Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution

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  • OOIZUMI TOORU
    Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
  • KAWASE MAYUMI
    Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
  • AKAHANE YOSHIAKI
    Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University

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Permeability of sodium chloride (NaCl) into fish meat strips caused by soaking was compared with that of sorbitol as a function of osmotic pressure of the soaking solution. Increase in the osmotic pressure of the soaking solution similarly promoted the permeation of both compounds. However, the increasing rate of the permeation of sorbitol gradually decreased with rising osmotic pressure, while that of NaCl was constant under the osmotic pressure range tested. Higher dispersing ability of NaCl in meat strips was thought to promote further permeation of NaCl. In contrast, soaking in NaCl solution with a lower concentration markedly increased the moisture content of the meat strips. Further increase in the osmotic pressure of NaCl in the soaking solution caused the osmotic dehydration similar to sorbitol. Dewatering effect of NaCl was considerably lower than that of sorbitol at the same osmotic pressure. Combined use of NaCl and sorbitol in the soaking solution gave no further promoting action on the permeation of each compound, nor on their dewatering effects. These results suggested that the osmotic dehydration was competitive with the increase in the water-holding capacity of myofibrillar proteins caused by the permeation of NaCl.

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