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brining, etc ; acidification; brine solutions; cucumbers; fermented vegetables; gamma-aminobutyric acid; lactic fermentation; pickled vegetables; pickles; pickling; salt content; sodium chloride; Show all 12 Subjects
Abstract:
... This study investigated γ-aminobutyric acid (GABA) formation during natural lactic acid fermentation of cucumbers. Two lots of cucumbers were fermented or acidified in duplicate in 4 % sodium chloride (NaCl) brine and analyzed for GABA content over 6 months storage. GABA was present in fresh and acidified pickling cucumbers at 0.83 ± 0.16 mM and 0.56 ± 0.30 mM, respectively. Additional GABA was ge ...
brining, etc ; Clostridium tyrobutyricum; appearance (quality); food safety; germination; hard cheeses; most probable number technique; raw milk; ripening; salting; spores; temperature; volatile compounds; Show all 13 Subjects
Abstract:
... Clostridial contamination of raw milk can cause the late blowing defect (LBD) in semi-hard and hard cheeses. In this study we have evaluated the influence of salting and ripening temperatures on LBD appearance in Valtellina Casera PDO cheese. Four cheese lots were brined at two different temperatures (8 and 13 °C) and successively ripened at 8 or 13 °C for 90 days. To evaluate the spore content a ...
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 ...
brining, etc ; Citrus limon; Phyllanthus emblica; enzyme inhibitors; fruit texture; fruits; industry; lemons; pectinesterase; pectins; polygalacturonase; proteins; texture; Show all 13 Subjects
Abstract:
... Softening of fruits during brining is one of the problems a pickle industry has confronted due to pectinolytic enzymes. Endogenous pectin degrading enzymes and their inhibitors present in these fruits have an impact on the texture attributes of the brined fruits during storage. In this study for the first time, the diffusion of these enzymes and their inhibitors into the brine from the brined frui ...
brining, etc ; beef; diffusivity; mass transfer; meat processing; sodium chloride; ultrasonic treatment; ultrasonics; Show all 8 Subjects
Abstract:
... The objective of this study was to evaluate the effect of ultrasonic intensity (7.5, 10.0, and 12.7 W/cm²) and treatment time (10, 20, and 30 min) on mass transfer of beef during brining process. Changes in the salt and moisture contents in brined beef showed that ultrasound treatment had a positive effect on the mass transfer during brining process. The high correlation between the weight changes ...
brining, etc ; Merluccius hubbsi; atmospheric pressure; color; equations; fillets; fish products; hake; mass transfer; prediction; principal component analysis; processing time; salt content; sodium chloride; texture; Show all 15 Subjects
Abstract:
... Brining is a preliminary process for the development of many traditional and innovative fish products. We analysed the use of vacuum impregnation (VI) in hake fillets brining (10 g NaCl/100 mL solution, 4 ± 2 °C). VI brining (p1 = 10000 Pa, t1 = 5 min, restoring atmospheric pressure for 25–415 min) was compared with brining at atmospheric pressure (control). VI had a significant effect on mass tra ...
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 ...
... Chitosan- and bitter vetch protein-based films were prepared, characterized and applied as wrapping films of Nabulsi cheese, to improve the shelf-life of such dairy product widely consumed in the Middle East. Unsalted cheese wrapped with these hydrocolloid films was found to maintain the pH value of the fresh product during storage, whereas the pH of unwrapped samples was shown to progressively de ...
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 ...
brining, etc ; atomic absorption spectrometry; cheese industry; cheese ripening; diffusivity; equations; mass transfer; models; monitoring; nondestructive methods; sodium; sodium chloride; solutes; white cheeses; Show all 14 Subjects
Abstract:
... In the cheese industry, mass transfer of small solutes like salt during brining and ripening is extremely important for the quality of final products. In general, effective diffusion coefficient values have been reported in the studies using destructive concentration profile methods. This study aims to monitor NaCl diffusion in cheese by using laser induced breakdown spectroscopy (LIBS) as a nonde ...
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 ...
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 ...
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 ...
... This study investigated the ultrastructural changes underlying the undesired softening of insufficiently acidified feta cheese during cold storage. Experimental feta cheeses with a range of pH values before brining were manufactured by allowing the cheese blocks to ferment overnight at 3 temperatures (35, 20, and 3°C), which resulted in pH values of 4.80, 4.88, and 5.17, respectively. Cheese block ...
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 ...
... Commercial fermentation for bulk preservation of cucumbers relies on natural microbiota and approximately 1 M sodium chloride (NaCl) brines, resulting in large volumes of high‐salt wastewater. An alternative process utilizing 0.1 M calcium chloride (CaCl₂) as the only salt was developed to eliminate NaCl from fermentation brines for reduced environmental impact. This study determined the effect of ...
... Ten years (2008–2017) of Black Carbon (BC) observations obtained using Aethalometer (AE-31) are analyzed to investigate the seasonal trends and temporal variabilities over a tropical site Gadanki (13.5° N, 79.2° E) 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-monsoo ...
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% ...
... 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 ...
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 ...