Effect of the temperature and ultrasound on salt impregnation process of haddock.
Food Res Int
; 184: 114250, 2024 May.
Article
en En
| MEDLINE
| ID: mdl-38609228
ABSTRACT
The influence of different brine temperatures (5, 15 and 25 °C) and ultrasound on the salt gain (SG) and water gain (WG) kinetics of haddock cubes during vacuum impregnation (VI) process was evaluated. Samples were taken from salt solution (4 g NaCl/ 100 g solution) after 0, 20, 40, 60, 100, 140 and 180 min of brining process for salt and moisture analysis. Ultrasound assisted VI and increasing temperature in the salt solution increased (P < 0.05) the salt content, and SG value in the haddock cubes. Furthermore, ultrasound assisted VI enhanced the water diffusion into the cubes and resulted in an increase in WG value. The ultrasound process increased the salt effective diffusion coefficient (Ds) and the highest Ds was found at 25 °C brine temperature. Azuara, Diffusive, Peleg, Weibull, Z and L models were tested to predicting SG and WG kinetics and Azuara was the best model during brining process of haddock cubes.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Sales (Química)
/
Cloruro de Sodio
/
Gadiformes
Límite:
Animals
Idioma:
En
Revista:
Food Res Int
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Canadá