Search

Food processing links food production to the provision of food of improved quality and nutrient availability, acceptability, preservation to curtail losses and availability in time of need. To maintain these attributes, a critical look at our local food processing methods is required, with a view to improving it; for instance through the application of modern technology, so as to minimize food poisoning, and improve local food stability. In this review, we wish to highlight the various possible pathogenic poisoning routes of some African food processing methods and possible preventive measures. The food processes involved are fermentation, drying and salting. The source of food contaminant is evidently a portal for contamination by more potent pathogenic microbes, which may cause an epidemic, considering the popularity of the food products. The influx of contaminants; which may be a source of food-borne disease(s), maybe through the original food materials, unhygienic practices of the handlers or the process machinery. The incidence of food poisoning in local food processing can be drastically reduced with improved process operations, increased sensitization of food handlers on their possible contributions to food contamination, regular medical checkups and mandatory certification of vendors, etc. The standard for processing and preparing human food should be improved and researches should be carried out, to ascertain facts and prevent death due to ingestion of poisoned food. Investments in biotechnology should also be made in the most conscious and profound manner, to provide species for better food fermentation processes, and as well, advanced sensitive screening procedures to ascertain contamination, especially by non-culturable microorganisms. Hygienic practices in food processing and preservation are indispensable in food security, as we try to sustain food abundance and minimize food poisoning.

Background. One of the global problems presently faced by humanity is obesity and overweight. For treatment and prevention of this disease, doctors recommend consuming more vegetables, cucumbers in particular. Despite the fact that Russia is one of the major cucumber producers, its average yield is more than twice lower than in the EU countries. To meet the demand of the population, it is necessary to additionally import the missing products. In this regard, the urgent need for an increase of cucumber production is obvious, and first of all, by raising the yield.Materials and methods. The research was conducted at the experimental sites of Volgograd Experiment Station of VIR. Accessions from VIR’s cucumber collection served as the material for the study. Methods developed and accepted by VIR were used in the research.Results and conclusions. Such agronomic characteristics as yield, fruit weight and length, thorn color, dry matter and sugar content were studied. A noticeable direct correlation was found between fruit length and fruit weight, and moderate direct correlations were observed between yield and fruit length, yield and fruit weight, dry matter and sugars. The indicators showing suitability of accessions for salting and canning were analyzed. Accessions that can be used in breeding practice are recommended. A conclusion is made about the prospects of breeding for valuable agronomic traits using long-fruited forms of cucumber from the countries of South-East Asia and the Russian Far East.

Background and Aim: Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean. Materials and Methods: Four hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography–mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25. Results: Skimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41- 54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7- 46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics. Conclusion: OTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.

In order to determine the evolution of sodium chloride and water distribution profiles, surface dry-salting goat cheese was analyzed during a four-week ripening period. The concentration profiles of sodium chloride and water were analyzed according to the height and diameter of the cheese pieces and the response surface analysis was applied for the interpretation. Water distribution was higher on the outside of the pieces until the second week of ripening due to water movement caused by osmotic pressure gradients after NaCl uptake, after which there was surface dehydration. In the sodium chloride profile there was an initially rapid salt uptake by inward diffusion in the surface layers, which decreased as ripening advanced. Although the cheeses were turned over regularly, the salt and water distributions were unequal on the top and bottom surfaces in the early stages and vertical distribution was favored due to the gravitational effect. At the end of the study period the concentration of NaCl in the vertical direction was in equilibrium, while small differences persisted in the horizontal direction. The prediction of the evolution of the proposed models indicates that equilibrium of NaCl concentration would be reached after 35 days ripening.

The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products.

This study was conducted to assess, for the first time, the survival of the pathogenic bacteria Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus during the ripening of protected designation of origin (PDO) Pecorino Romano cheese. A total of twenty-four cheese-making trials (twelve from raw milk and twelve from thermized milk) were performed under the protocol specified by PDO requirements. Sheep cheese milk was first inoculated before processing with approximately 106 colony-forming unit (CFU) mL−1 of each considered pathogen and the experiment was repeated six times for each selected pathogen. Cheese composition and pathogens count were then evaluated in inoculated raw milk, thermized milk, and cheese after 1, 90, and 150 days of ripening. pH, moisture, water activity, and salt content of cheese were within the range of the commercial PDO Pecorino Romano cheese. All the cheeses made from raw and thermized milk were microbiologically safe after 90 days and 1 day from their production, respectively. In conclusion, when Pecorino Romano cheese is produced under PDO specifications, from raw or thermized milk, a combination of factors including the speed and extent of curd acidification in the first phase of the production, together with an intense salting and a long ripening time, preclude the possibility of growth and survival of L. monocytogenes, Salmonella spp., and E. coli O157:H7. Only S. aureus can be still detectable at such low levels that it does not pose a risk to consumers.

Fish is one of the most important sources of animal protein available in the tropics and has been widely accepted as a good source of protein and other elements for the maintenance of healthy body. Salting and drying is an ancient and simple method to preserve fish and in India about 17% of the total catch is beingused for salting and drying. The present investigation was aimed to analyse the presence of osmotolerant microbes in the dry fishes. The commercially important marine edible salted dry fishes were collected from the study area Pallam. Four common edible dry fishes like (Nethili, Sardines, Ribbon fish and Prawn) wereselected for the screening of microbial population. The highest TFC value was reported in Sardine and Ribbon fish (5103) than the other fishes like Netthili and Prawn (4103 and 2103). The moisture content was higher (45%) in Prawn followed by Ribbon fish (40%), Sardines (29%), Netthili (26%). In this study,Prawn had high moisture content (45%) and high microbial load (5.3104 cfu/g). Total five fungal species were isolated from the selected dried fishes. The result of isolation of human pathogens such as Salmonella and Vibrio identified from the selected dry fish samples. The nutritive value of raw fish in found to be good.The sensory characteristics such as colour, odor, texture, insect infestation showed that the Sardine and Prawn was good in quality, while the netthili had decreased the quality. The study showed that salted and sundried fishes sold in study area are contaminated with pathogenic bacteria and fungal agents. Spoilage ofdried fish products was found and this might be due to unhygienic handling of the fisher folks, improper processing and unhygienic vendors and vending areas.

Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties and high nutritional value. The aim of the present work was to assess the effects of diverse processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Shrimp (Penaeus semisulcatus) flesh was treated using four processes (salting, frying, grilling, and boiling), following which its macronutrient content, fatty acid profile, vitamins and mineral contents were measured. Also, the antioxidant activity of all shrimp powder extracts was assessed using the 2, 2 diphenyl 1 picrylhydrazyl (DPPH), linoleic acid oxidation inhibition, and reducing power methods. The results revealed that the fresh and processed shrimp flesh had significant nutritional value and the fresh and treated shrimp powders have high antioxidant activity, but the cooking processes have significant effects on the nutritional value and antioxidant activity of shrimp flesh. These effects were greater significantly in grilled shrimp followed by boiled shrimp and then fried shrimp. It is concluded that the high nutritional value and antioxidant activity of shrimp flesh make it an important food for nutritional health promotion for the community.

The results of a study of the effect of wet ultrasonic lamb meat salting on the muscle tissue microstructure are presented, and the technical parameters of the ultrasonic device are justified. It has been established that significant destruction and swelling of muscle fibers, local destruction of the sarcolemma with its pronounced rugosity are observed at ultrasonic salting with a frequency of 35 kHz, the cross-striation is poorly expressed, the tissue structure is disturbed. An ultrasonic salting with a frequency of 26 kHz was accompanied an increase in the number of transverse microcracks and crevices, loosening of muscle fibers, the formation of cavities between them while retention of the tissue structure, which contributes to the appearance of a brine between muscle fibers and accelerates its penetration into the fiber. It allows us to recommend ultrasound at a frequency of 26 kHz for cavitation activation of the brine to intensify the technological process of lamb meat salting.

Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural sausage casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into sausage casings (initial level, ∼10(5) CFU/g; level after salting

The higher prevalence of alimentary-dependent risk factors for chronic non-communicable diseases in the Russian Federation among rural residents suggests that there are differences in the diets of city and village residents. Aim . To examine the diet differences of city and village adults. Material and methods . The analysis included representative samples from male and female population aged 25-64 years (n=21923, of which 8383 and 13550 are men and women, respectively) from 13 regions of the Russian Federation. The diet features were assessed by the frequency of consumption of the main food groups and individual eating habits: salting, the use of animal fats in cooking. Results . Rural men 18% more often than urban daily consumed meat sausages, 13% — salting and marinades and less often included in the diet meat (23%), fresh vegetables and fruits (28%), “milk, kefir, yogurt” (12%), sour cream (17%), quark (23%) and cheese (14%). Rural women less often consumed meat (19%), dairy products (18%), including cottage cheese (25%) and cheese (26%), but more often — salting (34%) and beans (10%). Rural women more often salt already prepared food — the odds ratio (OR) =1,32; 95% confidence interval (CI) 1,03-1,70 (X 2 =4,81, p=0,0282). Excess sugar intake among rural men was more common — OR=1,23; 95% CI 1,10-1,37 (X 2 =13,06, p>0,0001). The women of the village more often added butter to the dishes (sandwich, porridge, mashed potatoes, etc.) than the urban ones — OR=1,14; 95% CI 1,03-1,25 (X 2 =6,90, p=0,0086), in contrast to men, for whom the consumption of butter did not differ. In general, excess consumption of salt and sugar in the diet of village men was more common than among city men — OR=1,26; 95% CI 1,13-1,42 (X 2 =15,95, p>0,0001), in contrast to women, among whom no such differences were found (X 2 =3,02, p=0,0821). The diet, characterized by excessive consumption of salt, sugar and insufficient consumption of vegetables and fruits, was more often present among rural men — OR=1,30; 95% CI 1,12-1,53 (X 2 =10,92, p=0,0009). In urban and rural women, differences in the frequency of such diet were not found. Conclusion . The urban dietary pattern is characterized by higher consumption of meat, dairy products, vegetables and fruits, while in the rural model, the consumption of beans, salting, sugar and butter is higher. Participants of the ESSE-RF study: Moscow : Zhernakova Yu. V., Boytsov S. A., Saint-Petersburg : RotarO. P., Vladivostok : Kulakova N. V., Nevzorova V. A., Vladikavkaz : Astakhova Z. T., Vologda : Shabunova A. A., Volgograd : Nedogoda S. V., Voronezh : Chernykh T. M., Ivanovo : Belova O. A., Kemerovo : Artamonova G.V., IndukayevaE. V., Krasnoyarsk : Grinshtein Yu. I., Petrova M. M., Orenburg : Libis R. A., Samara : Duplyakov D. V., Tomsk : Trubacheva I. A., Kaveshnikov V. S., Serebryakova V. N., Tyumen : Efanov A. Yu., Medvedeva I. V., Shalaev S. V.

Proteolysis in Cheddar cheese, caused by various proteolytic enzymes present in cheese system, results production of the smaller peptides. The current research was conducted to study the effect of heating temperature (72˚C, 75˚C, 78˚C/15 second) and level of salting (1%, 1.5%, 2%) on proteolysis in Cheddar cheese during ripening. The extent of proteolysis was measured quantitatively by soluble protein content and qualitatively by the urea-PAGE throughout the four months of ripening. Soluble protein content also reflects the extent of ripening of Cheddar cheese. During ripening an increase was found in the soluble protein content. The urea-PAGE had shown the degradation of β-casein and α S1 -casein to smaller fraction of γ-caseins and proteose-peptones. The highest soluble protein content (21.74 %w/w) was found in sample 75˚C/15 second heat treatment and 2% salt content at the 4 th month of ripening. The effect of heat treatment and level of salting was not reflected in urea-PAGE, but it had shown the clear picture of degradation of native caseins to peptides during ripening.

Exudates of ham usually generate at salting stage and it can provide complete and homogeneous biochemical information that whole ham occurred. To evaluate the effect of salting on Jinhua ham, 40 hams were randomly and equally assigned to two groups. One group was salted using 6% sodium chloride (NaCl) (LS), and the another group was salted using 8% NaCl (HS). The proteomic profile of the exudates, microstructure and curing loss of ham were investigated after salting. LS and HS groups showed a similar change in curing loss and in cell rupture from day 1 to day 7, and no obvious difference was found in the release of proteins from muscle tissue. A total of 688 proteins were identified from exudates using isobaric tag for relative and absolute quantification; sharing 70.8% of the differentially abundant proteins (340 proteins) was found in the comparison between day 1 and day 7 in both LS and HS groups. Functional annotations indicated that differentially abundant proteins primarily participated in metabolism, cell structure, binding proteins, signal transduction, and stress and defense in LS and HS groups, respectively. These results indicated that the reduction of NaCl from 8 to 6% did not cause a negative effect at salting stage of ham. Further research is needed to confirm that the effect of salting (6% NaCl) on the flavour development of Jinhua ham at ripening stage.

The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were more capable of hydrolyzing duck egg white than the others. The α-amino nitrogen content in the egg whites was highly correlated with hydrolysis ability of the enzymes, and it had gradually increased with curing. Foam stability, capacity and emulsion stability were significantly influenced by proteases and curing period. However, the solubility of the egg white hydrolysate was not much affected by curing but showed significant differences between hydrolyzed and control samples. Emulsion stability of hydrolysate decreased with curing times. Neutrase and alcalase hydrolysates gave the best foaming and emulsion properties. Moreover, neutrase and protamex hydrolysates showed good scavenging potency against the DPPH radicals, hydroxyl radicals, hydrogen peroxide, and ferrous ion radicals. Overall, the hydrolysate from neutrase hydrolyzed duck egg white showed the highest foaming and radical scavenging capacities among the other hydrolysis treatments in this study.

Implementation of three-dimensional (3D) food printing and novel analytics can reduce food waste and increase utilization of seafood by-products. Low field nuclear magnetic resonance (LF-NMR) and chemometrics were used to investigate the printability and characteristics of surimi pastes from cod by-products as affected by different processing methods (the pH-shift method vs. conventional washing), addition of salt (0, 1.5, and 3%), length of cold storage (0, 4, and 7 days) until 3D printing, and steam cooking. The analysis revealed two to three water populations in the 3D printed samples. Increasing the salt concentration induced myofibrillar swelling in the conventionally prepared surimi, whereas a more salt-induced gelling effect was observed in the pH-shift processed surimi. Cooking had a decreasing effect on the T21 relaxation time and its corresponding apparent population (A21 ), corresponding to protein denaturation and water loss during cooking. Increasing the salt concentration to 3% had a protective effect towards water exchange between the A21 and A23 populations in the conventionally washed samples but more subtly in the pH-shift samples. Similar trends in relaxation parameters were observed after 4 and 7 days of storage, although the intermediate population A22 seemed to be most affected by the storage. Overall LF-NMR was an effective quality monitoring tool for the physicochemical changes occurring in the 3D printed surimi. The analysis showed both advantages and disadvantages of the two processing methods. However, it can clearly be concluded that increasing the salt content had a stabilizing effect on the surimi, and printing of fresh raw materials is recommended.

This work investigated protein oxidation, proteolysis and their interrelationship during the manufacturing process of low-sodium Chinese traditional bacon. The bacons were prepared by four different salting treatments: substituting sodium chloride (NaCl) using 0, 30, 50, and 70% of potassium chloride (KCl). Protein oxidation was evaluated by total carbonylation, thiol oxidation, and tryptophan fluorescence changes. Proteolysis was detected by non-protein nitrogen, free amino acid, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the manufacturing process of low-sodium Chinese bacon, protein oxidation and protein proteolysis were simultaneously observed. Electrophoresis pattern showed that 70% substitution of KCl could promote proteolysis, meanwhile, protein oxidation possibly facilitated by 70% KCl replacement resulted in reduced tryptophan fluorescence and increased total carbonyl content. Additionally, a good correlation between protein oxidation and proteolysis was observed.

In the present study, we investigated the effect of galangal extract on the lipid oxidation, antioxidant activity and fatty acid composition of salted duck eggs. Three groups of salted duck eggs were comparatively assessed: salted duck egg enriched with 0.1% and 0.5% (w/v) of galangal extract and salted duck egg without galangal extract as a control. Results showed that galangal extract significantly reduced 2-thiobarbituric acid reactive substances from 1.60 mg MDA kg−1 to 1.07 mg MDA kg−1 and anisidine values from 67.55 to 53.64 at the end of salting time, moreover, decrease in the levels of conjugated dienes were also noticed from 0.018 to 0.007% during the salting time compared to the control group. Furthermore, galangal extract along with salting time also had significant effects on the fatty acid composition. Oleic acid, followed by palmitic acid and margaric acid, were the predominant fatty acids found in salted duck eggs supplemented with galangal extract after 14 days of salting process. Results of DPPH-scavenging activity indicated that salted duck eggs supplemented with 0.5% (w/v) galangal extract had significantly higher antioxidant activity (p

Strategies are being pursued with the aim of reducing salt content of dry-cured ham. To evaluate the effect of salting on protease activities, sixteen hams were randomly assigned into two groups (LS group and HS group), and two different levels of NaCl were used to dry-cure green ham. The LS group of 8 hams were salted with 6% salt (w/w), whereas the HS group of 8 hams were salted with 8% salt. The exudates were collected separately at 1, 2 and 7 d of the salting stage. The activities and contents of protease in the exudates were investigated. The intense activities of calpains, cathepsin B and L were observed at 1, 2 and 7 d of salting stage in both LS and HS group. The increased contents of 80 and 76 kDa fragments implied that there was a dramatic release of calpain from ham tissues; lower release rates of cathepsin B and cathepsin L led to high residues in LS group, which may be responsible for the intense degradation of proteins and flavor development of dry-cured ham. This paper provides new insights into the study of biochemical changes of Jinhua ham induced by endogenous protease during the salting stage.

The evolution of tissue microstructure and its association with the quality attributes of frozen-thawed tuna meat during salting were investigated. With the extension of salting, the myofibers shrank initially under osmotic pressure and then swelled with the disappearance of intracellular voids. The intracellular microstructural recovery, myofiber swelling, and debilitated connective tissue were closely associated with the high water-holding capacity and distinctive textural properties. However, extended salting time caused more protein loss and denaturation and enlarged extracellular spaces significantly (p

Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different time and temperature to understand the effect of salting and ripening conditions. The effects of the use of various of lactobacilli (Lactobacillus casei, Lb. helveticus, Lb. delbrueckii ssp. bulgaricus and Lb. plantarum), salt concentrations (1, 2, 3, 4 and 5%), ripening times (1, 30, 60, 90 and 120 days) and temperatures (5, 10, 15 and 20 degrees C) were investigated. The experiments were designed to determine the optimal salt concentration, ripening times and temperatures for optimal proteolysis, the highest levels of ACE-inhibition and antioxidant activity. The highest level of proteolysis and ACE-inhibiting activity in the model cheese was observed when ripening temperatures were between 8 and 16 degrees C, salt concentration at 2.5-3.0% and with a ripening period of about 60 days. The use of each lactobacilli contributed to the proteolysis in different manner; for example, ACE-inhibiting activity and antioxidant activity in the model cheese.

The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100 CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%). Fil: Jiménez Lugo, Rolando Jesús. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina Fil: Agustinelli, Silvina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina Fil: Czerner, Marina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina

Aim. To assess the prevalence of eating habits among the Omsk Oblast population and their association with cardiovascular diseases (CVDs) according to the ESSERF2 study.Material and methods. In the ESSE-RF2 study with persons aged 25-64 years (random sample, n=1648), the dietary habits of 21 food groups were assessed using the questionnaire method. Results. Insufficient consumption of vegetables and fruits was revealed in 60,0% and 68,7% of the region’s population, which is 1,5-2,2 times higher than amongRussians. The daily intake of cereals is 2,3 times higher than that of pasta, especially in those with CVDs. In the region, poultry is preferred. Poultry at least once a week is consumed by 91,7% of Omsk residents, red meat — 74,8%, and fish — only 35,2% (vs 84,7%, 83,1% and 65,1% in Russians, respectively). The daily intake of liquid dairy products is low. Cheese and cottage cheese is consumed significantly lower than the national average, while legumes — 4 times lower. The presence of confectionery in the daily diet of 40,3% of Omsk residents looks more favorable than the average among Russians. In addition, 50% of the population eat pickles only 1-2 times a month (significantly less than in Russia). On the contrary, 60,9% of Omsk residents regularly (daily-weekly) consume meat and sausages (56,0% in Russia, p=0,000). Omsk residents with CVDs refrain from excessive consumption of sugar, other sweets, meat and sausages, pickles and marinades. They are almost 2 times more likely to exclude red meat from the diet or reduce its daily consumption than people without CVDs. Salting of cooked food, consumption of vegetables and fruits, fish, seafood and dairy products practically did not depend on CVDs.Conclusion. The food habits of Omsk residents differs from the national one in many products. People with CVDs have unfavorable eating habits: reduced consumption of fresh vegetables, fruits, fish, seafood, legumes and nuts. Patients do not change their diet in favor of cardioprotective products and decrease in adding more salt. Although, they more often refuse meat and sausages, pickles, marinades, sweets, and pasta, and increase the consumption of cereals.

Graphical abstract, Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizing the color of pork meat. • The sonochemical activation of the brine acts on meat through donor–acceptor bonds of metmyoglobin (MetMb) • An excessive number of free electrons are capable of activating metmyoglobin (MetMb) which reduces the activity of meat., We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the colour of meat is attributed to donor–acceptor bonds of metmyoglobin (MetMb). The accumulation of excessive number of free electrons in the medium are capable of activating MetMb. This reduces the activity of meat, when the native participants of the metmyoglobin reductase system and their own antioxidant systems of meat are depleted. Based on the additive calculation of deviations (increase / decrease) by the coordinates L*, a*, b* in the CIE Lab system, and the total colour difference (ΔE) in control and experimental samples, recommendations were developed. To optimize the colour characteristics of all types of meat, both on the surface and in the thickness of the meat, the preliminary activation of a 3% brine in a low-frequency submersible ultrasonic unit is recommended. Moreover, preliminary cavitation activation of a 3% is more preferable to stabilise the colour of PSE – meat (pale, soft, exudative (watery),) brine in a flow-through installation.

8 pages, 7 tables, 3 figures, The fishing industry is often targeted as a producer of organic streams with low economic value. Biotechnological approaches can play a crucial role in transforming and adding value to these streams for their further use and upcycle. In this study, Atlantic codfish (Gadus morhua) frames, were subjected to Alcalase hydrolysis, whose optimal conditions were first fine-tuned and established as follows: 56.8 °C, pH 8.35, [Alcalase] = 0.25% (v/w) and 3 h of hydrolysis. Subsequently, under these conditions, a set of 5 L-pH-stat reactor validated the optimization tests. Our results showed that fish protein hydrolysates (FPH) exhibited a high yield of digestion (>80%) and a remarkable high degree of hydrolysis (37%). A high content of soluble protein (66 g/L), with an amino acid profile with viability for food and nutraceutical applications and a near total in vitro digestibility (>92%) were revealed. Moreover, antioxidant and antihypertensive activities were also detected. The hydrolysates presented an average molecular weight of 1709 Da and a peptide size distribution of 49% below 1 kDa and 41% in the range of 1–3 kDa. These findings suggest that Alcalase hydrolysis has the potential to recover functional bio compounds from codfish frames, boosting the economy through green technology, This research was funded by the project Xunta de Galicia (Grupos de Potential Crecimiento, IN607B 2018/19), CESAM and FCT, MCTES (UIDP/50017/2020+UIDB/50017/2020), through national funds and the project SUShI (CENTRO-01-0145-FEDER-030818) co-funded by Centro 2020 program, Portugal 2020, through the European Regional Development Fund, through the National Science Foundation (FCT, MCTES). D.P.R. is funded by a PhD grant attributed by FCT, MCTES (PD/BD/143093/2018). O.M.C.C.A. is funded by national funds (OE), through FCT, in the scope of the framework contract foreseen in the numbers 4, 5, and 6 of the article 23, of the Decree-Law 57/2016, of August 29, changed by Law 57/2017, of July 19

The objective was to evaluate the variation of salt content in sun-dried meat and its impacts on shelf life and consumer preference. For this purpose, beef steaks of the hard topside type (Biceps femoris) were cut and then salted with 2.5, 5, 7.5 and 10% sodium chloride. Microbiological and physical-chemical analyses were performed on days 0, 24hrs after salting, and again after 3,6,9,12 and 14 days of refrigerated storage, in addition to the sensory profile. It was observed that the increased sodium chloride content in meat provided greater microbiological stability during the storage period. However, the characteristics of water retention capacity, weight loss by cooking and shear strength of the meat varied negatively, with the increase in salt content, showing greater weight loss after cooking and lower water retention capacity, resulting in a meat with a harder texture, greater loss of juiciness and softness. Regarding the sensory analysis, the different salt contents did not interfere in the visual quality attributes analyzed, however, the 2.5% salt level showed good acceptance and purchase intention, being the salt concentration the ideal to guarantee qualitative attributes and food safety for the elaboration of sun-dried meat. El objetivo fue evaluar la variación del contenido de sal en la carne de sol y sus impactos en la vida útil y la preferencia del consumidor. Para ello, se cortaron filetes de ternera (Biceps femoris) y luego se salaron con cloruro de sodio al 2.5, 5, 7.5 y 10%. Se realizaron análisis microbiológicos y físico-químicos en los días 0, 24 h después de la salazón, y nuevamente después de 3,6,9,12 y 14 días de almacenamiento en frío, además del perfil sensorial. Se observó que el aumento del contenido de cloruro de sodio en la carne proporcionó una mayor estabilidad microbiológica durante el período de almacenamiento. Sin embargo, las características de capacidad de retención de agua, pérdida de peso de cocción y resistencia al corte de la carne variaron negativamente, con un aumento en el contenido de sal, mostrando una mayor pérdida de peso después de la cocción y una menor capacidad de retención de agua, lo que resultó en en una carne de textura más dura, mayor pérdida de jugosidad y ternura. En relación al análisis sensorial, los diferentes niveles de sal no interfirieron en los atributos de calidad visual analizados, sin embargo, el nivel de 2.5% de sal mostró buena aceptación e intención de compra, siendo la concentración de sal la ideal para garantizar atributos seguridad cualitativa y alimentaria para la preparación de carne a partir de sol. Objetivou-se avaliar a variação do teor de sal na carne de sol e seus impactos sobre a vida de prateleira e a preferência do consumidor. Para isso, bifes de carne bovina tipo coxão duro (Bíceps femoris) foram cortados e depois salgados com 2,5, 5, 7,5 e 10% de cloreto de sódio. Foram realizadas análises microbiológicas e físico-químicas nos dias 0, 24hrs após a salga, e novamente após 3,6,9,12 e 14 dias de armazenamento refrigerado, além do perfil sensorial. Observou-se que o aumento do teor de cloreto de sódio nas carnes proporcionou maior estabilidade microbiológica durante o período de armazenamento. Porém, as características de capacidade de retenção de água, perda de peso por cocção e força de cisalhamento da carne variaram negativamente, com o aumento do teor de sal, apresentando maior perda de peso após o cozimento e menor capacidade de retenção de água, resultando em uma carne com textura mais dura, maior perda de suculência e de maciez. Em relação à análise sensorial, os diferentes teores de sal não interferiram nos atributos visuais de qualidade analisados, no entanto, o nível de 2,5% de sal apresentou boa aceitação e intenção de compra, sendo a concentração de sal o ideal para garantir atributos qualitativos e segurança alimentar para a elaboração da carne da carne de sol.

The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.

Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrometry Detection (MHSSE-GC-MS) has been used to analyze 44 volatile compounds that can be found in the different samples. Of all the factors, the collection season proved to be the most influential, followed by origin with significantly lower volatile compounds concentrations found in the samples collected in spring and in southern Spain. A Principal Component Analysis showed that beta ionone, benzaldehyde, 6-methyl-5-hepten-2-one, together with some acids were the most strongly affected by the season, with highest values in those samples that had been collected in the autumn. On the other hand, the pretreatment (raw, salting or dehydration) proved to have a low influence.

IntroductionMeat is a nutrient-dense food that plays a central role in the diets of many children globally, contributing significantly to intakes of energy, protein and a number of essential micronutrients. However, nutritive quality is variable across meat types and cuts, and dietary guidelines across Europe typically encourage the consumption of lean meats whilst limiting the consumption of processed meats. The current work aimed to estimate intakes of unprocessed beef and lamb and their contribution to nutrient intakes in Irish children and teenagers.MethodsAnalyses were based on data from the Irish National Children's Food Survey (NCFS) (2003–2004; 5–12 years; n 594) and National Teens’ Food Survey (NTFS) (2005–2006; 13–17 years; n 441) (www.iuna.net). Both surveys used a 7-day weighed (NCFS) or semi-weighed (NTFS) food record to collect dietary intake data from nationally representative samples of Irish children. Dietary intake data were converted to nutrient data using WISP©, based on UK and Irish food composition tables. Unprocessed beef and lamb was defined as beef or lamb that had not undergone any preserving process other than chilling, freezing or salting, and included beef or lamb dishes that were wrapped in a controlled atmosphere. Meat intakes from composite dishes (e.g. beef lasagne) were estimated following disaggregation of the non-meat components. Statistical analyses were carried out using SPSS© v23.0.ResultsUnprocessed beef was consumed by 79% of children and 83% of teenagers, while unprocessed lamb was consumed by 19% of children and 20% of teenagers. Mean daily intakes of unprocessed beef were 21 g and 34 g in children and teenagers (consumers only), while mean daily intakes of unprocessed lamb were 14 g and 23 g. Unprocessed beef and lamb contributed 5–6% to mean daily energy intakes and contributed the following proportions to daily nutrient intakes in children and teenagers, respectively: protein (11%, 15%), total fat (7%, 9%), saturated fat (7%, 10%), monounsaturated fat (9%, 11%), iron (7%, 10%), zinc (18%, 23%), vitamin A (7%, 7%), vitamin D (12%, 16%), total niacin (9%, 13%), vitamin B6 (6%, 9%), vitamin B12 (15%, 22%), sodium (6%, 7%).DiscussionUnprocessed beef and lamb are valuable sources of nutrients for Irish children and teenagers. Relative to their energy contribution, they contribute higher proportions of a number of important nutrients, such as protein, zinc, vitamin D, vitamin B12 and total niacin, while contributing relatively small proportions of total fat, saturated fat and sodium. This research was funded by Meat Technology Ireland.

In this work, an alternative preservation method was developed to replace the most fraction of sodium chloride for the preservation of goat skin. The Moringa oleifera leaf paste in combination with lower salt was applied on the flesh side of the goat skin and observed for 28 days. The preservation method was evaluated monitoring different parameters: shrinkage temperature, hair slip, putrefaction, odour, moisture content, extractable nitrogen, and bacterial count in comparison to the conventional wet salting preservation method. The leaf paste in combination with lower salt preservation method was found effective. Also, a pilot scale experiment was conducted for the preservation of goat skin. The physical and organoleptic properties of the crust leathers were fulfilled the required values. This preservation method was reduced the pollution loads: chloride, total dissolved solids, biological oxygen demand, and chemical oxygen demand in soaking operation by 46%, 39%, 46%, and 48%, respectively. The method could be a sustainable option to preserve goat skin, which could reduce the pollution load during leather processing.

Efforts to reduce NaCl content in meat products hinge on gaining a deeper understanding of how NaCl content shapes product changes during the salting process. Bovine semitendinosus muscle samples were incubated for 5 days in 7 different brine baths at NaCl concentrations of 0 (control), 0.15, 0.30, 0.50, 0.75, 1.0, and 1.5 M, respectively. Histological and ultrastructural analyses showed that after incubation, muscle fiber size increased almost 30% in 0.15 and 0.3 M NaCl brine but decreased in 0.50 and 0.75 M NaCl. At above 0.75 M NaCl, brining led to significantly degraded muscle tissue, preventing the morphological characterization by image analysis. Structural modifications were strongest in samples immersed in 1 M NaCl brine. M and Z lines showed dramatic solubilization from 0.5 M NaCl upwards. Extracted proteins were released into subsarcolemmal space at 0.75 M NaCl then into extracellular space at higher NaCl levels. These findings bring insight into the sequence of structural alterations in meat as a function of ionic strength, making it possible to optimize the meat salting process. Practical application Knowledge on the relationship between NaCl concentration, in situ structural changes and transfers of salt-extracted proteins can be usefully mobilized to reduce sodium content in cured meat products.

This study investigated the anticancer effects of kimchi prepared using the standard Baechu cabbage and Amtak Baechu cabbage; salting was achieved by either the dry salt treatment or brine solution. Four different kimchi samples were prepared for this study: (1) the standard Baechu cabbage and dry salt treatment method (SK-D); (2) the Amtak Baechu cabbage and dry salt treatment method (AK-D); (3) the standard Baechu cabbage and brine solution treatment method (SK-B); and (4) the Amtak Baechu cabbage and brine solution treatment method (AK-B). The anticancer effects of kimchi were evaluated using human pancreas cancer cells (Capan-2) and human liver cancer cells (HepG2). Both cancer cells showed a significant increase in cell growth inhibition when exposed to AK-D and AK-B compared with SK-D and SK-B (p < 0.05). At 2.0 mg/mL, the inhibition of Capan-2 cells was more than doubled after treatment with AK-B and AK-D compared with SK-B and SK-D, but was only 1.2 times in HepG2 cells. Assessment of mRNA and proteins related to apoptosis and cell cycle arrest revealed a significant increase of p21 levels after AK-D and AK-B treatment compared with SK-D and SK-B. In addition, the ongoing cytotoxic effects were significantly higher with AK-B compared with AK-D (p < 0.05). In Western blot analysis, the anticancer effects were more apparent in Capan-2 cells than in the HepG2 cells. Overall, these results indicate that kimchi made with Amtak Baechu cabbage and treated with brine solution (AK-B) had a superior anticancer potential against both types of cancer cells, with the effects being greater in pancreatic cancer cells compared with liver cancer cells.

The effect of salt concentration on the processing and characteristics of turbot muscle was investigated in this study. The turbot muscle samples were salted with 1%, 5%, 10%, 15%, or 20% w/w salt at 4°C for 3 h. Low-field nuclear magnetic resonance was utilized to characterize water distribution and water holding capacity in the samples. Nuclear magnetic resonance transverse (T2) relaxation identified three water components (T21, T22, and T23) which all exhibited characteristics correlated with water holding capacity. Textural analysis indicated that hardness and elasticity increased with increasing salt concentration. Histological imaging showed that with the increase of salt concentration, the muscle fiber diameter and area increased first and then decreased. The porosity of salted samples was higher than that of fresh ones. It was shown that salting at lower salt concentrations would lead to partial degradation of the fibrin in the tissue samples and the swelling of proteins. In treated samples, 5% w/w salt was shown to produce the best results. This study provides theoretical basis for the development of salted turbot meat products.

Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. The manufacture of sufu includes four steps: preparation of tofu, preparation of pehtze, salting of pehtze and ripening of salted pehtze in a dressing mixture. Based on electrophoresis and 1 H-NMR methods, the changes in protease and chemical compounds in the exterior and interior of sufu were investigated during fermentation. The results indicated that proteases with various molecular masses (162.6, 124.6, 104.3, 66.9, and 44.9 kDa) existed in both the exterior and interior of pehtze, salted pehtze, and ripened sufu, which proved that proteolytic reactions in the exterior and interior of sufu were occurring simultaneously. Furthermore, ethanol, ethylene glycol, glucose, isopropanol, and mannitol were the major carbonic compounds present in sufu, and amino acids were the predominant nitrogen compounds present in sufu. Correlation analysis revealed important links between protease activity and chemical compounds, e.g., succinate, histamine, and trimethylamine, were significantly positively correlated with protease activity in sufu. Through these results, the effect of protease on chemical compounds in sufu was identified, which can be useful for the improvement of enzymatically ripened sufu.

Various treatments applied during dairy processing strikingly affect milk proteins, the major structural determinants, thus causing modifications in some techno-functional and biological properties of the final dairy product. Cheeses, with a variety of types, are mostly consumed processed dairy foods worldwide. The purpose of this study was to investigate the effect of heating, culture/enzyme activity and other treatments on the composition and molecular structure of cow milk proteins during the processing of different cheeses through electrophoresis, chromatography and spectroscopy. Electrophoretic patterns of the samples successfully indicated differences in protein content through process steps and in the final products. Curdling after pasteurization at 85 °C revealed many newborn peptides not detected in raw cow milk and other dairy samples. High and low similarities in peptide profiles of cheeses to that of raw cow milk indicated high-temperature pasteurization-induced unfolding facilitated extensive proteolysis subsequently. Significant conformational changes including loss of α-helices and exposure of β-strands observed in the secondary structure of proteins especially through curdling might offer alterations of reactive/functional groups. In total, pasteurization, curdling, salting, and ripening treatments remarkably altered the content and structure of cow milk proteins through unfolding, denaturation and aggregation, strongly suggesting modified functionality when milk was processed to cheese.

Fish are listed as one of the “big-eight” major allergenic food groups. A previously developed indirect enzyme-linked immunosorbent assay (iELISA) based on three pooled monoclonal antibodies (mAbs, including 2G9, 2F3 and 8F5) reliably can detect 63 commercially important fish species without cross reactivity with non-fish proteins. However, fish are often stored frozen or processed before preparation for consumption, both of which can induce structural changes in the muscle proteins that may affect the immunoreactivity and thus the detectability of the target fish protein in an immunoassay. In this study, we investigated the effects of the length of frozen storage (up to 11 months at −20 °C), cooking time (boiling 0–8 min), and processing method (smoking and salting) on the detectability of selected fish samples with two immunoassays, iELISA and dot blot, using the three pooled mAbs. The results from both immunoassays showed that all stored fish tissue and protein extracts could be detected after frozen storage for months after purchase. More decrease in immunoreactivity was observed in stored protein extracts than in the extracts prepared from stored fish tissue. Cooking increased the immunoreactivity of the fish samples tested. Although all the salted and smoked fish samples were detected by dot blot, not all were detected by iELISA. These findings confirm the effectiveness of these pooled mAb-based assays for rapid detection of fish protein in a variety of frozen and processed products.

For many years Ukraine has been paying great attention to increasing beef production and improving its quality thanks to the development of specialized meat cattle breeding. Meat productivity of cattle is formed under the influence of a wide range of morphological, biological and physiological features that depend on the breed, genotype of animals, environmental conditions, type of higher nervous activity, the value of the diet and is estimated by such indicators as: feed costs per unit of increase; body weight, absolute and relative increments; slaughter quality of meat. Therefore, the study of biochemical processes in bulls on fattening Polissya breed depending on the type of higher nervous activity and the effect of feeding the feed supplement «Microlipovit» on the main indicators of metabolism and meat productivity are extremely important. After the death of animals, the composition and properties of tissues, primarily muscle, are significantly altered. As a result of stopping the flow of oxygen and suspending the synthesis processes, the metabolism and energy in the tissues are disorganized. Specific autolytic transformations take place in the muscle tissue in accordance with the features of metabolism, concentration and localization of enzymes. The basis of autolytic meal transformations are changes in the carbohydrate system, the AT synthesis synthesis system, and the state of myofibrillar proteins within the contraction system. Changes in meat caused by autolytic processes occur in meat technology for a wide variety of methods for its processing, during cooling and storage of cooled meat, freezing and refrigerated storage, defrosting, salting, milling. The nature and depth of autolytic changes in meat affect its quality and nutritional value. The analysis of the quality of food products, the identification of potential risks associated with their pollution and damage, should be based on a scientific basis and new research methods. Therefore, at present, the study of the use of meat with signs of PSE and DFD in the technology of emulsified sausage products. (PSE – pale, soft, exudative – pale, soft, watery, DFD – dark, firm, dry – dark, solid, dry, DCB – dark cutting beef – dark on the cut is relevant. Conducting a quality assessment of beef NOR, PSE and DFD is essential for the production of quality meat products and their safety for human health.

s During salting, drying and fermentation for making Kapi (salted shrimp paste of Thailand), from Acetes vulgaris , Maillard reaction products (MRPs), adenosine triphosphate (ATP)-related compounds, antioxidative activities and volatile compounds were monitored. Varying colors were observed during processing. The results of the study showed that L* and b*- value decreased, while a*- value increased as fermentation time increased (p 420 ) (p Kapi contained hypoxanthine (Hx) (112.49 mg/ 100 g dry sample) as the most abundant ATP-related compound. Aldehydes, ketones as well as N-containing compounds increased as fermentation time increased (p Kapi . Moreover, antioxidative activities increased, particularly when fermentation proceeded, as evidenced by the increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, and ferric reducing antioxidant power (FRAP) (p Kapi took place throughout all processes. However, odorous compounds and flavorants were mainly formed during fermentation process. Those compounds were plausibly involved in the unique flavor/taste of Kapi .

We investigated the nutritional characteristics of salted radish roots (takuan-zuke) prepared using different methods: takuan-zuke based on sun-drying (hoshi) or salt-pressing (shio-oshi) dehydration, different salt-aging temperatures, and salting with rice bran. We examined differences in nutritional substances in salted radish using chromatographic analysis, bioassay methods, and multivariate analysis. We previously reported that the amount of γ-aminobutyrate in takuan-zuke was increased by both dehydration treatments. In the present study, we observed that sucrose and proline were increased by sun-drying treatment, while little change occurred with salt-pressing treatment. Branched-chain amino acids were increased by both treatments. Interestingly, free fatty acids increased with salt-aging duration, irrespective of the dehydration method. Addition of rice bran to long salt-aging treatment increased the levels of niacin, glutamate, and acetate. Metabolite concentrations were higher in hoshi takuan-zuke than shio-oshi takuan-zuke. Our comprehensive analysis reveals effects of specific manufacturing conditions on beneficial components of takuan-zuke.

Many rural communities depend on bedrock wells as a primary water source, which raises the issue as to whether increasing amounts of salt application are affecting bedrock water quality and to what degree. Through wellbore profiling, this study investigated changes in specific conductance in two crystalline bedrock wells at the University of Connecticut in Storrs, CT, from 2003 to 2016, with particular emphasis on the impacts of increased salt application with a change in deicing practices at the university after 2009. Hourly specific conductance measurements were collected in 2014 to determine how water source may affect wellbore concentrations seasonally. Chloride was found to be highly persistent in the bedrock, with concentrations consistently increasing from 2003 to 2016 despite year-to-year variations in salt application. A dramatic increase in chloride occurred in the wellbores in response to the change in deicing practices, with an immediate response in fractures having a direct connection to the overburden. In light of the long-term implications of road salting on subsurface chloride contamination, this study argues that consideration be given to deicing management strategies to reduce road salt contamination.

Surveys of existing literature analyzed the effect of vegetables and fruits on the risk of developing various types of cancer and justified the possibility of their use for the prevention of the risk of cancer and the improvement of the quality of life in patients with cancer. Apples and citrus have the most pronounced prophylactic properties along with dark grapes, blueberries, black currants, and blackberries, vegetables containing carotenoids (tomatoes, carrots, pumpkin, etc.), as well as onion, cruciferous and leafy vegetables. Dietary fiber is one of the most effective anti-cancer components in food composition. The anticancer effects of dietary fiber in dietary supplements has not been not provided, and sometimes resulted in the increase of risk of certain cancers. Also installed the anti-cancer effect for many of the phytonutrients included in the composition of different vegetables and fruits — antioxidants, carotenoids, folate, flavonoids,isothiocyanates, resveratrol, allicin and diallylsulfide, but not for biologically active additives (dietary supplements) containing these compounds.The dangers of excessive consumption of such nutrients as selenium, alpha-tocopherol and omega-3 fatty acids, which, in particular, increased the risk of developing prostate cancer; carotenoids the risk of lung cancer, and a comprehensive dietary Supplement with antioxidants the risk of bladder cancer were observed.Vegetables, preserved by salting and pickling, as well as fried, increase the risk of developing cancer mainly of the digestive system. Simultaneously it is necessary to warn doctors and the population from the uncontrolled use of dietary supplements with selenium, alpha-tocopherol, omega-3 fatty acids,carotenoids and other nutrients, can cause the development of cancer. Refs 51.

Isotope pattern deconvolution (IPD) was used to determine the contribution of different Sr sources to the Sr isotopic composition of natural samples using the examples of sturgeon caviar and otoliths. For this purpose, the Sr isotopic composition of raw and salted sturgeon caviar, and otoliths as well as water, fish feed and salt (representing the assumed main contributors to the final isotopic composition of strontium in caviar) was analyzed using MC ICP-MS. The molar fractions and their uncertainties were determined using multiple-linear regression modeling and linear algebra calculations. The optimized approach was applied to caviar and otolith samples of different origin. The Sr isotopic composition of raw caviar and otoliths was formed of 79.8 ± 4.3% Sr from water and 20.2 ± 4.3% Sr from fish feed (1 SD, n = 5, between site variations). Deconvolution was possible even when the isotopic difference of the n(87Sr)/n(86Sr) between sources was less than 0.1%. The influence of salting on the isotopic composition of processed caviar accounted for up to almost 80% for samples treated with salt containing high concentrations of Sr. The developed methodology provides the basis for the accurate origin determination of samples by n(87Sr)/n(86Sr) isotopic-amount ratios, in cases, where the initial natural signature is modified by known additives.

This study was proposed following the strategy of the meat sector to reduce sodium intake through applying different salting processes instead of the traditional method. Therefore, the influence of two salting treatments (with 50% and 55% of NaCl replacement by other chloride salts) on the chemical, physicochemical, proteolysis and lipolysis of foal cecinas was evaluated and compared to those cecinas salted with a traditional procedure. Regarding physicochemical parameters, cecinas treated with CaCl(2) and MgCl(2) increased the lipid oxidation and luminosity, while decreased the redness. The highest contents of protein and the lowest of moisture were obtained in cecinas salted with 50% KCl, while the NaCl content was dramatically reduced by the experimental batches (4.25 and 3.40 g/100 g) in comparison with control samples (7.73 g/100 g). The values of texture (hardness) did not reflect differences among batches. The content of free amino acids increased with NaCl replacement. In fact, data suggests that NaCl had more inhibitory power on the proteolytic enzymes than the other salts. On the contrary, lipolytic phenomenon showed lower differences among treatments (mainly individual PUFA). However, these variations could be related to the higher oxidation observed in the samples with NaCl replacement. On the other hand, the substitution of NaCl by other salts had an important influence in mineral contents. The main objective, which is the reduction of sodium intake, was achieved. Nevertheless, a sensory study should carry out to observe how aforementioned changes affect the organoleptic quality of the final product and the consumer's acceptability.

Low levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water holding capacity and storage modulus – were determined for cod containing 0.06, 1 and 3 g/100 g NaCl. Protein denaturation and microstructure was also investigated to increase the understanding of quality effects of salt during cooking. A model was established to investigate the effect of the measured storage modulus and water holding capacity on the predicted moisture retention during heating. Salting lead to a higher water holding capacity, less hardening of the muscle tissue during heating, diffused protein denaturation peaks and caused swelling of the muscle fibers. By interchanging the acquired variables in the model of coupled heat and moisture transfer, we found a higher predicted water retention during cooking of brined cod compared to unsalted cod. This knowledge may be utilized in creating modeling tools for optimization of cooking processes, which may support chefs and ready-to-eat meal producers in reducing weight loss and improving the texture and juiciness of their products.

In Turkey, legislation reduced the salt content in fresh cheeses from 10% to 6.5% in dry matter (DM). This study investigated the effect of salt reduction on the fate of acid- and salt-adapted Escherichia coli O157:H7 and Listeria monocytogenes, as well as the textural quality of recombined nonfat cheese. The cheese was manufactured using milk protein concentrate (85% protein) and skim milk powder (35% protein). After pasteurization and addition of starter culture (0.1%), cheese milk was inoculated with acid- or salt-adapted pathogens (1 x 10(3) cfu/g). Following salting (4%, 6%, 8%, or 10% in DM) and fermenting (24 hr/30 degrees C), the microbiological and textural properties of the cheese were analyzed during 8 weeks of storage at 4 degrees C. Salt concentration did not affect E. coli survival during storage (p > .05). Acid-adapted L. monocytogenes and E. coli survived 1 week longer than the unadapted control. Cheese hardness was unaffected (p > .05) by the salt concentration. Practical applications The results of the present study can be used to assess the risk of survival of acid- and salt-adapted Listeria monocytogenes or Escherichia coli O157:H7 in nonfat cheese (with different salt concentration) produced from unpasteurized milk.

The effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water‐soluble nitrogen (WSN), and trichloroacetic acid‐soluble nitrogen (TCA‐SN) were explored as well as the chemical compositions of samples during ripening. Also, RP‐HPLC of pH 4.6‐soluble, 70% ethanol‐insoluble (EtOH‐i), and urea‐PAGE of pH 4.6‐insoluble nitrogen fractions of samples was determined. The results showed that the effects of partial substitution of goat's milk for sheep's milk on WSN and TCA‐SN were significant from sixth to eighth month of the ripening, respectively. Even though the effects of the milk type, dry salting, and scalding on the peptide profile were significant at the beginning of maturation, the peptide profile of cheeses was almost similar at the end of the storage. Furthermore, the proteolysis of Urfa cheese was limited due to dry salting during the ripening. PRACTICAL APPLICATIONS: The maturation of cheese is a complex biochemical process involving the hydrolysis of fat, breakdown of protein, and metabolism of lactose. Though the biochemical reactions during cheese ripening are not precisely understood, proteolysis is one of the most significant biochemical processes during maturation. It is known that the amino acids resulting from proteolysis are the precursors of flavor components in cheese. Milk itself is a significant source of proteolytic enzymes. And also, the curd scalding temperature and salt content of cheese affect the proteolytic activity during cheese ripening. However, limited proteolysis may be occurred during the cheese maturation due to dry salting and scalding process. Therefore, studies should focus on overcoming this problem. This study can help to overcome the limited proteolysis in the production of cheese. Also, results from the study may contribute to the industrial production of Urfa cheese.

Objective This study aimed to investigate the association between the consumption of salted meat and salted fat and esophageal cancer risk among individuals with normal esophageal mucosa or esophagitis. Methods This case-control study enrolled 216 individuals from Yanting County. Information on the consumption of salted meat and salted fat was collected using a food-frequency questionnaire validated among Yanting people. Results Higher intake frequencies (≥once a week) of salted meat and salted fat were associated with 2.40-fold and 7.37-fold increased risks of esophageal cancer among individuals with normal esophageal mucosa, while long-term intakes (≥6 months) increased the risks by 6.87-fold and 85.45-fold, respectively. Similarly, the odds ratios (ORs) of patients with esophagitis developing esophageal cancer from frequent intakes of salted meat and salted fat were 6.48 and 5.05, respectively, and the ORs associated with long-term intakes were 44.38 and 74.90, respectively. Conclusions Frequent and long-term consumption of salted meat and salted fat could increase the risk of esophageal cancer in individuals from Yanting with normal esophageal mucosa or esophagitis. Efforts should thus be made to reduce the consumption of these foods among people in this region.

The protozoan parasite Toxoplasma gondii can infect all warm-blooded animals and it causes the disease toxoplasmosis. Meat containing viable T. gondii tissue cysts is considered one of the main sources of human infection. The relative importance of the different types of meat depends, not only on the prevalence of T. gondii infection in the different livestock species, but also on consumed volumes and preparation habits. To take these factors into account and to estimate the relative contribution of different meat products to human infection, a quantitative risk assessment model for meat-borne T. gondii infection was previously developed. However, at the time, the effect of salting on parasite viability was estimated based on a single experiment. In recent years, data using salting methods that are more in line with processing of meat products have come available. Literature data on the effect of salting on T. gondii viability were collected and used to fit a predictive model. In addition to the new salting model, a lower concentration of bradyzoites in cattle, more specific heating profiles, and more recent consumption data were implemented in the QMRA model for meat-borne T. gondii infection in the Netherlands. Results show that beef remains the most important source, as it contributed 84% of the total number of predicted infections in the Dutch population, followed by pork (12%), mutton (3.7%), lamb (0.2%) pork/beef mixed products (0.1%), and veal (0.01%). The predicted number of T. gondii infections is reasonably in line with epidemiological data. At the product level, filet americain (a raw beef spread) alone contributed 80% of the total predicted infections in the base model, but scenario analyses demonstrate that its contribution is highly dependent on the salting parameters. A clear identification of the most risky meat products is important, as interventions focussing on these products could have a great impact on reducing T. gondii disease burden in the Netherlands. For that reason, it is important that the effects of salting and other processing methods are evaluated in line with industrial processing and incorporated in quantitative risk assessment models for meat-borne toxoplasmosis.

The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on water behavior in salted meat during 180 days of shelf life by Low Field Nuclear Magnetic Resonance and physicochemical analysis. Four salted meat treatments were made using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl +50% KCl; F2: 50% NaCl +50% CaCl2; F3: 50% NaCl +25% KCl + 25% CaCl2. The analyses performed were: moisture, pH, aw, weight loss and Low Field Nuclear Magnetic Resonance. The use of CaCl2 as a salt substitute to NaCl during the elaboration of salted meat caused a decrease of pH and higher values of aw and weight loss when compared with the treatments containing only NaCl or NaCl + KCl. The morphology of the salted meat changed with the addition of CaCl2, possibly making the matrix structure more open and facilitating dehydration, whereas the NaCl replacement by KCl did not cause significant modifications in salted meat characteristics during 180 days of storage. In general, the results demonstrated that the addition of KCl may be a good alternative to reduce the sodium content in salted meat product, and the Low Field Nuclear Magnetic Resonance method has proved a good tool for obtaining additional information on the changes that salts can cause in the structure of salted meat products.

Bacteriophage was used to induce starter failure in 12 batches of Cheddar cheese produced from milk inoculated with Staphylococcus aureus . At the end of cheddaring, only half the curd of every batch was salted and each curd portion was pressed separately. These cheeses were then stored at 4 C and also at a cheese maturation temperature of 11 C. Changes in the count of S. aureus , the associative growth of other microorganisms, pH, organoleptic properties and enterotoxin A concentration during production and storage were monitored. The data indicated that, in cheese without starter activity, inhibition of growth of S. aureus and enterotoxin production may be achieved during production by not salting the curd at the end of cheddaring, avoiding pressing at high ambient temperatures and minimizing the pressing time of the curd. Storage of salted cheese at 11 C appears to be a potential hazard because of significant increases in S. aureus count and enterotoxin concentration. When unsalted cheese was stored at 11 C, the count of S. aureus decreased and no change was observed in enterotoxin concentration; however, serious flavor deterioration occurred after 2 weeks. At 4 C, the S. aureus count decreased at a higher rate in unsalted cheese as compared with salted cheese, and in both instances there was no change in enterotoxin concentration.