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Water activity and salt content relationship in moist salted fish products
Author(s) -
LUPÍN H. M.,
BOERI R. L.,
MOSCHIAR S. M.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb00993.x
Subject(s) - molality , fish <actinopterygii> , water activity , water content , chemistry , food science , linear relationship , salt (chemistry) , moisture , thermodynamics , mathematics , fishery , statistics , biology , physics , geology , aqueous solution , organic chemistry , geotechnical engineering
Summary A linear relationship between water activity ( a W ) in moist salted fish products and NaCl molality was found: ( a W ) SF = 1.002–0.042 m ; where m is the NaCl molality considering it to be in true solution in the total water content of the product. The linear approximation was analyzed with reference to the a W values of pure NaCl solutions and to a thermodynamic approach for a W prediction; it was found consistent and appropriate for a W estimation in moist salted fish products, with errors within the accepted range for intermediate moisture foods (IMF).