Next Article in Journal
Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin
Next Article in Special Issue
Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties
Previous Article in Journal
The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain
Previous Article in Special Issue
Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product
Article

Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets

1
Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy
2
Faculty of Agraria, University of Sassari, 07100 Sassari, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Barbara Speranza
Foods 2022, 11(2), 164; https://doi.org/10.3390/foods11020164
Received: 16 December 2021 / Revised: 2 January 2022 / Accepted: 5 January 2022 / Published: 9 January 2022
Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This work evaluated salt diffusion in swordfish fillets after traditional dry salting and wet industrial injection salting methods. The data obtained from the dry salting studies highlighted that the salt diffusion process in swordfish meat was an unfavorable process depending on the contact time with the salt/meat. Moreover, irregularly shaped fillets negatively affected the salt migration in the different areas, leading to inhomogeneous and possibly unsafe final products. On the contrary, wet injection salting was suitable for processing swordfish fillets. As a result, the final products had a homogeneous salt concentration, maintained the organoleptic characteristics and health benefits for a long period, and achieved a longer shelf-life. Furthermore, the water activity (aw) values detected for the different processed fillets confirmed the physicochemical features of the final products and allow the classification of safe products. Moreover, injection salting is a quick process compatible with industrial production times. View Full-Text
Keywords: salt; food processing; swordfish; dry salting; injection salting salt; food processing; swordfish; dry salting; injection salting
Show Figures

Figure 1

MDPI and ACS Style

Corrias, F.; Scano, E.; Sarais, G.; Angioni, A. Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets. Foods 2022, 11, 164. https://doi.org/10.3390/foods11020164

AMA Style

Corrias F, Scano E, Sarais G, Angioni A. Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets. Foods. 2022; 11(2):164. https://doi.org/10.3390/foods11020164

Chicago/Turabian Style

Corrias, Francesco, Efisio Scano, Giorgia Sarais, and Alberto Angioni. 2022. "Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets" Foods 11, no. 2: 164. https://doi.org/10.3390/foods11020164

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop