Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

To meet the demand for low-salt products, the producers in the food industry are encouraged to reduce the sodium content in processed food. This study reports results of fresh and frozen farmed cod (Gadus morhua L.) fillets injected with varying amounts of NaCl solutions (0, 50, 150 and 250 g/L) with or without an additional 25 g/L sodium bicarbonate (NaHCO3). Results showed improved yield, better liquid retention during storage, improved flavor, texture, and reduced formation of volatile lipid compounds for the samples injected with a combination of NaCl and NaHCO3 compared with fillets injected with NaCl or NaHCO3 only. Brine concentrations for optimum yield and liquid retention in both fresh and frozen cod fillets were found to be between 50 and 150 g/L NaCl with the addition of 25 g/L NaHCO3. It is concluded that very lightly salted cod fillets with a high liquid retention and improved sensory attributes can be produced by treating the fillets with a combination of NaCl and NaHCO3.

► Consumers prefer cod salted with brines added sodium bicarbonate. ► Brine added sodium bicarbonate reduce lipid oxidation of cod fillets. ► Brine strength should be adjusted to the state of the cod raw material.