Artículo
Brining kinetics of different cuts of anchovy (Engraulis anchoita)
Fecha de publicación:
07/2010
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Brining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupı´n and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupı´n model results in a more accurate predictionof water loss and equilibrium conditions.
Palabras clave:
EQUILIBRIUM
,
FISH
,
MASS TRASNFER
,
MATHEMATICAL MODELS
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - MAR DEL PLATA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MAR DEL PLATA
Articulos(INTEMA)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Articulos de INST.DE INV.EN CIENCIA Y TECNOL.MATERIALES (I)
Citación
Czerner, Marina; Yeannes, Maria Isabel; Brining kinetics of different cuts of anchovy (Engraulis anchoita); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 10; 7-2010; 2001-2007
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