Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures

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dc.contributor.authorSanches, Marcio Augusto Ribeiro [UNESP]
dc.contributor.authorde Paiva, Gilmar Borges [UNESP]
dc.contributor.authorDarros-Barbosa, Roger [UNESP]
dc.contributor.authorSilva-Barretto, Andrea Carla da [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionIFMT
dc.date.accessioned2023-07-29T13:39:57Z
dc.date.available2023-07-29T13:39:57Z
dc.date.issued2023-05-01
dc.description.abstractCaiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.en
dc.description.affiliationSão Paulo State University - UNESP Institute of Biosciences Humanities and Exacts Sciences - IBILCE Campus São José do Rio Preto Department of Food Technology and Engineering, Cristovão Colombo St. 2265, São José do Rio Preto
dc.description.affiliationFederal Institute of Education Science Technology of Mato Grosso IFMT, Highway MT 235, KM 12, Rural Zone, MT
dc.description.affiliationUnespSão Paulo State University - UNESP Institute of Biosciences Humanities and Exacts Sciences - IBILCE Campus São José do Rio Preto Department of Food Technology and Engineering, Cristovão Colombo St. 2265, São José do Rio Preto
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2023.109128
dc.identifier.citationMeat Science, v. 199.
dc.identifier.doi10.1016/j.meatsci.2023.109128
dc.identifier.issn0309-1740
dc.identifier.scopus2-s2.0-85147245619
dc.identifier.urihttp://hdl.handle.net/11449/248297
dc.language.isoeng
dc.relation.ispartofMeat Science
dc.sourceScopus
dc.subjectBrine
dc.subjectEquilibrium conditions
dc.subjectMathematical modeling
dc.subjectNaCl
dc.subjectSalt content
dc.subjectWater content
dc.titleMass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperaturesen
dc.typeArtigo

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE