Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

MARCHETTI, MARION DANIELA; GOMEZ, PAULA LUISINA; YEANNES, MARÍA ISABEL; GARCIA LOREDO, ANALIA BELEN

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0145-8892

The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and brining (BS). The evolution of the following variables was determined: salt and water content, total mass changes, and water activity (aw). Total mass change was negative in all treatments. BS presented the least weight loss, indicating higher process yield. Dry salted hake was the most dehydrated, presenting the lowest moisture value and the maximum salt content. Themass transfer kinetics curves were successfully described by the Peleg, Zugarramurdi and Lupin, and Weibull models. The Weibull model showed the best performance in all cases. DS showed the shortest salting time according to the Weibull model parameters. This study elucidated the mass transfer kinetics in salted Meluccius hubbsi hake, a widely available species in the Southwest Atlantic Ocean.