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22 results on '"Inguglia, Elena S."'

2. Contributors

Author

Aguiló-Aguayo, Ingrid, primary, Aoude, Christa, additional, Avelar, Zita, additional, Ballesteros-Vivas, Diego, additional, Barocio, Mario E., additional, Bhowmick, Tridib Kumar, additional, Castillo-Zacarías, Carlos, additional, Chavan, Prasad, additional, Clemente, I., additional, Clemente-Carazo, M., additional, Condon, Santiago, additional, del Pilar Sánchez-Camargo, Andrea, additional, Ding, Wanqing, additional, Domínguez, Herminia, additional, El Zakhem, Henri, additional, Ferone, Mariateresa, additional, Ferreira, Sandra R.S., additional, Garcia-Vaquero, Marco, additional, Gayen, Kalyan, additional, Grimi, Nabil, additional, Grudlewska-Buda, Katarzyna, additional, Hidalgo-Vázquez, Enrique, additional, Inguglia, Elena S., additional, Iqbal, Aamir, additional, Iqbal, Hafiz M.N., additional, Jin, Wenbiao, additional, Kwiecińska-Piróg, Joanna, additional, Lafarga, Tomás, additional, Lammerskitten, Alica, additional, Laurora, Alice, additional, Liu, Xuan, additional, López-Hortas, Lucía, additional, López-Pacheco, Itzel Y., additional, Lorenzo, Jose Manuel, additional, Lund, Marianne N., additional, Mahindrakar, Komal V., additional, Manna, Mriganka Sekhar, additional, Marszałek, Krystian, additional, Morales-Flores, Brando, additional, Murtaza, Ayesha, additional, Ojha, Shikha, additional, Ortega-Barbosa, Jenny Paola, additional, Parada-Alfonso, Fabián, additional, Parniakov, Oleksii, additional, Parra-Saldívar, Roberto, additional, Patange, Apurva, additional, Pedrós-Garrido, Selene, additional, Pereira, Ricardo N., additional, Pereira, Sara G., additional, Pinto, Carlos A., additional, Poojary, Mahesha M., additional, Rajauria, Gaurav, additional, Rathod, Virendra K., additional, Rehmmann, Lars, additional, Rocha, Cristina M.R., additional, Rodas-Zuluaga, Laura Isabel, additional, Saraiva, Jorge A., additional, Sarkar, Sambit, additional, Sarkar, Sreya, additional, Schlüter, Oliver K., additional, Sharma, Pallavi, additional, Skowron, Krzysztof, additional, Soro, Arturo B., additional, Sosa-Hernández, J.E., additional, Teixeira, José A., additional, Tiwari, Brijesh K., additional, Torres, María D., additional, Vorobiev, Eugene, additional, Wałecka-Zacharska, Ewa, additional, Wiktorczyk-Kapischke, Natalia, additional, Yadav, Rahul, additional, Zalpouri, Ruchika, additional, Zhang, Rui, additional, Zhang, Yujie, additional, Zhao, Yi-Ming, additional, Zhou, Xu, additional, and Zhu, Zhenzhou, additional

Published
2022
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7. Contributors

Author

Albenzio, Marzia, primary, de Almeida Møller, Cleide Oliveira, additional, Anurag, Rahul Kumar, additional, Aravind, S. Mithul, additional, Burns, Patricia, additional, Calixto, Flávia Aline Andrade, additional, Campos, Débora Andreia, additional, Caroprese, Mariangela, additional, Chakkaravarthi, S., additional, Chan, Mei Zhi Alcine, additional, Ciliberti, Maria Giovanna, additional, Corassin, Carlos Humberto, additional, Cruz, Adriano G., additional, Anjos, Juliana Saraiva dos, additional, Duarte, Maria Carmela Kasnowski Holanda, additional, Esmerino, Erick A., additional, de Fátima Marques de Mesquita, Eliana, additional, Ferchichi, Mounir, additional, Figliola, Lucia, additional, Freitas, Mônica Q., additional, Furlaneto, Flávia, additional, Guimarães, Jonas T., additional, Halim, Murni, additional, Inguglia, Elena S., additional, Invernici, Marcos, additional, Keyvan, Erhan, additional, Lino, Débora Lemos, additional, Liu, Shao-Quan, additional, Maia, Luciana Prado, additional, Marostica Junior, Mario Roberto, additional, Messora, Michel Reis, additional, Muaz, Khurram, additional, de Oliveira, Carlos Augusto Fernandes, additional, Ouwehand, Arthur C., additional, Nascimento, Roberto de Paula do, additional, Pintado, Maria Manuela, additional, Rattray, Fergal P., additional, Rios-Solis, Leonardo, additional, Rocha, Ramon S., additional, Salvador, Sérgio, additional, Santillo, Antonella, additional, Scudino, Hugo, additional, Sethi, Swati, additional, Silva, Pedro Henrique Felix, additional, Soro, Arturo B., additional, Stockler-Pinto, Milena Barcza, additional, Takata, Rodrigo, additional, Abdullah Thaidi, Nur Imanina, additional, Tiwari, Brijesh K., additional, Toh, Mingzhan, additional, Vinderola, Gabriel, additional, Voss, Glenise Bierhalz, additional, and Zommiti, Mohamed, additional

Published
2021
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12. Salts and Salt Replacers

Author

Inguglia, Elena S., primary, Kerry, Joseph P., additional, Burgess, Catherine M., additional, and Tiwari, Brijesh K., additional

Published
2019
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18. Application of novel processing technologies for salt reduction in meat products

Author

Inguglia, Elena S., Kerry, Joseph, Tiwari, Brijesh K., and Burgess, Catherine M.

Subjects
Salt reduction, Meat, Novel technologies, Meat processing
Abstract

Currently, daily sodium intake is approximately three-times the recommended daily allowance for an adult. Processed meat products are generally high in salt and 20% of the total sodium dietary intake is linked to this category. This thesis assesses the feasibility of employing novel processing technologies to develop reduced-salt meat products. To achieve these objectives, a series of six studies were carried out, proposing three different strategies: i) enhancement of salt diffusion by power ultrasound (US), ii) improvement of natural saltiness by high pressure processing (HPP) and iii) use of plasma technology as an alternative curing source. The first four chapters are focus on the use of US alone or in combination with salt blends (NaCl/KCl), to enhance salt diffusion and distribution. Initially, in Chapter 2 the operation parameters of the US system influencing salt uptake are investigated; modifications in moisture and salt content were used to evaluate salt distribution in the samples. Results of this chapter identify US has a faster processing tool and suggest that geometric parameters of US systems can have a strong influence on the efficiency of US-assisted brining. Subsequently, to address possible concerns related to salt reduction and safety of the product, the efficacy of power US for the inactivation of Escherichia coli and Listeria innocua was investigated, first in broth (Chapter 3), and then on reduced salt meat (Chapter 4). Inactivation curves of inoculated bacterial suspensions were fitted to the Weibull and Biphasic models. In meat, total viable counts, lactic acid and inoculated bacteria were monitored during storage at 4 and 10oC, along with quality parameters. US-brining achieved 25% sodium reduction, with a processing time almost four-times shorter than standard curing, with minor impact on key meat quality parameters. Whilst no differences were observed in the growth parameters of inoculated bacteria on the meat surfaces, inactivation of bacteria in broth subjected to US treatment suggest the potential of US as a hurdle-technology to prevent cross-contamination during processing and to minimize processing losses by extending the shelf life of the brines. Additionally, the role of US-processing to achieve salt reduction was further investigated in Chapter 5, where US bath operating at a frequency of 25, 45 or 130 kHz was used to assist the marination of chicken samples. Significant decreases in lipid oxidation values was observed in salt-reduced samples treated with US. However, US processing alone, without the functional support of other salts, could not compensate for texture loss caused by further salt reduction. In Chapter 6, another technological strategy to increase product saltiness was asses by using micro salt (

Published
2019

20. Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters.

Author

Inguglia, Elena S., Granato, Daniel, Kerry, Joseph P., Tiwari, Brijesh K., and Burgess, Catherine M.

Subjects
MEAT quality, MEAT storage, MEAT contamination, LACTIC acid bacteria, SHEARING force, MEAT spoilage
Abstract

Featured Application: The aim of this study was to evaluate the application of ultrasound (US) as a processing aid for salt reduction in brined pork meat. Meat samples (Longissimus dorsi) were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (thiobarbituric acid reactive substances, TBARs) and total colour difference (TCD) were analysed at day 0 and day 60. Inoculated E. coli and L. innocua cells, total viable counts and lactic acid bacteria were also monitored for 60 days on meat stored at 4 and 10 °C. US brining could achieve a 25% sodium reduction in a shorter processing time. No changes were observed for WBSF and TBARs values; noticeable colour differences (ΔΕ > 5) were measured in US-treated samples at the end of storage. Whilst no differences were observed in the levels of inoculated and spoilage bacteria on the meat surface, a significant reduction in E. coli in the brine subjected to US treatment indicates the potential of US as a hurdle technology to prevent cross contamination during meat processing. These results suggest that US processing, in combination with KCl, could assist current sodium reduction strategies improving processing time. In addition, the potential effects for decontamination of brining tanks increasing the shelf-life of the brine and preventing processing losses are highlighted. [ABSTRACT FROM AUTHOR]

Published
2021
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