Effect of the temperature and ultrasound on salt impregnation process of haddock.

Autor: Aykın-Dinçer E; Akdeniz University, Engineering Faculty, Department of Food Engineering, Antalya 07058, Türkiye., Dinçer C; Akdeniz University, Food Safety and Agricultural Research Center, 07058 Antalya, Türkiye; Akdeniz University, Finike Vocational School, Department of Food Processing, 07740 Antalya, Türkiye. Electronic address: cdincer@akdeniz.edu.tr., Aydın A; Akdeniz University, Finike Vocational School, Department of Plant and Animal Production, 07740 Antalya, Türkiye.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 May; Vol. 184, pp. 114250. Date of Electronic Publication: 2024 Mar 18.
DOI: 10.1016/j.foodres.2024.114250
Abstrakt: 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 (D s ) and the highest D s 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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