Influence of brine concentration on moisture and NaCl transport during meat salting

Abstract

In meat brining, the concentration of brine could affect both water and NaCl transport and, consequently, the total length of the treatment and the final quality of the product. In the present work, the kinetics of water and NaCl transport during the brining of pork loin slices in different brine concentrations (50, 100, 150, 200, 240 and 280 kg/m3) were determined (5±1 °C). In the case of moisture content, the brine concentrations of under 200 kg/m3 led to significant (p < 0.05) sample hydration. Close to this concentration, no net water transport took place, and above it, samples were dehydrated. As regards the evolution of NaCl content, the higher the concentration of brine used, the greater the NaCl content in the sample. The identified effective moisture diffusivity showed a tendency to decrease when the brine concentration rose, changing from positive (hydration) to negative values (dehydration). For NaCl, the identified effective diffusivity remained constant with brine concentration (1.90±0.28) 10–10 m2/s.