Influence of the presence of skin on the salting kinetics of European sea bass

Food Science and Technology International

Volumn 13, Issue 3, 2007, Pages 199-205

  Fuentes, A ^a   Fernndez Segovia, I ^a   Serra, J A ^a   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Diffusivity; Dry salting; European sea bass; Kinetics; Skin

Indexed keywords

DIFFUSION; KINETICS; SKIN; THICKNESS CONTROL;

CONTACT AREA; DRY SALTING; EUROPEAN SEA BASS;

FISH;

DICENTRARCHUS LABRAX;

EID: 35449003628     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207079611     Document Type: Article

References (25)

1. Anonymous (2004). Study of the Market for Aquaculture Produced Seabass and Seabram. Department of Marketing and Intitute of Aquaculture. University of Stirling, Report to the European Commission DG Fisheries, pp. 6 - 8.
2. Andrs A., Rodrguez-Barona S., Barat J.M. and Fito P. (2005 a). Salted cod manufacturing: influence of salting procedure on process yield and product characteristics. Journal on Food Engineering 69 (4). 467 - 471.
3. Andrs A., Rodrguez-Barona S. and Barat J.M. (2005 b). Analisys of some cod-desalting process variables. Journal of Food Engineering 70: 67 - 72.
4. Aoac (1997). Official Methods of Analysis, 16 th edn. Arlington, Virginia, USA: Association of Official Analytical Chemists.
5. Barat J.M., Rodrguez-Barona S., Andrs A. and Fito P. (2002). Influence of increasing brine concentration in the cod salting process. Journal of Food Science 65 (7). 1922 - 1925.
6. Barat J.M., Rodriguez-Barona S., Andrs A. and Fito P. (2003). Cod salting manufacturing analysis. Food Research International 36: 447 - 453.
7. Barat J.M., Rodriguez-Barona S. and Andrs A. (2004). Modelling of cod desalting operation. Journal of Food Science 69 (4). 183 - 189.
8. Boyd L.C., Green D.P. and LePors L.A. (1992). Quality changes of pond-raised hybrid striped bass during chill-pack and refrigerated storage. Journal of Food Science 57: 59 - 62.
9. Burgess G.H.D., Cutting C.L., Lover, J.A. and Waterman J.J. (1967). Fish Handling and Processing. New York: Chemical Publishing Company.
10. Crank J. (1975). The Mathematics of Diffusion. Oxford, UK: Clarendon Press, pp. 47 - 49.
11. Del Valle, F.R. and Nickerson J.T.R. (1967). Studies on salting and drying fish. II. dynamic aspects of the salting of fish. Journal of Food Science 32: 218 - 224.
12. Duerr J.D. and Dyer W.J. (1952). Proteins in fish muscle. Denaturation by salt. Journal Fisheries Board Canada 8: 325 - 331.
13. Fito P. and Chiralt A. (1996). Osmotic dehydration. An approach to the modeling of solid food-liquid operations. In: Fito P., Ortega-Rodrguez E. and Barbosa-Cnovas G. (eds), Food Engineering 2000. New York: Chapman & Hall, pp. 231 - 252.
14. Gallart-Jornet L., Barat J.M., Rustad T., Erikson U., Escriche I. and Fito P. (2007). A Comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). Journal of Food Engineering 79 (1). 261 - 270.
15. Ismail N. and Wootton M. (1982). Fish salting and drying: a review. ASEAN Food Journal 7 (4). 175 - 183.
16. Jason A.C. (1965). Effects of fat content on diffusion of water in muscle. Journal of Science and Food Agriculture 16: 281 - 288.
17. Petters G.R. (1971). Diffusion in a medium containing a solvent and solutes with particular reference to fish muscle. Ph.D. thesis, University of Aberdeen, Scotland.
18. Raoult-Wack A.L. (1994). Recent advances in osmotic dehydration of foods. Trends in Food Science and Technology 5: 255 - 260.
19. Rodger G., Hastings R., Cryne C. and Bailey J. (1984). Diffusion properties of salt and acetic acid into herring and their subsequent effect on the muscle tissue. Journal of Food Science 49: 714 - 720.
20. Sakai M. and Miki M. (1982). Transfer rates of salt in fish flesh. Nippon Shokuhin Kogyo Gakkaishi 29: 440 - 495.
21. Sakai M. and Suzuki A. (1985). Transfer rates of salt in fish flesh and into flesh through skin. Nippon Shokuhin Kogyo Gakkaishi 32: 480 - 485.
22. Stefanovskaya N.V., Stfanovskii V.M. and Samoilava L.V. (1976). Coefficient of salt diffusion in pike tissue. Pishchevaya Tekhnologiya 42: 137 - 139.
23. Wang D., Tang J. and Correira L.R. (2000). Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal of Food Engineering 43: 115 - 123.
24. Yao Z. and Le Maguer M. (1996). Osmotic dehydration: an analysis of fluxes and shrinkage in cellular structure. Transactions of the ASAE 39 (6). 2211 - 2216.
25. Zarragamurdi A. and Lupin H.M. (1980). A model to explain observed behaviour on fish salting. Journal of Food Science 45 (5). 1305 - 1311.