Featured Research

from universities, journals, and other organizations

A new technique makes it possible to reduce by half the amount of salt in already desalted cod

Date:
November 18, 2011
Source:
Asociación RUVID
Summary:
Researchers have achieved a 50% reduction in the amount of salt in already desalted cod, thus obtaining a final product that preserves all its sensory properties and is particularly suitable for persons with hypertension.

A team of researchers belonging to the Universitat Politècnica de València's CUINA group has achieved a 50% reduction in the amount of salt in already desalted cod, thus obtaining a final product that preserves all its sensory properties and is particularly suitable for persons with hypertension.

This research has been published in the Journal of Food Engineering.

The key to reducing the amount of salt in cod is to partially replace sodium with potassium after the desalting process. "Once we have desalted the cod, we introduce a piece of it in a solution containing potassium chloride. During this process, a partial exchange of sodium for potassium takes place -it is like a second desalting. Thus, we get a piece of cod containing 50% less sodium than standard desalted cod," says José Manuel Barat, a researcher at the UPV's CUINA group. The fish also retains all its properties of flavour, texture, etc., as show the results of several sensory studies that have been conducted in the UPV's laboratories. It also contains enough salt so that it can be stored under refrigeration for as long as is needed. So far, this new technique has been applied -and validated- in laboratory tests.

This new method proposed by researchers at the UPV's CUINA group responds to an increasingly important demand by the food industry for developing low-salt products. "With this technique, we open the door to offering a new product both to those consumers who, for medical reasons, must have little salt in their diet, and to the general public, who are advised to reduce their sodium intake. Furthermore, by replacing sodium chloride with potassium chloride we get an even healthier product," says José Manuel Barat.

Researchers at the UPV's CUINA group have extensive experience in the processes of salting and desalting food. They also have several patents, including a method for desalting and preserving fish.

This experience and this knowledge were applied to a collaborative project with the fishing industry company Conservas Ubago, which resulted in the commercialization of ready-to-cook refrigerated desalted cod. "Even though it was desalted cod, it still had a certain amount of salt, as it is necessary in order to store refrigerated cod. Now we have gone a step further, and have reduced even that sodium content. We have thus laid the ground for the development of a new product, with less sodium and more potassium, with all its properties unaltered, particularly suitable for diets with a low sodium content," said José Manuel Barat.


Story Source:

The above story is based on materials provided by Asociación RUVID. Note: Materials may be edited for content and length.


Journal Reference:

  1. M. Aliño, A. Fuentes, I. Fernández-Segovia, J.M. Barat. Development of a low-sodium ready-to-eat desalted cod. Journal of Food Engineering, 2011; 107 (3-4): 304 DOI: 10.1016/j.jfoodeng.2011.07.012

Cite This Page:

Asociación RUVID. "A new technique makes it possible to reduce by half the amount of salt in already desalted cod." ScienceDaily. ScienceDaily, 18 November 2011. <www.sciencedaily.com/releases/2011/11/111118132952.htm>.
Asociación RUVID. (2011, November 18). A new technique makes it possible to reduce by half the amount of salt in already desalted cod. ScienceDaily. Retrieved July 31, 2014 from www.sciencedaily.com/releases/2011/11/111118132952.htm
Asociación RUVID. "A new technique makes it possible to reduce by half the amount of salt in already desalted cod." ScienceDaily. www.sciencedaily.com/releases/2011/11/111118132952.htm (accessed July 31, 2014).

Share This




More Health & Medicine News

Thursday, July 31, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Dangerous Bacteria Kills One in Florida

Dangerous Bacteria Kills One in Florida

AP (July 31, 2014) — Sarasota County, Florida health officials have issued a warning against eating raw oysters and exposing open wounds to coastal and inland waters after a dangerous bacteria killed one person and made another sick. (July 31) Video provided by AP
Powered by NewsLook.com
Health Insurers' Profits Slide

Health Insurers' Profits Slide

Reuters - Business Video Online (July 30, 2014) — Obamacare-related costs were said to be behind the profit plunge at Wellpoint and Humana, but Wellpoint sees the new exchanges boosting its earnings for the full year. Fred Katayama reports. Video provided by Reuters
Powered by NewsLook.com
Peace Corps Pulls Workers From W. Africa Over Ebola Fears

Peace Corps Pulls Workers From W. Africa Over Ebola Fears

Newsy (July 30, 2014) — The Peace Corps is one of several U.S.-based organizations to pull workers out of West Africa because of the Ebola outbreak. Video provided by Newsy
Powered by NewsLook.com
Weather Kills 2K A Year, But Storms Aren't The Main Offender

Weather Kills 2K A Year, But Storms Aren't The Main Offender

Newsy (July 30, 2014) — Health officials say 2,000 deaths occur each year in the U.S. due to weather, but it's excessive heat and cold that claim the most lives. Video provided by Newsy
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
 
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:  

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

    Environment News

    Technology News



      Save/Print:
      Share:  

      Free Subscriptions


      Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

      Get Social & Mobile


      Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

      Have Feedback?


      Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
      Mobile iPhone Android Web
      Follow Facebook Twitter Google+
      Subscribe RSS Feeds Email Newsletters
      Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins