Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss)

AKKÖSE A., Aktas N.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.25, sa.3, ss.344-349, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25 Sayı: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/10498850.2013.851759
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.344-349
  • Anahtar Kelimeler: Dry salting, salt diffusion, diffusion coefficient, rainbow trout, KINETICS, DIFFUSIVITIES, QUALITY, FILLETS, MUSCLE
  • Atatürk Üniversitesi Adresli: Evet

Özet

The diffusion properties of sodium chloride in rainbow trout muscle during dry salting at 10 degrees 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 (D-eff). The D-eff values in rainbow trout fillets decreased with increasing salting time and ranged from 6.64 x 10(-10) to 16.45 x 10(-10) m(2)/s.