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Chemical aspects of the brownish‐yellow discoloration of salt cod
Author(s) -
Ólfsson Páll
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740051206
Subject(s) - salt (chemistry) , calcium , chemistry , calcium salts , sterilization (economics) , food science , fish <actinopterygii> , biology , organic chemistry , fishery , monetary economics , economics , foreign exchange market , foreign exchange
The brownish‐yellow discoloration of salt cod has been studied chemically. The discoloured fish tissue is found to contain considerably more total calcium, and more calcium in excess of sulphate, than the ordinary tissue. The concentration of sulphate falls in the deteriorating fish and in the salt in the stacks. Calcium is found to have a pronounced catalytic effect on the process of discoloration. Sterilization of the salt suppresses the cause of discoloration. Micro‐organisms are considered to play an important role.