Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon ( Salmo salar)

• Published in: Journal of Food Process Engineering
• Main Authors: Simpson, R., Nuñez, H., Jaques, A., Ramírez, C., Quiroz, N., Moreno, J., Sastry, S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2018
• Subjects: General Chemical Engineering; Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/jfpe.12846; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpe.12846; https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12846

Abstract The aim of this research was to investigate the acceleration of brine‐salting process of salmon when coupling it with moderate electric field (MEF). Salmon samples were cut into cylinder shape (0.025 ± 0.001 m diameter and 0.025 ± 0.001 m height), and then brined at two salt concentrations (6 or 24%) until equilibrium is reached. Processing time, salt concentration throughout time, moisture content, color, and hardness of salmon samples were determined. The results showed that the effective diffusion coefficients ( D e ) of salt within salmon tissue, were in the range 3.28 × 10 −10 to 4.22 × 10 −10 m 2 /s for both standard process and coupled with MEF, without significant differences ( p > .05). Even though D e had no significant differences for both processes, processing time for MEF treatments were significantly shorter, due to differences in the equilibrium salt concentration. Also, MEF did not affect quality parameters when compared with standard process. In addition, MEF treatments showed an increased salt concentration in the final product. Practical applications One of the most attractive technologies to add value to Atlantic salmon is the cold smoking process. For this purpose, salting is considered as the main step during cold smoking of Atlantic salmon to extend its shelf‐life. However, salmon salting using a brining solution take many hours until reaching an adequate salt concentration (between 2.0 and 3.9% or 3.5 and 6% in the water phase). The moderate electric field (MEF) technology will allow to reduce the salting processing time up to 80% using a very low electric field (around 2 V/cm) and without affecting the final quality of the product, compared with the traditional method. This technology shows potential for a successful implementation in the seafood industry without requiring a high investment cost.