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1. Mechanistic modelling of the coupled salt and water transport in herring during brining and curing

Author:
Laub-Ekgreen, Maria Helbo; Jessen, Flemming; Martinez-Lopez, Brais
Source:
Journal of food engineering 2019 v.250 pp. 18-25
ISSN:
0260-8774
Subject:
brining,   etc   ; herring; mechanistic models; prediction; salting; water activity;     Show all 6 Subjects
Abstract:
... Salting of fish tissue triggers a water movement to equilibrate the activity gradient. A mechanistic model that can predict the development of salt and water concentration as well as the water activity distributions, was validated by developing an experimental methodology that allows the access to the salt and water concentration distributions at any stage of the process. The model succeeded on of ...
DOI:
10.1016/j.jfoodeng.2019.01.013

2. Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

Author:
Achata, Eva M.; Inguglia, Elena S.; Esquerre, Carlos A.; Tiwari, Brijesh K.; O'Donnell, Colm P.
Source:
Journal of food engineering 2019 v.246 pp. 134-140
ISSN:
0260-8774
Subject:
brining,   etc   ; chemometrics; hyperspectral imagery; least squares; loins; models; pork; prediction; salt concentration;     Show all 9 Subjects
Abstract:
... Hyperspectral imaging in the visible and near infrared spectral range (450–1664 nm) coupled with chemometrics was investigated for classification of brined and non-brined pork loins and prediction of brining salt concentration employed. Hyperspectral images of control, water immersed and brined (5, 10 or 15% salt (w/v)) raw and cooked pork loins from 16 animals were acquired. Partial least squares ...
DOI:
10.1016/j.jfoodeng.2018.10.022

3. The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese

Author:
Bisig, Walter; Guggisberg, Dominik; Jakob, Ernst; Turgay, Meral; Irmler, Stefan; Wechsler, Daniel; Fröhlich-Wyder, Marie-Therese
Source:
International dairy journal 2019 v.89 pp. 86-95
ISSN:
0958-6946
Subject:
brining,   etc   ; Swiss cheese; carbon dioxide; cheese ripening; fermentation; firmness; lactic acid; propionic acid; salt content; sodium chloride;     Show all 10 Subjects
Abstract:
... The influence of three brining times (0, 1, and 3 d) and two propionibacteria (PAB) cultures (Prop A and Prop B) on eye formation was investigated in experimental Swiss-type cheeses by comparing PAB counts, biochemical parameters, eye numbers, diameters and volumes. Prop A was strongly inhibited with increasing NaCl content. As a result, eye volume decreased considerably, as well as eye diameter e ...
DOI:
10.1016/j.idairyj.2018.09.001

4. Polyphosphates changes in dried salted cod (Gadus morhua) during industrial and domestic processing

Author:
Teixeira, Bárbara; Vieira, Helena; Mendes, Rogério
Source:
Journal of food science and technology 2018 v.55 no.5 pp. 1922-1932
ISSN:
0022-1155
Subject:
brining,   etc   ; Gadus morhua; additives; cod (fish); drying; polyphosphates; water content;     Show all 7 Subjects
Abstract:
... Changes in added polyphosphates throughout the processing of dried salted cod in industrial environment were evaluated. As consumers purchase both dried salted cod and desalted cod, domestic and industrial desalting processes were performed. After brining, total phosphates increased to 11.6 and 16.6 g P₂O₅/kg in cod processed with 3 and 6% of polyphosphates, respectively. During dry-salting, total ...
DOI:
10.1007/s13197-018-3110-5

5. Ham processing: effects of tumbling, cooking and high pressure on proteins

Author:
Rakotondramavo, Anja; Rabesona, Hanitra; Brou, Christian; de Lamballerie, Marie; Pottier, Laurence
Source:
European food research & technology 2019 v.245 no.2 pp. 273-284
ISSN:
1438-2377
Subject:
brining,   etc   ; amino acids; cooked foods; cooking; denaturation; food research; high pressure treatment; in vitro digestibility; in vitro digestion; oxidation; pepsin; proteins; proteolysis; raw meat; solubility; trypsin;     Show all 16 Subjects
Abstract:
... Meat is recognized as an important source of protein and amino acids. Before consumption, meat products are transformed, and processing modifies the protein characteristics and impacts their digestibility. The present study aims to evaluate the impact of physicochemical modifications (solubility, oxidation, and denaturation) on the degree of in vitro digestibility and the digestion rate of high-pr ...
DOI:
10.1007/s00217-018-3159-4

6. The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating

Author:
Laub-Ekgreen, Maria Helbo; Martinez-Lopez, Brais; Frosch, Stina; Jessen, Flemming
Source:
Food research international 2018 v.108 pp. 331-338
ISSN:
0963-9969
Subject:
brining,   etc   ; Clupea; diffusivity; fish fillets; herring; lipid content; manufacturing; marinating; models; prediction; storage time; variance;     Show all 12 Subjects
Abstract:
... One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine ...
DOI:
10.1016/j.foodres.2018.03.055

7. Impact of Process Temperature, Humidity, and Initial Product Moisture on Thermal Inactivation of Salmonella Enteritidis PT 30 on Pistachios during Hot-Air Heating

Author:
Casulli, Kaityln E.; Garces-Vega, Francisco J.; Dolan, Kirk D.; Ryser, Elliot T.; Harris, Linda J.; Marks, Bradley P.
Source:
Journal of food protection 2018 v.81 no.8 pp. 1351-1356
ISSN:
0362-028X
Subject:
brining,   etc   ; Salmonella Enteritidis; air; analysis of variance; convection ovens; data analysis; dewpoint; heat; heat inactivation; humidity; mortality; pistachios; presoaking; roasting; sodium chloride; temperature; water activity;     Show all 17 Subjects
Abstract:
... Some thermal processes, such as pistachio roasting, are not yet well characterized with respect to the impact of product and process variables on Salmonella lethality. This study aimed to quantify the effects of process temperature, humidity, and initial product water activity (aw), on Salmonella lethality for in-shell pistachios. In-shell pistachios were inoculated with Salmonella Enteritidis PT ...
DOI:
10.4315/0362-028X.JFP-17-439

8. Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality

Author:
Vanbergue, Elise; Hurtaud, Catherine; Peyraud, Jean-Louis; Beuvier, Eric; Duboz, Gabriel; Buchin, Solange
Source:
International dairy journal 2018 v.82 pp. 35-44
ISSN:
0958-6946
Subject:
brining,   etc   ; amino acid metabolism; butter; cheeses; color; corn; corn silage; cow feeding; cream; linseed; lipid content; microalgae; milk; odors; off flavors; omega-3 fatty acids; oxidation; volatile compounds;     Show all 18 Subjects
Abstract:
... The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows' corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG) – were assessed. Butter processing from ALG and SEL/ALG cream was not possible. Butter from SEL had less yellow colour and tended to be softer, with less rancid flavour and odour but strong ...
DOI:
10.1016/j.idairyj.2018.03.002

9. Histological Study of Ultrastructural Changes in Muscle Exposed to Various Concentrations of NaCl Brine

Author:
Astruc, Thierry; Desfrétières, Amandine; Vénien, Annie
Source:
Journal of food science 2018 v.83 no.5 pp. 1221-1228
ISSN:
0022-1147
Subject:
brining,   etc   ; cattle; cured meats; extracellular space; histology; image analysis; ionic strength; meat; muscle fibers; proteins; salting; semitendinosus muscle; sodium; sodium chloride; solubilization;     Show all 15 Subjects
Abstract:
... Efforts to reduce NaCl content in meat products hinge on gaining a deeper understanding of how NaCl content shapes product changes during the salting process. Bovine semitendinosus muscle samples were incubated for 5 days in 7 different brine baths at NaCl concentrations of 0 (control), 0.15, 0.30, 0.50, 0.75, 1.0, and 1.5 M, respectively. Histological and ultrastructural analyses showed that afte ...
DOI:
10.1111/1750-3841.14122

10. Kinetic study of mass transfer in different parts of Chinese cabbage during brining

Author:
Zhao, Chang‐Cheng; Eun, Jong‐Bang
Source:
Journal of food process engineering 2018 v.41 no.3 pp. e12666
ISSN:
0145-8876
Subject:
brining,   etc   ; Chinese cabbage; cabbage; diffusivity; equations; food industry; hardness; ingredients; kimchi; leaves; mass transfer; product quality; salt concentration; salting; soaking; sodium chloride; texture; Korean Peninsula;     Show all 18 Subjects
Abstract:
... In Korea, Chinese cabbage, baechu, is the principal ingredient in kimchi. Salt concentrations in different cabbage leaf parts within the kimchi are typically not uniform, which leads to different degrees of acceptance. Thus, sodium chloride diffusion and texture profiles were determined for the different parts of cabbage leaves (inner, mid, and outer), which were soaked in a 15% salt solution at 2 ...
DOI:
10.1111/jfpe.12666

11. Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

Author:
McMurtrie, Erin K.; Johanningsmeier, Suzanne D.
Source:
Journal of food quality 2018 v.2018
ISSN:
1745-4557
Subject:
brining,   etc   ; calcium; calcium chloride; color; cucumbers; firmness; lactic fermentation; mesocarp; pH; photooxidation; potassium sorbate; product quality; seasonal variation; sodium; sodium chloride; starter cultures; storage time; tanks; texture; wastewater;     Show all 20 Subjects
Abstract:
... Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl₂) brining process. Fermentation conducted in calcium brines (0.1 M CaCl₂, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production varia ...
DOI:
10.1155/2018/8051435

12. Long-term observations of black carbon aerosol over a rural location in southern peninsular India: Role of dynamics and meteorology

Author:
Ravi Kiran, V.; Talukdar, S.; Venkat Ratnam, M.; Jayaraman, A.
Source:
Atmospheric environment 2018
ISSN:
1352-2310
Subject:
brining,   etc   ; absorption; aerosols; air; atmospheric chemistry; burning; carbon; climate; combustion; diurnal variation; fossil fuels; meteorology; monsoon season; rural areas; troposphere; India;     Show all 16 Subjects
Abstract:
... Ten years (2008–2017) of Black Carbon (BC) observations obtained using Aethalometer (AE-37) are analyzed to investigate the seasonal trends and temporal variabilities over a tropical site Gadanki (13.5ᵒN, 79.2ᵒE) located in south-east India. Diurnal variations of BC have two peak structures one in the morning (∼08 IST) in all seasons and second in the evening (∼20 IST) only during the pre-monsoon ...
DOI:
10.1016/j.atmosenv.2018.06.020

13. Salting by Vacuum Brine Impregnation in Nitrite-Free Lonza: Effect on Enterobacteriaceae

Author:
Serio, Annalisa; Chaves-López, Clemencia; Rossi, Chiara; Pittia, Paola; Rosa, Marco Dalla; Paparella, Antonello
Source:
Italian journal of food safety 2017 v.6 no.1
ISSN:
2239-7132
Subject:
brining,   etc   ; Enterobacteriaceae; manufacturing; muscle tissues; muscles; nitrites; pork; salt tolerance; salting;     Show all 9 Subjects
Abstract:
... Lonza is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in absence of nitrites. In comparison with the traditional brining process, VBI contributed to reducing the Enterobacteriaceae ...
DOI:
10.4081/ijfs.2017.6178
PubMed:
28462201
PubMed Central:
PMC5391508

14. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining

Author:
Wang, Zhenyu; Xu, Weiwei; Kang, Ning; Shen, Qingwu; Zhang, Dequan
Source:
Meat science 2016 v.113 pp. 132-138
ISSN:
0309-1740
Subject:
brining,   etc   ; dissociation; microstructure; protein denaturation; salt content; water holding capacity;     Show all 6 Subjects
Abstract:
... The objective of this study was to investigate the microstructure, protein denaturation and water holding capacity of lamb pickled under pulse vacuum. Sixty topside samples (M. semimembranosus) were randomly assigned into two groups and cured for 0, 1.5, 3, 4.5 and 6h by pulse vacuum brining (PVB) and atmospheric brining (AB) (control), respectively. The salt content of samples by PVB was about 1% ...
DOI:
10.1016/j.meatsci.2015.11.015

15. Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)

Author:
Ram, Ravinesh; Chand, Roveena V.; Forrest, Andrew; Southgate, Paul C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.86 pp. 261-269
ISSN:
0023-6438
Subject:
brining,   etc   ; Holothuria scabra; alanine; arginine; aspartic acid; collagen; drying; flavor; glutamic acid; hardness; hydroxyproline; proline; salting; smoke; texture;     Show all 15 Subjects
Abstract:
... Textural properties and collagen and amino acid contents of fresh (raw) and processed sea cucumbers (sandfish, Holothuria scabra) were compared. Several processing procedures using different salting methods (brine and kench salting) were tested, and the resulting processed products (bêche-de-mer, BDM) were compared with partially processed tissue and BDM processed without salting and by smoke dryi ...
DOI:
10.1016/j.lwt.2017.08.003

16. Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening

Author:
Akkerman, Marije; Kristensen, Lise Søndergaard; Jespersen, Lene; Ryssel, Mia Balling; Mackie, Alan; Larsen, Nick Nørreby; Andersen, Ulf; Nørgaard, Maria Kümpel; Løkke, Mette Marie; Møller, Jean Robert; Mielby, Line Ahm; Andersen, Barbara Vad; Kidmose, Ulla; Hammershøj, Marianne
Source:
International dairy journal 2017 v.70 pp. 34-45
ISSN:
0958-6946
Subject:
brining,   etc   ; camels; cattle; cheese ripening; chymosin; coagulants; compressibility; firmness; semisoft cheeses; sensory properties; sodium chloride; starter cultures; texture;     Show all 13 Subjects
Abstract:
... Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel), and ripening time (1–12 weeks). Cheese NaCl levels ranged from <0.15 to 1.90% (w/w). NaCl distribution changed during ripening; migration from ch ...
DOI:
10.1016/j.idairyj.2016.10.011

17. Optimization of the natural debittering of table olives

Author:
Ramírez, Eva; Medina, Eduardo; García, Pedro; Brenes, Manuel; Romero, Concepción
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.77 pp. 308-313
ISSN:
0023-6438
Subject:
brining,   etc   ; acetic acid; beta-glucosidase; esterases; hydrolysis; oleuropein; olives; phenol; physicochemical properties; sodium chloride; sodium hydroxide; storage temperature;     Show all 12 Subjects
Abstract:
... Olives can debitter naturally without the use of NaOH but it is a very slow process. The purpose of this work was to evaluate the influence of both temperature and chemical characteristics of brine on the oleuropein hydrolysis rate in natural table olives. Two different phases were established for natural debittering. During the first 1–2 months of brining, a low concentration of NaCl (60 g/L) and ...
DOI:
10.1016/j.lwt.2016.11.071

18. Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

Author:
Ayvaz, Zayde; Balaban, Murat O.; Kong, Kelvin Jia Wey
Source:
Journal of food processing and preservation 2017 v.41 no.1
ISSN:
0145-8892
Subject:
brining,   etc   ; Oncorhynchus tshawytscha; brown sugar; color; dipping; fillets; hardness; image analysis; liquid smoke; salmon; tail; texture; water activity; water content;     Show all 14 Subjects
Abstract:
... King salmon (Oncorhynchus tschawytscha, Walbaum, 1792) samples from the top, belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1:1 brown sugar : salt dry brine DB) for 18 h, and dipped in liquid smoke (LS) for 3 mins. S and DB significantly reduced moisture content and aw after brine, while WB increased moisture content. Therefore, yield decreased with S and DB, ...
DOI:
10.1111/jfpp.12791

19. Viability of commercial cucumber fermentation without nitrogen or air purging

Author:
Zhai, Yawen; Pérez-Díaz, Ilenys M.; Diaz, Joscelin T.
Source:
Trends in food science & technology 2018 v.81 pp. 185-192
ISSN:
0924-2244
Subject:
brining,   etc   ; Gram-negative bacteria; acidification; air; ambient temperature; bloat; carbon dioxide production; cucumbers; dissolved carbon dioxide; dissolved oxygen; fermentation; fruits; industry; microbial activity; nitrogen; oxygen; pickling; starter cultures; tanks; viability;     Show all 20 Subjects
Abstract:
... Bloated cucumber defect, resulting from the accumulation of the biologically produced carbon dioxide (CO2) in the fruit, reduces yield and economic gains for the pickling industry worldwide. It was the aim of this review to identify commonalities among effective strategies to reduce bloater defect and determine the theoretical viability of commercial cucumber fermentations without bloater defect a ...
DOI:
10.1016/j.tifs.2018.05.017

20. Influence of Processing Parameters on Microbial Load, Sensory Acceptability, and Mineral Contents of Dehydrated Catfish (Clarias gariepinus)

Author:
Otolowo, Dupe Temilade; Olapade, Abiodun Adekunle
Source:
Journal of culinary science & technology 2018 v.16 no.3 pp. 209-223
ISSN:
1542-8044
Subject:
brining,   etc   ; Clarias gariepinus; analysis of variance; bones; calcium; catfish; decision making; drying temperature; experimental design; fungi; microbial detection; microbial load; mineral content; models; nutrient content; nutrient intake; response surface methodology; texture;     Show all 18 Subjects
Abstract:
... Catfish was dehydrated to improve handling using Response Surface Methodology for experimental design. Brine concentration (%), brining time (min) and drying temperature (°C) as processing parameters interacted in different combinations. Influence of processing parameters on microbial load, sensory acceptability and mineral contents of dehydrated catfish was investigated. Data analysed using regre ...
DOI:
10.1080/15428052.2017.1363106