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Salt Diffusion in Rainbow Trout Oncorhynchus mykiss

Yıl 2012, Cilt: 10 Sayı: 1, 12 - 16, 01.03.2012

Öz

Salt diffusion kinetics was determined in filleted Rainbow Trout samples during dry curing at 20°C. Fish slabs with a thickness of ca 1 cm were cut from fillets and placed on a layer of coarse salt ca 1 cm . Salt diffusion was monitored in samples taken hourly during a 10h-dry curing period. Dry matter and salt contents were determined in duplicate samples. The analytical solution of the second Fick’s law considering one-dimensional diffusion through an infinite slab was used to calculate effective salt diffusion coefficients. Salt diffusion coefficients in fillets were in the range of 1.47 x 10-9 to 3.65 x 10-9 m2/s

Kaynakça

  • Fuentes, A., Fernandez-Segovia, I., Serra, J.A., Barat, J.M., 2007. Influence of the presence of skin on the salting kinetics of European sea bass. Food Science and Technology International 13: 199.
  • Esaiassen, M., Ostli, J., Elvevoll, E.O., Joensen, S., Prytz, K., Richardsen, R.,2004. Brining of cod fillets: influence on sensory properties and consumers liking. Food Quality and Preference 15: 421–428.
  • Andres, A., Rodriguez-Barona, S., Barat, J. M. and Fito, P. 2005. Salted cod manufacturing: influence of salting procedure on process yield and product characteristics. Journal of Food Engineering 69: 467-471.
  • Boudhrioua, N., Djendoubi, N., Bellagha S., Kechaou, N. 2009. Study of moisture and salt transfers during salting of sardine fillets. Journal of Food Engineering 94: 83-89.
  • Nguyen, M.V., Arason, S., Thorarinsdottir, K.A., Thorkelsson, G., Gudmundsdottir, A., 2010. Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting. Journal of Food Engineering 100: 225–231.
  • Chiralt, A., Fito, P., Barat, J.M., Andres, A., Gonzalez-Martinez, C., Escriche, I., Camacho, M.M., 2001. Use of vacuum impregnation in food salting process. Journal of Food Engineering 49: 141–151.
  • Bellagha, S., Sahli, A., Farhat, A., Kechaou, N., Glenza A., 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling. Journal of Food Engineering 78: 947–952.
  • Gallart-Jornet, L., Barat, J.M., Rustad, T., Erikson, U., Escriche, I., Fito, P., 2007. A comparative study of brine salting of Atlantic codv(Gadus morhua) and Atlantic salmon (Salmo salar). Journal of Food Engineering 79: 261–270.
  • Mujaffar, S. and Sankat, C.K., 2006. The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures. International Journal of Food Science and Technology 41, 405–416.
  • Jittinandana, S., Kenney, P.B., Slider, S.D. and Kiser, R.A. 2002. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets. Journal of Food Science 67 (6): 2095-2099.
  • Wang, D., Tang, J. and Correia, L.R., 2000. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal of Food Engineering 43: 115-123.
  • Andres, A., Rodriguez-Barona, S., Barat, J. M. and Fito, P., 2002. Mass Transfer Kinetics During Cod Salting Operation. Food Science and Technology International 8 (5): 309-315.
  • Barat, J. M., Rodriguez-Barona, S., Andres, A. and Fito, P., 2003. Cod salting manufacturing analysis. Food Research International 36: 447–453.
  • Telis, V.R., Romanelli, P.F., Gabas, A.L., Telis- Romero, J., 2003. Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle. Pesq. agropec. bras., Brasília 38 (4): 529-535.
  • Zhang, Q., Xiong, S., Liu, R., Xu, J., Zhao, S. 2011. Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy. Journal of Food Engineering 107: 311–318.
  • Crank, J., 1975. The Mathematics of Diffusion. Oxford University Press, Ely House, London.
  • AOAC (2005). Chapter 35. Fish and Other Marine Products. In Official Methods of Analysis (18th ed., pp. 8). USA: Association of Official Analytical Chemists.
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H., 1993. Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği Yayınları, İstanbul.
  • Hyldig, G., Larsen, E. and Green-Petersen, D., 2007. Fish and Sensory Analysis in the Fish Chain. In Handbook of Meat, Poultry and Seafood Quality, Edited by Leo M. L. Nollet, Blackwell, 2121 State Avanue, Ames, Iowa 50014, USA, 499p.
  • Huss, H.H., 1988. Fresh Fish: Quality and Quality Changes. FAO Fisheries Series, Italy.
  • Ayas, D., 2006. Gökkuşağı aabalığı (Oncorhyncus mykiss), hamsi (Engraulis encrasicolus) ve sardalya (Sardina sonrasındaki kimyasal kompozisyon oranlarındaki değişimleri. E.Ü. Su Ürünleri Dergisi 23 (1/3): 343- 346. sıcak tütsülenmesi
  • Samuelsen, T., Isaksen, M., McLean, E., 2001. Influence of dietary recombinant microbial lipase on performance and quality characteristics of rainbow trout, Oncorhynchus mykiss. Aquaculture 194, 161– 171.
  • Rasmussen, R.S.,Ronsholdt, B., Ostenfeld, T.H., McLean, E., Byatt, J.C., 2001. Growth, feed utilisation, carcass composition and sensory characteristics of rainbow trout treated with recombinant bovine placental lactogen and growth hormone. Aquaculture 195, 367–384.
  • Francesco, M., Parisi, G., Medale, F., Lupi, P., Kaushik, S.J., Poli, B.M., 2004. Effect of long-term feeding with a plant protein mixture based diet on growth and body/filet quality traits of large rainbow trout (Oncorhynchus mykiss). Aquaculture 236, 413–429.
  • Morris, P.C., Gallimore, P., Handley, J., Hide, G., Haughton, P., Black, A., 2005. Full-fat soya for rainbow trout (Oncorhynchus mykiss) in freshwater: Effects on performance, composition and flesh fatty acid profile in absence of hind-gut enteritis. Aquaculture 248, 147– 161.
  • Sobukola, O.P. and Olatunde, S.O., 2011. Effect of salting techniques on salt uptake and drying kinetics of African catfish (Clarias gariepinus). Food and Bioproducts Processing 8 (9): 170–177.
  • Wang, D., 1997. Salt Diffusion in Cultivated Atlantic Salmon Fillets As Affected by Rigor Mortis. Master Thesis, Technical University of Nova Scotia, Faculty of Engineering, Halifax, Canada.

Gökkuşağı Alabalığında Oncorhynchus mykiss Tuz Difüzyonu

Yıl 2012, Cilt: 10 Sayı: 1, 12 - 16, 01.03.2012

Öz

Çalışmada, 20°C’de kuru tuzlama işlemine tabi tutulmuş fileto halindeki gökkuşağı alabalıklarında tuz difüzyon kinetiklerinin belirlenmesi amaçlanmıştır. Bu amaçla balık filetolarından çıkarılan 1 cm kalınlığındaki dilimler yine 1 cm kalınlığındaki kaba tuz üzerine yerleştirilmiştir. Örnekleme işlemi 10 saat boyunca 1’er saatlik aralıklarla yapılmıştır. Her bir örnekleme anında iki örnek alınmış ve bu örneklerin her birinde kuru madde ve tuz içeriği analizleri gerçekleştirilmiştir. Sonsuz bir dilimde tek boyutlu difüzyon dikkate alınarak gerçekleştirilen Fick’in ikinci yasasının analitiksel çözümü, efektif tuz difüzyon katsayılarının hesaplanmasında kullanılmıştır. Sonuçta örneklerdeki tuz difüzyon katsayılarının 1.47 x 10-9 ile 3.65 x 10-9 m2/s arasında olduğu tespit edilmiştir

Kaynakça

  • Fuentes, A., Fernandez-Segovia, I., Serra, J.A., Barat, J.M., 2007. Influence of the presence of skin on the salting kinetics of European sea bass. Food Science and Technology International 13: 199.
  • Esaiassen, M., Ostli, J., Elvevoll, E.O., Joensen, S., Prytz, K., Richardsen, R.,2004. Brining of cod fillets: influence on sensory properties and consumers liking. Food Quality and Preference 15: 421–428.
  • Andres, A., Rodriguez-Barona, S., Barat, J. M. and Fito, P. 2005. Salted cod manufacturing: influence of salting procedure on process yield and product characteristics. Journal of Food Engineering 69: 467-471.
  • Boudhrioua, N., Djendoubi, N., Bellagha S., Kechaou, N. 2009. Study of moisture and salt transfers during salting of sardine fillets. Journal of Food Engineering 94: 83-89.
  • Nguyen, M.V., Arason, S., Thorarinsdottir, K.A., Thorkelsson, G., Gudmundsdottir, A., 2010. Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting. Journal of Food Engineering 100: 225–231.
  • Chiralt, A., Fito, P., Barat, J.M., Andres, A., Gonzalez-Martinez, C., Escriche, I., Camacho, M.M., 2001. Use of vacuum impregnation in food salting process. Journal of Food Engineering 49: 141–151.
  • Bellagha, S., Sahli, A., Farhat, A., Kechaou, N., Glenza A., 2007. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling. Journal of Food Engineering 78: 947–952.
  • Gallart-Jornet, L., Barat, J.M., Rustad, T., Erikson, U., Escriche, I., Fito, P., 2007. A comparative study of brine salting of Atlantic codv(Gadus morhua) and Atlantic salmon (Salmo salar). Journal of Food Engineering 79: 261–270.
  • Mujaffar, S. and Sankat, C.K., 2006. The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures. International Journal of Food Science and Technology 41, 405–416.
  • Jittinandana, S., Kenney, P.B., Slider, S.D. and Kiser, R.A. 2002. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets. Journal of Food Science 67 (6): 2095-2099.
  • Wang, D., Tang, J. and Correia, L.R., 2000. Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis. Journal of Food Engineering 43: 115-123.
  • Andres, A., Rodriguez-Barona, S., Barat, J. M. and Fito, P., 2002. Mass Transfer Kinetics During Cod Salting Operation. Food Science and Technology International 8 (5): 309-315.
  • Barat, J. M., Rodriguez-Barona, S., Andres, A. and Fito, P., 2003. Cod salting manufacturing analysis. Food Research International 36: 447–453.
  • Telis, V.R., Romanelli, P.F., Gabas, A.L., Telis- Romero, J., 2003. Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle. Pesq. agropec. bras., Brasília 38 (4): 529-535.
  • Zhang, Q., Xiong, S., Liu, R., Xu, J., Zhao, S. 2011. Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy. Journal of Food Engineering 107: 311–318.
  • Crank, J., 1975. The Mathematics of Diffusion. Oxford University Press, Ely House, London.
  • AOAC (2005). Chapter 35. Fish and Other Marine Products. In Official Methods of Analysis (18th ed., pp. 8). USA: Association of Official Analytical Chemists.
  • Varlık, C., Uğur, M., Gökoğlu, N., Gün, H., 1993. Su Ürünlerinde Kalite Kontrol İlke ve Yöntemleri. Gıda Teknolojisi Derneği Yayınları, İstanbul.
  • Hyldig, G., Larsen, E. and Green-Petersen, D., 2007. Fish and Sensory Analysis in the Fish Chain. In Handbook of Meat, Poultry and Seafood Quality, Edited by Leo M. L. Nollet, Blackwell, 2121 State Avanue, Ames, Iowa 50014, USA, 499p.
  • Huss, H.H., 1988. Fresh Fish: Quality and Quality Changes. FAO Fisheries Series, Italy.
  • Ayas, D., 2006. Gökkuşağı aabalığı (Oncorhyncus mykiss), hamsi (Engraulis encrasicolus) ve sardalya (Sardina sonrasındaki kimyasal kompozisyon oranlarındaki değişimleri. E.Ü. Su Ürünleri Dergisi 23 (1/3): 343- 346. sıcak tütsülenmesi
  • Samuelsen, T., Isaksen, M., McLean, E., 2001. Influence of dietary recombinant microbial lipase on performance and quality characteristics of rainbow trout, Oncorhynchus mykiss. Aquaculture 194, 161– 171.
  • Rasmussen, R.S.,Ronsholdt, B., Ostenfeld, T.H., McLean, E., Byatt, J.C., 2001. Growth, feed utilisation, carcass composition and sensory characteristics of rainbow trout treated with recombinant bovine placental lactogen and growth hormone. Aquaculture 195, 367–384.
  • Francesco, M., Parisi, G., Medale, F., Lupi, P., Kaushik, S.J., Poli, B.M., 2004. Effect of long-term feeding with a plant protein mixture based diet on growth and body/filet quality traits of large rainbow trout (Oncorhynchus mykiss). Aquaculture 236, 413–429.
  • Morris, P.C., Gallimore, P., Handley, J., Hide, G., Haughton, P., Black, A., 2005. Full-fat soya for rainbow trout (Oncorhynchus mykiss) in freshwater: Effects on performance, composition and flesh fatty acid profile in absence of hind-gut enteritis. Aquaculture 248, 147– 161.
  • Sobukola, O.P. and Olatunde, S.O., 2011. Effect of salting techniques on salt uptake and drying kinetics of African catfish (Clarias gariepinus). Food and Bioproducts Processing 8 (9): 170–177.
  • Wang, D., 1997. Salt Diffusion in Cultivated Atlantic Salmon Fillets As Affected by Rigor Mortis. Master Thesis, Technical University of Nova Scotia, Faculty of Engineering, Halifax, Canada.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Research Article
Yazarlar

Ahmet Akköse Bu kişi benim

Nesimi Aktaş Bu kişi benim

Yayımlanma Tarihi 1 Mart 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 10 Sayı: 1

Kaynak Göster

APA Akköse, A., & Aktaş, N. (2012). Salt Diffusion in Rainbow Trout Oncorhynchus mykiss. Akademik Gıda, 10(1), 12-16.
AMA Akköse A, Aktaş N. Salt Diffusion in Rainbow Trout Oncorhynchus mykiss. Akademik Gıda. Mart 2012;10(1):12-16.
Chicago Akköse, Ahmet, ve Nesimi Aktaş. “Salt Diffusion in Rainbow Trout Oncorhynchus Mykiss”. Akademik Gıda 10, sy. 1 (Mart 2012): 12-16.
EndNote Akköse A, Aktaş N (01 Mart 2012) Salt Diffusion in Rainbow Trout Oncorhynchus mykiss. Akademik Gıda 10 1 12–16.
IEEE A. Akköse ve N. Aktaş, “Salt Diffusion in Rainbow Trout Oncorhynchus mykiss”, Akademik Gıda, c. 10, sy. 1, ss. 12–16, 2012.
ISNAD Akköse, Ahmet - Aktaş, Nesimi. “Salt Diffusion in Rainbow Trout Oncorhynchus Mykiss”. Akademik Gıda 10/1 (Mart 2012), 12-16.
JAMA Akköse A, Aktaş N. Salt Diffusion in Rainbow Trout Oncorhynchus mykiss. Akademik Gıda. 2012;10:12–16.
MLA Akköse, Ahmet ve Nesimi Aktaş. “Salt Diffusion in Rainbow Trout Oncorhynchus Mykiss”. Akademik Gıda, c. 10, sy. 1, 2012, ss. 12-16.
Vancouver Akköse A, Aktaş N. Salt Diffusion in Rainbow Trout Oncorhynchus mykiss. Akademik Gıda. 2012;10(1):12-6.

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