Summary
The production of a lightly salted product from minced cod was investigated. The addition of 13% salt to cod mince showed several advantages over the previously employed 25% salt treatment. The lightly salted product had a gelatinous-fibrous texture which had shape stability after drying and cooking. When dried to 30% moisture, better water binding capacity was seen during rehydration and after cooking, with improved texture as measured on the Instron instrument.
