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Browsing by Subject "Salting"

Now showing items 1-11 of 11

A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2015-03)

[EN] We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) ...
Aplicación de tecnologías emergentes en el salado de carne. Influencia de la aplicación de ultrasonidos en la distribución de sal

Wu Deng, Shu Ying (Universitat Politècnica de València, 2020-07-30)

[ES] El salado es una técnica que se lleva aplicando para la conservación de los alimentos desde la antigüedad, especialmente en producto cárnicos. La adición de sal disminuye la actividad del agua (aw) permitiendo que el ...
Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers

Santapaola, J.; Andrés Grau, Ana María; Maldonado, S.; Fernández, M. (Wiley, 2012-06)

[EN] With the purpose of determining sodium chloride and water distribution profiles, a series of analyses were carried out on goat's cheese that had been salted by a traditional method from the province of Jujuy (Argentina). ...
Desarrollo de un nuevo método de salado-ahumado de salmón y monitorización del proceso por espectroscopía de impedancia

Rizo Párraga, Arancha María (Universitat Politècnica de València, 2013-04-15)

[ES] En este trabajo se plantearon dos objetivos. El primer objetivo fue optimizar un nuevo método de salado-ahumado empleando el envasado a vacío, para la obtención de salmón ahumado. El segundo objetivo fue evaluar la ...
Feasibility of processing temperatures on the quality and shelf-life of smoke-flavoured cod

Rizo Párraga, Arancha María; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2016)

[EN] The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring process in water vapour permeable (WP) bags at 5 or 10 degrees ...
Monitorización del salado de carne de cerdo (Biceps femoris) mediante ultrasonidos de señal

De Prados Pedraza, Marta (Universitat Politècnica de València, 2013-04-17)

[ES] La creciente preocupación de los consumidores por reducir la cantidad de NaCl en la dieta y la variabilidad en el contenido final en sal en los productos crudo-curados está impulsando a las empresas cárnicas a desarrollar ...
Production of dry-cured pork loin using water vapour permeable bags

Fuentes, Ana; Verdú, S.; Fuentes, C.; Grau, R.; Barat, J. M. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this ...
Review of mathematical models to describe the food salting process

Gómez Salazar, Julián Andrés; Clemente Polo, Gabriela; Sanjuán Pellicer, María Nieves (Federación de Asociaciones de Ingenieros Industriales de España (FAIIE)Universidad Nacional de Colombia, 2015-04)

[EN] Salting and subsequent curing are part of the traditional processing method used in the meat and fish industry. Different preserving agents (sodium chloride, nitrite, nitrate, among others) are added in this process. ...
Salt in food processing; usage and reduction: a review

Albarracín Hernández, William; Sanchez, Ivan C.; Grau Meló, Raúl; Barat Baviera, José Manuel (Wiley, 2011-07)

[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...
Smoke-flavoured cod obtained by a new method using water vapour permeable bags

Rizo, Arantxa; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2016)

[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using ...
Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation

Garcia-Perez, J.V.; De Prados, M.; Martínez, G.; Gomez Alvarez-Arenas, T. E.; Benedito Fort, José Javier (Elsevier, 2019-12)

[EN] In the dry-cured ham industry, an accurate control of the dry-salting process is especially complex because of the great heterogeneity of the meat pieces and the effect of different operational variables. The main ...