Search results for "Salting"
showing 10 items of 17 documents
Toxoplasma gondii detection and viability assays in ham legs and shoulders from experimentally infected pigs
2015
Abstract Epidemiological studies of toxoplasmosis show that infection in humans is mainly caused by the consumption of raw, undercooked or cured meat. Cured “Serrano” ham is a typical pork product from the Mediterranean area, highly valued for its flavour. The “Serrano” ham is prepared from pork meat and undergoes a process known as curing and a subsequent fermentation without thermal or smoking treatments. The viability of Toxoplasma gondii in hams and shoulders from experimentally infected pigs that have been subject to different curing processes has been studied in order to evaluate the best method to completely eliminate the viable protozoa. The different treatments include, i) freezing…
Comprehensive analysis of airborne pesticides using hard cap espresso extraction-liquid chromatography-high-resolution mass spectrometry
2017
A hard cap espresso extraction procedure has been developed to recover airborne pesticides in particulate matter trapped in filters. This extraction step was made for 20s at 72°C and 19bar using 50mL of 20% (v/v) acetonitrile in water. After that, based on NaCl salting out, extracts were concentrated 22 times and analysed by ultra-high performance liquid chromatography - high resolution mass spectrometry. 35 pesticides were evaluated, as a proof of concept, being validated the whole methodology and compared the extraction method with that based on microwave assisted extraction for 20min. In short, the method avoids cross-contamination of samples, it is relatively fast and consumes only 10mL…
Influence of brine concentration on swelling pressure of pork meat throughout salting.
2009
Abstract The influence of sodium chloride on the water holding capacity of meat is well known and described in literature. An increase in water holding capacity is associated with an increase in the swelling pressure in the protein matrix. A novel device was used to measure the swelling pressure during brine salting of muscle cylinders (40 × 50 mm), in different NaCl brine concentrations (2.5 to 25%) over 6 days at 4 °C. Changes in meat composition, weight and height of non-constrained control samples were also measured. The aim of this work was to prove the feasibility of using the developed device in order to quantify the influence of the brine concentration on the magnitude of the swelli…
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
2010
Abstract Salting treatment is a common operation in the production of high quality meat products, one of its main problems is the difficulty to control the simultaneous water and salt fluxes into the product and control the protein fibers transformation throughout process. Dielectric properties of salted porcine meat are strongly related to its structure and composition. Thus, dielectric properties measurement appears as a promising method for controlling on-line the salting process in meat industry. Dielectric spectroscopy studies have been performed on raw and salted Longissimus dorsi pork samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilen…
Ionic Liquid Based Headspace Solid-Phase Microextraction-Gas Chromatography for the Determination of Volatile Polar Organic Compounds
2010
Solid-phase microextraction (SPME) with an ionic liquid (IL) coating was developed for headspace extraction of a group of low molecular weight alcohols (ethanol, n-propanol, butanol, and isopropyl alcohol), acetone, ethyl acetate, and acetonitrile. A first SPME fiber was simply coated with a dedicated IL whose synthesis is described. A second SPME fiber was prepared by gluing silica (Si) particles on which the synthesized IL was chemically bonded. The analytes SPME extraction was optimized for time, temperature, and NaCl salting out content. The headspace extracted analytes were determined by simple temperature desorption into the hot injection port of a gas chromatograph. The coated-IL fib…
Salt drying: a low-cost, simple and efficient method for storing plants in the field and preserving biological repositories for DNA diversity researc…
2013
Although a variety of methods have been optimized for the collection and storage of plant specimens, most of these are not suited for field expeditions for a variety of logistic reasons. Drying specimens with silica gel in polyethylene bags is currently the standard for field-sampling methods that are suitable for subsequent DNA extraction. However, silica-gel repositories are not readily available in remote areas, and its use is not very cost-effective for the long-term storage of collections or in developing countries with limited research budgets. Salting is an ancient and traditional drying process that preserves food samples by dehydrating tissues and inhibiting water-dependent cellula…
Interfacial water structure controls protein conformation.
2007
A phenomenological theory of salt-induced Hofmeister phenomena is presented, based on a relation between protein solubility in salt solutions and protein-water interfacial tension. As a generalization of previous treatments, it implies that both kosmotropic salting out and chaotropic salting in are manifested via salt-induced changes of the hydrophobic/hydrophilic properties of protein-water interfaces. The theory is applied to describe the salt-dependent free energy profiles of proteins as a function of their water-exposed surface area. On this basis, three classes of protein conformations have been distinguished, and their existence experimentally demonstrated using the examples of bacter…
Understanding fat, proteins and saliva impact on aroma release from flavoured ice-creams
2017
Publication également référencée sous le numéro WOS:000437803400018; The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high …
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison wi…
2010
BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices. RESULTS: Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effect…
Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products
2015
Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing the salting process of pork meat products was evaluated. The ultrasonic velocity (V) and time of flight (TF) were measured by through-transmission and pulse-echo methods, respectively, in salted meat products. Salting involved an increase of the V in meat muscles and a decrease of the time of flight in whole hams. Measuring the V before and after salting, the salt content could be estimated. Moreover, online monitoring of the salting process by computing the TF could b…