Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass

• Autores: Álvaro Fuentes, Isabel Fernández-Segovia, J.A. Serra, José Manuel Barat Baviera
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 13, Nº 3, 2007, págs. 199-205
• Idioma: inglés
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• Resumen

  • The objective of this work was to study the influence of the presence of skin, as well as the effect of size, thickness, initial weight and salting time on the dry salting kinetics of European sea bass, in order to characterise the salting process to obtain a lightly salted product. Fillets salted by the skin side showed lower salt gain and water and weight losses, which would indicate the barrier effect of skin on mass transfer. Processing time, contact area, initial weight and volume had significant effect on weight loss. Meanwhile, only processing time and initial weight were significant variables for water and NaCl weight changes, however thickness, contact area and volume were not significant due to the high effect of initial weight. However, it could be considered that thickness, contact area and volume had an indirect effect on mass transfer because initial weight was directly related to these variables. Salt diffusivity value in samples salted on the flesh side (7.54 × 10-11 m 2/s) was similar to that reported in other studies.