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Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

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dc.creator Telis Vânia Regina Nicoletti
dc.creator Romanelli Pedro Fernando
dc.creator Gabas Ana Lúcia
dc.creator Telis-Romero Javier
dc.date 2003
dc.date.accessioned 2013-05-30T06:39:58Z
dc.date.available 2013-05-30T06:39:58Z
dc.date.issued 2013-05-30
dc.identifier http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000400012
dc.identifier http://www.doaj.org/doaj?func=openurl&genre=article&issn=0100204X&date=2003&volume=38&issue=4&spage=529
dc.identifier.uri http://koha.mediu.edu.my:8181/jspui/handle/123456789/4020
dc.description The legal Pantanal caiman (Caiman crocodilus yacare) farming, in Brazil, has been stimulated and among meat preservation techniques the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium chloride diffusion kinetics in farmed caiman muscle during salting. Limited volumes of brine were employed, with salting essays carried at 3, 4 and 5 brine/muscle ratios, at 15%, 20% and 25% w/w brine concentrations, and brine temperatures of 10, 15 and 20ºC. The analytical solution of second Fick's law considering one-dimensional diffusion through an infinite slab in contact with a well-stirred solution of limited volume was used to calculate effective salt diffusion coefficients and to predict the sodium chloride content in the fillets. A good agreement was obtained between the considered analytical model and experimental data. Salt diffusivities in fillets were found to be in the range of 0.47x10-10 to 9.62x10-10 m²/s.
dc.publisher Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
dc.source Pesquisa Agropecuária Brasileira
dc.subject Caiman crocodilus yacare
dc.subject mass transfer
dc.subject meat
dc.subject preservation
dc.subject processing
dc.subject brines
dc.title Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle

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