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The commodification of native resources was central to the genesis of colonial markets. Many self-sufficient polities inhabited the preconquest Andes and did not rely on regular market exchange. The discovery of the Potosí mines motivated migration and urban growth to a level never seen before: for the first time, a large urban community needed a regular supply of commodities. The Native communities of the surrounding region produced part of the food and resources consumed in Potosí. The Andean fishing communities of Tarapacá (northern Chile) form one such case. This work addresses the creation of the first modern Andean commodities by analyzing the archaeological and documentary remains of an early seventeenth-century colonial fishery at the mouth of the Loa River, exploring its occupants, spaces, daily praxis, and the social mechanisms involved in seafood commodification. Results show the degree to which the fishery depended on the labor of Native Camanchaca fishers, their techniques and technologies and the actions of powerful entrepreneurs, but also on the persistence of Andean ceremonial and political arrangements. Commercialization and the market expanded through the preservation of fish for deferred consumption and the strategic movement of the resource through multiple distribution channels and communities. [ABSTRACT FROM AUTHOR]

Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine. The results from egg yolks suggest that increasing the salt concentration or adding 10% wine (53% alcohol) accelerates the brining process, while the Raman spectra of egg whites remain remarkably stable throughout brining. Our findings suggest that the traditional 30-day brining period can be reduced to 20–25 days with a higher salt concentration or the addition of wine, after which the egg yolk structure becomes largely stable. [ABSTRACT FROM AUTHOR]

Reprogrammable shape morphing is ubiquitous in living beings and highly crucial for them to move in normal situations, even to survive under dangerous conditions. There is increasing interest in using asymmetric hydrogel structures to understand and mimic living beings’ shape morphing upon an external trigger in a controlled way. However, these asymmetric or heterogeneous configurations cannot be further modified once the polymer hydrogels are prepared. Therefore, it is a great challenge to achieve reprogrammable shape morphing using the existing hydrogels. Inspired by marine amoebae, which transform into several different morphologies according to the various external salt concentrations, a new strategy is developed for salting hydrogels to reconfigure their anisotropy toward reprogrammable shape morphing. Polyampholyte hydrogels with equal stoichiometric COO− and N+(CH3)3 groups were first swollen in HCl/NaCl solution. After being then transferred into water, they first swollen again by water uptake driven by the osmotic pressure, and then were spontaneously deswollen due to increase in internal pH and dialysis of ions leading to deprotonation of COOH to COO− and regeneration of COO−/N+(CH3)3 electrostatic attraction. This work provides a novel strategy to reconfigure anisotropy of hydrogel soft actuators and to open up an avenue for reprogrammable shape morphing. [ABSTRACT FROM AUTHOR]

Lički Škripavac is a traditional Croatian cheese characterised by its soft and rubbery texture and the squeaky sound attained during chewing. Traditionally, it can be produced using two different salting methods: dry salting of curd grains and salting of milk before coagulation. The aim of this study was to determine the effects of the salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese. Five batches of Škripavac cheese were produced from 40 L of raw cow milk. Milk was divided into two equal parts and cheeses were produced applying the above-mentioned salting methods. Cheeses produced from milk salted before coagulation had significantly (p<0.05) higher water content, significantly (p<0.01) lower protein content and significantly (p<0.01) higher pH value compared to cheeses with salted curd grains. Also, these cheeses had a higher milk fat recovery (p<0.05) and a higher actual (p<0.0001) and adjusted yield (p<0.01). In terms of textural properties, the cheeses that were produced by adding salt to the curd grains were significantly (p<0.05) harder, less crumbly and less elastic than those produced by salting the milk. The method of salting had no significant effect on sensory characteristics of the Škripavac cheese. [ABSTRACT FROM AUTHOR]

Yam is a highly perishable commodity lacking commercial utilization, like potato for French fries production. Frozen yam chips could be a panacea for its increased utilization as fries and export commodity for Nigeria. Hence, Yam (Dioscorea rotundata) Chips pre-treatment conditions (Salting, sulphiting, blanching) combined with dehydrofrozen storage for fries production was studied. Yam chips were pre-treated (Salting, sulphiting, and blanching), dehydrated (60°C for 10 min), and stored for five months at frozen temperature. Standard methods were used to determine the proximate composition, textural and sensory properties of yam fry samples. Yam fries proximate composition ranged as 5.19-11.33% (moisture), 14-36.92% (Fat), 0.74-2.34% (Protein), 0.67-2.01% (Crude fibre), 0.97-1.06% (ash), and 51.7-75.93% (carbohydrate). The range of the textural properties of the yam fries were hardness (27.38-442.13 N), energy to peak (0.07-0.87 N•m), gumminess (8.55-271.98 N), chewiness (3.57-238.48 N), springiness (0.23-0.91 mm), stringiness (0.52-3.67 mm) and cohesion (0.1-0.75). Salted and blanched fried yam chips showed lesser variation in textural properties throughout storage. Sensory scores for appearance, aroma, taste, palatability, texture, and overall acceptability of the yam fries decreased as the storage duration of the yam chips increased, except for yam fries pre-treated by blanching and salting. The blanched and salted dehydrofrozen yam chips were acceptable by panelists until the fourth month of storage. High-quality and acceptable yam fries could be produced by combining salting and blanching of yam chips before dehydrofrozen storage. The commercial success of this product will reduce the huge post-harvest losses of yams and provide income to the farmers.

Lički Škripavac is a traditional Croatian cheese characterised by its soft and rubbery texture and the squeaky sound attained during chewing. Traditionally, it can be produced using two different salting methods: dry salting of curd grains and salting of milk before coagulation. The aim of this study was to determine the effects of the salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese. Five batches of Škripavac cheese were produced from 40 L of raw cow milk. Milk was divided into two equal parts and cheeses were produced applying the above-mentioned salting methods. Cheeses produced from milk salted before coagulation had significantly (p

Salted duck eggs are a type of traditional Chinese pickled delicacy, and moisture and lipid content are important indexes for evaluating the quality during processing. This study used a hyperspectral imaging (HSI) system in conjunction with chemometrics to investigate the content change and distribution of moisture and lipid during different salting stages of duck eggs. The HSI was used to obtain reflectance spectral information of salted duck eggs in the 432~961 nm wavelength range. To minimize the noise in spectral signals, three preprocessing methods including Savitzky-Golay smoothing (SG), Gauss filter smoothing (Gauss), and standard normal variation (SNV) were used. The competitive adaptive reweighted sampling (CARS) was used to select the optimal wavelengths for predicting moisture and lipid content, and then the partial least squares regression (PLSR) and artificial neural network (ANN) methods were used to predict moisture and lipid content quantitatively. Results showed that ANN model could exhibited a better performance in predicting moisture and lipid content with coefficients of determination of the protein moisture, yolk moisture and yolk lipid of 0.9306, 0.9552 and 0.8896 respectively. Finally, the ANN model was used to create a distribution map of moisture and lipid content in the profile of salted duck eggs. The visualization distribution maps successfully display the distribution of moisture and lipid content during different salting periods. This study could lead to the development of a rapid detection method based on spectrum technology for production and processing of salted duck egg industry.

Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.

In this study, the contents of four iodine forms, including iodide ion (I−), iodate (IO3−), mono-iodotyrosine (MIT) and diiodotyrosine (DIT), were determined in the blanching water, rinsing water, saline water and processed kelp to study the dissolution patterns of iodine forms during the blanching, rinsing and salting of kelp. The I− contents in fresh, blanched, primarily rinsed and secondarily rinsed kelp were 1 689.41–8 753.24 mg/kg, and the contents of IO3− ranged from 42.67 to 442.00 mg/kg. The contents of MIT and DIT ranged from 698.22 to 861.90 mg/kg and 123.97 to 158.67 mg/kg, respectively. During the blanching process, the dissolution rates of I−, MIT and DIT were the highest, which were (64.38 ± 2.99)%, (19.35 ± 0.97)% and (6.55 ± 0.53)%, respectively. With increasing kelp addition, the contents of I−, MIT and DIT in the blanching, rinsing and saline water first increased and then leveled off, and the content of IO3− in all waters showed a monotonously increasing trend. With increasing number of kelp rinsed, the dissolution rate of I− decreased first and then basically remained unchanged. Compared with fresh kelp, the dissolution rate of I− in the first rinsed kelp decreased by (80.72 ± 2.66)%, and iodine was released into water mainly in the form of I−, with the maximum release being recorded during the blanching process.

Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine. The results from egg yolks suggest that increasing the salt concentration or adding 10% wine (53% alcohol) accelerates the brining process, while the Raman spectra of egg whites remain remarkably stable throughout brining. Our findings suggest that the traditional 30-day brining period can be reduced to 20–25 days with a higher salt concentration or the addition of wine, after which the egg yolk structure becomes largely stable.

Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters' overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture. [ABSTRACT FROM AUTHOR]

Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on three aspects: physicochemical indicators' determination, histological observation, and proteomic analysis. The results showed that UAS significantly increased yield, salt content, and water-holding capacity (WHC), decreased total volatile base nitrogen (TVBN) compared to SS (p < 0.05), and significantly increased water in the protein matrix within myofibrils. Histological observations showed that the tissue cells in the UAS group were less affected by frozen damage, with a more swollen structure and rougher surface of myofibrils observed. Furthermore, 4D label-free proteomics revealed 56 differentially abundant proteins (DAPs) in UAS vs. NT comparison, mainly structural proteins, metabolic enzymes, proteasomes, and their subunits, which are associated with metabolic pathways such as calcium signaling pathway, gap junction, actin cytoskeletal regulation, and necroptosis, which are intimately associated with quality changes in freeze-stored tuna fillets. In brief, UAS enhances the potential for the application of salting pretreatment to improve frozen meat quality, and 4D label-free proteomics provides knowledge to reveal the potential links between quality and molecular changes in processed frozen meat to optimize future UAS meat processing. [ABSTRACT FROM AUTHOR]

Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10-8, 3.88 × 10-8, and 3.57 × 10-8 m²/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality. [ABSTRACT FROM AUTHOR]

Honeywords are a relatively new approach to enhancing password security by creating decoy passwords that are designed to confuse and deter attackers. The idea is to create multiple decoy passwords, or honeywords, for each real password, and store them in a secure database alongside the actual passwords. To enhance password security, honeywords can be used to create fake passwords to confuse attackers. Multiple fake passwords for each real password are stored in a secure database. When a user logs in, the system checks the entered password to determine if it's a fake one or the real password. If a fake password is used, the system can trigger an alarm or take other steps to stop the attacker. It's important to carefully consider the number and standards for generating honeywords, and to ensure that the system doesn't interfere with legitimate user activity. Honeywords can add another layer of protection, but they should be used along with other security measures. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm2.g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs.

Copyright of Mağallaẗ Al-Dirāsāt Al-Tārīẖiyyaẗ wa Al-Ḥaḍāriyyaẗ Al-Miṣriyyaẗ is the property of Beni Suef University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.

In the context of the particular importance of residency in medicine, aimed at ensuring the selection of the best candidates for specialization programs and guaranteeing the existence of an optimal number of medical specialists to provide quality medical services, we will insist in this paper on the particular dynamics of the resources of human and financial order, amplified in the last period, referring to the normative framework applicable to this matter. The system under discussion is a vast one, only if we think only of the number of resident doctors and pharmacists in training in 2022, which is 30,250, of which 21,882 in the field of Medicine. Also, the institutional framework applicable to it is one of the most complex. The structure of this paper includes, following this introductory part (1): Theoretical background (2), Research methodology (3), Approach regarding the status of the resident doctor based on the legislation applicable to medical residency (4), Dynamics of the number of places and resources of a financial-budgetary nature allocated annually to medical residency in the recent period. Effects obtained (5) and Conclusions (6). [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to investigate the effects of different salting methods (wet salting, dry salting, ultrasonic assisted wet salting) on quality traits (color, texture, water retention capacity), histomorphology and protein structure of cooked pork steaks. Longissimus thoracis et lumborum (LTL) muscles of pork were selected as experimental material, and the meat samples were salted by different methods and then cooked. Meat quality, water distribution, histomorphology, protein surface hydrophobicity and protein secondary structure of cooked meat were determined. The results showed that different salting methods had significant influences on the quality traits of cooked pork steaks. In comparison with the other two salting methods, the sample salted by ultrasonic had the lowest cooking loss, the highest redness value, and the highest viscosity and tenderness. The results of water distribution showed that the longitudinal (T1) and transverse (T2) relaxation intensity were the highest in samples of ultrasonic assisted salting. Meanwhile, the transverse relaxation time was the longest in cooked samples of ultrasonic-assisted salting, the proportion of immobilized water was the highest, and the proportion of free water was the lowest. Ultrasonic assisted salting increased muscle fiber swelling, and individual myofibers in the salted tissue could be discerned, perhaps due to the degradation of connective tissue during salting. Additionally, the cooked meat samples of ultrasonic assisted salting had the strongest protein hydrophobicity ability. Protein secondary structure analyses showed that the meat samples in ultrasonic assisted salting group exhibited the lowest content of α-helix and β-turn, and the highest content of β-sheet and random coil, indicating the highest degree of protein unfolding. Moreover, protein structural changes in cooked meat were significantly correlated with meat quality traits.

High pressure can induce significant sensory quality changes in fish. Considering the important role of raw attributes in ready-to-eat aquatic products, our study thus focused on combination treatments prior to pressurization, to maintain grass carp quality. Fish fillets with or without salting and/or slight drying were pressurized under 0.1, 300, 400, and 500 MPa for 10 min. Microbiological, sensorial, and chemical analyses were performed to assess fish quality. The salting and slight drying combination have synergistic impacts on alleviation of fish quality changes after pressurization, e.g. muscle semi-transparency, lower lightness, and stronger water-holding capacity. This could be associated with enhanced fibrous interconnection and protein structure (less decrease of α-helix contents, less amino acid residue exposures). By contrast, fillets without pretreatments, or after single salting or drying process, had unfavorable quality alterations after pressurization. Therefore, appropriate means for developing novel ready-to-eat products can be carried out by targeting pressure-sensitive aquatic foods. [ABSTRACT FROM AUTHOR]

This study demonstrates the effects of the freezing and frozen storage of anchovies prior to brining and dry-salting on quality changes and food safety during refrigerated storage (4 ± 1 °C). Fresh anchovies were divided into two groups, one of which was used as a control representing fresh raw material; the other was the experimental group and consisted of frozen and thawed anchovies stored at −18 °C for a year. Five different salt concentrations were used for brining (10, 15, 20, 25 and 30%) in addition to the dry-salting method. Microbiological, chemical, physical and sensory analyses were carried out during storage. Salt concentration and salting method had significant effects on the shelf-life of salted anchovy products, with the highest shelf-life corresponding to dry-salted anchovies (p < 0.05). The effect of using frozen and thawed raw materials for salting on the shelf-life depended on the processing method since the experimental dry-salted group had a shelf-life one month longer than that of the control group, while the opposite situation occurred for the brined samples, with one exception. Strong correlations were usually found between sensory values and chemical quality parameters (R2: 0.83–0.99 for the control group and 0.63–0.99 for the experimental group). The results demonstrated that the experimental group, with some exceptions, had better values for most quality and food safety parameters in comparison to the control group, indicating the advantage of using frozen and thawed raw materials before salting to prevent spoilage and enhance food safety. Considering that the experimental group was produced from one-year-stored raw material compared to the control group, the advantage of the freezing and frozen storage of anchovies can be accepted as much higher versus when freezing is not implemented. The positive effect is due to the fact that frozen anchovies absorb salt faster after thawing, especially in groups with high salt concentrations. Therefore, it can be concluded that frozen salted anchovies can be utilized for longer as they have a longer shelf-life, particularly when using either the 30% brining or dry-salting method. [ABSTRACT FROM AUTHOR]

Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This study aimed to evaluate the changes in physicochemical, biochemical, and microbiological parameters taking place during the process. The physicochemical parameters were affected by the processing steps (salting, salt-washing, and drying), except for total acidity and pH. The water activity value and relative moisture percentage decreased to 0.86 and 33.03%, respectively. Moreover, the addition of salt and the drying step increased the water-holding capacity. The lipid oxidation values increased from raw tuna loins to the final product (1.37 vs. 5.56 mg malondialdehyde/kg). Moreover, the total volatile basic nitrogen values increased in the final product, fundamentally due to the concentration effect caused by the water loss, although may also be due to the degradation of proteins during processing. The microbiological analysis showed that the values obtained in the dry-cured tuna were below the limits established by the reference regulation for dry-cured fish products. [ABSTRACT FROM AUTHOR]

Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow's milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period. [ABSTRACT FROM AUTHOR]

Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and static salting (SS). This study was centered on three aspects: physicochemical indicators’ determination, histological observation, and proteomic analysis. The results showed that UAS significantly increased yield, salt content, and water-holding capacity (WHC), decreased total volatile base nitrogen (TVBN) compared to SS (p < 0.05), and significantly increased water in the protein matrix within myofibrils. Histological observations showed that the tissue cells in the UAS group were less affected by frozen damage, with a more swollen structure and rougher surface of myofibrils observed. Furthermore, 4D label-free proteomics revealed 56 differentially abundant proteins (DAPs) in UAS vs. NT comparison, mainly structural proteins, metabolic enzymes, proteasomes, and their subunits, which are associated with metabolic pathways such as calcium signaling pathway, gap junction, actin cytoskeletal regulation, and necroptosis, which are intimately associated with quality changes in freeze-stored tuna fillets. In brief, UAS enhances the potential for the application of salting pretreatment to improve frozen meat quality, and 4D label-free proteomics provides knowledge to reveal the potential links between quality and molecular changes in processed frozen meat to optimize future UAS meat processing.

Introduction. The authors address the development of river bed deformations under the influence of a water flow in conditions of a changing hydraulic regime and scroll-bar riverbed processes. The relevance of the publication is explained by the unavailability of reliable waterbed shape forecasting methods needed to ensure their normal ecological condition. Meanwhile, the analysis of the motion of solid particles is associated with the sediment flow rate at the level of saltation, and with hydraulic friction losses at the level of microforms. New dependences are proposed for the sizes of bedforms, depending on the parameters of a streamflow.Materials and methods. The influence of factors in the form of new dependencies has been proven on the basis of the study of recent and classical research works, an experimental study of the formation and development of the bottom relief in case of a change in the hydraulic regime of the streamflow.Results. The author has studied the reasons and conditions for the formation and development of bedforms at the initial stage of interaction between the flow and the riverbed, as well as the factors influencing the formation of the bottom relief which is initially smooth. Structural levels of the waterbed evolution process have been analyzed. The experimental data were analyzed to identify a universal correlation between the flow parameters and the height of the developing bottom microrelief elements, from which the resistance formula is derived that coincides with the Knoroz dependence for steepness of bedforms that complies with the Boussinesq dependence.Conclusions.The results of this study can be used to prognosticate the riverbed evolution process in case of changing hydraulic regimes of water flows in the waterbed, composed of erodible soil not only at the initial stage of formation of bedforms, but also in the course of the bottom relief development.

The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in the later stage of salting in 3 % and 6 % NaCl solutions (p

IntroductionThe production of the large yellow croaker has seasonal and regional characteristics, which is typically preserved on ice, possibly leading to its deterioration in a short time. Therefore, in this study, we focused on the effect of temperature fluctuation on the quality changes of the large yellow croaker during frozen storage.MethodsIn this experiment, the large yellow croaker was soaked in a low-salt solution, and physical and chemical properties, water-holding capacity, color, and protein characteristics of the muscle were investigated after repeated freeze–thaw (F–T) cycles and frozen storage.Results and discussionThe results show the deterioration of muscle quality of large yellow croaker after low-salt treatment was lower than that of the salt-free soaking group. The salting treatment significantly (P < 0.05) enhanced the yield of large yellow croaker, which was 24.3% greater than the salt-free soaking group after 6 weeks of frozen storage. The microstructure of the salted muscle was more stable and maintained its cellular structure after F–T cycles and frozen storage. The b* value of the salt-free soaking group increased from b* value of the low-salt soaking group decreased from acceptable range. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicates the content of 17 kDa peptide decreased in the low-salt soaking group, and the peptides at 21 and 24 kDa increased during frozen storage. The results of the present study provide guidance for the optimal processing, transport, and storage of large yellow croaker, but the effect of salting on lipid oxidation and protein oxidation requires further study.

The relevance of the research consists in studying the change of the level, chemical content, conditions of formation, regime of groundwater and salinity of soils under the influence of anthropogenic factors over a long period of time and in this background the formation of hydrogeological-meliorative conditions. The main aim is to study the change of the hydrogeological-meliorative conditions under the anthropogenic influence in the territories of its effect zone after putting into operation Verkhne-Shirvan canal. Objects of the research are the effect zone of the Verkhne-Shirvan canal of Shirvan plain of the Republic of Azerbaijan. Methods. Based on the results of research conducted by the author on the level, mineralization degree of groundwater and salinity of soils over a long period of time and the data collected the hydrogeological-meliorative division into districts was carried out. Results. Due to the operation of the Verkhne-Shirvan canal, the level of groundwater, the degree of mineralization, the chemical content and the salinity and chemical content of the salts have changed in its effect zone. From 1958 to 2018 groundwater in this area rose by more than 4,0 m due to irrigation reclamation, and their mineralization degree decreased by 16,0 g/l due to infiltration of surface water and removal of mineralized water through drainage. The groundwater regime in the whole is formed by irrigation of lands and drainage. Hydrogeological-meliorative zoning of the area was carried out based on the results of research on changes in the level of subsoil water,chemical composition and salinity of soils and analysis of collected archival materials. A province-the Kur synclinorium,one zone, semi-steppe with temperate-hot climate and dry-steppe with dry climate, three districts and four sub-districts are allocated. The first region covers the ends of the cones of river networks. The filtering coefficient of the rocks of the water-bearing horizons is 4-10 m/day, the degree of mineralization of groundwater is 1-5 g/l, their slope depth is 6-10 m. The second area covers the middle parts of the cones of the rivers, the filtering coefficient of proluvial sediments varies in the range of 3-5 m/day, the degree of mineralization of groundwater is 5-6 g/l their slope depth is 1,5-6,0 m. The third region covers the alluvial plain of the Kura River. The filtering coefficient of the rocks where the water is located reaches 1-10 m/day, the degree of mineralization of groundwater increases to 1-50 g/l, the slope depth is 1-3 m.

Fish is a food of animal origin, complex, rich in proteins, minerals (Se, Zn, Fe, P, Ca, I), polyunsaturated fatty acids, Omega 3, vitamins B6, B12 and D. The paper presents from a theoretical point of view, the principles and chemical methods of preserving fish, which aim to maintain the organoleptic and nutritional properties for as long as possible: halo-osmo-chemio -- anabiosis / dry, wet or brine salting; acido-chemio-anabiosis / artificial acidification, by adding vinegar / arinating; antisepto-chemio-abiosis / preservation with antiseptic substances / smoking. [ABSTRACT FROM AUTHOR]

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Chopping and salting are two important processing steps in emulsified meat products. Effects of chopping and salting on metabolic process, protein functionality, and ultrastructure of pre-rigor silver carp muscle, and how these three aspects changed during rigor transformation were explored. Chopping caused an accelerated loss of adenosine triphosphate (ATP) from 1.16 μmol/g to 0.16 μmol/g, and salt addition inhibited accumulation of hypoxanthine nucleoside (HxR) and hypoxanthine (Hx). Similarly, chopping led to faster decrease of glycogen from 4.59 mg/g to 1.50 mg/g and increase in lactic acid from 0.52 mmol/g protein to 0.82 mmol/g protein, and salt exerted an inhibition effect. In agreement with ATP and glycogen breakdown, metabolic profiling revealed that chopping and salting altered the metabolism in fatty acids and amino acids during rigor transformation. After rigor transformation, chopping with salt led to significant reduction in radical scavenging ability, accompanied by greater loss of sulfhydryl groups. Salt also promoted protein denaturation, evidenced by increased surface hydrophobicity and decreased intrinsic fluorescence. The ultrastructure of fish muscle after chopping or chopping with salt was similar between pre- and post-rigor stages. The abovementioned findings can provide valuable insight into the production of fish products. [Display omitted] • Chopping and salting on properties of pre-rigor silver carp muscle were studied. • Chopping and salting altered metabolic processes during rigor transformation. • Chopping with salt promoted protein oxidation, denaturation, and proteolysis. • Chopping with salt led to similar meat ultrastructure at different rigor stages. [ABSTRACT FROM AUTHOR]

Sea cucumbers increasingly consumed as a premium part of traditional diet in Middle East provide viable reservoir of chemical entities with potential significance. The current work aims to monitor metabolome patterns of Holothuria atra following salting and cooking treatments and their entanglements on anticoagulant potential using UPLC-MS/MS combined with chemometrics. A total of 64 peaks encompassing fatty acids, phospholipids, triterpene glycosides, flavonoids, phenolic acids, carotenoids and phytosterols were chemically profiled. Given this analysis, fatty acids and carotenoids witnessed an obvious increasing trend in fresh and cooked sea cucumber samples. Cooked and salted samples relatively augmented phenolic acids, flavonoids and triterpene glycosides. OPLS-DA underscored clear discrimination among the comparable samples highlighting lysoPC 16:0, cucumariaxanthin B, astaxanthin and arachidonic acid as focal discriminators of fresh samples while pyrogallol, ellagic acid and kaempferol-O-rhamnoside were the determining metabolites of cooked samples. Successively, the differential markers enriched in salted ones included chlorogenic acid, holothurin B and betulinic acid. Experimentally speaking, the sea cucumber samples exerted noteworthy dose and time-dependent anti-clotting potential. OPLS derived coefficient plot portrayed that chlorogenic acid, β-tocotrienol, holothurin B and betulinic acid dramatically augmented during salting treatment synergistically mediated anticoagulant efficacy. These findings pursue concept of nutritional therapy to rectify thromboembolic disorders. [Display omitted] • Salting and cooking treatments were preliminarily implemented on Holothuria atra. • Patterns of metabolic changes were notable among differently processed sea cucumber. • Cooking and salting augment phenolic compounds, carotenoidsand triterpene glycosides content. • Salted and cooked samples profoundly prolonged the PT and aPPT dose dependently. • Chlorogenic acid, linoleic and betulinic acids were possibly efficacy constituents. [ABSTRACT FROM AUTHOR]

This study demonstrates the effects of the freezing and frozen storage of anchovies prior to brining and dry-salting on quality changes and food safety during refrigerated storage (4 ± 1 °C). Fresh anchovies were divided into two groups, one of which was used as a control representing fresh raw material; the other was the experimental group and consisted of frozen and thawed anchovies stored at −18 °C for a year. Five different salt concentrations were used for brining (10, 15, 20, 25 and 30%) in addition to the dry-salting method. Microbiological, chemical, physical and sensory analyses were carried out during storage. Salt concentration and salting method had significant effects on the shelf-life of salted anchovy products, with the highest shelf-life corresponding to dry-salted anchovies (p < 0.05). The effect of using frozen and thawed raw materials for salting on the shelf-life depended on the processing method since the experimental dry-salted group had a shelf-life one month longer than that of the control group, while the opposite situation occurred for the brined samples, with one exception. Strong correlations were usually found between sensory values and chemical quality parameters (R2: 0.83–0.99 for the control group and 0.63–0.99 for the experimental group). The results demonstrated that the experimental group, with some exceptions, had better values for most quality and food safety parameters in comparison to the control group, indicating the advantage of using frozen and thawed raw materials before salting to prevent spoilage and enhance food safety. Considering that the experimental group was produced from one-year-stored raw material compared to the control group, the advantage of the freezing and frozen storage of anchovies can be accepted as much higher versus when freezing is not implemented. The positive effect is due to the fact that frozen anchovies absorb salt faster after thawing, especially in groups with high salt concentrations. Therefore, it can be concluded that frozen salted anchovies can be utilized for longer as they have a longer shelf-life, particularly when using either the 30% brining or dry-salting method.

Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This study aimed to evaluate the changes in physicochemical, biochemical, and microbiological parameters taking place during the process. The physicochemical parameters were affected by the processing steps (salting, salt-washing, and drying), except for total acidity and pH. The water activity value and relative moisture percentage decreased to 0.86 and 33.03%, respectively. Moreover, the addition of salt and the drying step increased the water-holding capacity. The lipid oxidation values increased from raw tuna loins to the final product (1.37 vs. 5.56 mg malondialdehyde/kg). Moreover, the total volatile basic nitrogen values increased in the final product, fundamentally due to the concentration effect caused by the water loss, although may also be due to the degradation of proteins during processing. The microbiological analysis showed that the values obtained in the dry-cured tuna were below the limits established by the reference regulation for dry-cured fish products.