| Title |
Polyphosphates changes in dried salted cod (Gadus morhua) during industrial and domestic processing
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3110-5 |
| Pubmed ID | |
| Authors |
Bárbara Teixeira, Helena Vieira, Rogério Mendes |
| Abstract |
Changes in added polyphosphates throughout the processing of dried salted cod in industrial environment were evaluated. As consumers purchase both dried salted cod and desalted cod, domestic and industrial desalting processes were performed. After brining, total phosphates increased to 11.6 and 16.6 g P2O5/kg in cod processed with 3 and 6% of polyphosphates, respectively. During dry-salting, total phosphates decreased in both cases to ca. 5 g P2O5/kg, suggesting that most polyphosphates were drained with the water released. Cod with polyphosphates needed 85 h extra drying time to achieve regulatory moisture levels. After desalting, total phosphates values in dry weight indicate that phosphates were not removed during this processing step. Free phosphates, and in particular triphosphate contents, were higher in cods desalted following domestic procedures, in comparison with industrial desalting. This study demonstrates that the use of polyphosphates is not recommended for the production of Portuguese dried salted cod. These additives prevent water from being removed during the drying process, increasing the costs. Moreover, in contrast to what was assumed, part of polyphosphates is retained in the final product, even after the desalting process. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 19 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 19 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 3 | 16% |
| Professor > Associate Professor | 2 | 11% |
| Student > Doctoral Student | 1 | 5% |
| Student > Bachelor | 1 | 5% |
| Student > Ph. D. Student | 1 | 5% |
| Other | 3 | 16% |
| Unknown | 8 | 42% |
| Readers by discipline | Count | As % |
|---|---|---|
| Pharmacology, Toxicology and Pharmaceutical Science | 2 | 11% |
| Biochemistry, Genetics and Molecular Biology | 2 | 11% |
| Nursing and Health Professions | 1 | 5% |
| Immunology and Microbiology | 1 | 5% |
| Medicine and Dentistry | 1 | 5% |
| Other | 1 | 5% |
| Unknown | 11 | 58% |
Attention Score in Context
This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 19 April 2018.
All research outputs
#14,388,641
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#554
of 1,452 outputs
Outputs of similar age
#189,777
of 333,602 outputs
Outputs of similar age from Journal of Food Science and Technology
#19
of 114 outputs
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So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has gotten more attention than average, scoring higher than 60% of its peers.
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We're also able to compare this research output to 114 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 78% of its contemporaries.