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Advisor(s)
Abstract(s)
In order to adapt to the market trends that are moving towards ready-to-use products cod !sh industry is
including into their industrial operations as the desalting step. The desalting process is a high cost and
time demanding operation. The optimization of the desalting process is of vital importance for the !sh
industry in order to assure the homogeneity and predictable concentration of sodium chloride in the
!nal hydrated cod !sh product. On the other hand, consumers are more aware about the necessity to
bring sodium consumption down to healthy levels to prevent cardiovascular diseases. The application of
rapid and simple analytical methodologies that permit the control of the process and ensure food quality
is essential in the food industries.
This work reports the optimization and application of two analytical methodologies with the objective
of monitoring the variation of sodium chloride concentration during cod desalting process. A "ow
injection analysis system was developed based on the reaction between chloride and silver nitrate, and
the formed precipitate was assessed spectrophotometrically as a turbidity change. A Fourier-mid infrared
spectroscopy attenuated total re"ection method was also applied. Different chemical and physical
parameters of the "ow injection system were studied and the analytical characteristics of both systems
were compared.
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Citation
GALVIS-SANCHEZ, Andrea C....[et al] - Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy. Food Control. ISSN 0956-7135. Vol. 22 (2011), p. 277-282
Publisher
Elsevier