Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets

Autores
Marchetti, Marion Daniela; Gómez, Paula Luisina; Yeannes, María Isabel; García Loredo, Analía Belén
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a* values increased and b* values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (zNaCl, color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between zNaCl and hardness, springiness, cohesiveness and a* parameter (r ¼ 0.76, p < 0.001; r ¼ 0.93, p < 0.0001; r ¼ 0.95, p < 0.001 and r ¼ 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r ¼ -0.87, p ¼ 0.0001). The correlation curves showed nonlinear relationships (R2 adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.
Materia
Ciencias Químicas
Merluccius hubbsi
Salting
Color
Mechanical properties
Physicochemical properties
Composition
Correlation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
CIC Digital (CICBA)
Institución
Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
OAI Identificador
oai:digital.cic.gba.gob.ar:11746/11831

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network_acronym_str CICBA
repository_id_str 9441
network_name_str CIC Digital (CICBA)
spelling Effect of salting procedures on quality of hake (Merluccius hubbsi) filletsMarchetti, Marion DanielaGómez, Paula LuisinaYeannes, María IsabelGarcía Loredo, Analía BelénCiencias QuímicasMerluccius hubbsiSaltingColorMechanical propertiesPhysicochemical propertiesCompositionCorrelationThe influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a* values increased and b* values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (zNaCl, color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between zNaCl and hardness, springiness, cohesiveness and a* parameter (r ¼ 0.76, p &lt; 0.001; r ¼ 0.93, p &lt; 0.0001; r ¼ 0.95, p &lt; 0.001 and r ¼ 0.93, p &lt; 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r ¼ -0.87, p ¼ 0.0001). The correlation curves showed nonlinear relationships (R2 adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://digital.cic.gba.gob.ar/handle/11746/11831enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2021.e07703info:eu-repo/semantics/altIdentifier/issn/2405-8440info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/reponame:CIC Digital (CICBA)instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Airesinstacron:CICBA2025-09-29T13:40:06Zoai:digital.cic.gba.gob.ar:11746/11831Institucionalhttp://digital.cic.gba.gob.arOrganismo científico-tecnológicoNo correspondehttp://digital.cic.gba.gob.ar/oai/snrdmarisa.degiusti@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:94412025-09-29 13:40:06.863CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Airesfalse
dc.title.none.fl_str_mv Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
title Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
spellingShingle Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
Marchetti, Marion Daniela
Ciencias Químicas
Merluccius hubbsi
Salting
Color
Mechanical properties
Physicochemical properties
Composition
Correlation
title_short Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
title_full Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
title_fullStr Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
title_full_unstemmed Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
title_sort Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
dc.creator.none.fl_str_mv Marchetti, Marion Daniela
Gómez, Paula Luisina
Yeannes, María Isabel
García Loredo, Analía Belén
author Marchetti, Marion Daniela
author_facet Marchetti, Marion Daniela
Gómez, Paula Luisina
Yeannes, María Isabel
García Loredo, Analía Belén
author_role author
author2 Gómez, Paula Luisina
Yeannes, María Isabel
García Loredo, Analía Belén
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Químicas
Merluccius hubbsi
Salting
Color
Mechanical properties
Physicochemical properties
Composition
Correlation
topic Ciencias Químicas
Merluccius hubbsi
Salting
Color
Mechanical properties
Physicochemical properties
Composition
Correlation
dc.description.none.fl_txt_mv The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a* values increased and b* values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (zNaCl, color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between zNaCl and hardness, springiness, cohesiveness and a* parameter (r ¼ 0.76, p &lt; 0.001; r ¼ 0.93, p &lt; 0.0001; r ¼ 0.95, p &lt; 0.001 and r ¼ 0.93, p &lt; 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r ¼ -0.87, p ¼ 0.0001). The correlation curves showed nonlinear relationships (R2 adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.
description The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting (MS) and brining (BS). MS samples had the highest fat content, a considerable protein content and an equilibrium salt content similar to BS. MS samples had a great water loss, as DS method, but hardness and other mechanical parameters were similar to that obtained with BS, i.e. significantly lower than DS. All samples showed color parameters significantly different as compared to fresh hake, turning more red-orange as the salting time increased. Lightness diminished, a* values increased and b* values did not show a clear trend throughout the salting time. Principal component analysis (PCA) described the relationship between some variables (zNaCl, color, and mechanical parameters) with salting time. High Pearson's correlation coefficients were found between zNaCl and hardness, springiness, cohesiveness and a* parameter (r ¼ 0.76, p &lt; 0.001; r ¼ 0.93, p &lt; 0.0001; r ¼ 0.95, p &lt; 0.001 and r ¼ 0.93, p &lt; 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r ¼ -0.87, p ¼ 0.0001). The correlation curves showed nonlinear relationships (R2 adj between 83.7 % and 97.4 %), which could be used to predict quality attributes of hake fillets as a function of salting time. This work contributed to know the effect of different salting procedures on the quality attributes of a species widely available in the Southwest Atlantic Ocean.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://digital.cic.gba.gob.ar/handle/11746/11831
url https://digital.cic.gba.gob.ar/handle/11746/11831
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2021.e07703
info:eu-repo/semantics/altIdentifier/issn/2405-8440
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
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dc.source.none.fl_str_mv reponame:CIC Digital (CICBA)
instname:Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
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reponame_str CIC Digital (CICBA)
collection CIC Digital (CICBA)
instname_str Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
instacron_str CICBA
institution CICBA
repository.name.fl_str_mv CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires
repository.mail.fl_str_mv marisa.degiusti@sedici.unlp.edu.ar
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