The Experts below are selected from a list of 1944 Experts worldwide ranked by ideXlab platform
Andre Huyghebaert - One of the best experts on this subject based on the ideXlab platform.
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Transport of sodium chloride and water in Gouda cheese as affected by high-pressure Brining
1999Co-Authors: Winy Messens, Koen Dewettinck, Andre HuyghebaertAbstract:The possibility of accelerating Gouda cheese Brining by high-pressure treatment (100-500 MPa, 15-130 min) was investigated by comparison of the salt uptake of pressure-brined and nonpressure-brined Gouda cheese cylinders (~ 8 g). The total amount of salt taken up by the cylinders was proportional to the square root of the Brining time and was not influenced by pressure Brining. In contrast, the water loss of the cheese cylinders was reduced by pressure Brining at pressures above 200-300 MPa. No additional effect of a three-cycle process at 400 MPa was noticed on the salt uptake and water loss of the cheese cylinders. Moreover, the salt and water profiles of cheese (~1.5 kg) brined for 24 h at 0.1 and 400 MPa were unaffected by high pressure. It was concluded that the salt uptake and salt diffusion cannot be accelerated by high-pressure Brining, under the conditions specified.
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high pressure Brining of gouda cheese and its effect on the cheese serum
1998Co-Authors: Winy Messens, J Van Camp, Koen Dewettinck, Andre HuyghebaertAbstract:Abstract The pH and UREA-PAGE densitograms of Gouda cheese that was high-pressure processed during the Brining period for 30 min at pressures ranging from 100–400 MPa, were followed during 3 wk of ripening. From 200 MPa, the pressure Brining led to a higher pH in the cheeses in comparison to those brined at atmospheric pressure. During the ripening period, the pH-shift, that is, the difference between the pH of unpressurized and pressurized cheese at the same ripening stage, became smaller, finally reaching zero. UREA-PAGE densitograms indicated that the hydrolysis of β-casein by plasmin is accelerated by pressure Brining. After 1 and 14 d of ripening, the cheese serum was pressed from the cheeses brined at 0.1 and 300 MPa. The pH-shift as observed in the cheese was also found in the serum. Pressure Brining led to a higher dry matter content in the serum, which was due to both a higher nonprotein and protein nitrogen content. Pressure Brining also caused disruption of the paracasein network yielding more proteins, particularly β-casein and peptides in the serum.
Jongbang Eun - One of the best experts on this subject based on the ideXlab platform.
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influence of different temperatures on Brining kinetics salt concentration and texture properties of chinese cabbage brassica rapa l ssp pekinensis during Brining with ultrasonic treatment
2020Co-Authors: Yinzi Piao, Changcheng Zhao, Jongbang EunAbstract:The effects of ultrasound treatment at different temperatures (4, 10, and 25 ℃) on the Brining process of Chinese cabbage were investigated based on their salt diffusion coefficients and texture profiles. Salt weight increased significantly, but water weight decreased in Chinese cabbage treated with ultrasound at increasing temperatures. According to Fick's second equation, the effective diffusion coefficient of Chinese cabbage showed a notable increase as temperature was increased. High temperature caused unfavorable texture properties, and among these, hardness showed the most significant decrease when Brining temperature was set at 25 °C. Consequently, results from the texture profile analysis and Brining kinetics modeling suggest that optimal Brining conditions could be achieved at 10 °C. At this temperature, the diffusion coefficient of Chinese cabbage is higher, the Brining time is reduced, and the preferred qualities of kimchi are preserved. PRACTICAL APPLICATION: Ultrasonication is an effective technology that can be utilized in kimchi manufacturing. It presents the advantage of reducing Brining time while maintaining the acceptable textural properties of kimchi. This study investigated the impact of different temperatures on the texture properties and Brining times of Chinese cabbage during Brining and reveal a practical application worthy of further study in food industries and provide valuable information for improving the quality of kimchi.
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influence of ultrasound application and nacl concentrations on Brining kinetics and textural properties of chinese cabbage
2018Co-Authors: Changcheng Zhao, Jongbang EunAbstract:Abstract The effects of ultrasound application on the Brining kinetics of Chinese cabbage leaves was evaluated at different NaCl concentrations (10, 15, and 20%) of the brine, and its influence on textural properties and salt distribution was also investigated. To identify the effects of these two factors on water and NaCl fluxes, the kinetics of transport was analyzed by taking the diffusion theory into account. The results showed that NaCl concentration and ultrasound application significantly affected moisture and NaCl transport. Based on Fick’s equation, the NaCl effective diffusivities were enhanced upon ultrasound application during the Brining process, increasing from 147.09 to 812.22%. With regard to the textural properties, a higher content of NaCl resulted in lower textural profile values. Moreover, ultrasound application significantly increased the cabbage hardness. Scanning electron microscopy and energy dispersive X-ray mapping images showed the intensification of NaCl transport brought about by ultrasound application and by the increase in NaCl content, which confirms the results of the modeling analysis. Therefore, ultrasound could be a potential technology for accelerating the Brining process of cabbage. These results have direct implications for the quality management of kimchi products.
Maria Isabel Yeannes - One of the best experts on this subject based on the ideXlab platform.
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vacuum impregnation in merluccius hubbsi hake fillets Brining effect on mass transfer kinetics texture and colour
2020Co-Authors: Alejandra Tomac, Sofia Rodriguez Mallo, Silvina Perez, Analia Belen Garcia Loredo, Maria Isabel YeannesAbstract:Abstract Brining is a preliminary process for the development of many traditional and innovative fish products. We analysed the use of vacuum impregnation (VI) in hake fillets Brining (10 g NaCl/100 mL solution, 4 ± 2 °C). VI Brining (p1 = 10000 Pa, t1 = 5 min, restoring atmospheric pressure for 25–415 min) was compared with Brining at atmospheric pressure (control). VI had a significant effect on mass transfer kinetics, yielding a higher Total Mass Change (ΔM) and salt content, which implied shorter Brining times as well as higher product yield. Brined fillets presented lower L*, a* and b* values compared to fresh samples. VI did not affect colour when comparing with control. Likewise, texture varied with Brining time, but not due to VI. Principal Component Analysis indicated that unbrined fresh hake and samples brined for 240 min (either VI or control) were different in their ΔM, NaCl content, colour and elasticity. Peleg equation accurately modeled salt and water contents behavior during Brining, predicting a 75% processing time reduction by the use of vacuum impregnation.
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Brining kinetics of different cuts of anchovy (Engraulis anchoita)
2010Co-Authors: Marina Czerner, Maria Isabel YeannesAbstract:Summary Brining is a preliminary operation in the process of salting–ripening anchovy in which, conventionally, whole fish is immersed in saturated brine (osmotic solution) until equilibrium. The aim of this work was to study the mass transfer kinetics in three different cuts of anchovy (whole fish, gutted fish and fillet) and to model it using the Zugarramurdi and Lupin and the Peleg equations. Fillet reached equilibrium after 5 h, gutted fish after 10.42 h and whole fish after 19.75 h. Equilibrium constants were 1.054, 0.706 and 0.603 for fillet, gutted fish and whole anchovy, respectively. These results indicate that the presence of skin affects both the initial rate of mass transfer and the equilibrium water and salt content. The Peleg model was more suitable to describe the salt gain kinetics, and the Zugarramurdi and Lupin model results in a more accurate prediction of water loss and equilibrium conditions.
Guofeng Jin - One of the best experts on this subject based on the ideXlab platform.
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effect of pulsed pressure assisted Brining on lipid oxidation and volatiles development in pork bacon during salting and drying ripening
2015Co-Authors: Guofeng Jin, Yuhua Zhao, Cheng Chen, Yuehan Zhang, Jianhao ZhangAbstract:Abstract In this study, the pulsed pressure-assisted Brining technology was used for bacon Brining, and its effect on the moisture and lipid oxidation changes during drying-ripening period as well as the flavor composition of final products was investigated by determining the moisture content, acid value, peroxide value, TBARS value and volatile flavor compounds in meat samples during Brining and drying-ripening. The results indicated that pulsed pressure-assisted Brining could effectively increase the muscle water-holding capacity and decreased the sodium nitrite residues in final cured bacons. After drying-ripening (48 h) the moisture and sodium nitrite content in pulsed pressure-assisted brined samples and control samples were 32.84%, 14.56 mg/kg dry basis and 29.81%, 18.59 mg/kg dry basis, respectively. In addition, the lipid oxidation was promoted by pulsed pressure treatment (P
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pulsed pressure assisted Brining of porcine meat
2014Co-Authors: Guofeng Jin, Qingling Wang, Chunyou Liu, Yongguo Jin, Feng HuangAbstract:Abstract Pulsed pressure (PP) is an emerging food processing technology, which is scarcely used in food processing, especially in meat salting. In this study, pork loins were brined using a PP apparatus in order to accelerate the Brining rate and improve the product's texture properties. The pulsed pressure cycle was 150 kPa (holding 40 min), atmospheric pressure (holding 20 min), and number of pressure pulses 12. The results indicated that PP assisted Brining could effectively shorten the Brining time on the basis of reaching the same salt content as the control brined samples (brined at atmospheric pressure). The basic chemical composition and freshness were not markedly affected by PP. The texture profile (hardness, springiness and gumminess) of the PP brined samples was highly improved compared with the control brined samples ( P Industrial relevance PHP assisting Brining could effectively shorten the Brining time to about 70% compared to Brining at the atmospheric pressure. The water holding capacity was significantly increased, which could consequently improve the production rate. The texture profile (hardness, springiness and gumminess) of the PHP treated samples was highly improved compared with the control samples ( P
Marcel H. Zwietering - One of the best experts on this subject based on the ideXlab platform.
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how nacl and water content determine water activity during ripening of gouda cheese and the predicted effect on inhibition of listeria monocytogenes
2016Co-Authors: Ellen Wemmenhove, Marjon H J Wellsbennik, Alzbeta Stara, A.c.m. Van Hooijdonk, Marcel H. ZwieteringAbstract:Abstract This study describes the diffusion of NaCl and water in Gouda cheese during Brining and ripening. Furthermore, we established water activity as a function of the NaCl-in-moisture content in Gouda cheese during ripening. We determined NaCl content, water content, and water activity in block-type Gouda cheeses that were brined for 3.8d and foil-ripened for a period of 26 wk, and in wheel-type Gouda cheeses that were brined for 0.33, 2.1, or 8.9d and subsequently nature-ripened for a period of 26 wk. The calculated diffusion coefficients of NaCl during Brining were 3.6·10 −10 m 2 s −1 in the block-type Gouda cheeses and 3.5·10 −10 m 2 s −1 in the wheel-type Gouda cheeses. Immediately after Brining, gradients of NaCl and water were observed throughout both types of cheese. During ripening, these gradients disappeared, except for the water gradient in nature-ripened cheeses. An empirical model was derived for Gouda cheese, in which water activity is expressed as a function of the NaCl-in-moisture content, as established for different Brining times, locations and ripening times. Moreover, the effect of reduced water activity on inhibition of growth of Listeria monocytogenes in Gouda cheese was calculated. In addition to the presence of lactate and a pH of 5.2 to 5.3, the reduced water activity as seen in Gouda cheese can substantially contribute to inhibition of microbial growth and even to inactivation when cheeses are brined and ripened for extended times and subjected to nature-ripening.
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the fate of listeria monocytogenes in brine and on gouda cheese following artificial contamination during Brining
2014Co-Authors: Ellen Wemmenhove, A.c.m. Van Hooijdonk, Rijkelt R. Beumer, Marcel H. Zwietering, Marjon H J WellsbennikAbstract:Abstract The fate of 3 different Listeria monocytogenes strains (Scott A, 2F and 6E) was studied independently in brine and on factory-scale Gouda cheeses that had been submerged in brine that was artificially contaminated with these individual strains. Viable numbers of L. monocytogenes in the brine decreased during Brining (0, 1, 2.9 and 8.9 d). L. monocytogenes was enumerated on the surface of Gouda cheese directly after Brining and over 26 weeks of ripening at 12.5 °C. Transfer of L. monocytogenes from brine to cheese during Brining was limited. L. monocytogenes was detected in the outer layer of Gouda cheese but not in the centre directly after Brining or during ripening. Throughout the ripening period, the viable numbers of L. monocytogenes declined significantly. This study adds to the understanding of the fate of L. monocytogenes in brine and on Gouda cheese, and demonstrates that growth of L. monocytogenes on Gouda cheese is not supported following contamination during Brining.