In this study, the moisture sorption isotherm of osmotically dehydrated mackerel fillets (Scomber japonicus) was experimentally determined. The fillets were osmotically dehydrated with solutions of salt (NaCl) (120 and 180 g per liter of solution) or in combination with sugar (350 to 700 g per liter of solution). The sorption isotherms were determined using the static gravimetric methodology with six salts for the water activity range of 0.33–0.98 at 5 ℃ and 25 ℃. All the sorption curves were found to be type III. Temperature and the final tissue salt content had significant (p < 0.05) effects on the sorption isotherms. A regression program was used to fit the Halsey, Oswin and Smith moisture sorption isotherm models. Oswin equation gave the best fit for the whole range of water activity and temperatures. The Smith equation only presented valuable results for the mackerel fillets samples with the higher salt content.
AktaşNGürsesA (2005) Moisture adsorption properties and adsorption isosteric heat of dehydrated slices of Pastirma (Turkish dry meat product). Meat Science71: 571–576.
2.
Al-MuhtasebAHMcMinnWAMageeTRA (2002) Moisture sorption isotherm characteristics of food products: a review. Food Bioproduct Process80: 118–128.
3.
AOAC (1990) Official Methods of Analysis, 15th ed. Washington, DC: Association of Official Analytical Chemists.
4.
BaezaRPérezASánchezVZamoraMCChirifeJ (2010) Evaluation of Norrish’s equation for correlating the water activity of highly concentrated solutions of sugars, polyols, and polyethylene glycols. Food and Bioprocess Technology3: 87–92.
5.
Barbosa-Cánovas GV, Fontana AJ, Schmidt Jr SJ and Labuza TP. (2007). Water Activity in Foods: Fundamentals and applications. Oxford, UK: Blackwell Publishing Ltd.
6.
BellaghaSSahliAGlenzaAKechaouN (2005) Isohalic sorption isotherm of sardine (Sardinella aurita): experimental determination and modelling. Journal of Food Engineering68: 105–111.
7.
BlighEGDyerWJ (1959) A rapid method for total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology37: 911–917.
8.
BoquetRChirifeJIglesiasHA (1978) Equations for fitting water sorption isotherms of foods: II. Evaluation of various two parameter models. Journal of Food Technology13: 319–327.
9.
BrunauerSDemingLSDemingWETellerE (1940) On a theory of the Van der Waals adsorption of gases. Journal of American Chemical Society62: 1723–1732.
10.
ChirifeJ (1978) Prediction of water activity in intermediate moisture foods. Journal of Food Technology13: 417–424.
11.
ChirifeJIglesiasHA (1978) Equations for fitting water sorption isotherm of foods: Part I: a review. Journal of Food Technology13: 159–174.
12.
CollignanABohuonaPDeumierFPolignéaI (2001) Osmotic treatment of fish and meat products. Journal of Food Engineering49: 153–162.
13.
CollignanARoult-WalkAL (1994) Dewatering and salting cod by immersion in concentrated sugar/salt solutions. Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology27: 259–264.
14.
ComaposadaJGouPPakowskiZArnauJ (2000) Desorption isotherms for pork meat at different NaCl contents and temperatures. Drying Technology18: 723–746.
15.
CONSEJO FEDERAL PESQUERO – CFP. (2009). Resolución n. 18, de 22 de Octubre de 2009. Captura Máxima Permitida para la especie caballa. Boletín Oficial, Argentina.
16.
CorzoOBrachoN (2003) Effects of brine concentration and temperature on equilibrium distribution coefficients during osmotic dehydration of sardine sheets. Lebensmittel-Wissenschaft und-Technologie37(4): 475–479.
17.
CurranCAPoulterRG (1983) Isohalic sorption isotherms. III. Application to a dried salted tropical fish (Xenomugil thoburni). International Journal of Food Science &Technology18: 739–746.
18.
CzernerMYeannesMI (2010) Brining kinetics of different cuts of anchovy (Engraulis anchoita). International Journal of Food Science &Technology45: 2001–2007.
19.
DelgadoAESunDW (2002) Desorption isotherm for cooked and cured beef and pork. Journal of Food Engineering51: 163–170.
20.
Emam-DjomehZDjelvehGGrosJ-B (2001) Osmotic dehydration of foods in a multicomponent solution, Part I. Lowering of solute uptake in agar gels: diffusion considerations. Lebensmittel-Wissenschaft und-Technologie34: 312–318.
21.
GuochenZArasonSArnasonSV (2009) Dehydration property of Shrimp (Pandalus borealis) undergoing heat-pump drying process. International Journal of Agriculture and Biological Engineering2: 92–97.
22.
HadrichBBoudhriouaNKechaouN (2008) Experimental and mathematical study of desorption isotherms of Tunisian sardine (Sardinella aurita). IChem, Food and Bioproduct Processing86: 242–247.
23.
IglesiasHAChirifeJ (1976) A model for describing the water sorption behaviour of foods. Journal of Food Science41: 984–992.
24.
KabilEAktaşNBalcıE (2012) Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef. Meat Science90: 932–938.
25.
KirkRSawyerREganH (1996) Composición y Análisis de Alimentos de Pearson, 2nd ed. México: Continental S.A. C.V.
26.
LewickiPP (1997) Water sorption isotherms and their estimation in food model mechanical mixtures. Journal of Food Engineering32: 47–68.
27.
LioutasTSBechtelPJSteinbergMP (1984) Desorption and adsorption isotherms of meat-salt mixtures. Journal of Agricultural and Food Chemistry32: 1382–1385.
28.
Medina-VivancoMSobralPJ do AHubingerMD (2002) Osmotic dehydration of tilapia fillets in limited volume of ternary solutions. Chemical Engineering Journal86: 199–205.
29.
Medina-VivancoMSobral PJ doAHubingerMD (2006) Kinetic aspects of salting tilapia fillets using small volumes of brine. Brazilian Journal of Food Technology (ITAL), Campinas9: 9–18.
30.
NorrishRS (1966) An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. Journal Food Technology1: 25–39.
31.
PalouELopez-MaloAArgaizA (1997) Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks. Journal of Food Engineering31: 85–93.
32.
PitzerKS (1973) Thermodynamics of electrolytes: I. Theoretical basis and general equations. Journal of Physical Chemistry77(2): 268–277.
33.
R Development Core Team (2005) R: A Language and Environment for Statistical computing. Vienna, Austria: R Foundation for Statistical ComputingISBN 3-900051-07-0. R website.
34.
RossKD (1975) Estimation of water activity in intermediate moisture foods. Food Technology29: 26–34.
35.
SerenoAMHubingerMDComesañaJFCorreaA (2001) Prediction of water activity of osmotic solutions. Journal of Food Engineering40: 103–114.
36.
SmithSE (1947) The sorption of water vapour by high polymers. Journal of the American Chemical Society69: 646–651.
37.
Spiess WEL and Wolf W. (1987). Critical evaluation of methods to determine moisture sorption isotherms. In: Water activity: Theory and Applications to Food (L.B. Rockland and L.R. Beuchat, eds.), pp. 215–233. New York: Marcel Dekker.
38.
TrujilloFJYeowPCPhamQT (2003) Moisture sorption isotherm of fresh lean beef and external beef fat. Journal of Food Engineering60: 357–366.
39.
YaoZLe MaguerM (1996) Mathematical modelling and simulation of mass transfer in osmotic dehydration processes. Part I: conceptual and mathematical models. Journal of Food Engineering29: 349–360.
40.
Yeannes MI. (2006). Aspectos Científicos y Tecnológicos en Preservas de Productos Pesqueros. Facultad de Ciencias Agrarias. UCA. ISBN: 987-05-1523-1.
