Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet

Martins, Mayara Galvão; Chada, Paulo Sérgio Nunes; Pena, Rosinelson da Silva

doi:10.1016/j.foodres.2019.03.016

Cited by 20 publications

(5 citation statements)

References 32 publications

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“…The most water loss was at 2 h of the process for all samples. This mechanism is expected, because since at the beginning of salting the concentration of saline on the surface of the meat pieces is higher, or that results in a more significant release of water, besides that the gradient of concentration between salt course and the meat is higher [25,26,27]. However, WL in this period (2 hours) was inversely proportional to the dry salting temperature.…”

Section: Water Loss and Salt Gain During Dry Salting Processmentioning

confidence: 97%

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

et al. 2020

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The turkey neck is a cut with a higher proportion of meat when compared to the neck of other poultry, abundant in red fibers and is little valued by the food industry. It is possible to add value to this by-product through dry salting, an inexpensive and suitable method for the production of dried meat products, such as charqui. Turkey neck meat was submitted to the dry salting under different temperatures for study their salt gain and water loss on the flat plate geometry, using derived equations of Fick's Law, beyond the influence of the process in the physicochemical characteristics. The highest water loss (33.99%) occurred at 10 °C, while the highest salt gain (9.47%) was observed at 15 °C. The empirical model presented a good fit to the experimental data. Apparent diffusivities were between 1.02 x 10 -10 m 2 /s and 1.18 x 10 -10 m 2 /s. The dry salting promoted small decrease in pH, the darkening of the meat, while shear force increased. After the process, water activity (aw) was 0.74 and 0.79, moisture between 40.14% and 45.97%, and ash residue (12.30% -14.03%), which characterizes a salt product with similar characteristics of charqui meat. It is possible to estimate the desirable amount of salt, producing a stable food product with a high conservation potential and a wide range of applications for derived salty products.

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Section: Water Loss and Salt Gain During Dry Salting Processmentioning

confidence: 97%

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

et al. 2020

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“…Se exhibieron pérdidas graduales del contenido de agua a medida que aumentó el tiempo de salado en los métodos evaluados, Figura 2(B). Adicionalmente, durante el proceso de salado hubo una difusión del NaCl y del azúcar (presente en la mezcla de sal ahumada) hacia el músculo del pescado, mientras que el agua se movilizó hacia los medios circundantes para diluir los solutos como consecuencia de los mecanismos osmóticos y de difusión (Tirado-Armesto et al, 2016;Galvão-Martins et al, 2019). Al comparar los tratamientos evaluados, la mayor pérdida de agua se presentó al utilizar NaCl; el vacío aceleró las pérdidas para los dos tipos de sal utilizados.…”

Section: Caracterización Del Saladounclassified

“…Los procedimientos de salado se han ido modificando con el objetivo de reducir los tiempos, para esto se han aplicado alternativas como el envasado al vacío (Martins et al, 2019) que genera un salado más homogéneo como consecuencia de la distribución de la sal en el producto, favoreciendo la transferencia de masa gracias a que el vacío mejora la superficie de contacto debido a la eliminación del aire dentro de los poros sin afectar los parámetros fisicoquímicos, (Deumier et al, 2004) y además, se disminuye la producción de residuos (Fuentes et al, 2008). Otros estudios se han centrado en la calidad organoléptica del producto al adicionar sabor a humo, y han evaluado la influencia de propiedades como: la matriz del pescado, los procedimientos de salado, el tipo de humo, el tiempo de ahumado, la temperatura y la humedad relativa (Rizo et al, 2017a), lo que confiere al producto final características con una buena aceptación sensorial.…”

Section: Introductionunclassified

Control cinético del salado, con sabor a humo, de filetes de tilapia (Oreochromis sp)

Girón‐Hernández

Valencia

Sambony

2021

Biotecnol. sector agropecuario agroind.

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La cinética del salado de una matriz muscular expresa el movimiento de la sal mediante modelos difusionales, esto permite predecir el resultado final del producto procesado. Este trabajo estudió el salado de filetes de tilapia utilizando NaCl y sal ahumada, con envasado al aire y al vacío. Se midieron los cambios de masa, de agua y de sal en los filetes después del salado. Adicionalmente, se les realizó la determinación de pH, color, textura, aw, humedad, grasa y cloruros. La información se procesó mediante: i) modelos matemáticos para determinar la cinética de la sal, ii) ANOVA multifactorial para observar el efecto de los factores en las variables respuesta y iii) la metodología de superficie de respuesta para optimizar el proceso. Los resultados obtenidos mostraron un transporte pseudo-difusional de la sal. En el ANOVA multifactorial, el factor tiempo presentó la mayor influencia en las variables respuesta. Finalmente, la modelización del proceso determinó que el mejor salado se obtiene a los 161 minutos para conseguir una aw de 0,95 y un contenido de sal en base seca de 0,17 g empleando sal ahumada y el envasado al vacío. El producto obtenido cumplió lo establecido por el Codex Alimentarius para pescado salado.

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“…Other products, such as frozen and smoked fillets, are found less frequently. Presently, different processing methods related to product processing, preservation, and development have been reported in the literature, with the commercialization of products such as pickles, pancetta, carpaccio, sausage, and pirarucu canned in Brazil nut milk sauce, Brazil nut milk with plantain, coconut milk, and coconut milk with plantain (Carvalho & Lessi, 1975;Oliveira, 2007;Gonzaga Júnior, 2010;Reis, 2015;Bemvindo, 2017;Chicrala et al, 2017;Silva, 2018;Vieira et al, 2018;Coutinho et al, 2019;Martins et al, 2019;Pino-Hernández et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture

Freitas,

Torrezan,

Mattietto

et al. 2024

RSD

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Pirarucu (Arapaima gigas) is one of the largest freshwater fish in the world. Dried salted fillet of pirarucu is the main product commercialized in northern Brazil, whereas frozen and smoked fillets are less frequently available. The present study aimed to produce canned pirarucu from wild fishing and pisciculture to add value, encourage fish consumption, and diversify canned fish products, as well as to subsequently evaluate the microbiological quality and physicochemical and sensorial characteristics these products. The fillets were sanitized in chlorine solution, immersed in brine (3% refined salt), drained, cut, and packed in cans. Thereafter, 2% hot brine was added, and the cans were subjected to exhaustion, seaming, thermal treatment, and cooling. The containers that revealed no bulging, pinholes, or leaks, and pH<0.2, measured both before and after incubations, indicated that the samples were commercially sterile. The canned fillets presented limited ash content variability, and no significant difference was observed in the moisture, lipid, or protein content. Moreover, sensory tests revealed that the canned fillet prepared with pirarucu from pisciculture was preferred over those prepared with wild-caught fish in terms of texture, flavour, and overall impression attributes, thereby directly reflecting a positive purchase intention for the product. Furthermore, canned pirarucu, whether originating from wild fishing or pisciculture, is a product with high nutritional value and sanitary quality, valuable sensory acceptance, and extended shelf life.

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Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet

Cited by 20 publications

References 32 publications

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

Mass transfer and physicochemical characteristics of turkey neck meat during dry salting

Control cinético del salado, con sabor a humo, de filetes de tilapia (Oreochromis sp)

Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture

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