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
- 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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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 < 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.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 < 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. |
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 < 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. |
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 http://purl.org/coar/resource_type/c_6501 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 |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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CIC Digital (CICBA) - Comisión de Investigaciones Científicas de la Provincia de Buenos Aires |
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