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Listar por palabra clave "Water vapour permeable bags"

Mostrando ítems 1-8 de 8

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) ...
Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags

Rizo Parraga, Arancha Maria; Fuentes López, Ana; Barat Baviera, José Manuel; Fernández Segovia, Isabel (John Wiley & Sons, 2018)

[EN] BACKGROUND: Food manufacturers need to reduce sodium contents to meet consumer and public health demands. In this study the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with ...
Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Rizo, Arantxa; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout ...
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 ...
Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

Rizo Párraga, Arancha María; Mañes Lázaro, Verónica; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2015-10)

[EN] The aim of this study was to evaluate the effect of a new smoking-salting method employing water vapour permeable (WP) bags on the physicochemical and microbial quality of smoke-flavoured salmon in refrigerated storage. ...
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 ...
Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags

Fuentes López, Ana; Verdú Amat, Samuel; Fuentes López, Cristina; Grau Meló, Raúl; Barat Baviera, José Manuel (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without ...
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 ...