Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle Tissue

Abstract

The diffusion of sodium chloride and acetic acid into herring muscle and their subsequent effects on the myotibrillar proteins were studied at different temperatures and fish:cure ratios. Acid was found to penetrate tissue more quickly than salt. The acid and salt cause an initial "hardening" of the tissue, the extent of which is proportional to the concentration of each, but it is considered that the resultant fall in pH activates muscle cathepsins. SDS PAGE indicated that proteolysis of the myosin heavy chains was concomitant with subsequent tissue softening. Electron microscopy detected little disintegration of myofilaments, but extensive break-up of Z-lines.

Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita

“…In this case, the D value could not be obtained. Rodger et al (1984) obtained diffusion coefficients for simultaneous diffusion of acid and salt in marinated herring. The D value for acetic acid for marinated herring is the same as the one obtained for marinated anchovy in this work.…”

“…Studies on diffusion of salt and acetic acid in herring were performed by Rodger et al (1984), the aforementioned authors demonstrated that sodium chloride and acetic acid uptake can be explained by Fick's law of non-steady state diffusion.…”

“…WHC values for marinating with and without agitation were not significantly different (p > 0.05) for the first 3 hours and were significantly different (p < 0.05) for higher times. According to Rodger et al (1984), in the presence of acid only, the pH of the muscle is on the acidic side of the isoelectric point and the electrostatic repulsion caused an open structure which allowed increased water holding, as salt is added these repulsive charges are shielded from one another and the structure then tightens up, causing decreased water holding.…”

“…Specifically for E. anchoita, there are studies on dry and wet salting LUPÍN, 1977). Studies on both acetic acid and salt uptake in fish are scarcer; Rodger et al (1984) examined these diffusion properties in herring muscles.…”

“…Specifically for E. anchoita, there are studies on dry and wet salting LUPÍN, 1977). Studies on both acetic acid and salt uptake in fish are scarcer; Rodger et al (1984) examined these diffusion properties in herring muscles.In this work, the marinades of anchovies (Engraulis anchoita) were studied.Engraulis anchoita is a small pelagic fish that occurs in the South Western Atlantic Ocean, from 22º S, in Brazilian waters, to 47º S, in Argentine waters. This species is the most abundant and underexploited pelagic fishes.…”