Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

Pesquisa Agropecuária Brasileira

Vânia Regina Nicoletti Telis²  Pedro Fernando Romanelli²  Ana Lúcia Gabas¹  Javier Telis-romero² 

[1] ,Universidade Estadual Paulista Dep. de Engenharia e Tecnologia de Alimentos São José do Rio Preto SP

关键词: Caiman crocodilus yacare;    mass transfer;    meat;    preservation;    processing;    brines;    Caiman crocodilus yacare;    transferência de massa;    carne;    preservação;    processamento;    salmoura;   

DOI  :  10.1590/S0100-204X2003000400012

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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