Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures

Marcio Augusto Ribeiro Sanches; Gilmar Borges de Paiva; Roger Darros-Barbosa; Andrea Carla da Silva-Barretto; Javier Telis-Romero

doi:10.1016/j.meatsci.2023.109128

Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures

Meat Sci. 2023 May:199:109128. doi: 10.1016/j.meatsci.2023.109128. Epub 2023 Jan 29.

Authors

Marcio Augusto Ribeiro Sanches¹, Gilmar Borges de Paiva², Roger Darros-Barbosa¹, Andrea Carla da Silva-Barretto³, Javier Telis-Romero¹

Affiliations

¹ São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil.
² São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil; Federal Institute of Education, Science, and Technology of Mato Grosso, IFMT, Highway MT 235, KM 12, Rural Zone, Zip Code 78360-000 Campo Novo of Parecis, MT, Brazil.
³ São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exacts Sciences - IBILCE, Campus São José do Rio Preto, Department of Food Technology and Engineering, Cristovão Colombo St. 2265, Zip Code 15.054-000, São José do Rio Preto, São Paulo, Brazil. Electronic address: andrea.carla@unesp.br.

PMID: 36738590
DOI: 10.1016/j.meatsci.2023.109128

Abstract

Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (D_w and D_s) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC^∞ SC^∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.

Keywords: Brine; Equilibrium conditions; Mathematical modeling; NaCl; Salt content; Water content.

MeSH terms

Alligators and Crocodiles*
Animals
Meat / analysis
Salts
Sodium Chloride
Temperature

Substances

brine
Salts
Sodium Chloride