Salting Activity
Mostrando 1-12 de 23 artigos, teses e dissertações.
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1. A fast drying method for the production of salted-and-dried meat
Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by
Food Sci. Technol. Publicado em: 09/05/2019
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2. Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White
ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristic
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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3. Thermal inactivation kinetics of partially purified mango pectin methylesterase
Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. T
Food Sci. Technol. Publicado em: 30/06/2016
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4. Salted lamb meat blanket of Petrolina-Pernambuco, Brazil: process and quality
Salted lamb meat blanket, originated from boning, salting, and drying of whole lamb carcass, was studied aiming at obtaining information that support the search for guarantees of origin for this typical regional product from the city of Petrolina-Pernambuco-Brazil. Data from three processing units were obtained, where it was observed the use of a traditional
Food Sci. Technol. Publicado em: 2014-03
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5. Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels
The objective of this study was to evaluate the physicochemical and microbiological parameters of pork meat submitted to dry salting. Sodium chloride (NaCl) was added at levels of 0%, 2.5%, 5%, 7.5% or 10% by the meat weight. Dry salting technique was used, which consists of rubbing the sodium chloride manually, followed by a rest period. The data were submi
Food Sci. Technol. Publicado em: 11/06/2013
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6. Circuito espacial de produção de sal:o uso do território do município de Macau/RN pelas indústrias salineiras
O presente trabalho trata-se de uma pesquisa sobre o circuito espacial de produção de sal e os usos implicados pelas indústrias salineiras potiguar, especificamente, do município de Macau/RN. Parte da questão - em que medida se dá os usos implicado pela espacialização do sal no período histórico atual, conhecidos por alguns geógrafos como técnico
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
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7. Bacteria of the genus Enterococcus in coalho cheese : influence of the processing on microbial selection, technological profile and implications in food safety / Bacterias do genero Enterococcus em queijo de coalho : influencia do processamento na seleção microbiana, perfil tecnologico e implicações em segurança de alimentos
Bacteria of the genus Enterococcus occur naturally as a lactic microbiota in a variety of chesses. This presence may be related to contamination however may have positive character due to the technological properties described for the genus. This work aimed to evaluate the influence of coalho cheese processing in the selection of bacteria of the genus Entero
Publicado em: 2010
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8. Avaliação do efeito do sal volatil carbamato de amonio sobre a estabilidade de enzimas / Evaluation of the effect of ammonium carbamate on the stability of enzymes
Salting-out is a precipitation method frequently found in downstream processing schemes of proteins. However, the need for post-precipitation treatment for salt recovery and final purification of the protein may lead precipitation with conventional salts to be costly and limited for environmental questions. Precipitation with Volatile salts is an alternative
Publicado em: 2008
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9. Phase equilibrium of salt-induced precipitation of lysozyme and bovine serum albumin / Equilibrio de fases na precipitação de lisozima e albumina de soro bovino com o uso de sais
Salt induced protein precipitation (?salting-out?) is a unit operation commonly used to protein purification. By adding a salt, an aqueous protein solution is forced to undergo a phase separation into a protein-lean liquid phase and a protein rich phase. Nevertheless, as a complete phase separation cannot be achieved, the protein rich phase is actually a mix
Publicado em: 2007
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10. Dry-cured ham processing using boneless, pre-cured and molded pork with transglutaminase (Activa TG-B Trade Mark) : development and physicochemical analyses. / Processamento de presunto cru com carne desossada, curada, e moldada com transglutaminase (Activa TG-B Marca Registrada) : desenvolvimento e analises fisico-quimicas.
The methodology proposed to produce the dry-cured ham in this work was based on a technology combining bonning, transglutaminase application, tumbling and molding. It was evaluated the effects of two levels of NaCl added for fresh meat (3.5 and 5%) on the physicochemical characteristics of the final products such as water activity (Aw), chloride content (NaC
Publicado em: 2005
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11. Effects of combined concentrations of sodium chloride and sodium lactate in carne-de-sol quality and conservation. / Efeitos das concentrações combinadas de cloreto e lactato de sodio na qualidade e conservação de um sucedaneo da carne-de-sol.
Carne-de-sol is a typical Brazilian meat product, very popular in the Northeast. The traditional process used in the production of carne-de-sol is rudimental; the meat is quickly salted and exposed the sun and wind. The technology of preservation is based in the addition of salt and decrease of the water activity, through process dehydration, but is a produc
Publicado em: 2004
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12. Developing an objective function to characterize the tradeoffs in salting out and the foam and droplet fractionation processes
There are many methods for separating and purifying proteins from dilute solutions, such as salting out/precipitation, adsorption/chromatography, foam fractionation, and droplet fractionation. In order to determine the optimal condition for a selected separation and purification process, an objective function is developed. The objective function consists of
Brazilian Journal of Chemical Engineering. Publicado em: 2000-06