Effect of the pulsed electric field method on salt transfer in European sardine (Sardina pilchardus Walbaum, 1792)

Emine Aşık Canbaz, Bilgenur Üçgül, A. C. Seydim
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Abstract

One of the marketing options for European sardine (Sardina pilchardus), which consumers demand nutritional value and taste, is processing in brine that provides a longer shelf life. However, the slow rate of salt diffusion is the biggest obstacle to be overcome. In this context, the pulsed electric field method (PEF) is considered an innovative method that accelerates mass transfer. This study applied PEF to sardine before and while they were kept in brine. The salt concentration of the final product was found to be higher than the control group, which was not applied PEF (p<0.05). However, the difference between the PEF applied samples was insignificant while ash content increased, and water activity value decreased in all samples due to salt absorption. When pH values were compared, no significant difference was observed between samples and storage periods. According to the scanning electron microscope (SEM) images, the number and diameter of the pores increased due to the rise in application time. Therefore, it was concluded that PEF application could be considered a pretreatment to increase salt diffusion in European sardine.
脉冲电场法对欧洲沙丁鱼盐转移的影响(Sardina pilchardus Walbaum, 1792)
消费者对欧洲沙丁鱼(沙丁鱼)的营养价值和口感要求很高,其中一种营销选择是在盐水中加工,以提供更长的保质期。然而,缓慢的盐扩散速度是需要克服的最大障碍。在这种情况下,脉冲电场法(PEF)被认为是一种加速传质的创新方法。本研究将PEF应用于沙丁鱼在盐水中保存之前和期间。最终产品的盐浓度高于未应用PEF的对照组(p<0.05)。然而,随着灰分含量的增加,PEF施加样品之间的差异不显著,并且由于盐的吸收,所有样品的水活度值都降低了。当pH值比较时,样品和储存期之间没有明显差异。扫描电镜(SEM)图像显示,随着应用时间的延长,孔隙的数量和直径均有所增加。综上所述,PEF可作为一种增加盐在欧洲沙丁鱼体内扩散的预处理手段。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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