Influence of different conditions on mass transfer kinetics of rabbit meat during wet-curing

Authors

HE Cui, College of Food Science, Southwest University, Chongqing 400715, China
XIA Yangyi, College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
ZHANG Yan, College of Food Science, Southwest University, Chongqing 400715, China
SU Yan, College of Food Science, Southwest University, Chongqing 400715, China

Abstract

The influence of different curing conditions including brine concentration (6%, 10%, and 15%), temperature (4, 15, and 25 ℃) and stirred on mass transfer kinetics of fresh rabbit meat during wet-curing was analyzed. The results showed that the changes of water (ΔMwt), salt content (ΔM^NaClt) and weight (ΔM0t) had good correlation with the square root curing time (t^0.5) in different curing conditions, and k₂ was affected by brine concentration, temperature and stirring. Our results showed that the brine concentration of 10% could cause the highest diffusion value (1.18×10^-9 m²/s) ,and the biggest diffusion value (5.86×10^-9 m²/s) at 15 ℃. However, the D_e increased at the stirring curing at 25 ℃, while decreased at 4 ℃ and 15 ℃. Therefore, the optimum diffusion value was obtained when 10% of brine was treated with stirring curing at 15 ℃.

Publication Date

8-28-2016

First Page

17

Last Page

20,86

DOI

10.13652/j.issn.1003-5788.2016.08.005

Recommended Citation

Cui, HE; Yangyi, XIA; Yan, ZHANG; and Yan, SU (2016) "Influence of different conditions on mass transfer kinetics of rabbit meat during wet-curing," Food and Machinery: Vol. 32: Iss. 8, Article 5.
DOI: 10.13652/j.issn.1003-5788.2016.08.005
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/5

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