Influence of salt concentration on the salting kinetics of cod loin ( Gadus morhua) during brine salting

• Published in: Journal of food engineering Vol. 100; no. 2; pp. 225 - 231
• Main Authors: Nguyen, Minh Van, Arason, Sigurjon, Thorarinsdottir, Kristin Anna, Thorkelsson, Gudjon, Gudmundsdóttir, Agusta
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2010; Elsevier
• Subjects: Biological and medical sciences; Brine salting; Cod; Diffusion; Diffusion coefficient; Exudation; Fish and seafood industries; Food engineering; Food industries; Foods; Fundamental and applied biological sciences. Psychology; Gain; General aspects; Marine; Mass transfer; Salt diffusion; Salt water; Salting; Water holding capacity; Cod; Brine salting; Salt diffusion; Water holding capacity; Mass transfer; Edible fish; Brine; Meat product; Concentration; Loin; Salt; Vertebrata; Pisces; Kinetics; Diffusion; Gadus morhua
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2010.04.003

The influence of different salt concentrations of 6%, 15%, 18% and 24% (w/w) on mass transfer of water and salt during brine salting of cod loins was studied. An increase in salt concentration accelerated water exudation and salt diffusion in the cod loins. Weight gain of the cod loins increased with decreasing salt concentration and the cod loins in the 6% brine had the highest process yield. The salting kinetic parameter values for total and water weight changes decreased with increasing salt concentration. Inversely, higher salting kinetic parameter values for salt weight changes were observed for higher brine concentrations. The samples brined at 18% and 24% had identical effective diffusion coefficients and the highest effective diffusion value was found in the cod loins brined at 15%.