ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A model for the prediction of the fish salting process is developed; the same includes: (1) NaCl/water equilibrium in muscle for the processing of fish, with and without cuts, and (2) kinetics of salt penetration and water output and the relationship between the specific rate constants. This model allows for the explanation of the empirical correlations found in the literature such as those of Crean (relationship between water and NaCl percentages) and those of Levanidov (relationship of the weight variations). The model has been empirically checked with anchovy (Engraulis anchoifa), Fueguine sardine (Clupea fueguensis), patagonian haddock (Egleginops maclovinus) and with published data on herring (Clupea harengus), cod (Gadus morhua), swordfish (Xhipias gladius), hake (Merluccius huhbsi), and Black sea anchovy (Engraulis encrasicholus ponticus).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06543.x
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