Publication: Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle
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Coadvisor
Graduate program
Undergraduate course
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Publisher
Univ Politecnica Valencia
Type
Work presented at event
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Acesso aberto
Abstract
Pirarucu (Arapaima gigas Schinz) farming has been encouraged 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 Pirarucu during wet salting. Limited volumes of brine (20% w/w) were employed with wet salting assays carried at 3, 4 and 5 brine/muscle ratios, and brine temperatures of 10, 15 and 20 degrees C. The analytical solution of Fick's second law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate the effective salt diffusion coefficients. Salt diffusivities in muscle were found to be in the range of 2.07 and 8.80 x 10(-10) m(2)/s. The wet salting of Pirarucu is greatly influenced by temperature and by the brine/muscle ratio by volume.
Description
Keywords
Pirarucu, Arapaima gigas Schinz, salt diffusion coefficients, brine
Language
English
Citation
Ids'2018: 21st International Drying Symposium. Valencia: Univ Politecnica Valencia, p. 1599-1606, 2018.
