کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
223128 | 464335 | 2014 | 9 صفحه PDF | دانلود رایگان |
• Summarizing reported Fick’s diffusion coefficients in fish meats.
• Obtaining DNaCl in surimis of Pacific cod, red sea bream and big-eye tuna at 98 °C.
• Explaining maximum having DNaCl in surimis by dual mode diffusion theory.
• Finding Linear relations in the parameters vs. Ccharged amino acids in surimis plots.
Diffusion and sorption behaviors of NaCl in surimis prepared from Pacific cod (Gadus morhua), red sea bream (Pagrus major) and big-eye tuna (Thunnus obesus) were studied. The variations of Fick’s diffusion coefficients, D, of NaCl with respective maxima and of almost linear sorption isotherms were consistently interpreted with the dual mode diffusion and sorption theory. Good linear correlations were found between the concentrations of Langmuir mode sorption site, Sa, of NaCl (R2 = 0.993) and also thermodynamic diffusion coefficient of the Langmuir species, DT(L), of NaCl (R2 = 0.950), with charged amino acid contents in the surimis. The facts that Sa and DT(L) are related to the concentration of charged site suggest that the sites gather in a certain region, the water content of which becomes high with the site concentration.
Journal: Journal of Food Engineering - Volume 137, September 2014, Pages 101–109