Abstract
ABSTRACTThe diffusion properties of sodium chloride in rainbow trout muscle during dry salting at 10°C were investigated. The average initial dry matter content of the samples increased from 27.80 ± 0.10 to 36.01 ± 0.16%, and the average salt content increased to 17.98 ± 0.38 g NaCl/100 g dry matter at the end of the 10-h dry salting process. The analytical solution of Fick’s second law considering one-dimensional diffusion through an infinite slab was used to calculate effective salt diffusion coefficients (Deff). The Deff values in rainbow trout fillets decreased with increasing salting time and ranged from 6.64 × 10−10 to 16.45 × 10−10 m2/s.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
