Brining kinetics of different cuts of anchovy (Engraulis anchoita)

Abstract

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 prediction of water loss and equilibrium conditions.

Bacterial Contribution to Salted Anchovy (Engraulis anchoitaHubbs & Marinni, 1935) Ripening Process

“…The manufacturing process involves a preliminary operation of wet salting (brining), where traditionally, whole fish is immersed in saturated brine until osmotic equilibrium is achieved in the muscle. During this stage, water activity (a w ) is reduced from 0.99, corresponding to raw fish, to 0.80-0.84 (Filsinger, 1987;Czerner and Yeannes, 2010). Following this, anchovies are beheaded and partially gutted (leaving gonads and pyloric caeca), placed in barrels of alternating layers of fish and salt, and pressed, reducing the a w to 0.75 (Filsinger et al, 1987;Yeannes, 1996).…”

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

“…Some of the empirical models were developed from polynomial adjustments, while others were developed from mass balances and relationships between process variables (OCHOA MARTINEZ; AYALA APONTE, 2005; CORZO; BRACHO, 2009). One of the most widely used empirical models to predict water loss/gain and salt gain in different foods is the equation proposed by Peleg (SCHMIDT;CARCIOFI;LAURINDO, 2009;BRACHO, 2006;CZERNER;YEANNES, 2010;TURHAN;SAYAR;GUNASEKARAN, 2002). According to these authors, the Peleg model is able to represent satisfactorily the transfers of water and salt during osmotic treatments.…”

Alkaline trypsin from the viscera and heads of Engraulis anchoita : partial purification and characterization

“…This species is widely distributed in the Southwest Atlantic Ocean (Pastous Madureira et al, 2009). Argentina is a pioneer in the exploitation and manufacture of this species for human consumption (Czerner and Yeannes, 2010). In the salting and ripening of anchovy, the specimens are beheaded, partially gutted, and salted.…”