Publication: CARACTERIZACIÓN DEL COEFICIENTE DE DIFUSIÓN APARENTE DE SAL EN POLLO POR MEDICIÓN DE CONDUCTANCIA ELÉCTRICA DE SOLUCIÓN DRENADA
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Date
2018
Authors
CATALÁN MARCHESE, ALEJANDRA PAZ
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Abstract
El tratamiento de carnes con soluciones de cloruro de sodio, también conocido como marinado o tratamiento osmótico (Osmotic Treatmet, OT) es usado mundialmente por las industrias para preservar y mejorar las características organolépticas (Lemos et al, 1999; Schmidt et al, 2009). El monitoreo en tiempo real del ingreso de sal a la fibra muscular durante OT es desafiante, ya que la mayoría de los análisis implican destrucción de muestras, lo que aumenta el tiempo requerido por los laboratorios de calidad.El objetivo de este proyecto es caracterizar el coeficiente de difusión aparente de sal en polloDap por medición de conductancia eléctrica de solución drenada. Para esto se drenaron cortes longitudinales y transversales de dos marcas de pechuga marinada, midiéndose la conductancia del agua durante el proceso; Dap se obtuvo haciendo una regresión no lineal sobre la curva de conductancia.Los resultados muestran que, usando regresión no lineal, se puede hallar el único parámetro asociado al modelo difusivo, y que la medición de conductancia usando un electrodo sumergido en la salmuera es un método efectivo para monitorear el ingreso de sal durante OT. Las pruebas ANOVA muestran que, durante el drenado, no existen diferencias significativas entre los cortes perpendiculares y longitudinales con respecto a la fibra muscular, o entre ambas marcas utilizadas.
The treatment of meats by sodium chloride solutions, also known as marinating or osmotic treatment (OT), is used by industries worldwide for their preservation, to increase their water holding capacity and for obtaining products with specific sensorial characteristics (Lemos et al, 1999) (Schmidt et al, 2009). Monitoring the salt intake during OT can be challenging, since most salt analysis methods involve destroying samples, which in turn increases Quality Control lab times and decreases the treatment’s yield.In this project, we assess the compatibility of both using the Diffusive Model instead of the traditional empirical methods, proven to be good at modeling salt intake in chicken (Schmidt et al, 2009); and also using the solution conductance as an indirect measurement of salt intake, for monitoring OT. Regarding muscle fibers, both transversal and longitudinal cuts were made and the results were analyzed in order to evaluate whether it is relevant.Results show that using Non-Linear Regression, the only parameter for the model can be found, and that conductance measurement using an electrode on the brine is an effective way to monitor salt intake during OT. ANOVA tests show that there’re no significant differences between cutting meat perpendicular to the muscle fiber, or alongside it, or between the brands used.
The treatment of meats by sodium chloride solutions, also known as marinating or osmotic treatment (OT), is used by industries worldwide for their preservation, to increase their water holding capacity and for obtaining products with specific sensorial characteristics (Lemos et al, 1999) (Schmidt et al, 2009). Monitoring the salt intake during OT can be challenging, since most salt analysis methods involve destroying samples, which in turn increases Quality Control lab times and decreases the treatment’s yield.In this project, we assess the compatibility of both using the Diffusive Model instead of the traditional empirical methods, proven to be good at modeling salt intake in chicken (Schmidt et al, 2009); and also using the solution conductance as an indirect measurement of salt intake, for monitoring OT. Regarding muscle fibers, both transversal and longitudinal cuts were made and the results were analyzed in order to evaluate whether it is relevant.Results show that using Non-Linear Regression, the only parameter for the model can be found, and that conductance measurement using an electrode on the brine is an effective way to monitor salt intake during OT. ANOVA tests show that there’re no significant differences between cutting meat perpendicular to the muscle fiber, or alongside it, or between the brands used.
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Keywords
BROILER , CONDUCTIVIDAD ELECTRICA , DIFUSION , REGRESION NO LINEAL