Gökkuşağı Alabalığında Oncorhynchus mykiss Tuz Difüzyonu

Çalışmada, 20°C’de kuru tuzlama işlemine tabi tutulmuş fileto halindeki gökkuşağı alabalıklarında tuz difüzyon kinetiklerinin belirlenmesi amaçlanmıştır. Bu amaçla balık filetolarından çıkarılan 1 cm kalınlığındaki dilimler yine 1 cm kalınlığındaki kaba tuz üzerine yerleştirilmiştir. Örnekleme işlemi 10 saat boyunca 1’er saatlik aralıklarla yapılmıştır. Her bir örnekleme anında iki örnek alınmış ve bu örneklerin her birinde kuru madde ve tuz içeriği analizleri gerçekleştirilmiştir. Sonsuz bir dilimde tek boyutlu difüzyon dikkate alınarak gerçekleştirilen Fick’in ikinci yasasının analitiksel çözümü, efektif tuz difüzyon katsayılarının hesaplanmasında kullanılmıştır. Sonuçta örneklerdeki tuz difüzyon katsayılarının 1.47 x 10-9 ile 3.65 x 10-9 m2/s arasında olduğu tespit edilmiştir

Anahtar Kelimeler:

Tuzlama, Difüzyon, Balık

Salt Diffusion in Rainbow Trout Oncorhynchus mykiss

Salt diffusion kinetics was determined in filleted Rainbow Trout samples during dry curing at 20°C. Fish slabs with a thickness of ca 1 cm were cut from fillets and placed on a layer of coarse salt ca 1 cm . Salt diffusion was monitored in samples taken hourly during a 10h-dry curing period. Dry matter and salt contents were determined in duplicate samples. The analytical solution of the second Fick’s law considering one-dimensional diffusion through an infinite slab was used to calculate effective salt diffusion coefficients. Salt diffusion coefficients in fillets were in the range of 1.47 x 10-9 to 3.65 x 10-9 m2/s

Keywords:

Salting, Diffusion, Fish,

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