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Salting and Drying of Cod

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Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((ISEKI-Food,volume 10))

Abstract

Salting and drying of cod has been dated back to the fifteenth century. Dried and/or salted cod has a long shelf life (from months to years) without any special packaging needs but it requires storage with controlled relative humidity and temperature. For the countries where this product is most appreciated, the objective of salting and drying fresh cod is no longer aimed at producing a shelf-stable product but to promote essential sensory characteristics that remain throughout desalting and cooking. This chapter describes the raw material characteristics and processing steps until its use by the consumer.

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Authors and Affiliations

  1. Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, Lisbon, 1449-006, Portugal

    Helena Oliveira & Maria Leonor Nunes

  2. ICBAS-UP, Abel Salazar Institute for the Biomedical Sciences, University of Porto, Rua Jorge Viterbo Ferreira 228, Porto, 4050-313, Portugal

    Helena Oliveira & Paulo Vaz-Pires

  3. CIIMAR/CIMAR, Interdisciplinary Center of Marine and Environmental Research, University of Porto, Rua dos Bragas 289, Porto, 4050-123, Portugal

    Helena Oliveira, Maria Leonor Nunes & Paulo Vaz-Pires

  4. CERNAS, College of Agriculture of the Polytechnic Institute of Coimbra, Bencanta, Coimbra, 3045-601, Portugal

    Helena Oliveira & Rui Costa

Authors
  1. Helena Oliveira
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  2. Maria Leonor Nunes
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  3. Paulo Vaz-Pires
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  4. Rui Costa
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Correspondence to Rui Costa .

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Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. University College Cork, School of Engineering, Cork, Ireland

    Jorge Oliveira

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Oliveira, H., Nunes, M.L., Vaz-Pires, P., Costa, R. (2016). Salting and Drying of Cod. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_21

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