Brining kinetics of different cuts of anchovy (Engraulis anchoita)

Autores
Czerner, Marina; Yeannes, Maria Isabel
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Brining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupı´n and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupı´n model results in a more accurate predictionof water loss and equilibrium conditions.
Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
EQUILIBRIUM
FISH
MASS TRASNFER
MATHEMATICAL MODELS
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:11336/242956
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Brining kinetics of different cuts of anchovy (Engraulis anchoita)Czerner, MarinaYeannes, Maria IsabelEQUILIBRIUMFISHMASS TRASNFERMATHEMATICAL MODELShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Brining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupı´n and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupı´n model results in a more accurate predictionof water loss and equilibrium conditions.Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaWiley Blackwell Publishing, Inc2010-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/242956Czerner, Marina; Yeannes, Maria Isabel; Brining kinetics of different cuts of anchovy (Engraulis anchoita); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 10; 7-2010; 2001-20070950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2010.02361.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02361.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:08Zoai:ri.conicet.gov.ar:11336/242956instacron: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 10:02:08.412CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Brining kinetics of different cuts of anchovy (Engraulis anchoita)
title Brining kinetics of different cuts of anchovy (Engraulis anchoita)
spellingShingle Brining kinetics of different cuts of anchovy (Engraulis anchoita)
Czerner, Marina
EQUILIBRIUM
FISH
MASS TRASNFER
MATHEMATICAL MODELS
title_short Brining kinetics of different cuts of anchovy (Engraulis anchoita)
title_full Brining kinetics of different cuts of anchovy (Engraulis anchoita)
title_fullStr Brining kinetics of different cuts of anchovy (Engraulis anchoita)
title_full_unstemmed Brining kinetics of different cuts of anchovy (Engraulis anchoita)
title_sort Brining kinetics of different cuts of anchovy (Engraulis anchoita)
dc.creator.none.fl_str_mv Czerner, Marina
Yeannes, Maria Isabel
author Czerner, Marina
author_facet Czerner, Marina
Yeannes, Maria Isabel
author_role author
author2 Yeannes, Maria Isabel
author2_role author
dc.subject.none.fl_str_mv EQUILIBRIUM
FISH
MASS TRASNFER
MATHEMATICAL MODELS
topic EQUILIBRIUM
FISH
MASS TRASNFER
MATHEMATICAL MODELS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Brining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupı´n and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupı´n model results in a more accurate predictionof water loss and equilibrium conditions.
Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description Brining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupı´n and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupı´n model results in a more accurate predictionof water loss and equilibrium conditions.
publishDate 2010
dc.date.none.fl_str_mv 2010-07
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/11336/242956
Czerner, Marina; Yeannes, Maria Isabel; Brining kinetics of different cuts of anchovy (Engraulis anchoita); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 10; 7-2010; 2001-2007
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/242956
identifier_str_mv Czerner, Marina; Yeannes, Maria Isabel; Brining kinetics of different cuts of anchovy (Engraulis anchoita); Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 45; 10; 7-2010; 2001-2007
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2010.02361.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2010.02361.x
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
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, 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
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score 13.13397

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