Addition of collagen to heavy salted and lightly salted, chilled and ...

Material and methods
Experimental design
Fillets were injected with brine without (salt) and with addition of gelatine (salt+gelatine). The fillets
were then stored as chilled, frozen and heavy salted (Figure 1).
Figure 1. Experimental plan, fillets were injected with salt or with brine containing both salt and gelatine.
After that different preservation methods were applied, chilling, freezing and further salting.
Parameters evaluated in fillets treated by different methods are listed in Table 2. Microbial growth
was evaluated under aerobic and anaerobic conditions.
Table 1. Parameters evaluated in the experiments
Parameters Chilled Frozen Salted
Weight changes during processing and storage x x x
Cooking yield x x
Fat content (Soxhlet, Bligh and Dyer), PV, TBA x c
Microbial growth (TVC, H 2 S), TVB, TMA
x
2