Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions

Abstract

We assessed the applicability of three mathematical models (i.e., the Peleg, Zugarramurdi and Lupin and Weibull models) for water loss and solute gain of marinated Engraulis anchoita. The marinating stage was performed in a ternary solution of water/salt/acid and in a multicomponent solution of water/salt/acid/sorbitol. Based on the statistical parameters (R2 > 0.96; 0.001 < RMSE < 0.032), the models were able to predict the salt and acid gains upon marinating in the water/salt/acid solution. Water loss and solute gain could be estimated by all of the proposed models (R2 > 0.89; 0.003 < RMSE < 0.080) for the water/salt/acid/sorbitol marinating solution. The Peleg, Zugarramurdi, and Lupin and Weibull models can thus be used to represent the kinetics of mass transfer for water and solutes for marinated anchovies.