Use of vacuum impregnation in food salting process

Chiralt, Amparo; Fito, P.; Baviera, José Manuel Barat; Andrés, Ana; González‐Martínez, Chelo; Escriche, Isabel; Camacho, María del Mar

doi:10.1016/s0260-8774(00)00219-3

Cited by 167 publications

(115 citation statements)

References 14 publications

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“…Nevertheless, at 15 o C and 20 o C only about 30 hours were necessary for caiman muscle reaching equilibrium with brine, attaining a salt content of about 11% (w/w, wet basis). According to Chiralt et al (2001), higher temperatures affect not only the rate of diffusional phenomena but also the viscoelastic properties of solid matrix, with a softening of the structure accom-, -. panying the temperature increase.…”

Section: Resultsmentioning

confidence: 99%

“…Chiralt et al (2001) pointed out that brine concentrations determines the salting driving force associated with diffusional mechanisms and thus process times. Also the use of limited brine volumes affected the total amount of salt available for penetrating the solid, which in turn affected the final salt concentration of caiman muscle.…”

Section: Resultsmentioning

confidence: 99%

“…Several works have been published on mass transfer and salt diffusivities in meat and fish (Guiheneuf et al, 1997;Medina-Vivanco et al, 1998;Sabadini et al, 1998;Teixeira & Tobinaga, 1998;Wang et al, 2000;Chiralt et al, 2001). Salting of alternative meats with a focus on the quality attributes of the resulting products were also studied, as in the works of Paleari et al (2000), who evaluated the salted and cured buffalo meat, and Zegeye (1999), who studied salted and smoked camel meat products.…”

Section: Introductionmentioning

confidence: 99%

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Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

Telis

Romanelli

Gabas

et al. 2003

Pesq. agropec. bras.

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The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated and among meat preservation techniques the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20 o C. The analytical solution of second Fick s law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium chloride content in the fillets. A good agreement was obtained between the considered analytical model and experimental data. Salt diffusivities in fillets were found to be in the range of 0.47x10 -10 to 9.62x10 -10 m 2 /s.Index terms: Caiman crocodilus yacare, mass transfer, meat, preservation, processing, brines. Cinética de salga e difusividades de sal em carne de jacaré do Pantanal criado em cativeiroResumo A criação de jacaré do Pantanal (Caiman crocodilus yacare) em cativeiro tem sido estimulada, e entre as técnicas de processamento de sua carne, a salga é um processo de conservação relativamente simples e de baixo custo. O objetivo deste trabalho foi estudar a cinética de difusão de cloreto de sódio em carne de jacaré do Pantanal criado em cativeiro, durante a salga úmida. Foram utilizados volumes limitados de salmoura e os experimentos foram realizados com relações salmoura/músculo de 3, 4 e 5, com concentrações de salmoura de 15%, 20% e 25% em peso e temperaturas de 10, 15 e 20 o C. A solução analítica da segunda lei de Fick, considerando difusão unidimensional em uma placa infinita em contato com uma solução bem agitada de volume limitado, foi utilizada para calcular os coeficientes de difusão efetivos de sal e estimar o conteúdo de cloreto de sódio nos filés. Obteve-se boa concordância entre o modelo analítico considerado e os dados experimentais. As difusividades do sal nos filés ocorreram na faixa de 0,47x10 -10 a 9,62x10 -10 m 2 /s. Termos para indexação: Caiman crocodilus yacare, transferência de massa, carne, preservação, processamento, salmoura.in the Pantanal, generating pressure for a monitoring program for caiman populations (Mourão et al., 2000).As an alternative to reduce the clandestine harvest, the legal caiman farming has been stimulated, in such a way that the study and development of processing techniques for the caiman meat are essential in order to increase its commercial interest as a complementary activity to the leather trade. The salting process, which is a relatively simple, low-cost method of meat preservation and could be employed even in distant, hard to access places, such as the caiman farms, would be a very interesting way of processing the caiman meat and improving its potential for human consumption. In a previous w...

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

Telis

Romanelli

Gabas

et al. 2003

Pesq. agropec. bras.

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“…Different letters show significant differences at 0.05 probability. Vacuum impregnation (VI) conditions: VI solution, saturated solution of zinc gluconate; vacuum pressure, 1,000 Pa; vacuum time, 1 h lengthened due to the greater pressure drops (Chiralt et al 2001). In the present study, potatoes have shapes larger than 2 cm in diameter.…”

Section: Resultsmentioning

confidence: 85%

“…These studies have validated a model which describes the coupling of the hydrodynamic mechanism (HDM) and the deformation-relaxation phenomena (DRP) of viscoelastic products (Fito et al 1996) when they are immersed in an external liquid phase and submitted to pressure changes. These studies are mainly devoted to fruit product development Tapia et al 1999) through osmotic treatments, and to improve salting processes of cheese González et al 1999), meat and fish (Chiralt et al 2001). Gras et al (2002) studied the response of several sliced vegetables (beetroot, carrot, eggplant, zucchini, mushroom and oyster mushroom) to vacuum impregnation treatments, in terms of sample volume deformation and impregnation levels.…”

Section: Introductionmentioning

confidence: 99%

Zinc enrichment of whole potato tuber by vacuum impregnation

et al. 2013

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Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4°C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9 g/ 100 g zinc (zinc gluconate) solution. Vacuum pressure of 1, 000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-94 times and 47-75 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-148% and 100-135% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-203% and 137-185% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30 days of storage at 4°C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.

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