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

Autores
Marchetti, Marion Daniela; Gómez, Paula Luisina; Yeannes, Maria Isabel; Garcia Loredo, Analia Belen
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 = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R2adj 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.
Fil: Marchetti, Marion Daniela. 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
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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
Fil: Garcia Loredo, Analia Belen. 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
Materia
COLOR
COMPOSITION
CORRELATION
MECHANICAL PROPERTIES
MERLUCCIUS HUBBSI
PHYSICOCHEMICAL PROPERTIES
SALTING
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:11336/160447
Acceder
id CONICETDig_9e4b9e525588582aeb924846917861dd
oai_identifier_str oai:ri.conicet.gov.ar:11336/160447
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of salting procedures on quality of hake (Merluccius hubbsi) filletsMarchetti, Marion DanielaGómez, Paula LuisinaYeannes, Maria IsabelGarcia Loredo, Analia BelenCOLORCOMPOSITIONCORRELATIONMECHANICAL PROPERTIESMERLUCCIUS HUBBSIPHYSICOCHEMICAL PROPERTIESSALTINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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 = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R2adj 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.Fil: Marchetti, Marion Daniela. 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; ArgentinaFil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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; ArgentinaFil: Garcia Loredo, Analia Belen. 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; ArgentinaElsevier2021-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/160447Marchetti, Marion Daniela; Gómez, Paula Luisina; Yeannes, Maria Isabel; Garcia Loredo, Analia Belen; Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets; Elsevier; Heliyon; 7; 8; 8-2021; 1-92405-8440CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2405844021018065info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2021.e07703info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:23Zoai:ri.conicet.gov.ar:11336/160447instacron: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:34982025-09-29 10:19:24.015CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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
COLOR
COMPOSITION
CORRELATION
MECHANICAL PROPERTIES
MERLUCCIUS HUBBSI
PHYSICOCHEMICAL PROPERTIES
SALTING
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, Maria Isabel
Garcia Loredo, Analia Belen
author Marchetti, Marion Daniela
author_facet Marchetti, Marion Daniela
Gómez, Paula Luisina
Yeannes, Maria Isabel
Garcia Loredo, Analia Belen
author_role author
author2 Gómez, Paula Luisina
Yeannes, Maria Isabel
Garcia Loredo, Analia Belen
author2_role author
author
author
dc.subject.none.fl_str_mv COLOR
COMPOSITION
CORRELATION
MECHANICAL PROPERTIES
MERLUCCIUS HUBBSI
PHYSICOCHEMICAL PROPERTIES
SALTING
topic COLOR
COMPOSITION
CORRELATION
MECHANICAL PROPERTIES
MERLUCCIUS HUBBSI
PHYSICOCHEMICAL PROPERTIES
SALTING
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 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 = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R2adj 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.
Fil: Marchetti, Marion Daniela. 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
Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; 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
Fil: Garcia Loredo, Analia Belen. 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
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 = 0.76, p < 0.001; r = 0.93, p < 0.0001; r = 0.95, p < 0.001 and r = 0.93, p < 0.0001, respectively). Luminosity was negatively correlated with zNaCl (r = -0.87, p = 0.0001). The correlation curves showed nonlinear relationships (R2adj 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 2021-08
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/11336/160447
Marchetti, Marion Daniela; Gómez, Paula Luisina; Yeannes, Maria Isabel; Garcia Loredo, Analia Belen; Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets; Elsevier; Heliyon; 7; 8; 8-2021; 1-9
2405-8440
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160447
identifier_str_mv Marchetti, Marion Daniela; Gómez, Paula Luisina; Yeannes, Maria Isabel; Garcia Loredo, Analia Belen; Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets; Elsevier; Heliyon; 7; 8; 8-2021; 1-9
2405-8440
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://linkinghub.elsevier.com/retrieve/pii/S2405844021018065
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.heliyon.2021.e07703
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 Elsevier
publisher.none.fl_str_mv Elsevier
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 13.070432

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