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Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Marchetti MD, Jimenez Lugo RJ, Massa ÁE, Czerner M. Valorization of residues from anchovy (Engraulis anchoita) salting-ripening process: Impact of desalting procedures in retention of biologically-active compounds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Marchetti MD, Gomez PL, Yeannes MI, Garcia Loredo AB. Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marion Daniela Marchetti
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
| | - Paula Luisina Gomez
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad Autónoma de Buenos Aires Argentina
| | - María Isabel Yeannes
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
| | - Analia Belen Garcia Loredo
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
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Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108892] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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CHECMAREV G, CASALES MR, YEANNES MI. Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.10516] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Casales MR, Yeannes MI. Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.924168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Agustinelli SP, Salvadori VO, Yeannes MI. Determination of the moisture sorption behavior of osmotically dehydrated mackerel fillets by means of binary and ternary solutions. FOOD SCI TECHNOL INT 2014; 20:353-63. [DOI: 10.1177/1082013213488610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets ( Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter of solution). The sorption isotherms were determined using the static gravimetric methodology with six salts for the water activity range of 0.33–0.98 at 5 ℃ and 25 ℃. All the sorption curves were found to be type III. Temperature and the final tissue salt content had significant ( p < 0.05) effects on the sorption isotherms. A regression program was used to fit the Halsey, Oswin and Smith moisture sorption isotherm models. Oswin equation gave the best fit for the whole range of water activity and temperatures. The Smith equation only presented valuable results for the mackerel fillets samples with the higher salt content.
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Affiliation(s)
- Silvina Paola Agustinelli
- GIPCAL (Grupo de Investigación Preservación y Calidad de Alimentos), Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Buenos Aires, Argentina
| | - Viviana Olga Salvadori
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), UNLP-CONICET, La Plata, Argentina
| | - Maria Isabel Yeannes
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), UNLP-CONICET, La Plata, Argentina
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Agustinelli SP, Menchón D, Agüería D, Sanzano P, Yeannes MI. Osmotic Dehydration Dynamic of Common Carp ( Cyprinus carpio) Fillets Using Binary and Ternary Solutions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.699021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Czerner M, Yeannes MI. Bacterial Contribution to Salted Anchovy (Engraulis anchoitaHubbs & Marinni, 1935) Ripening Process. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.697537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Checmarev G, Casales MR, Yeannes MI, Bevilacqua AE. Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (Scomber japonicus
) Slices in Salt and Glycerol Solution at Different Temperatures. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12120] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gerardo Checmarev
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina
| | - María Rosa Casales
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina
| | - María Isabel Yeannes
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- Grupo de Investigación en Preservación y Calidad de Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; Mar del Plata Buenos Aires 7600 Argentina
| | - Alicia Eva Bevilacqua
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Buenos Aires Argentina
- CIDCA; Universidad Nacional de La Plata; La Plata Buenos Aires Argentina
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Czerner M, Yeannes MI. Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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