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Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua)

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dc.contributor.authorFerraro, Vincenza
dc.contributor.authorCruz, Isabel B.
dc.contributor.authorJorge, Ruben Ferreira
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorCastro, Paula M. L.
dc.contributor.authorPintado, Manuela E.
dc.date.accessioned2011-10-22T11:00:17Z
dc.date.available2011-10-22T11:00:17Z
dc.date.issued2011
dc.description.abstractIn Portugal Atlantic codfish (Gadus morhua) is dry-salted with food-grade marine salt for 6 days. During this process, codfish incorporates salt and drains away water up to 22%(w/w) of its weight, which contains important compounds, such as free amino acids, peptides and proteins. Hence, the chemical profile of such water, composed of various soluble nitrogen fractions, was thoroughly determined. Along the salting process, the ratio of water released to trichloroacetic acid-soluble nitrogen remained constant, but the proportion between water released and phosphotungstic acid-soluble nitrogen decreased because of proteolysis. The concentration of free amino acids increased from 2.68 g/l to 5.41 g/l within 6 days, but myofibrillar proteins were found to be approximately constant, ca. 3.31 g/l. Creatine, aspartic and glutamic acids, glycine, taurine and tryptophan were the dominant free amino acids, the release of which was successfully modelled. Total biogenic amines concentration in wastewater at the end of the salting process was ca. 100 mg/kg.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationFERRARO, Vincenza ...[et al.] - Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua). Food Chemistry. ISSN 0308-8146. Vol. 124, n.º 4 (2011), p. 1363-1368por
dc.identifier.doi10.1016/j.foodchem.2010.07.090
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.14/6785
dc.identifier.wosWOS:000284189400011
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationFUNDAMENTAL INSIGHTS INTO THE DEVELOPMENT OF FLAVOUR AND MICRO-STRUCTURE DURING FLOUR EXTRUSION
dc.subjectNitrogen fractionspor
dc.subjectFree amino acidspor
dc.subjectMuscle proteinspor
dc.subjectModelling of releasepor
dc.titleCharacterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua)por
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleFUNDAMENTAL INSIGHTS INTO THE DEVELOPMENT OF FLAVOUR AND MICRO-STRUCTURE DURING FLOUR EXTRUSION
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F20653%2F2004/PT
oaire.citation.endPage1368
oaire.citation.issue4
oaire.citation.startPage1363
oaire.citation.titleFood Chemistry
oaire.citation.volume124
person.familyNameFerraro
person.familyNameMalcata
person.familyNameCastro
person.familyNamePintado
person.givenNameVincenza
person.givenNameFrancisco
person.givenNamePaula
person.givenNameMaria Manuela
person.identifier263033
person.identifier2013444
person.identifier456608
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.ciencia-id7C1F-6C72-354A
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4815-0297
person.identifier.orcid0000-0003-3073-1659
person.identifier.orcid0000-0001-8841-6606
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-8153-2014
person.identifier.ridM-8241-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id36450563900
person.identifier.scopus-author-id7102542478
person.identifier.scopus-author-id7102781782
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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