Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions

Autores
Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter of solution). The sorption isotherms were determined using the static gravimetric methodology with six salts for the water activity range of 0.33–0.98 at 5 ℃ and 25 ℃. All the sorption curves were found to be type III. Temperature and the final tissue salt content had significant (p < 0.05) effects on the sorption isotherms. A regression program was used to fit the Halsey, Oswin and Smith moisture sorption isotherm models. Oswin equation gave the best fit for the whole range of water activity and temperatures. The Smith equation only presented valuable results for the mackerel fillets samples with the higher salt content.
Fil: Agustinelli, Silvina Paola. 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; Argentina
Fil: Salvadori, Viviana Olga. 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: Yeannes, Maria Isabel. 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
Materia
MATHEMATICAL MODELING
SALT-SUGAR-WATER SOLUTIONS
SALT-WATER SOLUTIONS
SCOMBER JAPONICUS
SORPTION ISOTHERM
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:11336/95020
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutionsAgustinelli, Silvina PaolaSalvadori, Viviana OlgaYeannes, Maria IsabelMATHEMATICAL MODELINGSALT-SUGAR-WATER SOLUTIONSSALT-WATER SOLUTIONSSCOMBER JAPONICUSSORPTION ISOTHERMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter of solution). The sorption isotherms were determined using the static gravimetric methodology with six salts for the water activity range of 0.33–0.98 at 5 ℃ and 25 ℃. All the sorption curves were found to be type III. Temperature and the final tissue salt content had significant (p < 0.05) effects on the sorption isotherms. A regression program was used to fit the Halsey, Oswin and Smith moisture sorption isotherm models. Oswin equation gave the best fit for the whole range of water activity and temperatures. The Smith equation only presented valuable results for the mackerel fillets samples with the higher salt content.Fil: Agustinelli, Silvina Paola. 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; ArgentinaFil: Salvadori, Viviana Olga. 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: Yeannes, Maria Isabel. 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; ArgentinaSage Publications Ltd2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95020Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel; Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions; Sage Publications Ltd; Food Science and Technology International; 20; 5; 6-2013; 353-3631082-0132CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://fst.sagepub.com/content/early/2013/06/06/1082013213488610info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013213488610info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:11:18Zoai:ri.conicet.gov.ar:11336/95020instacron: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:34982025-10-22 11:11:19.171CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
title Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
spellingShingle Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
Agustinelli, Silvina Paola
MATHEMATICAL MODELING
SALT-SUGAR-WATER SOLUTIONS
SALT-WATER SOLUTIONS
SCOMBER JAPONICUS
SORPTION ISOTHERM
title_short Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
title_full Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
title_fullStr Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
title_full_unstemmed Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
title_sort Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions
dc.creator.none.fl_str_mv Agustinelli, Silvina Paola
Salvadori, Viviana Olga
Yeannes, Maria Isabel
author Agustinelli, Silvina Paola
author_facet Agustinelli, Silvina Paola
Salvadori, Viviana Olga
Yeannes, Maria Isabel
author_role author
author2 Salvadori, Viviana Olga
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv MATHEMATICAL MODELING
SALT-SUGAR-WATER SOLUTIONS
SALT-WATER SOLUTIONS
SCOMBER JAPONICUS
SORPTION ISOTHERM
topic MATHEMATICAL MODELING
SALT-SUGAR-WATER SOLUTIONS
SALT-WATER SOLUTIONS
SCOMBER JAPONICUS
SORPTION ISOTHERM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter of solution). The sorption isotherms were determined using the static gravimetric methodology with six salts for the water activity range of 0.33–0.98 at 5 ℃ and 25 ℃. All the sorption curves were found to be type III. Temperature and the final tissue salt content had significant (p < 0.05) effects on the sorption isotherms. A regression program was used to fit the Halsey, Oswin and Smith moisture sorption isotherm models. Oswin equation gave the best fit for the whole range of water activity and temperatures. The Smith equation only presented valuable results for the mackerel fillets samples with the higher salt content.
Fil: Agustinelli, Silvina Paola. 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; Argentina
Fil: Salvadori, Viviana Olga. 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: Yeannes, Maria Isabel. 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
description In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter of solution). The sorption isotherms were determined using the static gravimetric methodology with six salts for the water activity range of 0.33–0.98 at 5 ℃ and 25 ℃. All the sorption curves were found to be type III. Temperature and the final tissue salt content had significant (p < 0.05) effects on the sorption isotherms. A regression program was used to fit the Halsey, Oswin and Smith moisture sorption isotherm models. Oswin equation gave the best fit for the whole range of water activity and temperatures. The Smith equation only presented valuable results for the mackerel fillets samples with the higher salt content.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
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/11336/95020
Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel; Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions; Sage Publications Ltd; Food Science and Technology International; 20; 5; 6-2013; 353-363
1082-0132
CONICET Digital
CONICET
url http://hdl.handle.net/11336/95020
identifier_str_mv Agustinelli, Silvina Paola; Salvadori, Viviana Olga; Yeannes, Maria Isabel; Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions; Sage Publications Ltd; Food Science and Technology International; 20; 5; 6-2013; 353-363
1082-0132
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://fst.sagepub.com/content/early/2013/06/06/1082013213488610
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013213488610
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
application/pdf
dc.publisher.none.fl_str_mv Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications Ltd
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_ 1846781488523116544
score 12.982451

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