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| Analysis of Mass Transfer Kinetics during Seriola dumerili Wet-Curing |
| CHEN Junbin, ZHANG Yajie, XIE Songzhen, WANG Minjie, ZHONG Saiyi, HONG Pengzhi, ZHU Chunhua, LIU Shouchun |
| 1. Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524004, China; 3. College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China |
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Abstract The influence of different temperatures (4, 10 and 20 ℃) and salt concentrations (5%, 10% and 15%) on mass transfer kinetics during the wet-curing process of Seriola dumerili was analyzed. The changes of mass, water content, and salt content in fish meat were measured to explore the relationship between curing conditions and mass transfer. The results showed that the pattern and kinetic parameters of mass transfer during S. dumerili wet-curing could be changed by controlling the temperature and salt concentration. At a constant temperature, the effective diffusion coefficient (De) first increased and then decreased with increasing salt concentration, and at 10% salt concentration the maximum values of 3.69 × 10-10, 4.25 × 10-10 and 4.49 ×10-10 m2/s were observed for 4, 10 and 20 ℃, respectively. At a constant salt concentration, the De increased with increasing temperature. At 10 ℃, the middle values of 4.08 × 10-10, 4.25 × 10-10 and 3.06 × 10-10 m2/s were obtained for 5%, 10% and 15% salt concentrations, respectively. Taking into account the quality, safety, diffusion rate, yield and curing efficiency comprehensively, the suitable curing conditions were determined as follows: 10 ℃, 10% salt and 6 h. Furthermore, the mass transfer prediction model and the kinetic parameters calculated from the diffusion formula had a good linear relationship. The verification results confirmed the accuracy of the predictive model for the salt content of cured S. dumerili.
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2025, Vol. 39 
