Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

CiteULike is a free service for managing and discovering scholarly references - click here to get started.

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Fuentes, A.
Right arrow Articles by Barat, J.M.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass

A. Fuentes

Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022 Valencia, Spain

I. Fernández-Segovia

Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022 Valencia, Spain

J.A. Serra

Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022 Valencia, Spain

J.M. Barat

Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n. 46022 Valencia, Spain, jmbarat{at}tal.upv.e

The objective of this work was to study the influence of the presence of skin, as well as the effect of size, thickness, initial weight and salting time on the dry salting kinetics of European sea bass, in order to characterise the salting process to obtain a lightly salted product. Fillets salted by the skin side showed lower salt gain and water and weight losses, which would indicate the barrier effect of skin on mass transfer. Processing time, contact area, initial weight and volume had significant effect on weight loss. Meanwhile, only processing time and initial weight were significant variables for water and NaCl weight changes, however thickness, contact area and volume were not significant due to the high effect of initial weight. However, it could be considered that thickness, contact area and volume had an indirect effect on mass transfer because initial weight was directly related to these variables. Salt diffusivity value in samples salted on the flesh side (7.54 x 10-11 m 2/s) was similar to that reported in other studies.

Key Words: European sea bass • skin • dry salting • kinetics • diffusivity

Food Science and Technology International, Vol. 13, No. 3, 199-205 (2007)
DOI: 10.1177/1082013207079611
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?