Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle

• Autor(a) principal: Barretto, T. L. [UNESP]
• Data de Publicação: 2018
• Outros Autores: Betiol, L. F. L. [UNESP], Bellucci, E. R. B. [UNESP], Telis-Romero, J. [UNESP], Barretto, A. C. [UNESP], Carcel, J. A., Clemente, G., GarciaPerez, J. V., Mulet, A., Rossello, C.
• Tipo de documento: Artigo de conferência
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.4995/ids2018.2018.7532; http://hdl.handle.net/11449/185962
• topic: Pirarucu; Arapaima gigas Schinz; salt diffusion coefficients; brine

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.