{"refrec":{"BRefID":321499,"RR":"<b>Nguyen, M.V.; Arason, S.; Thorarinsdottir, K.A.; Thorkelsson, G.; Gudmundsdóttir, Á.</b> (2010). Influence of salt concentration on the salting kinetics of cod loin (<i>Gadus morhua</i>) during brine salting. <i>Journal of Food Engineering 100(2)</i>: 225-231. <a href=\"https://dx.doi.org/10.1016/j.jfoodeng.2010.04.003\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfoodeng.2010.04.003</a>","BEntID":314938,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Journal of Food Engineering 100(2)</i>: 225-231. <a href=\"https://dx.doi.org/10.1016/j.jfoodeng.2010.04.003\" target=\"_blank\">https://dx.doi.org/10.1016/j.jfoodeng.2010.04.003</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Nguyen, M.V.; Arason, S.; Thorarinsdottir, K.A.; Thorkelsson, G.; Gudmundsdóttir, Á.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Nguyen, M.V. <i>et al.</i>","Englishabstract":"The influence of different salt concentrations of 6%, 15%, 18% and 24% (w/w) on mass transfer of water and salt during brine salting of cod loins was studied. An increase in salt concentration accelerated waterexudation and salt diffusion in the cod loins. Weight gain of the cod loins increased with decreasing salt concentration and the cod loins in the 6% brine had the highest process yield. The salting kinetic parameter values for total and water weight changes decreased with increasing salt concentration. Inversely, higher salting kinetic parameter values for salt weight changes were observed for higher brine concentrations. The samples brined at 18% and 24% had identical effective diffusion coefficients and the highest effective diffusion value was found in the cod loins brined at 15%.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Influence of salt concentration on the salting kinetics of cod loin (<i>Gadus morhua</i>) during brine salting","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":2010,"MonPub":null,"DateUpdate":"2020-02-07","DateCreate":"2020-02-07","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000279570800006","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.jfoodeng.2010.04.003"},"refs":null,"anarec":{"AnaID":321499,"PubliDate":2010,"Pagination":"225-231","XtraPublOfAnaID":null,"ISBN":null,"Volume":"100","Issue":"2","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":272031,"SerRR":"Journal of Food Engineering. 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