Search results for "Salting proce"
showing 2 items of 2 documents
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)
2017
The main aim of this research was to investigate the biopreservative effects of lemon essential oil (EO) micro-emulsions on salted sardines. The experimental design included two experimental trials, SR1 and SR2 carried out with 25 ml of lemon EO micro-emulsion at 0.3 and 1.0% (v/v), respectively, and a control trial performed without EO addition. Chemical analyses on salted sardines inoculated with the EOs clearly showed a substantial persistence of several volatile organic compounds (VOCs) belonging to groups of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpene hydrocarbons derived from EOs during the entire period of ripening. In particular, the molecules mostly represen…
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…