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

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

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: saltand water content, total mass changes and water activity (aw). Total mass change was negative in alltreatments. BS presented the least weight loss, indicating higher process yield. Dry salted hake wasthe most dehydrated, presenting the lowest moisture value and the maximum salt content. The masstransfer kinetics curves were successfully described by the Peleg, Zagarramundi and Lupin andWeibull models. The Weibull model showed the best performance in all cases. DS showed theshortest salting time according to the Weibull model parameters. This study elucidated the masstransfer kinetics in salted Meluccius hubbsi hake, a widely available species in the Southwest AtlanticOcean