Isohalic sorption isotherm of sardine (Sardinella aurita): experimental determination and modeling Original Research Article

Moisture desorption isotherms of sardine were determined at 40 °C and within the range of 0.11–0.89 water activity using a gravimetric method with saturated salt solutions. Three models were tried to describe these isotherms: GAB, Oswin and Ratti. A good fitting was obtained. Salting of sardine was run at three concentrations: 15%, 21% and 26.5% of NaCl and at 20 °C. Experimental isohalic isotherms were determined for each NaCl concentration and at 40 °C. Physical properties of sodium chloride solutions together with the sorption characteristics of fish muscle were used in order to predict sorption behavior of salted sardine.