Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics

The effect of initial lipid content and temperature on the salting behaviour of anchovy (Engraulis anchoita) was studied. For this purpose brining of anchovy with variable initial lipid content (2.69–7.76 g 100 g−1) was performed at temperatures between 5 and 35 °C. The obtained results indicate that initial mass transfer rate increased with brining temperature. Moreover, mass transfer rate was inversely related to the initial lipid content. In order to explain the dependence of the mass transfer rate on these variables two novel mathematical models were proposed. It was determined that both, salt gain and water loss rate constants depend on initial lipid content, whereas temperature only affects constants for salt transfer. In addition, salt gain constants depend linearly with initial lipid content and inversely with brining temperature. On the other hand, water loss rate constant was a function of the initial lipid content, fitting to a quadratic equation.

► Initial lipid content and temperature affects whole anchovy salting kinetics. ► The existing models does not contemplate the effect of these variables. ► Two models explaining the initial lipid content and temperature effects are proposed. ► Salt gain rate constants depend on both temperature and initial lipid content. ► Water loss rate constants only depend on initial lipid content.