Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Simultaneous diffusion of sodium chloride and acetic acid in anchovy fillets was studied. The results show that equilibrium conditions between the fillets and the marinating solution were reached according to the K values obtained close to unity. The marinating solution was stirred to prevent the formation of a diluted surface layer on the fish fillets. The equilibrium times for acid and salt were higher for the samples stirred during marinating. The sodium chloride and acetic acid uptake during marinating of anchovy fillets can be explained by Fick’s law. The values of the diffusion coefficient for acetic acid at 20 °C were 3.39 × 10–6 and 3.49 × 10–6 cm2 /seconds for marinating with and without agitation, respectively. The value of the diffusion coefficient for sodium chloride for marinating without agitation was 2.39 × 10–7 cm2 /seconds, while it could not be obtained for marinating with agitation.
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