Castro, Paula M. L.

Cruz, I. B

Ferraro, V.

Ferreira, R. Jorge

Malcata, F. X.

Pintado, M. E.

English

Repositório Institucional da Universidade Católica Portuguesa

y = -0,0014x2 + 0,4072x + 6,5498R² = 0,995905101520253035400 12 24 36 48 60 72 84 96 108 120 132 144Total taurine amount (g)Time (h)Taurine content in salting water along 6 daysAtlantic cod fish (Gadus morhua) is usually dry-salted by mixing with food grade marine saltand stacking in a tank for 6 days. Along the salting process, cod fish not only incorporatessalts but also releases water up to 22 % (w/w) of its weight. This by-product is normallydirectly discharged, carrying a significant amount of important compounds (viz. free aminoacids and proteins) that are presently not being valorized.Characterization of high added value compounds in drained water during cod fish (Gadus morhua) salting processSecond SAFE Consortium International Congress, Girona, Catalunya, Spain 27-29 April 2009.Introduction4,59California Mastitis TestFerraro, V.1,2, Cruz, I.B.1,2, Ferreira Jorge, R.2, Malcata, F.X.1, Castro, P.M.L.1 and Pintado, M.E.11CBQF/Escola Superior de Biotecnologia,Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal2WeDoTech – Companhia de Ideias e Tecnologias Lda.,CIDEB - Edif. da Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, PortugalIn the present study, the drained water originated during the codfish salting process was collected and analyzed throughout thesix days processing, in order to determine its content in aminoacids, taurine and creatine, in myofibrillar proteins and chloridesalinity.Objective•Along the cod fish salting process, salinity (Fig. 1), proteins and peptides (Fig. 2), waterloss (Fig. 3), taurine content (Fig. 4), creatine content (Fig.5) and myofibrillar proteinscontent (Fig. 6) were quantified.•Daily losses of about 0.3 g/L of taurine, 2.9 g/L of creatine and 4 g/L of myofibrillarproteins were observed, implying that 14.5 % of taurine, 11.1 % of creatine and 0.45 % ofmyofibrillar proteins of the initial content in fresh cod fish was drained away to thegenerated salting water.•Despite the alkaline salting process (i.e. salt pH=8.5), a significant protein release wasobserved, indicating that this process is mostly promoted by the high salt content.Cod fish salting processDay 1 Day 2 Day 3 Day 4 Day 5 Day 6•The taurine and creatine contents have been determined by HPLC-UV/Visanalysis.• Myofibrillar proteins have been screened by SDS-PAGE electrophoresisand further quantified by a spectrophotometric method.•Chloride salinity has been determined by conductivity.•All samples have been collected in duplicate and have been analyzed intriplicate.SamplingMethodology50,0055,0060,0065,0070,0075,0080,0085,0090,0095,00100,000 12 24 36 48 60 72 84 96 108 120 132 144Total salinity as chloride salts  (g/l) Time (h)Total salinity (chloride salts) after filtration by 45 μm Figure 11440410700815962142512Products of myosin (480 kDa)degradation1 2 318099034797046500(actin)120950(probably tropomyosin + troponin sub-units)Legend: 1. Proteins standard                                       (from 2512 to 14404 Da)2. 30µl sample/30µl buffer3. 40µl sample/20µl bufferFigure 2y = -0,0041x2 + 1,2116x + 65,388R² = 0,99770204060801001201401601800 12 24 36 48 60 72 84 96 108 120 132 144Total water released (l)Time (h)Total water released along 6 daysFigure  3 Figure  4y = -0,0098x2 + 3,7448x + 95,791R² = 0,9990501001502002503003504004500 12 24 36 48 60 72 84 96 108 120 132 144Total creatine amount  (g)Time (h)Creatine content in salting water along 6 daysFigure  5y = -0,008x2 + 3,9213x + 193,79R² = 0,99860501001502002503003504004505005506000 12 24 36 48 60 72 84 96 108 120 132 144Total protein amount (g)Time (h)Protein content in salting water along 6 daysFigure  6Results and DiscussionThe work carried out so far suggests that water drained away along cod fish salting processcan be used as a source of natural bioactive compounds.The characterised biological and physiological values gives place to a new area that can beexplored through the extraction of such components, which may be further incorporatedinto functional foods or used in food supplements.Conclusions AcknowledgmentsV. Ferraro thanks Marie Curie Actions for the Grant ref. FP6InSolEx RTN;WeDoTech, Lda. thanks PASCOAL & FILHOS, SA. Portugal, forsupport and samples;I.B. Cruz thanks the Ministry of Science and Higher Education(Foundation for Science and Technology – grant ref. SFRH/BPD /20653 / 2004.ReferencesLarsen, R., Stormo, S.K., Dragnes, B.T., Elvevoll, E.O. 2007.Losses of taurine, creatine, glycine and alanine in cod (Gadhusmorua L.) fillet during processing. Journal of Food Compositionand Analysis 20, 396–402.Martínez-Alvarez, O., Gómez-Guillén, M.C., 2005. The effect ofbrine composition and pH on the yield and nature of water-soluble proteins extractable from brined muscle of cod (Gadusmorhua).Food Chemistry, 92, 71 – 77.

Characterization of high added values compounds in drained water during the codfish (Gadus morhua) salting process

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Characterization of high added values compounds in drained water during the codfish (Gadus morhua) salting process

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