The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures

Mujaffar, Saheeda; Sankat, Clement K.

doi:10.1111/j.1365-2621.2005.01086.x

Cited by 51 publications

(62 citation statements)

References 17 publications

(37 reference statements)

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“…This osmotic equilibrium was between 270 and 300 minutes. These values were similar to those estimated by Telis et al [34] in caiman fillet and Mujaffar and Sankat [35] in shark muscle. The values of the effective water and salt diffusivity in the osmotic process ( (4) and (5)) were of 2.74 × 10 −10 m 2 /s and 7.19 × 10 −10 m 2 /s, respectively.…”

Section: Effective Moisture and Salt Diffusivitysupporting

confidence: 91%

“…The drying curves 60 and 80 ∘ C that have a similar tendency are explained by the formation of a crust in the area of the abalone samples surface associated with osmotic pretreatment and thermal chock. This crust has a significant resistance to water migration [35]. Drying curves or drying rates depend on several factors, some of them being directly related to the product and others related to the airdrying temperature [41].…”

Section: Weibull Model Applied To Dryingmentioning

confidence: 99%

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Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established until reaching a pseudo equilibrium state of the water and salt content (290 min). The water effective diffusivity values during drying ranged from 3.76 to 4.75 × 10 −9 m 2 /s for three selected temperatures (40, 60, and 80 ∘ C). In addition, experimental data were fitted by Weibull distribution model. The modified Weibull model provided good fitting of experimental data according to applied statistical tests. Regarding the evaluated quality parameters, the color of the surface showed a change more significant at high temperature (80 ∘ C), whereas the nonenzymatic browning and texture showed a decrease during drying process mainly due to changes in protein matrix and rehydration rates, respectively. In particular, working at 60 ∘ C resulted in dried samples with the highest quality parameters. IntroductionThe red abalone (Haliotis rufensces) is an herbivorous gastropod mollusk living naturally in the bedrock of water between 1 and 30 m depth. The culture of abalone has increased considerably, since it is highly appreciated as a seafood of high commercial value, especially in countries like China and Japan [1], enjoying the firm texture, as well as cooked product tenderness [2]. This species of abalone is considered exotic seafood and is one of the most expensive seafood products (Briones-Labarca et al., 2011). From the above, the Aquaculture in Chile has grown considerably, while exports have been important after copper, forestry, and fruits, considering that for the future it will be one of the most important sources of food for the world. This way, the cultivation has been currently focused on univalve (red abalone), bivalves (oysters), crustaceans (lobsters), cephalopods (cuttlefish), and salmon species, all with growing demand around the world [3]. Marine products are extremely perishable and the time to spoilage depends mainly on species, handling, processing, and storage temperature [4]. Currently, these products are sold as frozen, canned, or cooked frozen. However, the procedures involved can affect the quality attributes such as texture and taste [5]. Therefore, new treatments and/or processes are needed to minimize biological reactions and physicochemical leading to the loss of food quality [5] in order to increase product shelf-life.Many studies have focused on different methods of preservation, with the hot-air drying being one of the most important processes [6,7]. This process reduces the water activity through loss of moisture, preventing the growth and reproduction of microorganisms [8]. Convective drying

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Section: Effective Moisture and Salt Diffusivitysupporting

confidence: 91%

Section: Weibull Model Applied To Dryingmentioning

confidence: 99%

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Lemus‐Mondaca

Pizarro-Oteíza

Pérez‐Won

et al. 2018

Journal of Food Quality

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show abstract

“…Under this context, by reducing the a w of the food matrix, microbial growth is controlled, leading to longer shelf life and preservation of flavour and nutritional parameters of the product (Rastogi et al 2002). Previous studies for osmotic treatment of fish products evaluate the effect of different solutes, mainly sucrose or salt, on the equilibrium and mass transfer into fish slices (Collignan and Raoult-Wack 1994;Medina-Vivanco et al 2002;Mujaffar and Sankat 2006;Corzo and Bracho 2007;Gallart-Jornet et al 2007). Tsironi et al (2009) proposed the osmotic pretreatment of gilthead seabream slices with 40-60% maltodextrine solution plus 5% NaCl for 60 min at 37°C for the extension of shelf life during refrigerated storage.…”

Section: Introductionmentioning

confidence: 99%

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Tsironi

Taoukis

2012

Journal of Applied Microbiology

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Aims: The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf‐life determination validated in dynamic conditions. Methods and Results: Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono‐δ‐lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0–15°C). Microbial growth and quality‐related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf‐life extension of fillets, in terms of microbial growth and organoleptic deterioration. Conclusions: The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono‐δ‐lactone and Citrox allowed for shelf‐life extension by 8, 10 and 5 days at 5°C, respectively. Significance and Impact of the Study: The results of the study show the potential of adding carvacrol, glucono‐δ‐lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.

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“…In general when the Fourier number is greater than 0.1 only the first term of the equation is significant and other terms may be neglected (Rastogi et al, 2002). Moreover, some author simplified the second Fick's law by using the following (Torregiani et al, 1986;Giangiacomo et al, 1987;Mujaffar & Sankat, 2005):…”

Section: Empirical Modelsmentioning

confidence: 99%

Mass Transfer Mechanisms during Dehydration of Vegetable Food: Traditional and Innovative Approaches

Derossi¹,

Severini²,

Cassi³

2011

Advanced Topics in Mass Transfer

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The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures

Cited by 51 publications

References 17 publications

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents

Mass Transfer Mechanisms during Dehydration of Vegetable Food: Traditional and Innovative Approaches

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