ABSTRACT

The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultrasound treatments decreased dehydration time in the range of 8.7–19.2%, in comparison with the control treatments (15 and 30 min, 10% salt solution, 25°C). Of the Wang and Singh, Lewis, Modified Page and Page models, the last one was the one that better described the dehydration kinetics. The ultrasound significantly (p < .05) increased the ash content and significantly (p < .05) decreased the a_w of the dehydrated tilapia cubes but did not have an effect on the microbiological characteristics. In addition, the tilapia cubes treated with ultrasound presented porous structures with large and irregular cavities, which increased the amount of moisture absorbed in the rehydration, in comparison with the control treatments.

摘要

评估了超声15分钟和30分钟（40 kHz，130 W，10％盐溶液，25°C）对35°C脱水的罗非鱼的脱水动力学以及理化，微生物，结构和再水化特性的影响。与对照组相比（15和30分钟，盐溶液10％，25°C），超声处理减少了8.7-19.2％的脱水时间。在Wang和Singh，Lewis，Modified Page和Page模型中，最后一个是可以更好地描述脱水动力学的模型。超声显著（p <0.05）增加的灰分含量和显著（p <0.05）降低了一个_瓦特脱水罗非鱼块，但对微生物特性没有影响。另外，经超声波处理的罗非鱼立方体呈现出具有大而不规则空腔的多孔结构，与对照处理相比，增加了在补液中吸收的水分量。