Search results for "Salting"
showing 7 items of 17 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…
An integrated approach for the HCl and metals recovery from waste pickling solutions: pilot plant and design operations
2021
Abstract Continuous regeneration of industrial pickling solutions and recovery of valuable materials are implemented in a pilot-scale plant including diffusion dialysis (DD), where HCl is recovered, membrane distillation (MD), where HCl is concentrated, and reactive precipitation (CSTR), where metal ions are recovered in different forms. The integration of the three processes allows to minimize waste streams generation and to accomplish a closed-loop process, thus increasing the environmental sustainability and economic impact of the galvanizing industry. Process reliability was proved through the operation of a demonstrator in the real industrial environment of the Tecnozinco SrL hot-dip g…
Quantification and viability assays of Toxoplasma gondii in commercial "Serrano" ham samples using magnetic capture real-time qPCR and bioassay techn…
2014
"Serrano" ham is a typical pork product from the Mediterranean area, highly valued for its flavour. To make Serrano ham, pork undergoes a salting and a subsequent fermentation process known as curing. Certain pigs used for meat production are an important source of Toxoplasma gondii infection in humans. We have developed a method for quantifying and assaying the viability of the T. gondii present in commercial Serrano ham samples. A magnetic capture method for the isolation of T. gondii DNA and a qRT-PCR were used to estimate the T. gondii burden in 475 commercial samples of "Serrano" ham in two presentation formats: ham pieces and sliced ham. The infectivity capacity of T. gondii in positi…
Application of non-invasive technologies in dry-cured ham: An overview
2019
Background: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successf…
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
2011
The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …
Characterization and control of microbial black spot spoilage in dry-cured Iberian ham.
2012
Abstract The presence of black spots on dry-cured Iberian ham surface is an alteration related to microbial population. Although it provokes important economic losses for the meat industry, the microorganisms responsible for this spoilage still remain unclear. The aim of this study was to identify the microorganisms involved in dry-cured Iberian ham black spot spoilage and to study the conditions affecting their growth. Several microbial strains were isolated from Iberian hams spoiled with black spots at the beginning of post-salting stage. However just one strain produced black coloration in both culture media and fat from Iberian ham. This strain was tentatively identified as Pseudomonas …
Effect of 30 years of road traffic abandonment on epiphytic moss diversity
2014
Road traffic emits a cocktail of pollutants that can influence the vegetation and plant diversity in neighboring areas. However, the recovery potential of bryophytes after traffic abandonment is still little explored. In addition, the effects of the main pollutants of road verges, such as metals and salinity, on moss flora need to be investigated. In our study, we compared the moss richness and diversity in two closely related veteran tree allees of high conservation importance. The allees in Gryżów and Lubrza, Poland, were chosen because of their similarity in age, geographical location, type of surrounding areas, and tree species. The only difference was that the trees in Gryżów had not b…