Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle
The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated 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 farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium chloride content in the fillets. A good agreement was obtained between the considered analytical model and experimental data. Salt diffusivities in fillets were found to be in the range of 0.47x10-10 to 9.62x10-10 m²/s.
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Embrapa Secretaria de Pesquisa e Desenvolvimento
2003
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oai:scielo:S0100-204X20030004000122003-12-12Salting kinetics and salt diffusivities in farmed Pantanal caiman muscleTelis,Vânia Regina NicolettiRomanelli,Pedro FernandoGabas,Ana LúciaTelis-Romero,Javier Caiman crocodilus yacare mass transfer meat preservation processing brines The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated 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 farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium chloride content in the fillets. A good agreement was obtained between the considered analytical model and experimental data. Salt diffusivities in fillets were found to be in the range of 0.47x10-10 to 9.62x10-10 m²/s.info:eu-repo/semantics/openAccessEmbrapa Secretaria de Pesquisa e DesenvolvimentoPesquisa Agropecuária BrasileiraPesquisa Agropecuária Brasileira v.38 n.4 20032003-04-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000400012en10.1590/S0100-204X2003000400012 |
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Telis,Vânia Regina Nicoletti Romanelli,Pedro Fernando Gabas,Ana Lúcia Telis-Romero,Javier |
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Telis,Vânia Regina Nicoletti Romanelli,Pedro Fernando Gabas,Ana Lúcia Telis-Romero,Javier Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle |
author_facet |
Telis,Vânia Regina Nicoletti Romanelli,Pedro Fernando Gabas,Ana Lúcia Telis-Romero,Javier |
author_sort |
Telis,Vânia Regina Nicoletti |
title |
Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle |
title_short |
Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle |
title_full |
Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle |
title_fullStr |
Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle |
title_full_unstemmed |
Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle |
title_sort |
salting kinetics and salt diffusivities in farmed pantanal caiman muscle |
description |
The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated 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 farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium chloride content in the fillets. A good agreement was obtained between the considered analytical model and experimental data. Salt diffusivities in fillets were found to be in the range of 0.47x10-10 to 9.62x10-10 m²/s. |
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Embrapa Secretaria de Pesquisa e Desenvolvimento |
publishDate |
2003 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000400012 |
work_keys_str_mv |
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