Diffusion of sodium chloride in meat pork: Influence on its microstructure

Autores
Graiver, Natalia Gisel; Pinotti, Adriana Noemi; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objectives of the work were: a) to determine the diffusion coefficient of NaCl in pork tissue using brine solutions at 4°C and 20°C; b) to establish the effect of NaCl on tissue microstructure. A unidirectional diffusion system was adopted; long cylinders ofLongissimus dorsi pork tissue were immersed in well stirred NaCl solutions (30, 70, 100, 140, 200g/L). At different times two cylinders were taken out from the brine, keeping the central zone of each cylinder. Equilibrium concentrations were obtained by immersion ofsamples in the brines during 48 hours. Mass balances were proposedto analyze changes in the water, proteins, and NaCl contents in the tissue. Meat samples were observed by Scanning Electron Microscopy (JEOL, JSMP 100, Japan). The diffusion coefficients increased with NaCl concentration and temperature. NaCl uptake values expressed per mass of water in the tissue led to correct values of Dm. In contrast, when solute uptake values were expressed per mass of tissue without introducing the correction factors that consider the actual water content in the sample, erroneous overestimated Dm were obtained, higher than the diffusion coefficient of NaCl in water. The microestructural changes, as shown by the SEM micrographs, could explain the rise in the diffusion coefficients of NaCl at higher brine concentrations. At low concentrations of NaCl swelling of the fibers, and higher values of water content were observed. The phenomenon was reversed at higher NaCl concentrations; fiber volume decreased, the tissue lost its own water and proteins precipitated causing disruption in the matrix which facilitates salt penetration.
Fil: Graiver, Natalia Gisel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pinotti, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Materia
diffusion coefficients
curing salts
SEM
microstructure
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/158496
Acceder
id CONICETDig_4c213f96980d519b8c91b1702c12b965
oai_identifier_str oai:ri.conicet.gov.ar:11336/158496
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Diffusion of sodium chloride in meat pork: Influence on its microstructureGraiver, Natalia GiselPinotti, Adriana NoemiCalifano, Alicia NoemiZaritzky, Noemi Elisabetdiffusion coefficientscuring saltsSEMmicrostructurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objectives of the work were: a) to determine the diffusion coefficient of NaCl in pork tissue using brine solutions at 4°C and 20°C; b) to establish the effect of NaCl on tissue microstructure. A unidirectional diffusion system was adopted; long cylinders ofLongissimus dorsi pork tissue were immersed in well stirred NaCl solutions (30, 70, 100, 140, 200g/L). At different times two cylinders were taken out from the brine, keeping the central zone of each cylinder. Equilibrium concentrations were obtained by immersion ofsamples in the brines during 48 hours. Mass balances were proposedto analyze changes in the water, proteins, and NaCl contents in the tissue. Meat samples were observed by Scanning Electron Microscopy (JEOL, JSMP 100, Japan). The diffusion coefficients increased with NaCl concentration and temperature. NaCl uptake values expressed per mass of water in the tissue led to correct values of Dm. In contrast, when solute uptake values were expressed per mass of tissue without introducing the correction factors that consider the actual water content in the sample, erroneous overestimated Dm were obtained, higher than the diffusion coefficient of NaCl in water. The microestructural changes, as shown by the SEM micrographs, could explain the rise in the diffusion coefficients of NaCl at higher brine concentrations. At low concentrations of NaCl swelling of the fibers, and higher values of water content were observed. The phenomenon was reversed at higher NaCl concentrations; fiber volume decreased, the tissue lost its own water and proteins precipitated causing disruption in the matrix which facilitates salt penetration.Fil: Graiver, Natalia Gisel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Pinotti, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaJohn Wiley & Sons Inc.2005-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/158496Graiver, Natalia Gisel; Pinotti, Adriana Noemi; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Diffusion of sodium chloride in meat pork: Influence on its microstructure; John Wiley & Sons Inc.; Scanning; 27; 2; 12-2005; 76-770161-0457CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:14Zoai:ri.conicet.gov.ar:11336/158496instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:14.64CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Diffusion of sodium chloride in meat pork: Influence on its microstructure
title Diffusion of sodium chloride in meat pork: Influence on its microstructure
spellingShingle Diffusion of sodium chloride in meat pork: Influence on its microstructure
Graiver, Natalia Gisel
diffusion coefficients
curing salts
SEM
microstructure
title_short Diffusion of sodium chloride in meat pork: Influence on its microstructure
title_full Diffusion of sodium chloride in meat pork: Influence on its microstructure
title_fullStr Diffusion of sodium chloride in meat pork: Influence on its microstructure
title_full_unstemmed Diffusion of sodium chloride in meat pork: Influence on its microstructure
title_sort Diffusion of sodium chloride in meat pork: Influence on its microstructure
dc.creator.none.fl_str_mv Graiver, Natalia Gisel
Pinotti, Adriana Noemi
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
author Graiver, Natalia Gisel
author_facet Graiver, Natalia Gisel
Pinotti, Adriana Noemi
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
author_role author
author2 Pinotti, Adriana Noemi
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
author2_role author
author
author
dc.subject.none.fl_str_mv diffusion coefficients
curing salts
SEM
microstructure
topic diffusion coefficients
curing salts
SEM
microstructure
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of the work were: a) to determine the diffusion coefficient of NaCl in pork tissue using brine solutions at 4°C and 20°C; b) to establish the effect of NaCl on tissue microstructure. A unidirectional diffusion system was adopted; long cylinders ofLongissimus dorsi pork tissue were immersed in well stirred NaCl solutions (30, 70, 100, 140, 200g/L). At different times two cylinders were taken out from the brine, keeping the central zone of each cylinder. Equilibrium concentrations were obtained by immersion ofsamples in the brines during 48 hours. Mass balances were proposedto analyze changes in the water, proteins, and NaCl contents in the tissue. Meat samples were observed by Scanning Electron Microscopy (JEOL, JSMP 100, Japan). The diffusion coefficients increased with NaCl concentration and temperature. NaCl uptake values expressed per mass of water in the tissue led to correct values of Dm. In contrast, when solute uptake values were expressed per mass of tissue without introducing the correction factors that consider the actual water content in the sample, erroneous overestimated Dm were obtained, higher than the diffusion coefficient of NaCl in water. The microestructural changes, as shown by the SEM micrographs, could explain the rise in the diffusion coefficients of NaCl at higher brine concentrations. At low concentrations of NaCl swelling of the fibers, and higher values of water content were observed. The phenomenon was reversed at higher NaCl concentrations; fiber volume decreased, the tissue lost its own water and proteins precipitated causing disruption in the matrix which facilitates salt penetration.
Fil: Graiver, Natalia Gisel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pinotti, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
description The objectives of the work were: a) to determine the diffusion coefficient of NaCl in pork tissue using brine solutions at 4°C and 20°C; b) to establish the effect of NaCl on tissue microstructure. A unidirectional diffusion system was adopted; long cylinders ofLongissimus dorsi pork tissue were immersed in well stirred NaCl solutions (30, 70, 100, 140, 200g/L). At different times two cylinders were taken out from the brine, keeping the central zone of each cylinder. Equilibrium concentrations were obtained by immersion ofsamples in the brines during 48 hours. Mass balances were proposedto analyze changes in the water, proteins, and NaCl contents in the tissue. Meat samples were observed by Scanning Electron Microscopy (JEOL, JSMP 100, Japan). The diffusion coefficients increased with NaCl concentration and temperature. NaCl uptake values expressed per mass of water in the tissue led to correct values of Dm. In contrast, when solute uptake values were expressed per mass of tissue without introducing the correction factors that consider the actual water content in the sample, erroneous overestimated Dm were obtained, higher than the diffusion coefficient of NaCl in water. The microestructural changes, as shown by the SEM micrographs, could explain the rise in the diffusion coefficients of NaCl at higher brine concentrations. At low concentrations of NaCl swelling of the fibers, and higher values of water content were observed. The phenomenon was reversed at higher NaCl concentrations; fiber volume decreased, the tissue lost its own water and proteins precipitated causing disruption in the matrix which facilitates salt penetration.
publishDate 2005
dc.date.none.fl_str_mv 2005-12
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 http://hdl.handle.net/11336/158496
Graiver, Natalia Gisel; Pinotti, Adriana Noemi; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Diffusion of sodium chloride in meat pork: Influence on its microstructure; John Wiley & Sons Inc.; Scanning; 27; 2; 12-2005; 76-77
0161-0457
CONICET Digital
CONICET
url http://hdl.handle.net/11336/158496
identifier_str_mv Graiver, Natalia Gisel; Pinotti, Adriana Noemi; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Diffusion of sodium chloride in meat pork: Influence on its microstructure; John Wiley & Sons Inc.; Scanning; 27; 2; 12-2005; 76-77
0161-0457
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Inc.
publisher.none.fl_str_mv John Wiley & Sons Inc.
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269082258243584
score 13.13397

Publicaciones similares