Nguyen Van Minh

Faculty of Food Technology, Nha Trang University

Minh Van Nguyen is a lecturer and researcher at the Faculty of Food Technology, Nha Trang University, Viet Nam, where he has been working since 2000. He did his Ph.D. studies at the Faculty of Food Science and Nutrition, University of Iceland, and was a post-doctoral researcher at Matís ltd.-Icelandic Food and Biotech R&D (Matís). His overall research interest is in quality changes focused on lipid and protein of fishery products during processing and storage. He has published more than 20 peer reviewed papers and 20 oral and poster presentations at the International conferences.

SESSIONS:

Human Capital & Innovations for the Seafood Industry, Mon 13:20

Salt fish innovation – Applied research

ABSTRACT

Icelanders have salted fish for centuries and now in the early 21st century the fish from Iceland is popular food worldwide, particularly in the Mediterranean. Icelandic producers place a great emphasis on developing innovative products and processing methods to ensure quality of salted fish. The most important fish species for salted fish production is cod. Salting procedures have been altered to improve yield and stabilise quality of the salted products during transportation and storage. The production has changed from being a single-step process salting to a multistep procedure, starting with pre-salting methods like injection and brining. One of the key factors in quality criteria is the appearance of salted products, which can be negatively affected by yellow discolouration originating from oxidation of the fish muscle. To minimise the risk of quality defects, the interest in using antioxidants such as polyphosphates has been increasing. The functionality and fate of added phosphate in salted cod products has been proved in our studies. The results indicated that added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in remaining the white colour of products. Added tri- and pyrophosphates degraded during salting and storage, leading to increase in orthophosphate content. Most added phosphates were washed out during the rehydration process before the fish is consumed. Based on scientific findings, the European Commission has approved Commission Regulation (EU) No. 1068/2013 dated October 30, 2013 mending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council about the use of diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452) in wet salted fish.