Brine Treatments Research Articles

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

In the present work the effects of different brining treatments on mature table olives during natural fermentation were evaluated. The considered olive cultivars are typical of Sicily: Moresca and Giarraffa. They were harvested at pigmented state. The carpological data revealed their good quality as table olives. Natural fermentation was performed with or without acidification up to pH 4, and at 8% and 15% salt concentrations. The physical, chemical and microbiological changes in olives and brines were monitored throughout the processing period. The acidification affected and selected the microbial population and maintained the low pH necessary for the hygienic safety of the product. In fact, in Moresca brines,the lactic acid bacteria totally disappeared after 60 days of fermentation while in Giarraffa they maintained their presence in the brines up to 180 days with a value between 10 4 UFC/mL and 10 6 UFC/mL, depending on the salt concentration. The microbial population was also affected by the polyphenol content, which was different between the cultivars. The color of olive fruits was greatly influenced by acidification and less by salt concentration. The addition of salt showed a different influence on the studied cultivars, in fact only the chemical analyses of Giarraffa showed a significant difference between the two levels of salt concentration.

SENSORY EVALUATION OF DRIED BEEF STRIPS TREATED WITH ACETIC ACID OR BRINE AND MONOSODIUM GLUTAMATE

ABSTRACT Loss of characteristic meat flavor in dried beef, because of biochemical degradation of flavor-enhancing nucleotides, raises concern over the taste of meat products made in the home. Preservation effects on beef taste, using acetic acid and brine followed by dehydration were studied. Monosodium glutamate was added to the dried strips prior to cooking. The beefsteaks were subjected to three treatments: acetic acid, brine, while the control was untreated fresh beef. The samples were cut into strips then dried in a solar drier and an oven. Sensory attributes were evaluated for tenderness, juiciness, color, flavor and overall acceptability by an untrained sensory panel. Acetic acid, brine and control treatments were significantly different (P < 0.05) from fresh beef in tenderness, juiciness and color. Cooked beef flavor comparisons indicated that brine was better (P < 0.05) than acetic acid. Addition of monosodium glutamate to dried products significantly (P < 0.05) improved cooked beef flavor and acceptability. PRACTICAL APPLICATIONS This is a low-cost method of meat preservation, and it is an appropriate technology that can be adopted in the arid and semi-arid areas of developing countries, because of its economic and nutritional implication. In these areas, meat production from small and large animals is the cornerstone of economic development and proper nutrition. These areas lack both refrigeration (the conventional method of meat preservation) and appropriate and affordable meat preservation technologies, making it impossible for the communities to utilize and market meat from their livestock profitably without sustaining high losses because of spoilage.

Concentrated sodium chloride brine solutions as an additional treatment for preventing the introduction of nonindigenous species in the ballast tanks of ships declaring no ballast on board

Currently, seawater flushing is the only management strategy for reducing the number of viable organisms in residual sediments and water of ballast tanks of vessels declaring no ballast on board (NOBOB) that traffic ports of the eastern United States. Previously, we identified several species of freshwater and brackish-water peracarid crustaceans able to survive the osmotic shock that occurs during open-ocean ballast water exchange and, potentially, to disperse over long distances via ballasted ships and NOBOB vessels. We tested the efficacy of concentrated sodium chloride brine solutions as an additional treatment for eradicating the halotolerant taxa often present in the ballast tanks of NOBOB ships. The lowest brine treatments (30 ppt for 1 h) caused 100% mortality in several species of cladocerans and copepods collected from oligohaline habitats. Several brackish-water peracarid crustaceans, however, including some that can survive in freshwater as well, required higher brine concentrations and longer exposure durations (45-60 ppt for 3-24 h). The most resilient animals were widely introduced peracarid crustaceans that generally prefer mesohaline habitats but do not tolerate freshwater (required brine treatments of 60-110 ppt for 3-24 h). Brine treatments (30 ppt) also required less time to cause 100% mortality for eight taxa compared with treatments using 34 ppt seawater. Based on these experiments and published data, we present treatment strategies for the ballast tank biota often associated with NOBOB vessels entering the Great Lakes region. We estimate the lethal dosage of brine for 95% of the species in our experiments to be 110 ppt (95% confidence interval, 85-192 ppt) when the exposure time is 1 h and 60 ppt (95% confidence interval, 48-98 ppt) when the exposure duration is 6 h or longer.

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

Pork loins ( Longissimus dorsi) were immersed in sodium chloride brine (40 g L −1) and treated at 5 °C with one of the three following brining treatments: (1) static brining, (2) vacuum tumbling, or (3) ultrasonic brining at low-frequency (20 kHz) and low-intensity (2–4 W cm −2). The effect of ultrasonic and tumbling assisted curing technology on porcine tissue microstructure, protein denaturation, water-binding capacity (WBC), water-holding capacity (WHC), sodium chloride diffusion coefficient ( D) and on meat textural profile (TPA) was investigated. Results showed that both ultrasonic treatment and tumbling caused favourable microstructural changes in meat tissue. Water-holding capacity and textural properties were improved by ultrasonic treatment compared to both tumbled and static brined samples. However, these positive effects were highly dependent on ultrasonic intensity. Higher intensities and/or longer treatment times caused denaturation of proteins. The constant diffusion coefficient model was able to describe precisely the NaCl diffusion kinetics during brining. Ultrasonic treatment significantly enhanced the diffusion of salt compared to samples brined under static conditions and diffusion coefficient exponentially increased with increased ultrasonic intensity.

Experimental assessment of oyster transfers as a vector for macroalgal introductions

Introduction of non-indigenous species can alter marine communities and ecosystems. In shellfish farming, transfer of livestock, especially oysters, is a common practice and potentially constitutes a pathway for non-indigenous introductions. Many species of seaweeds are believed to have been accidentally introduced in association with these transfers, but there is little direct evidence. We experimentally simulated the transfer of oysters from the Thau Lagoon (France). These transfers involved increasing periods of aerial emersion and additional brine and hot water treatments. The brine and hot water treatments were evaluated as a means of reducing the probability of algal introductions with oyster transfers. Shells were cultured for 40 days in experimental tanks to identify the macroalgae likely to be introduced with any oyster transfer. A total of 57 macroalgal taxa, including 16 taxa not indigenous to the Thau Lagoon, were recorded across all treatments and experiments. The abundance of some species increased in several cases following aerial emersion. Elimination treatments (immersion in brine or hot water) significantly reduced algal diversity, with hot water treatments resulting in no species or only tubular Ulva spp. present. The results support the hypothesis that oyster transfers are effective as primary and secondary vectors of macroalgal introductions. Relatively simple changes to the transfer practice (particularly hot water treatments) are suggested as a means of reducing the risk of non-indigenous algal introductions.

High intensity ultrasound effects on meat brining

Pork loin ( longissimus dorsi) samples of two different geometries, cylinders and slabs, were immersed in saturated NaCl brine for 45 min under different conditions: without brine agitation (STAT), with brine agitation (AG) and with ultrasound application (US) at eight levels of ultrasonic intensity. Moisture content change and NaCl gain were considered in order to evaluate the difference in the brining treatments. No significant differences were found in moisture and NaCl content of samples treated under STAT conditions and AG conditions, while the influence of ultrasound on the mass transfer process during meat brining depended on the intensity applied. There was an ultrasonic intensity threshold above which the influence of ultrasound appeared. At the highest level of intensity studied, the water content of samples was significantly higher than the initial water content of meat. As regards NaCl transfer, once above the intensity threshold, the increase in the NaCl content was proportional to the applied ultrasonic intensity. Not statistically significant differences were found for sample geometry.

Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method

The effect of different initial brining conditions on the spontaneous fermentation of cv. Conservolea green olives was studied. The different treatments included: (a) brine acidification with 2‰ (v/v) lactic acid (control), (b) addition of 25‰ (v/v) 1 n HCl (c) substitution of the initial brine by 20% (v/v) with a brine from a previous fermentation (brine re-use). Microbial growth, pH, titratable acidity and organic acids were monitored. Brine re-use process was the most effective in minimizing the likelihood of spoilage since it decreased the survival period of enterobacteria (24 days), followed by the HCl treatment (28 days) and the control (35 days). However, after 35 days of fermentation, pH values reached a plateau above 4.8 in all treatments indicating that supplementary treatments were necessary to enhance lactic acid fermentation and attain acidity/pH levels that would improve the physicochemical characteristics of the final product and ensure its safety. Addition of 1.5% (w/v) glucose in the HCl-treated and brine re-use processes as well as 5‰ (v/v) lactic acid in the control was performed. All supplementary treatments were effective in reducing pH to a final value of 4.3–4.5. However, glucose increased the final concentration of lactic acid in brine re-use and HCl-treated processes (73.4 and 67.8 m m, respectively) compared with the control that was lacking in acidity (44.7 m m), denoting a clear advantage of glucose over lactic acid as a supplement.

Enhancing palatability traits in beef chuck muscles

Thirty-six USDA Select complexus, latissimus dorsi, rhomboideus, serratus ventralis (SEV), splenius, subscapularis, supraspinatus (SUS), and triceps brachii (TRB) muscles were studied. Muscles were assigned to one of four treatments: control, marinated, needle-pumped, and vacuum-tumbled to reach 10% brine pick-up after treatment. The solution was formulated to have 0.5% of sodium chloride and 0.4% of sodium tripolyphosphate in the end product. Steaks from the SEV, SUS, and TRB muscles were cooked on a grill and the other five muscles were oven-roasted whole, all of them cooked to an internal temperature of 71 °C. Sensory evaluations and Warner–Bratzler shear force (WBSF) determinations were conducted immediately after cooking (Day-1), and after being cooked and stored frozen for 60 days (Day-60). For the Day-60 evaluation, samples were reheated using a microwave oven. The needle-pumped treatment reduced WBSF values compared to the control in 3 out of 8 muscles ( P < 0.05). The marinated treatment appeared to have the greatest influence on juiciness and was different from the control in 7 of 8 muscles ( P < 0.05). Comparing treated muscles to the control, tenderness was increased in 4 out of 8 muscles when needle pumped ( P < 0.05). Brine treatment reduced sensory detected connective tissue only in 2 of 8 muscles. More off-flavors were detected by the panel for marinated samples from six of eight muscles. All muscles had lower values for WBSF, less connective tissue and off-flavors, and higher juiciness, overall tenderness, and beef flavor intensity on Day-1 than Day-60. The needle-pumped method was slightly superior to the marinated and vacuum-tumbled treatments even though the differences were not always consistent. But, regardless of the application method, palatability traits were generally enhanced by brine treatments.

Role of myofibrillar proteins in water-binding in brine-enhanced meats

Brine-incorporated meats have become major novelty food items in the present fresh meat retail market in the United States. Brines are used to “enhance” products’ moistness and juiciness; however, the physicochemical processes involved in water-binding and entrapment in the meat protein matrix have not been completely elucidated. This paper describes our recent studies on the mode of water-binding in chicken and pork muscle foods following phosphate, NaCl, and enzyme-hydrolyzed soy protein brine treatments. The results showed that the dynamics of brine penetration into muscle fibrils were specific to phosphate types, with pyrophosphate and tripolyphosphate having the highest efficacy. Both phosphate treatments produced a transverse expansion of the myofibrils with a simultaneous extraction of myosin from the ends of the A-band in the sarcomere. These structural/biochemical changes resulted in substantial swelling of muscle fibers, i.e., an enhanced water uptake and immobilization. Furthermore, depending on the type of proteases employed, soy protein hydrolysates or peptides interacted differently with myofibrillar proteins, producing an array of morphologies and rheologies of protein gels that played a major role in water-immobilization in salted pork products.

Effect of Vacuum Tumbling with Direct Salting or Brining on Smoked Trout Fillets

The following five brining and direct salting treatments were applied with and without vacuum tumbling to rainbow trout, Oncorhynchus mykiss, butterfly fillets: (1) brining, B; (2) direct salting, DS; (3) tumble followed by brining, TB; (4) tumble followed by direct salting, TDS; and (5) tumble with brine, TWB. The water-phase salt content of DS and TDS fillets was the highest while the lowest water-phase salt was found in TWB trout. DS and TDS treatments yielded product closest to the regulatory target of 3.5% water-phase salt. Tumbling followed by brining (TB) produced the softest texture. Tumbling performed before brining did not affect the water-phase salt content of the product.

Effects of live bird and brine treatments on added water holding capacity of breast meat

Effects of live bird and brine treatments on added water holding capacity of breast meat

Seed treatment of sorghum varieties with brine (NaCl) solution for control of Striga hermonthica in Sorghum

Field trials were conducted in 1997 and 1998 wet seasons to determine the effect of seed treatment of different sorghum varieties with brine (NaCl) on the control of Striga hermonthica in sorghum. The varieties of sorghum used were ICSV 1002, ICSV 1007 (improved resistant varieties from ICRISAT, Mali), BES (a local improved variety), and War-warabashi (a local susceptible variety). Different concentrations of brine at 0.5, 1.0, 1.5, and 2.0 M were used. The results show that the varieties, ICSV 1002 and ICSV 1007 had significantly higher establishment count than the BES and War-warabashi varieties, but had shorter plants. Similarly, the ICSV 1002 and ICSV 1007 and War-warabashi varieties had significantly larger LAI values than the BES variety, although the BES significantly out yielded them. The susceptible War-warabashi variety supported the highest number of Striga emergence than the improved varieties. The effect of brine treatments on plant establishment, growth and yield of sorghum under Striga infestation shows that there was a decrease in crop stands with increase in brine concentration, with the least value at 2.0 M brine treatment, which was damaging at this rate. Plant height and, leaf area index (LAI) of sorghum increased with increasing concentration of brine to a maximum at 1.5 M and declined at 2.0 M brine treatment. The 1.5 M brine treatment produced the highest grain yield. Striga shoot emergence significantly declined with increasing brine concentration reaching the lowest values at 1.5 and 2.0 M brine treatments. The interaction between sorghum varieties and brine concentrations shows that War-warabashi with 1.5 M brine treatment had the tallest plants and largest LAI, while BES and 1.5 M brine produced the highest grain yield. In general, the interaction between the varieties and all the brine concentrations significantly reduced Striga emergence. Irrespective of the sorghum varieties the use of brine at 1.5 M was found optimal for controlling Striga emergence resulting in increased crop growth and grain yield. This implies that which ever variety farmers are using either resistant, tolerant or susceptible, they could easily use brine at 1.5 M to effectively control Striga and increase in grain yield. The mechanism by which brine successfully controlled Striga, is, however, not clear and needs to be investigated.

Proteolysis of Mahon cheese as affected by acoustic-assisted brining

Mahon cheeses were brined in the presence of an ultrasonic field and ripened during 75 days at 12 °C and 85% RH. Secondary proteolysis (water-soluble N, non-protein N, and free amino acids) was measured and compared to that obtained for cheeses conventionally brined. There were no differences in water-soluble and non-protein N attributable to the brining treatment. However, cheeses acoustically brined exhibited higher concentrations of free amino acids. The release of total free amino acids was more pronounced during the first 15 days of ripening for both types of brining treatments. The changes in proteolysis (free amino acids) during cheese ripening caused by acoustic-assisted brining are indicative of a higher extent of proteolysis and may also improve cheese flavor.

A comparison of the quantity and composition of material caught in a neutrally buoyant versus surface-tethered sediment trap

The flux and composition of material caught using two different upper ocean sediment trap designs was compared at the Bermuda Atlantic Time-series Study site (BATS). The standard surface-tethered trap array at BATS was compared to a newly designed neutrally buoyant sediment trap (NBST). Both traps used identical cylindrical collection tubes. Of particular concern was the effect of horizontal flow on trap collection efficiency. In one experiment, mass, particulate organic carbon (POC) and particulate organic nitrogen (PON) fluxes were slightly lower (20–30%) in the NBST than in the standard BATS trap. In contrast, 234Th and fecal pellet fluxes were up to a factor of two to three lower in the NBST. In a second experiment, mass and POC fluxes decreased significantly with depth in the BATS surface-tethered trap, but not in the NBST. Different brine treatments had no measurable effect on collection efficiencies. A striking observation was that the swimmer “flux” was much larger in the standard BATS traps than in the NBST. Overall, these results show that different components of the sinking flux can be collected with differing efficiencies, depending upon how traps are deployed in the ambient environment.

Reduction of radioactive caesium in meat and fish by soaking

The removal of radioactive caesium from meat by soaking in brine (NaCl-solution) or water and the effect of injection curing, temperature, size of meat piece and cooking on this removal were studied in this investigation. The availability of the brined meat for the manufacture of cured, smoked and cooked meat, oven-cooked meat and cooked sausages was also investigated. The soaking method was also tested on fish. Soaking in brine or water for 2 days reduced the radioactive caesium content of meat (200-g pieces) to less than 50% of the original; two successive brine or water treatments for 2 days reduced the radioactive caesium content to about 20% and three successive treatments to the level of 10% of the original caesium content. Increased brining temperature improved the removal of radioactive caesium from meat. Cooking removed radioactive caesium from meat far less effectively than brining. When pieces of meat weighing 1 kg were brined for 2+2 days the radioactive caesium content on the surface of the meats was still 30% and as high as 86% of the original content inside the meat. When the coarsely ground meat was soaked for 17 h in running water the radioactive caesium content was reduced to 10% of the original content. The radioactive caesium of the products made of brined meats was relatively high, because of the large sizes of the meat pieces treated, the means being 42% (cured, smoked and cooked meats) and 46% (oven cooked meats) of the original content. When the reindeer meat raw material was brined for 4 h radioactive caesium content of reindeer meat portion of saudage decreased to nearly half of the original content. Soaking fish (70–290 g pieces) successively for 4 h in 5% brine and water or 8 h in running water reduced the radioactive caesium content to about 50% of the original. When fish was soaked more times and for longer periods the radioactive caesium content reduced even under 10% of the original.

The thermal emission of chlorine-containing compounds from coal following brine and chlorine gas treatments

Pyrolysis/mass spectrometry was carried out on a high-chlorine coal and on this coal after being washed free of chloride and treated with chlorine gas and with sodium chloride solution. For comparison a similar examination was undertaken on model organo-chlorine compounds. The results confirm that neither organo-chlorine structures nor base hydrochlorides are present to any significant extent in this coal, which is considered typical, in this respect, of UK bituminous coals. The hydrogen chloride generated during mild pyrolysis is produced from brine-derived chloride. Tar formation is suppressed following chlorination with chlorine gas but enhanced by sodium chloride solution. The chlorine content, as chloride ion, of seven coals was removed quantitatively by a rigorous sequence of aqueous extraction and wet grinding.

Relationship Between Degree of Pectin Methylation and Tissue Firmness of Cucumber Pickles

ABSTRACTThe relationship between pectin methylation and tissue firmness was examined in cucumber pickles exposed to pre‐brining and brining treatments. Tissue treated with CaCl2 prior to or during brining, blanched before brining or held at 2°C during brine storage resisted softening. Although all treatments reduced the degree of esterification (DE) of pectic substances, less demethylation occurred in treatments that protected against softening. Join point regression analysis of the data indicated that maximum firmness of mesocarp tissue was attained when the DE of pectins was 12.3 ± 1.2 or greater. Firmness declined concomitantly when the DE declined below 12.3 ± 1.2. Methods that protect against excessive demethylation of pectins appear to be important in retarding softening of cucumber pickle tissue during storage in brine.

PECTIC SUBSTANCES AND FIRMNESS OF CUCUMBER PICKLES AS INFLUENCED BY CACL2, NACL AND BRINE STORAGE

The effects of brine treatments (CaCl2 and NaCl) and storage on pectic substances and texture of cucumber pickles were examined. Firmness of cucumber pickles was closely associated with the solubility characteristics and degree of esterification (DE) of pectic substances. Brining, storage, time of CaCl2 addition and concentration of NaCl and CaCl2 were all observed to influence the characteristics of pectic substances. Important to preventing softening was maintenance of pectic substances not extractable (NXP) by conventional methods, i.e., by water (WSP), the chelator sodium hex-ametaphosphate (CSP), and dilute alkali (OHSP). Erosion of NXP consistently resulted in increased levels of CSP and reduced firmness. Reducing the amount of demethylation of pectins was also associated with maintaining firmness. Although the DE declined rapidly during brining, tissues from treatments that enhanced firmness had pectic substances with the highest DE. CaCl2 added to brine at the beginning of fermentation was most effective in preventing the demethylation of pectins and solubilization of NXP. In contrast, delayed addition of CaCl2 and storage in low NaCl concentration (5% or less) caused greater pectin demethylation, erosion of NXP with concomitant increases in CSP and tissue softening.

Physical Characteristics and Sensory Evaluation of Cooked Pectoralis superficialis from Broiler Carcasses Chilled in Water or Brine Solutions Under Commercial Time and Temperature Conditions

In two trials, a total of 198 broiler carcasses (99 per trial) were chilled in either water or brine solutions using selected combinations of 2.5, 5.0, or 7.5% sodium chloride (NaCl) for 45 min using a three-step temperature reduction [21 C (prechill), 13 C, and 1 C; 15 min each]. Water/brine retention after chilling was determined for all carcasses. Cooked Pectoralis superficialis muscles were analyzed for shear force, moisture, and NaCl content. Brine treatments were tested for differences in tenderness by panelists utilizing a duo-trio difference test and were compared to controls with a paired comparison consumer preference test.There were no significant differences (P>.05) in water/brine retention between brine treatments or between brine treatments and the controls. Meat from controls had significantly greater shear force values and less percent moisture and NaCl content than that of brine-chilled carcasses. Brine chilling treatments did not differ significantly from each other with respect to percent moisture, NaCl content, and tenderness, as determined by sensory and shear force evaluation. Brine-chilled samples were preferred by consumer panelists (81%) over water chilled samples.

Physical Characteristics of Pectoralis superficialis from Broiler Carcasses Chilled in Either Water or Sodium Chloride Solutions Under Commercial Conditions

ABSTRACTBroiler carcasses were chilled in water only (control) or brine (NaCl) solutions for 45 min using a three step temperature reduction [21°C (prechill), 13°C, and 1°C] in all possible combinations of 2.5, 5.0, and 7.5% NaCl. Water or brine retention following chilling between any brine treatment and the control did not differ significantly (P &lt; 0.05); however, control carcasses had greater driploss. Cooked meat from controls had higher shear force values, lower percent moisture, and lower NaCl concentration than meat from brine treatments. This indicated that all brine treatments tenderized broiler meat. As chill solution temperature was decreased, a more tender product resulted from increased NaCl concentration in the chill solution.