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1. Formation of γ-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber

Author:
Jennifer Fideler Moore; Rachel DuVivier; Suzanne D. Johanningsmeier
Source:
Journal of food composition and analysis 2021 v.96 pp. 103711
ISSN:
0889-1575
Subject:
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 ...
Handle:
10113/7185844
DOI:
10.1016/j.jfca.2020.103711

2. Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese

Author:
Stefano Morandi; Giovanna Battelli; Tiziana Silvetti; Simona Tringali; Luca Nunziata; Alberto Villa; Anna Acquistapace; Milena Brasca
Source:
Food control 2021 v.120 pp. 107508
ISSN:
0956-7135
Subject:
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 ...
DOI:
10.1016/j.foodcont.2020.107508

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

Author:
Maria Helbo Laub-Ekgreen; Flemming Jessen; Brais Martinez-Lopez
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

4. Pectin degrading enzymes and their inhibitors in brined amla (Phyllanthus emblica) and lemon (Citrus limon (L.) fruits during storage

Author:
Gayatri Bakshi; Laxmi Ananthanarayan
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 95-105
ISSN:
2193-4126
Subject:
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 ...
DOI:
10.1007/s11694-019-00271-9

5. Effect of ultrasonic‐assisted brining on mass transfer of beef

Author:
Xutong Zhao; Yonghai Sun; Yajun Zhou; Yue Leng
Source:
Journal of food process engineering 2019 v.42 no.7 pp. e13257
ISSN:
0145-8876
Subject:
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 ...
DOI:
10.1111/jfpe.13257

6. Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour

Author:
Alejandra Tomac; Sofía Rodríguez Mallo; Silvina Perez; Analía Belén Garcia Loredo; María Isabel Yeannes
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.119 pp. 108892
ISSN:
0023-6438
Subject:
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 ...
DOI:
10.1016/j.lwt.2019.108892

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

Author:
Walter Bisig; Dominik Guggisberg; Ernst Jakob; Meral Turgay; Stefan Irmler; Daniel Wechsler; Marie-Therese Fröhlich-Wyder
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

8. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films

Author:
Mohammed Sabbah; Prospero Di Pierro; Eliana Dell’Olmo; Angela Arciello; Raffaele Porta
Source:
Food hydrocolloids 2019 v.96 pp. 29-35
ISSN:
0268-005X
Subject:
brining,   etc   ; Vicia ervilia; cheeses; chewiness; chitosan; hardness; hydrocolloids; pH; packaging; salts; shelf life; titratable acidity; weight loss; Middle East;     Show all 14 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.foodhyd.2019.05.010

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

Author:
Eva M. Achata; Elena S. Inguglia; Carlos A. Esquerre; Brijesh K. Tiwari; Colm P. O'Donnell
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

10. Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix

Author:
Banu Sezer; Gonca Bilge; Kemal Efe Eseller; Halil Berberoglu; Ismail Hakki Boyaci
Source:
Journal of food engineering 2019 v.263 pp. 320-325
ISSN:
0260-8774
Subject:
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 ...
DOI:
10.1016/j.jfoodeng.2019.07.007

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

Author:
Maria Helbo Laub-Ekgreen; Brais Martinez-Lopez; Stina Frosch; Flemming Jessen
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

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

Author:
Anja Rakotondramavo; Hanitra Rabesona; Christian Brou; Marie de Lamballerie; Laurence Pottier
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

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

Author:
Bárbara Teixeira; Helena Vieira; Rogério Mendes
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
PubMed:
29666545
PubMed Central:
PMC5897316

14. Progressive ultrastructural changes in the casein matrix during the ripening of inadequately acidified feta cheese

Author:
Almut H. Vollmer; Nabil N. Youssef; James A. Powell; Donald J. McMahon
Source:
Journal of dairy science 2019 v.102 no.9 pp. 7734-7746
ISSN:
0022-0302
Subject:
brining,   etc   ; blood serum; brine solutions; casein; cheese ripening; cold storage; fat globules; fermentation; feta cheese; firmness; image analysis; pH; temperature; transmission electron microscopy; ultrastructure; whey;     Show all 16 Subjects
Abstract:
... 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 ...
DOI:
10.3168/jds.2019-16395

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

Author:
Annalisa Serio; Clemencia Chaves-López; Chiara Rossi; Paola Pittia; Marco Dalla Rosa; Antonello Paparella
Source:
Italian journal of food safety 2017 v.6 no.1 pp. -
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

16. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

Author:
Erin K. McMurtrie; Suzanne D. Johanningsmeier; Fred Breidt Jr.; Robert E. Price
Source:
Journal of food science 2019 v.84 no.5 pp. 1129-1137
ISSN:
0022-1147
Subject:
brining,   etc   ; Enterobacteriaceae; acetic acid; acidification; air; calcium; calcium chloride; cucumbers; environmental impact; firmness; glass; hydrochloric acid; jars; lactic acid; lactic fermentation; microorganisms; pH; sodium; sodium chloride; sugars; texture; vinegars; wastewater;     Show all 23 Subjects
Abstract:
... 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 ...
Handle:
10113/6437861
DOI:
10.1111/1750-3841.14600

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

Author:
V. Ravi Kiran; S. Talukdar; M. Venkat Ratnam; A. Jayaraman
Source:
Atmospheric environment 2018 v.189 pp. 264-274
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-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 ...
DOI:
10.1016/j.atmosenv.2018.06.020

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

Author:
Zhenyu Wang; Weiwei Xu; Ning Kang; Qingwu Shen; Dequan Zhang
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

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

Author:
Ravinesh Ram; Roveena V. Chand; Andrew Forrest; Paul C. Southgate
Source:
Lebensmittel-Wissenschaft + 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

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

Author:
Chang‐Cheng Zhao; Jong‐Bang Eun
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