Effect Of Salting Research Articles

Effect of salting and smoking-method on the keeping quality of chub mackerel ( Scomber japonicus): biochemical and sensory attributes

The effect of salting and smoking method on the keeping quality of chub mackerel was studied over a period of 30 days. Quality assessment was based on sensory analysis and biochemical indices determination. The effect of salting on the preservation of non-smoked chub mackerel packaged and stored under the same conditions as the smoked samples was also studied. The two smoking methods applied, resulted in a clear preservative effect on fish samples. Total volatile basic nitrogen and trimethylamine nitrogen values of salted and smoked samples remained practically constant during the 30 day storage period. Salting had a noticeable preservative effect but lower than the combined effect of salting and smoking. 2-Thiobarbituric acid (TBA)-reactive substances of salted and smoked samples increased during the storage period but remained at low levels after 30 days of storage in contrast to TBA values of non-smoked samples. Relatively constant sensory characteristics were observed for salted and smoked samples during the 30 day storage period while slight differences were observed between two smoking methods mainly differences in texture. A significant reduction in the sensory scores was recorded for non-smoked samples during storage; which was higher for unsalted versus salted samples.

Effect of Salting and Cold-Smoking Process on the Culturability, Viability, and Virulence of Listeria monocytogenes Strain Scott A

The aim of the present study was to determine the effect of the different steps of the cold-smoking process and vacuum storage on the culturability and viability of Listeria monocytogenes strain Scott A inoculated in sterile salmon samples. Additionally, the virulence of L. monocytogenes cells was assessed by intravenous inoculation of immunocompetent mice. Salmon (Salmo salar) portions were inoculated with L. monocytogenes at a level of 6 log CFU/g and were then dry salted (5.9%), smoked (0.74 mg phenol per 100 g), partially frozen (−7°C), vacuum packed, and stored for 10 days at 4°C followed by 18 days at 8°C. Salting represented the only step of the process with a weak but significant listericidal effect (0.6 log reduction). Although the other processing steps had no immediate reduction effect on L. monocytogenes, the combination of steps significantly lowered by 1.6 log CFU/g the number of L. monocytogenes. The culturable count remained less than 7 log CFU/g until the end of the storage period, whereas in unprocessed samples (control) the culturable counts reached values up to 9 log CFU/g. To mimic a postprocess contamination, salmon portions were also inoculated with L. monocytogenes after being cold-smoke processed. A reduction of the culturable count during the 2 first weeks of storage was observed, but then growth occurred and identical values observed for preprocess contamination were reached at the end of the storage. A viable but nonculturable state transition of strain Scott A was not observed, and the cold-smoking process did not affect the virulence of bacteria isolated at the beginning and end of the storage.

Treatment of gully pot effluent containing nickel and copper with constructed wetlands in a cold climate

AbstractThe aim of this study was to assess the treatment efficiencies for gully pot effluent of experimental vertical‐flow constructed wetland filters containing macrophytes and granular media of different adsorption capacities in a cold climate. For approximately 6 months, nickel nitrate and copper nitrate were added to sieved gully pot effluent in order to simulate contaminated primary treated stormwater runoff. The inflow concentrations for nickel, copper and nitrate were approximately 1.0, 1.0 and 3.7 mg dm−3, respectively. For those filters receiving metals, an obvious breakthrough of nickel was recorded after road gritting (containing salt). Reductions of nickel, copper, biochemical oxygen demand and suspended solids were frequently insufficient compared with international secondary wastewater treatment standards (eg suspended solids <30 mg dm−3). A further treatment step should be considered. Outflow conductivity and nickel concentrations were high due to the effect of road salting. Microbial activity was likely to be responsible for the overall filtration performance. Copyright © 2003 Society of Chemical Industry

Effect of salting and drying conditions on quality of salted Dried tilapia ( Oreochromis niloticus ) fish

The effects of salting time, drying time and drying method on the moisture content, salt content and hardness of salted dried tilapia (Oreochromis niloticus) fish were investigated using a randomized complete block factorial design. Temperatures ranging from 29.0 - 35.5 °C were used for open air sun-drying and temperatures from 34 - 54 °C were used for solar drying. All the three process variables had significant effects (p = 0.05) on the moisture content of the salted dried fish, but the salting time had significant effect (p Journal of Applied Science and Technology (JAST) , Vol. 5, Nos. 1 & 2, 2000, pp. 156-161

Control ofListeria monocytogenesin Salmon; Antimicrobial Effect of Salting, Smoking and Specific Smoke Compounds

Salmon fillets were either salted only, salted and conventionally smoked in a kiln or salted and dried in the kiln without smoke. The processed fillets were experimentally inoculated withListeria monocytogenes(102–3/g), vacuum packed and the growth monitored during storage at 4 °C over a 30-day period. There was no significant growth in the smoked samples, whereas the number of bacteria increased by between 2 and 5 log cycles in the salted-only samples. In samples salted and dried over the time of conventional smoking, the growth was delayed until the second week of storage after which it increased by 2 log cycles. Commercially available phenol components from wood smoke were mixed in concentrations found in smoked products. These mixtures plus formaldehyde were tested for their antimicrobial properties againstL. monocytogenesin tryptone soya broth (TSB) with added salt at a concentration similar to that in smoked salmon (60 g/kg). A range of TSB based phenolic plus formaldehyde growth substrates, each inoculated with 102L. monocytogenes/g, were tested over a 25 day period at 8 °C. A 50 μg/ml formaldehyde concentration inhibited the growth ofL. monocytogenesfor 2 weeks after which growth started. The phenols did not have any synergistic effect with salt or formaldehyde againstL. monocytogenes.

Effect of Artificial Salting on Freezing Behavior of Silt Soil

The effect of artificial salting on the freezing behavior of a silt soil was investigated through open-system unidirectional freezing tests. Specimens were prepared in 5-cm-by-15-cm segmented columns. Initial soil dry densities ranged from 1.5 to 2.0 gm/c³. Artificial salting was applied by wetting the soil with salt solutions before compaction. Sodium chloride solutions at concentrations of 0.1 N, 0.25 N, and 0.5 N were used. Specimens were subjected to a top and a bottom temperature of -10°C and +4°C, respectively. The results show that artificial salting is an effective treatment in reducing rate and magnitude of heave, moisture transfer to the frozen zone, and depth of frost penetration. The freezing behavior of the soil tested was also influenced by the degree of compaction, suggesting that a critical density exists at which maximum frost heave is reached. Increasing or decreasing soil density from this value resulted in reduction of frost heave. An explanation of the soil behavior was attempted.

The effect of roadway salting on safety and mobility

The research detailed in this report represents a preliminary effort to develop an understanding of the effects of roadway salting on road safety and mobility.Analyses included an assessment of available literature, the review of accident data from a number of sources, and the development of a study procedure for assessing the effects of winter conditions and maintenance activities on vehicle operations. The procedure developed was based on vehicle headway observations.Field trials of the study procedure in six different jurisdictions confirmed it to be sensitive to roadway conditions, and to be capable of reflecting the effects of maintenance activities. Results of the studies showed little variation for mean headways under dry, wet, and slushy road conditions. Mean headways under show or icy road conditions were much larger. Limited study of the effects of maintenance activities suggested that different roadway salting strategies had little differential effect on vehicle headways. Finally a variety of study refinements were identified.Analyses of accident data was not conclusive with data from the 11 jurisdictions reviewed showing remarkable consistency in the proportion of accidents experienced under winter versus nonwinter conditions. This consistency was unexpected in view of the variations in weather conditions, maintenance strategies, and metropolitan characteristics of the study group. Key words: salt, snow, ice, sodium chloride, level of service, winter maintenance, deicers, and snow and ice control.

Effect of salting and roasting on the carbohydrates and proteins of Iranian pistachio kernels

SummaryThe free sugars which make up 2.7% of Iranian pistachio cv Badami were identified as fructose, glucose, sucrose, maltose, isomaltose, cellobiose, raffinose and stachyose. Both protein and free amino acids contained the same seventeen amino acids but lacked tryptophan, asparagine and glutamine. After salting and roasting, total available carbohydrates, total starches and dextrins, and total free sugars all decreased compared to controls, as did a number of individual sugars, especially the reducing sugars. While free amino acids had severely decreased, total protein amino acids and individual protein amino acid were not affected at all. The decreases in reducing sugars and in free amino acids may be due in part to their taking part in Maillard reactions.

Quantitative assessment of Chicago air pollution through analysis of covariance

A covariance analysis of source-receptor relationships is reported based on a 6-month air-pollution monitoring study in Chicago. Regular simultaneous measurements were made of total and respirable particulate matter (dp, particle diameter, < 2 μm); sulfate, nitrate and 18 elemental compositions for both size ranges; electrical aerosol analyzer size distributions; condensation nuclei counts; light scatter; CO, SO 2, NO, NO 2 and O 3; temperature, u.v. radiation, rainfall, humidity and wind speed and direction. The ratio between light scatter and respirable particle concentration was 2.72 m 2g −1 which agrees well with ratios measured at a variety of other locations. Analysis of covariance by wind direction found enrichment, with respect to TSP, for Fe, V, As and NO − 3. The patterns were consistent with existing point source locations and strengths. The effect of street salting was also evident as Na was enriched with respect to the winter season for dp > 2 μm. On days of low humidity (< 8 mm Hg) SO 2− 4 concentrations were linearly associated with SO 2 levels ( r 2 = 0.72). This relationship probably reflects primary source contributions, defined as sulfate directly emitted or formed relatively soon after discharge. At higher humidities the SO 2–SO 2− 4 relationship was not linear; and secondary contributions, as reflected in ozone concentrations from preceding days, appeared to be important. The average primary source contribution to SO 2− 4 concentration was estimated at 5.5 μg m −3 which represented about 60 % of the average level. An analysis of nitrate—NO 2 concentrations suggested a linear relationship ( r 2 = 0.58). Analysis of covariance was found to better discriminate between source categories responsible for differences in particulate matter components than the more commonly used analysis of variance and linear regression techniques.

Effect of salting and roasting on the lipids of Iranian pistachio kernels

SummaryThe simple lipids which make up 95% total lipids of Iranian pistachio kernels were identified as sterols and their esters; mono‐, di‐ and tri‐glycerides; and free fatty acids while the complex lipids were sterolglycosides; mono‐ and di‐galactosyldiglycerides; cardiolipin, phosphatidyl‐choline, ‐ethanolamine, ‐serine and ‐inositol; sphingolipid and phosphatidic acid. After salting and roasting, there was an increase in free fatty acids and in phosphatidic acid. Total fatty acids made up of C14:0, C16:0, C18:1, C18:2, C18:3 and C20:O were not significantly altered after roasting, nor was the iodine value, nor the malonaldehyde content. However, the peroxide value was increased.

The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast Muscle

The objective of this study was to investigate the effect of short-term tumbling on quality of whole turkey carcasses. Twenty hen turkeys at 18 weeks of age were slaughtered and randomly allotted into two main treatments (tumbled and nontumbled). The main units were further treated in a split plot design resulting in the left breast of each bird being injected with a 7% chilled sodium chloride solution (3% of breast weight) and the right breast was unsalted. Tumbling time was 30 min using a custom designed 50-gal tumbler set at 20 rpm.Chemical composition of all treatments was not significantly different. Tumbling did not significantly affect moisture content or water holding capacity of the breast muscle. Cooking losses were significantly lower and pH of the cooked muscle was significantly higher in tumbled carcasses as compared to the non-tumbled treatment. Salt injection significantly lowered shear values and improved the water holding capacity of the breast muscle, whereas tumbling had no significant influence on these parameters in the breast muscle.

Effect of Salting and Smoking on Survival and Growth of Clostridium in Fish.

The amount of salt necessary to inhibit the growth of Clostridium in fish increases with the size of inoculum. No growth occurred when 10 per cent salt was added.Salting and smoking destroy the vegetative cells, but not the spores of Cl. sporogenes. The spores in the brine or on the surface of salted fish remain dormant, but viable, for long periods.