Influence of mono - and divalent salts on water loss and properties of dry salted cod 1 fillets 2 3

12 Salted cod is a product highly appreciated by consumers, especially in Southern Europe 13 and Latin America. In recent years there has been increasing consumer demand for 14 products with low sodium content, and this has led the salting industry to seek new salt 15 mixtures to help to reduce Na levels without producing alterations in the properties of the 16 final product. In this study, Atlantic cod (Gadus morhua) was initially brined with various 17 mixtures of salts based on NaCl, at various pH levels and including KCl, MgCl2 and/or 18 CaCl2. After subsequent dry salting with NaCl, the Na, K, Ca and Mg cation contents 19 were evaluated, and also their effect on water loss, salt uptake, entry of chloride, water 20 holding capacity (WHC), water extractable protein (WEP) and hardness of the end 21 product. A greater presence of K in muscle was associated with greater water loss, salt 22 uptake and hardness of the dry salted product. Moreover, incorporation of Ca and Mg 23