A total of 45 dried salted cods (2–3 kg of dry weight; n = 15 samples/origin) were used in this study. The Atlantic cod was fished in the Atlantic northeast (FAO 27 area) within the Exclusive Economic Zones (EEZ) of Norway (n = 15) and Iceland (n = 15), while the Pacific cod was caught in the Pacific northeast (FAO 67 area) within the Alaska EEZ (n = 15). The dried salted cods used herein were randomly selected among specimens harvested between January and April of 2018, sharing analogous fishing and processing methodologies, and were all collected at Riberalves Company (Carvalhal, Torres Vedras, Portugal).
According to Good Manufacturing Practices of Riberalves, the average time between cod harvesting and the salting and drying processes was two to three months. Salting and drying processes were performed according to commercial procedures for specimens weighing 2–3 kg.
All samples for the various analyses were taken from the central portion of loins after the five to six days of the drying process had been completed. Skin and bones were manually removed, and the remaining part of muscle tissue (designated hereafter as the edible portion) was cut into thin slices before blending in a food processor (Moulinex, France). Half of the homogenised material was vacuum packed and frozen/stored at −20 °C until further analysis, within one month, while the other half was freeze dried (−60 °C and 2.0 h Pa) up to constant weight, using an Edwards Modulyo freeze dryer (Edwards High Vacuum International, West Sussex, UK), packed and kept at room temperature, and analysed within one month. In all assays, the 45 samples were analysed in duplicate, and the results were accepted when the coefficient of variation between duplicates was below 5%. Whenever duplicates were associated with a higher coefficient of variation, the analytical procedure was repeated. The average value obtained for each sample analysis was used in the statistical analysis (n = 45; 15 samples/cod group).
According to Good Manufacturing Practices of Riberalves, the average time between cod harvesting and the salting and drying processes was two to three months. Salting and drying processes were performed according to commercial procedures for specimens weighing 2–3 kg.
All samples for the various analyses were taken from the central portion of loins after the five to six days of the drying process had been completed. Skin and bones were manually removed, and the remaining part of muscle tissue (designated hereafter as the edible portion) was cut into thin slices before blending in a food processor (Moulinex, France). Half of the homogenised material was vacuum packed and frozen/stored at −20 °C until further analysis, within one month, while the other half was freeze dried (−60 °C and 2.0 h Pa) up to constant weight, using an Edwards Modulyo freeze dryer (Edwards High Vacuum International, West Sussex, UK), packed and kept at room temperature, and analysed within one month. In all assays, the 45 samples were analysed in duplicate, and the results were accepted when the coefficient of variation between duplicates was below 5%. Whenever duplicates were associated with a higher coefficient of variation, the analytical procedure was repeated. The average value obtained for each sample analysis was used in the statistical analysis (n = 45; 15 samples/cod group).
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