Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour

Tomac, Alejandra; Mallo, Sofía Rodríguez; Perez, Silvina; Loredo, Analia Belen Garcia; Yeannes, María Isabel

doi:10.1016/j.lwt.2019.108892

Cited by 25 publications

(18 citation statements)

References 27 publications

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“…These diffusion models depend on the estimation or experimental determination of the equilibrium values (Schmidt et al., 2009). Salting processes have been modeled using Fick, Peleg, Weibull, and Z&L models in hake (Tomac et al., 2020), anchovy (Casales & Yeannes, 2016; Czerner & Yeannes, 2010, 2013), sardine (Corzo & Bracho, 2005, 2006) and catfish (Sobukola & Olatunde, 2011).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Marchetti

Gómez

Yeannes

et al. 2020

J Food Process Preserv

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The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and brining (BS). The evolution of the following variables was determined: salt and water content, total mass changes, and water activity (aw). Total mass change was negative in all treatments. BS presented the least weight loss, indicating higher process yield. Dry salted hake was the most dehydrated, presenting the lowest moisture value and the maximum salt content. The mass transfer kinetics curves were successfully described by the Peleg, Zugarramurdi and Lupin, and Weibull models. The Weibull model showed the best performance in all cases. DS showed the shortest salting time according to the Weibull model parameters. This study elucidated the mass transfer kinetics in salted Meluccius hubbsi hake, a widely available species in the Southwest Atlantic Ocean. Practical applications Salting is a preliminary preservation process used for the development of many traditional and innovative fish products. To obtain a better understanding of the industrial process, it is important to model and quantify the kinetics and process yield. Mathematical modeling is an important tool to describe the behavior of mass transfer during salting and to estimate equilibrium concentrations and processing time, which are essential variables from the industrial point of view. On the other hand, Meluccius hubbsi is a species similar to traditional cod and is widely available in the Southwest Atlantic Ocean. Thus, salted hake could be an alternative to increase the added value of fish products and diversify the seafood offer.

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Section: Introductionmentioning

confidence: 99%

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Marchetti

Gómez

Yeannes

et al. 2020

J Food Process Preserv

Self Cite

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“…Several authors have reported the effects of incorporating vacuum treatments in the salting and marinating processes of different kinds of foods, obtaining favorable yields. Nevertheless, they use higher temperatures, salt solution concentrations, and contact areas than those used in this study, among other variables, corroborating the marked influence of the process conditions on the effect of the applying vacuum treatment (Bampi, Schmidt, & Laurindo, 2019; Chiralt et al, 2001; Corzo & Bracho, 2007; Jin et al, 2014; Mújica‐Paz, Argüelles‐Piña, Pérez‐Velázquez, Valdez‐Fragoso, & Welti‐Chanes, 2006; Serio et al, 2017; Tomac, Rodríguez, Perez, Garcia, & Yeannes, 2020; Wang, Xu, Kanga, Shen, & Zhanga, 2016). Deumier, Bohuon, et al (2003) reported that the number of pulses affected the water and salt mass gain differently.…”

Section: Resultsmentioning

confidence: 63%

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Ramírez

Vega‐Castro

Simpson

et al. 2020

J Food Process Engineering

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Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes. The objective of this study was to examine the effect of CO2 laser microperforation coupled with vacuum impregnation treatment on the marination processing time of chicken breasts and to mathematically analyze the marinade diffusion process using Fick's second law and an anomalous diffusion model. Cylindrical cuts of unmarinated chicken meat were CO2‐laser microperforated with pores of 228 μm and marinated under vacuum pressure (15 kPa) with NaCl (3% wt/wt) and sodium tripolyphosphate (1% wt/wt) during 60 hr at 6 ° C. The chicken:brine ratio was 1:11 wt/wt. Mass gain, moisture content, and salt concentration were determined over time; furthermore, effective diffusion coefficient (Deff) was obtained using Fick's second law and anomalous diffusion models. Marinade diffusion into chicken cuts was favored by microperforation combined with vacuum pulses, reduction processing time in 34%. The Deff ranged between 1.46 × 10−10 and 2.08 × 10−10m2/s for Fick's second law and between 2.27 × 10−10 and 4.23 × 10−10m2/sα for anomalous diffusion model, with α−values close to 1. In conclusion, the results showed no significant difference between the models, which was attributed to the homogeneity of the chicken tissue. Practical Applications Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes and shelf life than unmarinated chicken meat. Nevertheless, marination is a process that requires a long processing time to obtain a specified salt content in the meat. In this sense, laser microperforation of the meat is a treatment that when coupled with vacuum impregnation, can accelerate the marinating process of poultry meat. When simultaneously applying both technologies, the processing time was reduced by 6 hr compared with the control (almost 34%), which will allow a significant increase in plant productivity.

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“…Color was an important food quality attribute associated with consumer preferences and choices (Tomac et al., 2020). As can be seen from the Table 1, both salt concentrations and time significantly increased the values of L * ( p < .05), whereas extending salting time did not appear to have a significant impact on AC.…”

Section: Resultsmentioning

confidence: 99%

“…And, it helps to shorten the salting time and retain larger liquid phase in the final product through a deformation‐relaxation phenomenon (DRP) and hydrodynamic mechanisms (HDM) (Bugueno et al, 2001; Bugueño et al., 2003; Lealramos et al., 2018). In addition, this technique has been widely studied and applied in porous matrix such as fruits and vegetables (Tomac et al., 2020). However, vacuum impregnation has not been widely used in aquatic products.…”

Section: Introductionmentioning

confidence: 99%

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The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Shen

Chen

Dong

et al. 2020

J. Food Process. Preserv.

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Russian sturgeon (Acipenser gueldenstaedtii) is one of the oldest fish in evolutionary adaptation, which is famous for its caviar and meat (Li et al., 2017). In recent years, sturgeon aquaculture develops rapidly, especially in China, sturgeon production accounts for 85% of the global production (Chen et al., 2020). Notably, most researchers focus on caviar, ignoring the meat which accounts for 40% of the fish weight. Sturgeon meat is particularly noted for high protein content and enrichment of essential amino acids and polyunsaturated fatty acids (Wang et al., 2019). In order to improve the utilization rate of meat and retain the original nutrient value for some time, it is necessary to find suitable processing methods. Salting is a widely accepted method to provide the extension of the shelf life and maintain or improve the food quality (Jiang, Jia, et al., 2019). The salt concentration and time can affect the solubility and deterioration of muscle protein, influencing the structure of intracellular and extracellular matrix to change the physical properties such as yield, water-holding capacity (WHC), and appearance (Barat

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Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour

Cited by 25 publications

References 27 publications

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

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