Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets

The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and brining (BS). The evolution of the following variables was determined: salt and water content, total mass changes, and water activity (aw). Total mass change was negative in all treatments. BS presented the least weight loss, indicating higher process yield. Dry salted hake was the most dehydrated, presenting the lowest moisture value and the maximum salt content. The mass transfer kinetics curves were successfully described by the Peleg, Zugarramurdi and Lupin, and Weibull models. The Weibull model showed the best performance in all cases. DS showed the shortest salting time according to the Weibull model parameters. This study elucidated the mass transfer kinetics in salted Meluccius hubbsi hake, a widely available species in the Southwest Atlantic Ocean. Practical applications Salting is a preliminary preservation process used for the development of many traditional and innovative fish products. To obtain a better understanding of the industrial process, it is important to model and quantify the kinetics and process yield. Mathematical modeling is an important tool to describe the behavior of mass transfer during salting and to estimate equilibrium concentrations and processing time, which are essential variables from the industrial point of view. On the other hand, Meluccius hubbsi is a species similar to traditional cod and is widely available in the Southwest Atlantic Ocean. Thus, salted hake could be an alternative to increase the added value of fish products and diversify the seafood offer.