Added 3 and 5% salt to cod protein solutions with 3% protein decreased Brabender viscosity
but adding 10 and 15% salt decreased it significantly (P< 0.05). Five days storage at+ 2 C
decreased Brabender viscosity of samples with 1.2, 3, 5, 10 and 15% salt (P< 0.05) and had
no significant effect on weight loss of cod protein solutions with different amount of salt (P>
0.05). Storage time also increased whiteness in chilled sample with 5% salt (P< 0.05).
Applying cryoprotectants to cod protein solutions increased water holding capacity (%) and …