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<p>Meat is typically cured with sodium chloride (NaCl) before cooking to enhance its flavor and quality. However, traditional curing methods are inefficient and cause inconsistent NaCl distribution. In the present study, we aimed to investigate the effects of ultrasonic treatment on the curing efficiency of rainbow trout based on mass transfer kinetics, present a novel unidirectional model to explore the effects of ultrasonic power (0–300&#xa0;W), and establish a simulation model to visualize mass transfer of NaCl during ultrasonic-assisted curing. Ultrasonic application effectively promoted NaCl transfer between the solution and fish, with a greater effect at higher ultrasonic power levels. Ultrasonic power significantly influenced the kinetic parameters k<sub>1</sub> and k<sub>2</sub> related to changes in total (<InlineEquation ID="IEq1"> <EquationSource Format="TEX">\(\:{\varDelta\:M}_{t}^{o}\)</EquationSource> </InlineEquation>), water (<InlineEquation ID="IEq2"> <EquationSource Format="TEX">\(\:{\varDelta\:M}_{t}^{W}\)</EquationSource> </InlineEquation>), and NaCl (<InlineEquation ID="IEq3"> <EquationSource Format="TEX">\(\:{\varDelta\:M}_{t}^{NaCl}\)</EquationSource> </InlineEquation>) weights. The mass transfer driving force (k<sub>2)</sub> increased with increasing ultrasonic power, and the k<sub>2</sub> values for <InlineEquation ID="IEq4"> <EquationSource Format="TEX">\(\:{\varDelta\:M}_{t}^{o}\)</EquationSource> </InlineEquation>, <InlineEquation ID="IEq5"> <EquationSource Format="TEX">\(\:{\varDelta\:M}_{t}^{W}\)</EquationSource> </InlineEquation>, and <InlineEquation ID="IEq6"> <EquationSource Format="TEX">\(\:{\varDelta\:M}_{t}^{NaCl}\)</EquationSource> </InlineEquation> peaked at 300&#xa0;W. Ultrasound application significantly enhanced NaCl diffusion coefficient (D<sub>s</sub>), with peak enhancement at 300&#xa0;W. The increased D<sub>s</sub> can be attributed to the cavitation and mechanical effects of the ultrasonic waves, facilitating NaCl diffusion into the fish. In conclusion, a visual model was developed to illustrate NaCl diffusion in fish during ultrasonic-assisted curing, providing a novel method for predicting NaCl diffusion in industrial processing.</p>

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Kinetic Analysis and Simulation of NaCl Diffusion in Fish: The Effects of Ultrasonic Power

  • 期刊论文

  • 发表日期：

    2025年9月25日

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  • Yongzheng Hu,
  • Bao Zhang,
  • Yajie Li,
  • Huizhen Zou,
  • Patchanee Yasurin

摘要

Meat is typically cured with sodium chloride (NaCl) before cooking to enhance its flavor and quality. However, traditional curing methods are inefficient and cause inconsistent NaCl distribution. In the present study, we aimed to investigate the effects of ultrasonic treatment on the curing efficiency of rainbow trout based on mass transfer kinetics, present a novel unidirectional model to explore the effects of ultrasonic power (0–300 W), and establish a simulation model to visualize mass transfer of NaCl during ultrasonic-assisted curing. Ultrasonic application effectively promoted NaCl transfer between the solution and fish, with a greater effect at higher ultrasonic power levels. Ultrasonic power significantly influenced the kinetic parameters k1 and k2 related to changes in total ( \(\:{\varDelta\:M}_{t}^{o}\) ), water ( \(\:{\varDelta\:M}_{t}^{W}\) ), and NaCl ( \(\:{\varDelta\:M}_{t}^{NaCl}\) ) weights. The mass transfer driving force (k2) increased with increasing ultrasonic power, and the k2 values for \(\:{\varDelta\:M}_{t}^{o}\) , \(\:{\varDelta\:M}_{t}^{W}\) , and \(\:{\varDelta\:M}_{t}^{NaCl}\) peaked at 300 W. Ultrasound application significantly enhanced NaCl diffusion coefficient (Ds), with peak enhancement at 300 W. The increased Ds can be attributed to the cavitation and mechanical effects of the ultrasonic waves, facilitating NaCl diffusion into the fish. In conclusion, a visual model was developed to illustrate NaCl diffusion in fish during ultrasonic-assisted curing, providing a novel method for predicting NaCl diffusion in industrial processing.