The Nutritional Quality of Dried Salted Cod: the Effect of Processing and Polyphosphates Addition

Bárbara Teixeira^{1, 2,} and Rogério Mendes^{1, 3}

¹Department of the Sea and Marine Resources, Portuguese Institute for the Sea and Atmosphere, Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal

²Research Unit of Organic Chemistry, Natural and Agro-Food Products, Aveiro University, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal

³Interdisciplinary Center of Marine and Environmental Research (CIIMAR), University of Porto, Rua das Bragas 289, 4050-123 Porto, Portugal

Cite this paper:
Bárbara Teixeira and Rogério Mendes. The Nutritional Quality of Dried Salted Cod: the Effect of Processing and Polyphosphates Addition. Journal of Food and Nutrition Research. 2020; 8(7):304-312. doi: 10.12691/jfnr-8-7-1

Abstract

This work investigated the effect of the industrial and domestic processing, including the use of polyphosphates, in the amino acids profile of dried salted cod. Amino acids contents fluctuated throughout the processing. The loss of nutritional quality (e.g. decrease of glutamic acid and taurine) could be due to solubilization of free amino acids, peptides, and proteins in brine, in drained water during dry-salting, and also in the desalting water. Changes in the amino acids contents were also related with variations in moisture and salt contents of cod products. The use of polyphosphates also affected amino acids contents in wet salted cod, dried salted cod, and desalted cod. In general, fresh cod and desalted cod presented similar and well-balanced amino acids compositions, with high amounts of glutamic acid (2.5-2.8 g/100g ww), aspartic acid (1.6-1.8 g/100g ww), leucine (1.2-1.4 g/100g ww), and lysine (1.1-1.2 g/100g ww), while histidine had the lowest amino acid score. The data obtained can be used by nutritionists for more informed diet recommendations in response to consumer demand for healthy habits.

Keywords:
amino acids protein quality seafood bacalhau salting drying phosphates

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	Oliveira, H., S. Pedro, M.L. Nunes, R. Costa, and P. Vaz-Pires, Processing of Salted Cod (Gadus spp.): A Review. Comprehensive Reviews in Food Science and Food Safety, 2012. 11(6): p. 546-564.
[2]	FAO. Gadus morhua (Linnaeus, 1758). Species Fact Sheets 2017 25-10-2017].
[3]	EUMOFA, The EU fish market 2016 edition. 2016: European Market Observatory for Fisheries and Aquaculture Products, European Commission, Directorate-General for Maritime Affairs and Fisheries.
[4]	Jensen, I.-J., R. Larsen, T. Rustad, and K.-E. Eilertsen, Nutritional content and bioactive properties of wild and farmed cod (Gadus morhua L.) subjected to food preparation. Journal of Food Composition and Analysis, 2013. 31(2): p. 212-216.
[5]	Bandarra, N.M., M.A. Calhau, L. Oliveira, M. Ramos, M.d.G. Dias, H. Bártolo, M.R. Faria, M.C. Fonseca, J. Gonçalves, I. Batista, and M.L. Nunes, Composição e valor nutricional dos produtos da pesca mais consumidos em Portugal. Publicações avulsas do IPIMAR. Vol. 11. 2004: IPIMAR - Instituto Nacional de Investigação Agrária e das Pescas.
[6]	Larsen, R. and E.O. Elvevoll, Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl. Food Chemistry, 2008. 107(1): p. 369-376.
[7]	Larsen, R., S.K. Stormo, B.T. Dragnes, and E.O. Elvevoll, Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing. Journal of Food Composition and Analysis, 2007. 20(5): p. 396-402.
[8]	Duun, A.S. and T. Rustad, Quality changes during superchilled storage of cod (Gadus morhua) fillets. Food Chemistry, 2007. 105(3): p. 1067-1075.
[9]	Thorarinsdottir, K.A., S. Arason, M. Geirsdottir, S.G. Bogason, and K. Kristbergsson, Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chemistry, 2002. 77(3): p. 377-385.
[10]	Esteves, E., Fish Products from South Portugal: Dried Litão, Tuna Muxama, and Canned Mackerel, in Mediterranean Foods: Composition and Processing, R.M.S.d. Cruz and M.M.C. Vieira, Editors. 2017, CRC Press, Taylor & Francis Group: Boca Raton.
[11]	Nguyen, M.V., J.O. Jonsson, G. Thorkelsson, S. Arason, A. Gudmundsdottir, and K.A. Thorarinsdottir, Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) during salting, storage and rehydration. LWT - Food Science and Technology, 2012. 47(1): p. 126-132.
[12]	SEAFISH, Review of polyphosphates as additives and testing methods for them in scallops and prawns. 2012: Campden BRI Report: BC-REP-125846-01.
[13]	EC, Commission Regulation (EU) No 1068/2013 of 30 October 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452) in wet salted fish., in Official Journal of the European Union, L 289, 31/10/2013. 2013. p. 58-60.
[14]	Lindsay, R.C., 12. Food Additives, in Food Chemistry, O.R. Fennema, Editor. 1996, Marcel Dekker, Inc: New York, USA. p. 767-824.
[15]	Schröder, U., Changes in Phosphate and Water Content During Processing of Salted Pacific Cod (Gadus macrocephalus). Journal of Aquatic Food Product Technology, 2010. 19(1): p. 16-25.
[16]	Thorarinsdottir, K.A., S. Arason, S.G. Bogason, and K. Kristbergsson, Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua). Journal of Food Science, 2001. 66(6): p. 821-826.
[17]	Teixeira, B., H. Vieira, and R. Mendes, Polyphosphates changes in dried salted cod (Gadus morhua) during industrial and domestic processing. Journal of Food Science and Technology, 2018. 55(5): p. 1922-1932.
[18]	Nguyen, M.V., A. Jonsson, M. Gudjonsdottir, and S. Arason, Drying kinetics of salted cod in a heat pump dryer as influenced by different salting procedures. Asian Journal of Food and Agro- Industry, 2010. 4(1): p. 22-30.
[19]	AOAC, Official Methods of Analysis of the Association of Official Analytical Communities International. 18th ed. 2005, Washington DC, USA.
[20]	Henderson, J.W., R.D. Ricker, B.A. Bidlingmeyer, and C. Woodward, Rapid, Accurate, Sensitive and Reproducible Analysis of Amino Acids, in Agilent Publication 5980-1193EN. 2000, Agilent Technologies: Palo Alto, CA.
[21]	FAO/WHO/UNU, Protein and Amino Acid Requirements in Human Nutrition. Technical Report Series 935. 2007, Geneva, Switzerland: Food and Agriculture Organization/World Health Organization/United Nations University. 265.
[22]	Deelstra, H.A., O. White, and S. Wiggans, Nutritive value of fish of Lake Tanganyika [part] I: Amino acid composition. African Journal of Tropical Hydrobiology and Fisheries, 1974. 3(2): p. 161-166.
[23]	Lee, Y.B., J.G. Elliott, D.A. Rickansrud, and E.C. Hagberg, Predicting protein efficiency ratio by the chemical determination of connective tissue content in meat. Journal of Food Science, 1978. 43(5): p. 1359-1362.
[24]	Oser, B.L., An Integrated Essential Amino Acid Index for Predicting the Biological Value of Proteins, in Amino Acid Nutrition, A.A. Albanese, Editor. 1959, Academic Press: New York. p. 295-311.
[25]	Martínez-Alvarez, O. and M.C. Gómez-Guillén, The effect of brine composition and pH on the yield and nature of water-soluble proteins extractable from brined muscle of cod (Gadus morhua). Food Chemistry, 2005. 92(1): p. 71-77.
[26]	Stapleton, P.P., R.P. Charles, H.P. Redmond, and D.J. Bouchier-Hayes, Taurine and human nutrition. Clinical Nutrition, 1997. 16(3): p. 103-108.
[27]	Ahluwalia, V.K., L.S. Kumar, and S. Kumar, Chemistry of Natural Products - Amino Acids, Peptides, Proteins and Enzymes. 2006, Boca Raton, USA: CRC Press. Taylor & Francis Group. 249.
[28]	Ormanci, H.B. and F.A. Colakoglu, Nutritional and sensory properties of salted fish product, lakerda. Cogent Food & Agriculture, 2015. 1(1).
[29]	Wu, Y. and S.M. Cao, Study on endogenous protease and protein degradation of dry-salted Decapterus maruadsi. CyTA - Journal of Food, 2018. 16(1): p. 350-356.
[30]	Ferraro, V., I.B. Cruz, R.F. Jorge, F. Xavier Malcata, P.M.L. Castro, and M.E. Pintado, Characterisation of high added value compounds in wastewater throughout the salting process of codfish (Gadus morhua). Food Chemistry, 2011. 124(4): p. 1363-1368.
[31]	Mendes, R., Biogenic amines, in FISHERY PRODUCTS: Quality, safety and authenticity, H. Rehbein and J. Oehlenschläger, Editors. 2009, John Wiley & Sons: Singapore. p. 42-67.
[32]	MAPF, Decreto-Lei n.º 25/2005 de 28 de Janeiro. 2005: Ministério da Agricultura Pescas e Florestas, Diário da República n.º 20/2005, Série I-A, 2005-01-28.
[33]	Akintola, S.L., A. Brown, A. Bakare, O.D. Osowo, and B.O. Bello, Effects of Hot Smoking and Sun Drying Processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798). Polish Journal of Food and Nutrition Sciences, 2013. 63(4): p. 227-237.
[34]	Akintola, S.L., Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis). Journal of Food Science and Technology, 2015. 52(5): p. 2646-2656.
[35]	Mardiah, A., N. Huda, and R. Ahmad, Protein Quality of Stingray (Himantura gerrardi) Fish Flakes. Journal of Fisheries and Aquatic Science, 2012. 7: p. 485-493.
[36]	Deng, Y., Y. Luo, Y. Wang, and Y. Zhao, Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Food Chemistry, 2015. 171(Supplement C): p. 168-176.
[37]	Feiner, G., Meat Products Handbook: Practical Science and Technology. 2006, Boca Raton, Florida, USA: Woodhead Publishing Limited and CRC Press LLC. 648.
[38]	Erkan, N. and Ö. Özden, The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process. Radiation Physics and Chemistry, 2007. 76: p. 1636-1641.
[39]	Özden, Ö., Changes in amino acid and fatty acid composition during shelf-life of marinated fish. Journal of the Science of Food and Agriculture, 2005. 85(12): p. 2015-2020.
[40]	Iwasaki, M. and R. Harada, Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species. Journal of Food Science, 1985. 50(6): p. 1585-1587.
[41]	Choi, N.-E. and J.H. Han, How Flavor Works: The Science of Taste and Aroma. 2015, West Sussex, UK: John Wiley & Sons, Ltd.
[42]	Bechtel, P.J. and R.B. Johnson, Nutritional Properties of Pollock, Cod and Salmon Processing By-Products. Journal of Aquatic Food Product Technology, 2004. 13(2): p. 125-142.
[43]	ElShehawy, S.M., A.A. Gab-Alla, and H.M.A. Mutwally, Amino Acids Pattern and Fatty Acids Composition of the Most Important Fish Species of Saudi Arabia. International Journal of Food Science and Nutrition Engineering, 2016. 6(2): p. 32-41.