Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss)

被引：3
|
作者：
Akkose, Ahmet [1 ]
Aktas, Nesimi [2 ]
机构：
[1] Ataturk Univ, Dept Food Engn, Erzurum, Turkey
[2] Nevsehir Univ, Dept Food Engn, Nevsehir, Turkey
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2016年 / 25卷 / 03期
关键词：
Dry salting; salt diffusion; diffusion coefficient; rainbow trout; KINETICS; DIFFUSIVITIES; QUALITY; FILLETS; MUSCLE;
D O I：
10.1080/10498850.2013.851759
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The diffusion properties of sodium chloride in rainbow trout muscle during dry salting at 10 degrees C were investigated. The average initial dry matter content of the samples increased from 27.80 +/- 0.10 to 36.01 +/- 0.16%, and the average salt content increased to 17.98 +/- 0.38 g NaCl/100 g dry matter at the end of the 10-h dry salting process. The analytical solution of Fick's second law considering one-dimensional diffusion through an infinite slab was used to calculate effective salt diffusion coefficients (D-eff). The D-eff values in rainbow trout fillets decreased with increasing salting time and ranged from 6.64 x 10(-10) to 16.45 x 10(-10) m(2)/s.
引用
收藏
页码：344 / 349
页数：6
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