Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes

LWT

Volumn 59, Issue 1, 2014, Pages 130-137

  Ozuna, César ^a   Puig, Ana ^a   Garcia Perez, Jose V ^a   Cárcel, Juan A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Diffusivity; Microscopy; Modeling; Texture; Ultrasound

Indexed keywords

DESALINATION; KINETICS; MOISTURE; SODIUM CHLORIDE;

%MOISTURE; FOOD INDUSTRIES; GADUS MORHUA; HIGH INTENSITY ULTRASOUNDS; MICRO-STRUCTURAL PROPERTIES; MODELING; PRODUCTS QUALITY; SPEED UP; TEXTURAL PROPERTIES; TRANSPORT KINETIC;

ULTRASONICS;

GADUS MORHUA;

EID: 84903793823     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.062     Document Type: Article

References (29)

1. Andrés A., Rodríguez-Barona S., Barat J.M. Analysis of some cod-desalting process variables. Journal of Food Engineering 2005, 70:67-72.
2. Association of Official Analytical Chemists Official methods of analysis 1997, AOAC, Washington, DC.
3. Baik O.D., Mittal G.S. Kinetics of tofu color changes during deep-fat frying. LWT-Food Science and Technology 2003, 36:43-48.
4. Barat J.M., Gallart-Jornet L., Andrés A., Akse L., Carlehög M., Skjerdal O.T. Influence of cod freshness on the salting, drying and desalting stages. Journal of Food Engineering 2006, 73:9-19.
5. Barat J.M., Rodríguez-Barona S., Andrés A., Visquert M. Mass transfer analysis during the cod desalting process. Food Research International 2004, 37:203-208.
6. Bjørkevoll I., Olsen J., Olsen R.L. Rehydration of salt-cured cod using injection and tumbling technologies. Food Research International 2004, 37:925-931.
7. Blasco R., Esteve M.J., Frígola A., Rodrigo M. Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer. LWT-Food Science and Technology 2004, 37:171-175.
8. Cárcel J.A., Benedito J., Bon J., Mulet A. High intensity ultrasound effects on meat brining. Meat Science 2007, 76:611-619.
9. Cárcel J.A., Benedito J., Rosselló C., Mulet A. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering 2007, 78:472-479.
10. Cárcel J.A., García-Pérez J.V., Benedito J., Mulet A. Food process innovation through new technology: use of ultrasound. Journal of Food Engineering 2012, 110:200-207.
11. Chemat F., Zill-e-Huma, Khan M.K. Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics Sonochemistry 2011, 18:813-835.
12. Crank J. The mathematics of diffusion 1975, Oxford University Press, London.
13. Fernandes F.A.N., Gallão M.I., Rodrigues S. Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: melon dehydration. LWT-Food Science and Technology 2008, 41:604-610.
14. Gabaldón-Leyva C.A., Quintero-Ramos A., Barnard J., Balandrán-Quintana R.R., Talamás-Abbud R., Jiménez-Castro J. Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperature. Journal of Food Engineering 2007, 81:374-379.
15. Garau M.C., Simal S., Femenia A., Rosselló C. Drying of orange skin: drying kinetics modelling and functional properties. Journal of Food Engineering 2006, 75:288-295.
16. Hernando I., Llorca E., Puig A., Lluch M.A. Microstructure. Handbook of Seafood and Seafood Products Analysis 2011, 139-151. CRC Press Taylor & Francis Group, Boca Raton FL. L.M.L. Nollet, F. Toldra (Eds.).
17. Jayasooriya S.D., Bhandari B.R., Torley P., D'Arcy B.R. Effect of high power ultrasound waves on properties of meat: a review. International Journal of Food Properties 2004, 7:301-319.
18. Kulkarni V.M., Rathod V.K. Mapping of an ultrasonic bath for ultrasound assisted extraction of mangiferin from Mangifera indica leaves. Ultrasonics Sonochemistry 2014, 21:606-611.
19. Martínez-Alvarez O., Gómez-Guillén C. Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets. LWT-Food Science and Technology 2013, 53:387-394.
20. Mulet A. Drying modelling and water diffusivity in carrots and potatoes. Journal of Food Engineering 1994, 22:329-348.
21. Oliveira H., Pedro S., Nunes M.L., Costa R., Vaz-Pires P. Processing of salted cod (Gadus spp.): a review. Comprehensive Reviews in Food Science and Food Safety 2012, 11:546-564.
22. Ozuna C., Puig A., García-Pérez J.V., Mulet A., Cárcel J.A. Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering 2013, 119:84-93.
23. Pananun T., Montalbo-Lomboy M., Noomhorm A., Grewell D., Lamsal B. High-power ultrasonication-assisted extraction of soybean isoflavones and effect of toasting. LWT-Food Science and Technology 2012, 47:199-207.
24. Salvador Â.C., Saraiva J.A., Fidalgo L.G., Delgadillo I. Effect of high pressure on cod (Gadus morhua) desalting. High Pressure Research 2013, 33:432-439.
25. Sánchez E.S., Simal S., Femenia A., Benedito J., Rosselló C. Influence of ultrasound on mass transport during cheese brining. European Food Research and Technology 1999, 209:215-219.
26. Singh R.P., Heldman D.R. Introduction to Food Engineering 2001, Academic Press, San Diego, USA. 3rd ed.
27. Siró I., Vén C., Balla C., Jónás G., Zeke I., Friedrich L. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering 2009, 91:353-362.
28. Stadnik J., Dolatowski Z.J., Baranowska H.M. Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing. LWT-Food Science and Technology 2008, 41:2151-2158.
29. Thorarinsdottir K.A., Arason S., Sigurgisladottir S., Gunnlaugsson V.N., Johannsdottir J., Tornberg E. The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle. Food Chemistry 2011, 126:109-115.