Search results for "Water holding"
showing 5 items of 5 documents
Application of pulsed electric fields in meat and fish processing industries: An overview.
2019
The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-v…
Assessment of Organic Carbon Sequestration from Romanian Degraded Soils: Livada Forest Plantation Case Study
2022
To analyse the capacity of a soil to sequester organic carbon and the impact that deforestation and reforestation can have on its physical and chemical properties, specific laboratory analyses are necessary. According to a standard methodology, a number of 16 samples were taken from two different depths (0–10 cm, 10–20 cm) and from two different areas (degraded area and forest area) to identify if the type of land use and sampling depth are the key factors in changing the obtained values and also to prove the hypothesis according to which forest lands may have a higher carbon sequestration capacity. The highest value of soil organic carbon was identified in the forest area at a …
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…
Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages
2019
The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC perc…
Nitrous oxide fluxes from permafrost regions
2020
This dataset is a synthesis of published nitrous oxide (N2O) fluxes from permafrost-affected soils in Arctic, Antarctic, and Alpine permafrost regions. The data includes mean N2O flux rates measured under field (in situ) conditions and in intact plant-soil systems (mesocosms) under near-field conditions. The dataset further includes explanatory environmental parameters such as meteorological data, soil physical-chemical properties, as well as site and experimental information. Data has been synthesized from published studies (see 'Further details'), and in some cases the authors of published studies have been contacted for additional site-level information. The dataset includes studies publ…