Desorption isotherms of osmotically dehydrated and smoked Atlantic bonito (Sarda sarda) fillets

Revista Brasileira de Engenharia Agrícola e Ambiental

Hubinger, Míriam D.¹  Kurozawa, Louise E.¹  Sobral, Paulo J. A.²  Vivanco-Pezantes, David¹ 

[1] UNICAMP, Campinas;USP, Pirassununga

关键词: salting;    dehydration;    smoking    INTRODUÇÃO O bonito é um peixe marinho de ocorrência no litoral brasileiro;    comercializado fresco;    congelado e/ou enlatado;    representa uma potencial matéria-prima para a indústria pesqueira além de valores energéticos e conteúdo de proteínas;    vitaminas e minerais importantes em relação a outras fontes alimentícias;   

DOI  :  10.1590/S1415-43662009000300012

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

The main objetive of this work was to obtain the desorption isotherms of Atlantic bonito (Sarda sarda) fillets, previously subjected to an immersion impregnation process with NaCl solutions and smoked in liquid smoke. The isotherms were obtained at four temperatures (5, 25, 40 and 60 ºC), using the static method with saturated salt solutions. The experimental data were fitted to four models (linearized BET, GAB, Henderson and modified Oswin). The results showed that a type II sigmoidal isotherm, with GAB equation, gave the best fit. The isosteric heat of desorption was also calculated and a simple empirical equation has been proposed to represent this heat, as a function of equilibrium moisture content.

【 授权许可】

CC BY-NC