Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing |
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Authors: | Ebrahim Alizadeh Nicolas Chapleau Marie de-Lamballerie Alain Le-Bail |
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Affiliation: | (1) Department of Fisheries, University of Zabol, 98615-538 Zabol, Iran;(2) ENITIAA, GEPEA (UMR CNRS 6144), BP 82225, 44322 Nantes Cedex 3, France |
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Abstract: | The depression of the melting temperature of ice under pressure permits to obtain a rapid freezing of foods. The expected
benefit lies in reduced water diffusion from the intra- toward the extracellular media, resulting in a reduced drip loss during
thawing. Beside, the modification of the cellular structure induced by ice formation may affect the mass diffusivity of the
flesh. In the present study, salmon was used as a model food. Slabs of salmon (1-cm thick) were frozen using blast air and
pressure shift freezing at 200 MPa. The impact of the freezing process on the mass diffusivity of salt was evaluated using
an aqueous solution (NaCl, 3% w/w). Results indicate that the effective mass diffusivity was slightly increased in comparison to non-frozen flesh when a rapid
freezing process was used. This may be attributed to a change in the permeability of cell membranes caused by freezing and
high pressure. |
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Keywords: | Freezing Mass diffusivity Microstructure High pressure Fish Salmon |
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