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Artículos de revistas sobre el tema "Cookery (Salt)"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 28 de julio de 2025

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1

RODRIGUES, JÉSSICA F., GABRIELA JUNQUEIRA, CARLA S. GONÇALVES, JOÃO D. S. CARNEIRO, ANA CARLA M. PINHEIRO, and CLEITON A. NUNES. "Elaboration of garlic and salt spice with reduced sodium intake." Anais da Academia Brasileira de Ciências 86, no. 4 (2014): 2065–75. http://dx.doi.org/10.1590/0001-3765201420130464.

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Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl

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Ammar, Hany R., Sayed M. Saleh, Subbarayan Sivasankaran, Abuzar E. A. E. Albadri, and Fahad A. Al-Mufadi. "Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS." Applied Sciences 13, no. 24 (2023): 13119. http://dx.doi.org/10.3390/app132413119.

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The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to an

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Macnair, AlexanderL. "SALT IN PROCESSED AND HOME-COOKED FOOD." Lancet 329, no. 8534 (1987): 689–90. http://dx.doi.org/10.1016/s0140-6736(87)90457-0.

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Pyshkovа, Elena Petrovna, Pavel Aleksandrovich Dmitriev, and Aleksandr Nikolaevich Baklanov. "INCREASE THE SAFETY OF IODINATED COOKED SALT." Theoretical & Applied Science 73, no. 05 (2019): 432–38. http://dx.doi.org/10.15863/tas.2019.05.73.64.

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RUUSUNEN, M., M. NIEMISTÖ, and E. PUOLANNE. "Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures." Agricultural and Food Science 11, no. 3 (2002): 199–207. http://dx.doi.org/10.23986/afsci.5725.

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In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recipes 3 and 4, 0.63 g Na/100 g. The salt content in formulation 2 was the same as in formulation 3, namely 1.2% NaCl, but the sodium content in the former was lower. In the cooked hams of recipes 1 and 2, t

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Desmond, A., and A. Darwin. "T. H. Huxley’s turbulent apprenticeship years: John Charles Cooke and the John Salt scandal." Archives of Natural History 48, no. 2 (2021): 215–26. http://dx.doi.org/10.3366/anh.2021.0718.

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Thomas Henry Huxley’s early medical apprenticeships (between 1838 and 1842) were largely a family affair. They were overseen by one brother-in-law, John Charles Cooke, in Coventry, and another brother-in-law, John Godwin Salt, in London. With both Cooke and Salt teaching at Sydenham College, a private medical school in London, young Huxley too attended this cheap anatomy school in its final year (1841–1842). Huxley developed an interest in botany under Cooke, who was the Professor of Toxicology at the Medico-Botanical Society in 1842. But the brothers-in-law led chaotic lives. Cooke over-indul

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Wang, Chaoyue, Leonardo Susta, and Shai Barbut. "Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems." Gels 10, no. 1 (2023): 7. http://dx.doi.org/10.3390/gels10010007.

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The effects of salt-sensitive alginate (“A”) and a two-component salt-tolerant alginate system (“B”) used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of “A” or 0.5% “B” to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% “B” with salt

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8

Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.

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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were fin

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9

Iryna, VLASENKO, SEMKO Tetiana, and BANDURA Valentyna. "TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (2020): 103–12. http://dx.doi.org/10.31617/tr.knute.2020(36)10.

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Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most common and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production technology of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cervelat Vinnytskyi, which recipe includes iodized salt according to

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10

de Oliveira Paula, Marielle Maria, Armando Abel Massingue, Ana Paula Rocha de Moura, João de Deus Souza Carneiro, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats." Food Science and Technology International 27, no. 1 (2020): 73–83. http://dx.doi.org/10.1177/1082013220932355.

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This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher ( P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher ( P < 0.05) overall impression scores and were associated with the terms “characteristic ham flavor”, “juicy”, and “soft” in the check-a

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11

RUUSUNEN, M., M. SÄRKKÄ-TIRKKONEN, and E. PUOLANNE. "Saltiness of coarsely ground cooked ham with reduced salt content." Agricultural and Food Science 10, no. 1 (2001): 27–32. http://dx.doi.org/10.23986/afsci.5676.

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When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham

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12

Li, Nicole, John Prescott, Yangfeng Wu, et al. "The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China." British Journal of Nutrition 101, no. 7 (2008): 1088–93. http://dx.doi.org/10.1017/s0007114508042360.

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A potassium chloride-containing salt substitute lowers blood pressure levels, but its overall acceptability has been of concern due to its potential adverse effects on food taste. In a large-scale, blinded randomised trial evaluating the comparative effects of a salt substitute (65 % sodium chloride, 25 % potassium chloride and 10 % magnesium sulphate) and a normal salt (100 % sodium chloride) on blood pressure, we collected data on the saltiness, flavour and overall acceptability of food. We performed this at baseline, 1, 6 and 12 months post-randomisation using 100 mm visual analogue scales

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13

Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "25 Cooking method and muscle type impact volatile compound development in beef steaks." Journal of Animal Science 98, Supplement_2 (2020): 22–23. http://dx.doi.org/10.1093/jas/skz397.051.

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Abstract The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00-Small100 marbling; n = 20). Subprimals were wet aged in the dark for 21 d at 0 - 4℃. Following aging, subprimals were fabricated into 2.54 cm thick steaks of the following muscles: Gluteus medius (GM), Infraspinatus (IF), Longissimus lumborum (LL\), Psoas major (PM), Serratus ventralis (SV), and Triceps brachii (TB). Ste

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14

Yıldız Turp, Gülen, and Buket Yıldırım. "Geleneksel Ürünümüz Döner; Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları." Turkish Journal of Agriculture - Food Science and Technology 7, no. 2 (2019): 344. http://dx.doi.org/10.24925/turjaf.v7i2.344-354.2314.

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Doner is a kind of kebab which is produced after marinating meat and spitting the fat with marinated meat then cooked in the doner cooker. Doner is our traditional product that is consumed gladly and its production is growing day by day in our country and in different countries of the world. The increasing demand for this product, which is unique to our country, has led researchers to work on doner and to raise awareness of consumers. When the limited number of studies are examined, it is concluded that the chemical properties of the doners presented to consumption in Turkey are generally in c

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15

Ruedt, Chiara, Monika Gibis, and Jochen Weiss. "Effect of varying salt concentration on iridescence in precooked pork meat." European Food Research and Technology 248, no. 1 (2021): 57–68. http://dx.doi.org/10.1007/s00217-021-03850-7.

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AbstractThe objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was ascertained. Sample cubes from the pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or nitrite curing salt (6 g/kg, 20 g/kg, and 40 g/kg) and subsequently cooked. Control samples were not salted. The effects of NaCl and curing salt on iridescence, instrumental color and microstructure were evaluated. Sal

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16

Ruedt, Chiara, Monika Gibis, and Jochen Weiss. "Effect of varying salt concentration on iridescence in precooked pork meat." European Food Research and Technology 248, no. 1 (2021): 57–68. http://dx.doi.org/10.1007/s00217-021-03850-7.

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AbstractThe objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was ascertained. Sample cubes from the pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or nitrite curing salt (6 g/kg, 20 g/kg, and 40 g/kg) and subsequently cooked. Control samples were not salted. The effects of NaCl and curing salt on iridescence, instrumental color and microstructure were evaluated. Sal

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17

Jaico, Tracy, Himanshu Prabhakar, Koushik Adhikari, Rakesh K. Singh, and Anand Mohan. "Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf." Journal of Food Quality 2022 (April 12, 2022): 1–12. http://dx.doi.org/10.1155/2022/4788425.

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The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbon

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Papade, C. V., and A. B. Kanase-Patil. "Binary salt phase change material for concentrated solar cooker: storage and usages." Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 44, no. 3 (2022): 6698–708. http://dx.doi.org/10.1080/15567036.2022.2096724.

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19

Lima, Carolina V., Livia M. A. Tenuta, and Jaime A. Cury. "Fluoride Increase in Saliva and Dental Biofilm due to a Meal Prepared with Fluoridated Water or Salt: A Crossover Clinical Study." Caries Research 53, no. 1 (2018): 41–48. http://dx.doi.org/10.1159/000489132.

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Knowledge about fluoride delivery to oral fluids from foods cooked with fluoridated water and salt is scarce, and no study has evaluated fluoride concentrations in saliva or biofilm during meal consumption. In this randomized double-blind crossover study, 12 volunteers ingested meals (rice, beans, meat, and legumes) prepared with nonfluoridated water and salt (control group), fluoridated water (0.70 mg F/L; water group), and fluoridated salt (183.7 mg F/kg; salt group). Whole saliva was collected before meal ingestion, during mastication, and up to 2 h after meal ingestion. Dental biofilm was

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20

"NASA’s Savory Sea Salt Sensor to Get Cooked, Chilled." Journal of Applied Sciences 11, no. 6 (2011): 1068. http://dx.doi.org/10.3923/jas.2011.1068.1068.

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21

Goloperov, Igor Viktorovich, Aleksandr Nikolaevich Baklanov, and Larisa Vladimirovna Baklanova. "ACCELERATED DETERMINATION OF WASTE-INSULATED SUBSTANCES IN COOKED SALT." Theoretical & Applied Science 72, no. 04 (2019): 101–8. http://dx.doi.org/10.15863/tas.2019.04.72.17.

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22

Kraysvitniy, M. V., and T. V. Farionik. "Production cooked sausages with the addition of iodized salt." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 100 (2023): 101–4. http://dx.doi.org/10.32718/nvlvet-f10016.

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Iodine deficiency in the biosphere, mainly in the soil, leads to endemic goiter and other iodine deficiency disorders. As shown by numerous studies, this disease affects over 1 billion people in the world. Endemic goiter and much of the territory of Ukraine, including the Vinnytsia region. Presented current research study of recipes and technologies on system-cooked sausages. Currently, boiled sausage enjoys relatively high demand among the population because it is significant for most people, giving it an advantage. Innovation activity represents one of the most effective directions. It shoul

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Rahmadi, Isnaini. "Processing Technology of Ketupat." JURNAL PANGAN 28, no. 2 (2019): 161–70. http://dx.doi.org/10.33964/jp.v28i2.437.

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Indonesia has a typical rice processing method as part of the nation’s culture, namely ketupat. Ketupat is typical food made of rice wrapped in diamond shaped-woven coconut leaves and boiled in water. This article reviewed the variety of processing ketupat as well as changes in ketupat during storage of ketupat according to the results of research and related references. Traditionally, ketupat is cooked in boiling water for 5 hours. This is considered inefficient in terms of cooking fuel and time required for cooking. The efforts of modifying ketupat cooking method have been done to shorten pr

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Goloperov, Igor Viktorovich, Aleksandr Nikolaevich Baklanov, and Larisa Vladimirovna Baklanova. "SOLUTION TO THE PROBLEM OF SAFETY OF COOKED SALT. ULTRASOUND IN THE CLEANING OF COOKED SALT FROM IMPURITIES OF ARSENIC, CADMIUM AND COPPER." Theoretical & Applied Science 72, no. 04 (2019): 85–91. http://dx.doi.org/10.15863/tas.2019.04.72.16.

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NICHOLS, G. L., C. L. LITTLE, V. MITHANI, and J. de LOUVOIS. "The Microbiological Quality of Cooked Rice from Restaurants and Take-Away Premises in the United Kingdom." Journal of Food Protection 62, no. 8 (1999): 877–82. http://dx.doi.org/10.4315/0362-028x-62.8.877.

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The microbiological quality of 4,162 samples of cooked rice from restaurants and take-away premises in the United Kingdom was examined, including ready-to-eat rice purchased at point-of-sale and rice that was stored precooked for reheating on demand. The majority of point-of-sale cooked rice samples (1,855 of 1,972; 94%) were of acceptable microbiological quality, but 15 (1%) samples were of unacceptable quality (Bacillus spp. and B. cereus, ≥105 CFU/g; Escherichia coli, ≥104 CFU/g), indicating a potential risk to health. The prevalence of Bacillus spp., B. cereus, and E. coli was significantl

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Sweet, Matthew J., Sarah A. Jones, and James Harris. "A sprinkle of salt in the pressure cooker of innate immunity and inflammation." Immunology & Cell Biology 99, no. 1 (2020): 9–12. http://dx.doi.org/10.1111/imcb.12413.

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27

Dušková, Marta, Kateřina Dorotíková, Blanka Macharáčková, František Ježek, Josef Kameník, and Ondrej Šedo. "The shelf life of cooked sausages with reduced salt content." Acta Veterinaria Brno 93, no. 1 (2024): 115–21. http://dx.doi.org/10.2754/avb202493010115.

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The aim of this study was to compare the microbiological quality of cooked sausages produced with a traditional salt content (2.1%) and reformulated batches with a salt content reduced to 1.7%. The reformulation was tested on two types of comminuted meat products – Špekáčky sausage with a diameter of up to 46 mm or Bologna-type sausages in diameter of 85 mm (Gothaj sausage) or 75 mm (Junior sausage). The total viable count (TVC) increased only slightly during the four-week storage (4 ± 1 °C) of all batches of Špekáčky sausage. Comparing batches 1.7 and 2.1, there is an evident difference in th

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Zhang, Man, Cuncun Fu, Mengfei Chen, and Changhai Jin. "The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat." Foods 12, no. 18 (2023): 3452. http://dx.doi.org/10.3390/foods12183452.

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This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentratio

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Hazman, Fazil, Adhisty Muthia Rani, Dhea Riski Ismaya, et al. "Sosialiasai Nugget Sayur Ikan Patin Untuk Meningkatkan Konsumsi Ikan di Desa Koto Damai Kampar Kiri Tengah." Jurnal Pengabdian Multidisiplin 3, no. 1 (2022): 25–30. http://dx.doi.org/10.51214/japamul.v3i1.397.

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One of the needs of urban communities today is the availability of practical food ingredients, namely those that are ready to cook (ready to be cooked) and ready to eat (ready to eat). Being Ready of cook means that it takes less time to prepare food. One form of food that is ready to cook is nuggets. Nuggets are one of the foods that are most often consumed and made by everyone, either for their own use, for sale, or for others. Nuggets seem more elegant because this food does not characterize luxury or lack. This socialization aims to increase fish consumption in Koto Damai Village. This soc

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Coccia, G., G. Di Nicola, S. Tomassetti, G. Gabrielli, M. Chieruzzi, and M. Pierantozzi. "Experimental characterization of a solar cooker with thermal energy storage based on solar salt." Journal of Physics: Conference Series 923 (November 2017): 012048. http://dx.doi.org/10.1088/1742-6596/923/1/012048.

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Febriansyah, Muhammad. "SISTEM KONTROL MESIN AUTOMATIC COOKER CANDY MENGGUNAKAN PLC OMRON CJ1M DAN HMI WEINVIEW MT6070iH." SINUSOIDA 25, no. 1 (2023): 75–87. http://dx.doi.org/10.37277/s.v25i1.1672.

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Perancangan sistem mesin cooker candy menggunakan PLC modular OMRON CJ1M dan HMI Wintek WEINVIEW MT6070iH sangatlah tepat guna, karena memudahkan dalam improvement program saat terjadi penambahan pada kontrol proses produksi dikarenakan input/output PLC yang bisa ditambah, selain itu HMI Wintek WEINVIEW kompatibel dengan berbagai merek PLC. Input proximity sensor kapasitif digunakan sebagai sensor safety cover motor mixer pada weighing tank, dan menggunakan output pilot lamp sebagai indikator pengganti actuator valve pada prototipe serta motor 12VDC yang berfungsi sebagai motor mixer, motor po

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Feneuil, Blandine, Eirik Strøm Lillebø, Christian Larris Honstad, Atle Jensen, and Andreas Carlson. "Elastic modulus measurements of cooked Lutefisk." Physics of Fluids 34, no. 4 (2022): 047122. http://dx.doi.org/10.1063/5.0082963.

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Lutefisk is a traditional Norwegian Christmas dish, made of dry cod soaked in a lye solution before re-hydrated. We report measurements of tissue rheological properties of cooked Lutefisk. Surprisingly, we find that the elastic modulus does not seem to depend heavily on cooking time, cooking temperature, or the amount of salt, but depends instead mainly on the size of the fish fillets and can be affected by when the cod is fished during the season. Although salting and cooking of the Lutefisk strongly affect the visual aspect of fish fillets, these changes are not found to be correlated with t

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Tadeo, Andie John D. "Sea Salt Production Through Sun Drying Method in High-Density Polyethylene Platform." International Journal of Research and Scientific Innovation XII, no. VI (2025): 338–44. https://doi.org/10.51244/ijrsi.2025.12060028.

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Sea salt was produced by sun-drying seawater on high-density polyethylene (HDPE), and its quality was evaluated and compared to local and imported salt bought in the market based on chemical composition, microbial content, and heavy metal contamination. The study included three treatments: muslin cloth (T1), a 5 µm filter bag (T2), sand and gravel (T3), imported salt, and local salt. For T1-T3, drying took four days, with yields ranging from 8.52 – 8.64 kg. Moisture content ranged from 5.05 – 9.77 % w/w, sodium chloride content from 86.61 – 92.02 % w/w, and iodine levels from 0.93 – 30.24 mg/k

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Jachimowicz, Karolina, Anna Winiarska-Mieczan, Ewa Baranowska-Wójcik, and Maciej Bąkowski. "Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals." Foods 10, no. 9 (2021): 2131. http://dx.doi.org/10.3390/foods10092131.

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Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water affects the content of minerals. Thirty-five samples of six types of pasta were analysed. The content of minerals was determined using the ICP-OES method. Retention of minerals in the cooked pasta was calculated. Taking the culinary treatment into account, the intake of minerals with pasta was assessed

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Goloperov, Igor Viktorovich, Aleksandr Nikolaevich Baklanov, and Larisa Vladimirovna Baklanova. "SOLUTION TO SAFE POWER PROBLEMS. ULTRASOUND IN RECEIVING CAROTINE COOKED SALT." Theoretical & Applied Science 72, no. 04 (2019): 54–59. http://dx.doi.org/10.15863/tas.2019.04.72.9.

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Nguyen, Van. "The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating." Can Tho University Journal of Science 13, no. 2 (2021): 32–42. http://dx.doi.org/10.22144/ctu.jen.2021.028.

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Ohmic heating (OH) is a method that heat is generated within the food due to its electrical resistance, resulting in a relatively linear heating rate and uniform temperature distribution. Because surimi-based paste contains water and salts, the conductivity is sufficiently good for the ohmic effect. Gelation induced by OH greatly depends on heating conditions such as heating speed, heating time, or electrical conductivity. However, the detailed information obtained is quite limited. Therefore, in order to clarify how ohmic heating affects the physical properties of surimi gel under OH, gels fr

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Muhoza, Bertrand. "Salt reduction in selected food products." E3S Web of Conferences 344 (2022): 04007. http://dx.doi.org/10.1051/e3sconf/202234404007.

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Although sodium chloride is widely used in food processing as a preservative, flavor and texture enhancer, its high intake has been reported to cause cardiovascular disease, kidney disease and gastric cancer. The use of chloride salts and the reduction of sodium chloride content in food products have been proposed as common strategies to control high salt intake. However, sodium chloride reduction in food can lead to a significant loss of flavor and texture which can be quickly noticed by consumers. To mitigate these issues, various researchers are developing techniques to reduce sodium chlori

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INGHAM, STEVEN C., and NORMAN N. POTTER. "Survival and Growth of Aeromonas hydrophila, Vibrio parahaemolyticus, and Staphylococcus aureus on Cooked Mince and Surimis made from Atlantic Pollock." Journal of Food Protection 51, no. 8 (1988): 634–38. http://dx.doi.org/10.4315/0362-028x-51.8.634.

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Mince, salt-added surimi, and low-salt surimi prepared from Atlantic pollock had significantly (p&lt;0.01) different protein and NaCl levels. These three products were steamed 16 min, cooled and inoculated with A. hydrophila, V. parahaemolyticus, or S. aureus. Samples inoculated with A. hydrophila were stored at 5, 13, and 25°C; all other samples were stored at 5 and 25°C. A. hydrophila grew well on the mince and low-salt surimi but not on the salt-added surimi stored for 5 d at 5°C, 36 h at 13°C and 27 h at 25°C. Populations on the mince and low-salt surimi increased log10 3.0 CFU/g at 5

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Novita, Sri Aulia, Muhammad Rifanda Hofic, Albet Pranata, Andika Dwi Putra, and Nofialdi Nofialdi. "Analisis Rancang Bangun Solar Cooker Berbasis Consentrated Solar Power (CSP)." Agroteknika 5, no. 2 (2022): 172–82. http://dx.doi.org/10.55043/agroteknika.v5i2.140.

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Kompor surya memanfaatkan energi matahari untuk menghasilkan energi panas untuk proses memasak. Cahaya matahari dipantulkan dan diubah menjadi energi panas melalui konsentrator surya, cahaya difokuskan menjadi satu titik pada wadah kompor pemasak. Tujuan dari penelitian ini adalah melakukan desain kompor surya, melakukan uji kinerja dan mengetahui pengaruh waktu, daya energi matahari terhadap suhu yang dihasilkan pada kompor surya dengan menggunakan thermocouple tipe K. Metode yang digunakan dalam penelitian ini adalah perancangan struktural dan fungsional alat, pembuatan komponen alat dan pen

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Kumordzie, Sika, Jennie Davis, Katherine Adams, et al. "Understanding Patterns and Drivers of Bouillon Use in Northern Ghana to Inform Fortification Planning." Current Developments in Nutrition 5, Supplement_2 (2021): 655. http://dx.doi.org/10.1093/cdn/nzab045_037.

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Abstract Objectives To explore the potential for bouillon as a micronutrient fortification vehicle in northern Ghana, we assessed market availability, household purchase and consumption of bouillon products, and perceptions of bouillon and salt. Methods We selected 28 clusters in the Tolon and Kumbungu districts of the Northern region of Ghana (7 urban, 4 semi-urban, and 3 rural clusters per district). Among 369 randomly selected households, women of reproductive age (15–49 y; WRA) were interviewed about household bouillon purchasing habits, its use in food preparation, and perceptions about t

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Bhave, Atul G., and Chirag K. Kale. "Development of a thermal storage type solar cooker for high temperature cooking using solar salt." Solar Energy Materials and Solar Cells 208 (May 2020): 110394. http://dx.doi.org/10.1016/j.solmat.2020.110394.

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Greenwood, M. H., E. F. C. Coetzee, B. M. Ford, et al. "The microbiology of cooked prawns and shrimps on retail sale." Journal of Hygiene 94, no. 3 (1985): 319–26. http://dx.doi.org/10.1017/s0022172400061544.

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SUMMARYIn an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae andVibrio parahaemolyticuswere not detected.Yersinia enterocoliticawas isolated from three samples. Results for total viable count and presence ofEscherichia coliandStaphylococcus aureuscomplied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

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Yalinkilic, Baris. "Effects of Different Chloride Salts and Fat Levels on the Quality Characteristics of Beef Patties." International Journal of Gastronomy Research 3, no. 2 (2024): 84–91. https://doi.org/10.56479/ijgr-46.

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The aim of this study was to investigate the effects of different chloride salts (four formulation with NaCl, KCl, CaCl₂, and MgCl₂) at 2% w/w level on the pH, color, sensory, and cooking properties of beef patties formulated with two levels of tail fat (10% and 20%). The results indicated that the use of CaCl₂ and/or MgCl₂ resulted in a significant (P < 0.01) decrease in the pH values of both uncooked and cooked beef patties. The salt factor significantly influenced the a* value of uncooked beef patties (P < 0.05). It also affected the a* (P < 0.01) and b* (P < 0.01) values of coo

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Dawa, Umbu Paru Lowu, Mada Maria Lakapu, Dewi Setyowati Gadi, et al. "Quality of traditional salt in the Tiberias Group, West Oesapa Village, Kelapa Lima District, Kupang City." IJOTA (Indonesian Journal of Tropical Aquatic) 5, no. 2 (2022): 105–14. http://dx.doi.org/10.22219/ijota.v5i2.22775.

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The purpose of this study was to analyze the quality of traditional salt through organoleptic tests (color and aroma), water content, NaCl content and total plate number (TPN). This research uses quality and quantity methods, data analysis method is a comparative descriptive method. The results showed that the quality of the salt produced traditionally through organopleptic tests had a color and aroma were acceptable NSI 4435-2017, the water control has met NSI 3556-2016 and NSI 4435-2017, while the NaCl content did not meet NSI 3556-2016, but it complied with NSI. 4435-2017 and the Total Plat

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STEVANOVIĆ, M., P. ČADEŽ, B. ŽLENDER, and M. FILIPIČ. "Genotoxicity Testing of Cooked Cured Meat Pigment (CCMP) and Meat Emulsion Coagulates Prepared with CCMP." Journal of Food Protection 63, no. 7 (2000): 945–52. http://dx.doi.org/10.4315/0362-028x-63.7.945.

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The preformed cooked cured meat pigment (CCMP) synthesized directly from bovine red blood cells or through a hemin intermediate was found to be a viable colorant for application to comminuted pork as a nitrite substitute. However the genotoxicity of CCMP and meat emulsion coagulates prepared with CCMP has not been evaluated. Therefore the objectives of this work were to investigate genotoxicity of CCMP and the influence of CCMP addition on genotoxicity and the content of residual nitrite in model meat emulsion coagulates. Meat emulsions were prepared from white (musculus longissimus dorsi) and

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PORTO-FETT, ANNA C. S., BRADLEY A. SHOYER, LAURA E. SHANE, et al. "Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver." Journal of Food Protection 82, no. 6 (2019): 980–87. http://dx.doi.org/10.4315/0362-028x.jfp-18-423.

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ABSTRACT The effect of heating times and temperatures on inactivation of Salmonella in pâté made from chicken liver was evaluated. Raw chicken liver (ca. 1 kg) was blended in a food processor with two hard-boiled eggs (ca. 100 g total) plus a mixture of sautéed white onions (100 g), salt (5.0 g), black pepper (2.5 g), and butter (112 g). The tempered (ca. 15°C) raw pâté batter was inoculated with a nine-strain cocktail (ca. 6.5 log CFU/g) of Salmonella, and then ca. 25-g portions were aseptically transferred into sterile 50-mL polypropylene conical tubes. One set of tubes was completely s

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Sanchez-Castillo, C. P., S. Warrender, T. P. Whitehead, and W. P. T. James. "An assessment of the sources of dietary salt in a British population." Clinical Science 72, no. 1 (1987): 95–102. http://dx.doi.org/10.1042/cs0720095.

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1. An epidemiological study was conducted in the market town of March, Cambridgeshire, to assess the quantitative importance of cooking and table salt to total dietary salt intake by the use of a fused mixture of lithium carbonate and sodium chloride. 2. Men and women aged 20–60 participated in a 12 day study with sequential 24 h urine collections to assess salt sources over a 7 day period. 3. Total salt consumption estimated from urinary chloride excretion amounted to 10.6 ± 0.55 (sem) g in 33 men and 7.4 ± 0.29 (sem) g in 50 women. The cooking salt eaten was only 0.45 ± 0.09 (sem) g in men a

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Głuchowski, Artur, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, and Ruth M. Hamill. "Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers." Applied Sciences 13, no. 20 (2023): 11373. http://dx.doi.org/10.3390/app132011373.

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Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in salt-heterogeneous burger patties could evoke a more intense perception of sensory flavours compared to a burger matched in overall salt content but with a homogeneous salt distribution. The study material consisted of one patty batch with a homogeneous salt distribution (HM 0.7% NaCl) and six patty batches with an average NaCl content of 0.7% bu

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Jeong, Tae-Jun, Tae-Kyung Kim, Hyun-Wook Kim, and Yun-Sang Choi. "Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham." Asian-Australasian Journal of Animal Sciences 33, no. 4 (2020): 662–69. http://dx.doi.org/10.5713/ajas.19.0193.

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Objective: This study was conducted to evaluate the effect of red glasswort (RG) (<i>Salicornia herbacea</i> L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (<i>M. longissimus thoracis et lumborum</i>).Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum p

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Vargas-Ceballos, Manuel A., Daniel Badillo-Zapata, Olimpia Chong-Carrillo, Jesús T. Ponce-Palafox, Luis Héctor Hernández-Hernández, and Fernando Vega-Villasante. "Intake of different food sources in the first zoeae stages of Macrobrachium tenellum (Decapoda: Palaemonidae)." Latin American Journal of Aquatic Research 48, no. 1 (2020): 156–61. http://dx.doi.org/10.3856/vol48-issue1-fulltext-2344.

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The objective of this work was to assess the acceptance of live and inert food by Macrobrachium tenellum during the early larval stages. The larvae were obtained by collecting wild ovigerous females in the Ameca River in the State of Jalisco, Mexico. Eight treatments (diets) were used to feed the larvae: D1, control (fasting); D2, micro-pulverized food (Purina®); D3, living, newly hatched nauplii of Artemia franciscana (INVE®, Salt Lake City, Utah, USA); D4, commercial paste containing microalgae (Instant Algae Rotifer Diet®); D5, water extracted from a biofloc system; D6, cooked egg yolk; D7,

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