Effect of the pulsed electric field method on salt transfer in European sardine (Sardina pilchardus Walbaum, 1792)
نویسندگان
چکیده
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, slow rate salt diffusion biggest obstacle to be overcome. In this context, pulsed electric field method (PEF) considered an innovative accelerates mass transfer. This study applied PEF before while they were kept brine. The concentration final product was found higher than control group, not (p<0.05). difference between samples insignificant ash content increased, water activity decreased all due absorption. When pH values compared, no significant observed storage periods. According scanning electron microscope (SEM) images, number diameter pores increased rise application time. Therefore, it concluded could pretreatment increase sardine.
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ژورنال
عنوان ژورنال: Ege Journal of Fisheries and Aquatic Sciences
سال: 2023
ISSN: ['2148-3140', '1300-1590']
DOI: https://doi.org/10.12714/egejfas.40.2.09