1
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Aykın-Dinçer E, Dinçer C, Aydın A. Effect of the temperature and ultrasound on salt impregnation process of haddock. Food Res Int 2024; 184:114250. [PMID: 38609228 DOI: 10.1016/j.foodres.2024.114250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/14/2024] [Accepted: 03/17/2024] [Indexed: 04/14/2024]
Abstract
The influence of different brine temperatures (5, 15 and 25 °C) and ultrasound on the salt gain (SG) and water gain (WG) kinetics of haddock cubes during vacuum impregnation (VI) process was evaluated. Samples were taken from salt solution (4 g NaCl/ 100 g solution) after 0, 20, 40, 60, 100, 140 and 180 min of brining process for salt and moisture analysis. Ultrasound assisted VI and increasing temperature in the salt solution increased (P < 0.05) the salt content, and SG value in the haddock cubes. Furthermore, ultrasound assisted VI enhanced the water diffusion into the cubes and resulted in an increase in WG value. The ultrasound process increased the salt effective diffusion coefficient (Ds) and the highest Ds was found at 25 °C brine temperature. Azuara, Diffusive, Peleg, Weibull, Z and L models were tested to predicting SG and WG kinetics and Azuara was the best model during brining process of haddock cubes.
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Affiliation(s)
- Elif Aykın-Dinçer
- Akdeniz University, Engineering Faculty, Department of Food Engineering, Antalya 07058, Türkiye
| | - Cüneyt Dinçer
- Akdeniz University, Food Safety and Agricultural Research Center, 07058 Antalya, Türkiye; Akdeniz University, Finike Vocational School, Department of Food Processing, 07740 Antalya, Türkiye.
| | - Ahmet Aydın
- Akdeniz University, Finike Vocational School, Department of Plant and Animal Production, 07740 Antalya, Türkiye
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2
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Lin Y, Gao Y, Li A, Wang L, Ai Z, Xiao H, Li J, Li X. Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave. Foods 2022; 11:foods11142066. [PMID: 35885309 PMCID: PMC9318752 DOI: 10.3390/foods11142066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 02/01/2023] Open
Abstract
This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei). With increasing salt concentration (0–8%, w/v) and MW power (300–900 W), the drying time of shrimp was shortened by 15.15–28.57%, compared with the untreated samples. Regarding the quality of dried shrimp, increasing the salt concentration and MW power increased the hardness (from 13,073.6 to 24,556.5 g), while the springiness, color parameters and astaxanthin content showed an initial decrease but a later increase trend. Low field nuclear magnetic resonance (LF-NMR) demonstrated that the T2 curve of the pretreated samples moved toward the negative x-axis and the immobilized water content decreased with increasing salt concentration. E-nose showed that volatile components were different and could be obviously distinguished at different salt concentrations and MW powers. Raman spectroscopy illustrated that the protein secondary structure of dried shrimp was altered by salting pretreatment and drying conditions, and the lowest conversion degree of α-helix to β-sheet of dried shrimp was obtained at the salt concentration of 4% (w/v) and MW power of 500 W. By comprehensively considering the drying time and quality attributes, the combination of 4% (w/v) salt and 500 W MW power was concluded as the best drying conditions for shrimp using a microwave. The results could provide an innovative combination of salt pretreatment and MW drying with suitable processing conditions for producing high-quality dried shrimp.
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Affiliation(s)
- Yawen Lin
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
| | - Yue Gao
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Aiqing Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Ziping Ai
- College of Engineering, China Agricultural University, Beijing 100083, China; (Z.A.); (H.X.)
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China; (Z.A.); (H.X.)
| | - Jianrong Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Xuepeng Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel./Fax: +86-416-3400560
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3
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Zini S, Mouhanni H, Besombes C. Effect of Argan oil, thyme, and rosemary on the drying process of
Sardina Pilchardus
fillets. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Soukaina Zini
- Research team: Materials, Mechanics and Civil Engineering ENSA, Ibn Zohr University Agadir Tan‐Tan Morocco
| | - Hind Mouhanni
- Research team: Materials, Mechanics and Civil Engineering ENSA, Ibn Zohr University Agadir Tan‐Tan Morocco
| | - Colette Besombes
- Laboratory of Engineering Science for Environment University Rochelle La Rochelle France
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4
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Corrias F, Scano E, Sarais G, Angioni A. Influence of Salting Technology on the Diffusion of NaCl in Swordfish ( Xiphias gladius) Fillets. Foods 2022; 11:foods11020164. [PMID: 35053896 PMCID: PMC8774809 DOI: 10.3390/foods11020164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/02/2022] [Accepted: 01/05/2022] [Indexed: 02/01/2023] Open
Abstract
Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This work evaluated salt diffusion in swordfish fillets after traditional dry salting and wet industrial injection salting methods. The data obtained from the dry salting studies highlighted that the salt diffusion process in swordfish meat was an unfavorable process depending on the contact time with the salt/meat. Moreover, irregularly shaped fillets negatively affected the salt migration in the different areas, leading to inhomogeneous and possibly unsafe final products. On the contrary, wet injection salting was suitable for processing swordfish fillets. As a result, the final products had a homogeneous salt concentration, maintained the organoleptic characteristics and health benefits for a long period, and achieved a longer shelf-life. Furthermore, the water activity (aw) values detected for the different processed fillets confirmed the physicochemical features of the final products and allow the classification of safe products. Moreover, injection salting is a quick process compatible with industrial production times.
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Affiliation(s)
- Francesco Corrias
- Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy; (F.C.); (G.S.)
| | - Efisio Scano
- Faculty of Agraria, University of Sassari, 07100 Sassari, Italy;
| | - Giorgia Sarais
- Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy; (F.C.); (G.S.)
| | - Alberto Angioni
- Food Toxicology Unit, Department of Life and Environmental Science, Campus of Monserrato, University of Cagliari, 09042 Cagliari, Italy; (F.C.); (G.S.)
- Correspondence: ; Tel.: +39-07-0675-8615; Fax: +39-07-0675-8612
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5
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Álvarez S, Álvarez C, Hamill R, Mullen AM, O'Neill E. Drying dynamics of meat highlighting areas of relevance to dry-aging of beef. Compr Rev Food Sci Food Saf 2021; 20:5370-5392. [PMID: 34601801 DOI: 10.1111/1541-4337.12845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 08/18/2021] [Accepted: 08/29/2021] [Indexed: 11/26/2022]
Abstract
Drying of foods is a processing step, which has a variety of outcomes from improving shelf life and product stability, to reducing weight, or to achieving a targeted product eating quality. Drying is key step in the manufacturing of some dried meat products, such as jerky. It is also a major event that occurs when beef is dry-aged, where beef is exposed to air under defined conditions for an extended aging period. Although the conditions typically used to produce dried meat products are significantly different from those that prevail during dry-aging, both involve a gradual removal of water from muscle. As there is a paucity of research on the kinetics of the dehydration process occurring during dry-aging of beef, this paper comprehensively reviews models used to describe drying kinetics in other beef products, in order to gain insights regarding the key factors that impact water removal from meat. Consideration is given as to how the specific conditions during dry-aging such as air flows used (approximately 2 m/s), high air relative humidity, low temperature, and meat geometry will influence the kinetics of the drying. With regard to modeling, equations derived from Fick's second law of diffusion (e.g., thin-layer models) have been used to describe the drying kinetics of small-sized meat products. However, to apply Fick's law to dry-aging, some different considerations may need to be evaluated such as: tridimensional geometry (i.e., whole muscle); uniform initial moisture content; isotropic diffusion; negligible shrinkage;and a combination of internal and external resistances.
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Affiliation(s)
- Sara Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Ruth Hamill
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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6
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Dinçer C. Modeling of hibiscus anthocyanins transport to apple tissue during ultrasound‐assisted vacuum impregnation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cüneyt Dinçer
- Food Safety and Agricultural Research Center Akdeniz University Antalya Turkey
- Department of Food Processing Finike Vocational School Akdeniz University Antalya Turkey
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7
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Aykın Dinçer E. Dried Meat Products Obtained by Different Methods from Past to Present. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1956944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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8
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Aykın-Dinçer E. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes. Meat Sci 2021; 176:108469. [PMID: 33640648 DOI: 10.1016/j.meatsci.2021.108469] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 02/09/2021] [Accepted: 02/11/2021] [Indexed: 10/22/2022]
Abstract
The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes. The cubes were immersed in brine solution (4 g NaCl/ 100 g solution) and salted at different levels of vacuum (250, 500 and 750 mbar) using VI method with and without ultrasound. The final moisture and salt contents of the cubes were 78.60% and 1.59%, respectively, and the samples were salted the fastest with US-VI-250. Five kinetic models were selected to evaluate the SG and WG kinetics, and Azuara model exhibited the best fit. In addition, the salt (Ds) and moisture (Dw) diffusion coefficients were in the range of 5.94-8.11 × 10-9 m2/s and 5.17-8.64 × 10-9 m2/s, respectively. It can be concluded that the ultrasound-assisted VI could shorten the brining time by improving the salt diffusion in beef cubes.
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Affiliation(s)
- Elif Aykın-Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya 07058, Turkey.
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9
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Marchetti MD, Gomez PL, Yeannes MI, Garcia Loredo AB. Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marion Daniela Marchetti
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
| | - Paula Luisina Gomez
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
- Departamento de Industrias Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad Autónoma de Buenos Aires Argentina
| | - María Isabel Yeannes
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
| | - Analia Belen Garcia Loredo
- Preservación y Calidad de Alimentos INCITAA Facultad de Ingeniería Universidad Nacional de Mar del Plata Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas Ciudad Autónoma de Buenos Aires Argentina
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10
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Behera SS. Dietary Fish Oil Concentrates Associated Health Benefits: A Recent Development of Cardiovascular Risk Reduction. Curr Pharm Des 2019; 25:4053-4062. [PMID: 31721698 DOI: 10.2174/1381612825666191112141320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 11/04/2019] [Indexed: 01/05/2023]
Abstract
Fish oil is an abundant source of omega-3 (n-3 or ω-3) polyunsaturated fatty acids (PUFAs) and contains Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). PUFAs are very effective in preventing/ inhibiting cardiovascular incidents, particularly in individuals with high cardiovascular risk/accidents. In this review, composition, extraction of fish oil and its favorable/beneficial effects in Cardiovascular Diseases (CVDs) and molecular mechanism for its treatment/reduction have been discussed. Moreover, the application of fish oil for preventive/protective and remedial/curative properties in nutritive and health benefits has been summarized. All these aspects further search the opportunities/hope and scope with its expected opening and anticipations/ possibilities to provide additional therapeutic substitutes for the reduction of CVDs and registration of new drugs.
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Affiliation(s)
- Sudhanshu S Behera
- Department of Fisheries and Animal Resource Development, Government of Odisha, India
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11
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Aykın-Dinçer E, Erbaş M. Cold dryer as novel process for producing a minimally processed and dried meat. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Shi Q, Tian Y, Zhu L, Zhao Y. Effects of sodium alginate-based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4781-4792. [PMID: 30953363 DOI: 10.1002/jsfa.9728] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Revised: 03/30/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Drying efficiency and quality maintenance are the major concerns of both manufactures and consumers. Heat pump drying (HPD) is suitable for heat sensitive foodstuffs due to its ability to independently control the drying operation parameters. However, lower drying rate and energy efficiency in the later period of HPD are the bottlenecks that restrain its application. A novel approach using hydrocolloids as pretreatment coatings prior to drying was designed to solve these problems. The effects of sodium alginate (SA) coating, drying temperatures and air velocities on the drying characteristics and quality attributes of scallop adductors were evaluated. RESULTS Drying took place in the falling rate period. Drying time decreased with increasing temperature, air velocity and SA coating. The Two Term model and the Wang and Singh model gained the best fit for thin-layer drying of scallop adductors and SA film, respectively. Effective moisture diffusivity increased with temperature, velocity and SA coating and were in the range 7.352-14.620 × 10-11 , 9.890-17.100 × 10-11 and 2.348-4.604 × 10-10 m2 s-1 for uncoated scallop adductors, SA coated scallop adductors and SA films, respectively. The activation energies for SA films, coated and uncoated scallop adductors were 17.07, 20.78 and 26.17 kJ mol-1 , respectively. Dried scallop adductors with SA coating pretreatment exhibited a significant lower value of shrinkage rate and hardness, and higher value of toughness than uncoated ones at 30 °C and 2.0 m s-1 (P < 0.05). CONCLUSION Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Yuan Tian
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Lanlan Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, P. R. China
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13
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Galvão Martins M, Nunes Chada PS, da Silva Pena R. Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet. Food Res Int 2019; 120:407-414. [DOI: 10.1016/j.foodres.2019.03.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 03/05/2019] [Accepted: 03/08/2019] [Indexed: 11/26/2022]
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14
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Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Sci 2018; 145:114-120. [DOI: 10.1016/j.meatsci.2018.06.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 06/06/2018] [Accepted: 06/08/2018] [Indexed: 10/28/2022]
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15
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Kipcak AS. Microwave drying kinetics of mussels (Mytilus edulis). RESEARCH ON CHEMICAL INTERMEDIATES 2016. [DOI: 10.1007/s11164-016-2707-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Rizo A, Fuentes A, Fernández-Segovia I, Barat JM. Smoke-flavoured cod obtained by a new method using water vapour permeable bags. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Martins MG, Martins DEG, Pena RDS. Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Lemus-Mondaca R, Noma S, Igura N, Shimoda M, Pérez-Won M. Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (H
aliotis rufescens
) Slices. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12426] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos; Facultad de Ingeniería; Universidad de La Serena; Av. Raúl Bitrán Nachary 1305 Campus Andrés Bello La Serena 1720170 Chile
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Seiji Noma
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Noriyuki Igura
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Mitsuya Shimoda
- Laboratory of Food Process Engineering; Division of Food Biotechnology; Department of Bioscience and Biotechnology; School of Agriculture; Kyushu University; 6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 Japan
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos; Facultad de Ingeniería; Universidad de La Serena; Av. Raúl Bitrán Nachary 1305 Campus Andrés Bello La Serena 1720170 Chile
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19
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Mujaffar S, Sankat C. Modeling the Drying Behavior of Unsalted and Salted Catfish (A
rius
sp.) Slabs. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12357] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- S. Mujaffar
- Food Science and Technology Unit; Department of Chemical Engineering; The University of the West Indies; St. Augustine Trinidad and Tobago, West Indies
| | - C.K. Sankat
- Office of the Campus Principal; The University of the West Indies; St. Augustine Trinidad and Tobago, West Indies
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20
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Akköse A, Aktaş N. Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product. Meat Sci 2014; 96:311-4. [DOI: 10.1016/j.meatsci.2013.07.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 07/16/2013] [Accepted: 07/17/2013] [Indexed: 11/15/2022]
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21
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Chaijan M. Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chem 2011; 129:1201-10. [DOI: 10.1016/j.foodchem.2011.05.110] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 04/07/2011] [Accepted: 05/23/2011] [Indexed: 11/29/2022]
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