐salting studies were accomplished using 20 and 25% w/w brine concentrations, and a combination of both. Cod weight increased in the case of the 20% concentration and decreased in the case of the saturated. The heavy‐salted cod obtained using a combination of both solutions had a higher yield than that obtained when using saturated brine. The weight change standard deviation values were related to the NaCl concentration driving force between the cod liquid phase and the brine, and the structural parameters. The Force/Area values, determined by means of a cut test, showed an exponential increase with respect to the NaCl concentration in the cod liquid phase.