Effect of the pulsed electric field method on salt transfer in European sardine (Sardina pilchardus Walbaum, 1792)

Abstract

One of the marketing options for European sardine (Sardina pilchardus), which consumers demand nutritional value and taste, is processing in brine that provides a longer shelf life. However, the slow rate of salt diffusion is the biggest obstacle to be overcome. In this context, the pulsed electric field method (PEF) is considered an innovative method that accelerates mass transfer. This study applied PEF to sardine before and while they were kept in brine. The salt concentration of the final product was found to be higher than the control group, which was not applied PEF (p<0.05). However, the difference between the PEF applied samples was insignificant while ash content increased, and water activity value decreased in all samples due to salt absorption. When pH values were compared, no significant difference was observed between samples and storage periods. According to the scanning electron microscope (SEM) images, the number and diameter of the pores increased due to the rise in application time. Therefore, it was concluded that PEF application could be considered a pretreatment to increase salt diffusion in European sardine.