Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod ( Gadus morhua )

Fillets of cod ( Gadus morhua ) were salted in a traditional way and with the addition of polyphosphates. After 3 weeks of storage, the fillets were rehydrated and desalted. Changes in weight and chemical content were followed through the process. The addition of polyphosphates resulted in poorer quality, when considering the entire process, although differences were not observed in sensory evaluation after rehydration and steam boiling. Improvements in yield were observed in the fillets containing polyphosphate, after dry‐salting and storage (P < 0.05). However, the increase in weight during rehydration was far less by those fillets than by the control group, where no phosphate was used.