Publicación: APPLICATION OF A MODERATE ELECTRIC FIELD FOR THE POTENTIAL ACCELERATION OF THE SALTING PROCESS OF ATLANTIC SALMON (SALMO SALAR).
Fecha
2018
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JOURNAL OF FOOD PROCESS ENGINEERING
Resumen
THE AIM OF THIS RESEARCH WAS TO INVESTIGATE THE ACCELERATION OF BRINE-SALTING PROCESS OF SALMON WHEN COUPLING IT WITH MODERATE ELECTRIC FIELD (MEF). SALMON SAMPLES WERE CUT INTO CYLINDER SHAPE (0.025?±?0.001?M DIAMETER AND 0.025?±?0.001?M HEIGHT), AND THEN BRINED AT TWO SALT CONCENTRATIONS (6 OR 24%) UNTIL EQUILIBRIUM IS REACHED. PROCESSING TIME, SALT CONCENTRATION THROUGHOUT TIME, MOISTURE CONTENT, COLOR, AND HARDNESS OF SALMON SAMPLES WERE DETERMINED. THE RESULTS SHOWED THAT THE EFFECTIVE DIFFUSION COEFFICIENTS (DE) OF SALT WITHIN SALMON TISSUE, WERE IN THE RANGE 3.28 × 10?10 TO 4.22 × 10?10 M2/S FOR BOTH STANDARD PROCESS AND COUPLED WITH MEF, WITHOUT SIGNIFICANT DIFFERENCES (P?>?.05). EVEN THOUGH DE HAD NO SIGNIFICANT DIFFERENCES FOR BOTH PROCESSES, PROCESSING TIME FOR MEF TREATMENTS WERE SIGNIFICANTLY SHORTER, DUE TO DIFFERENCES IN THE EQUILIBRIUM SALT CONCENTRATION. ALSO, MEF DID NOT AFFECT QUALITY PARAMETERS WHEN COMPARED WITH STANDARD PROCESS. IN ADDITION, MEF TREATMENTS SHOWED AN INCREASED SALT CONCENTRATION IN THE FINAL PRODUCT.
