Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L)

The quality of heavily salted cod as influenced by adjusted levels of calcium, magnesium and pH in the salt was investigated. The investigation was carried out as a multivariate study consisting of two separate 2^3 full factorial designs. Chemical composition, water-holding capacity, weight and protein yields, colour and firmness were used as quality indicators or responses to the salt mixtures tested. The pH of the salt was positively correlated with the muscle pH of the cured fillet. The pH of the muscle correlated negatively with the relative protein content, lightness and sensory firmness of the cured muscle. Protein yield after salt curing was also negatively correlated with muscle pH. Calcium ions increased both the lightness and firmness and magnesium ions increased the lightness of the cured fillet.