Kinetic control of the smoke-flavoured salting process of tilapia fillets (Oreochromis sp)
Abstract
The kinetics of salting a muscular matrix expresses the movement of the salt by means of investigated for pH, colour, texture, aw, moisture, fat, and chlorides. The information was processed using: i) mathematical models to determine the kinetics of salt, ii) multifactorial ANOVA to diffusion models, allowing the prediction of the result of the processed product. This work studied the salting of tilapia fillets using NaCl and smoked salt, with air and vacuum packaging. The changes in mass, water and salt in the fillets after salting were measured. In addition, the fillets were observe the effect of factors on response variables and iii) response surface methodology to optimise the process. The results obtained showed a pseudo-diffusional transport of salt. In the multifactor ANOVA, the time factor had the greatest influence on the response variables. Finally, the modelling of the process determined that the best salt was obtained after 161 minutes to achieve an aw of 0.95 and a dry-base salt content of 0.17 g using smoked salt and vacuum packaging. The product obtained complied with the requirements of the Codex Alimentarius for salted fish.
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