Influence Of Sodium Chloride Research Articles

The influence of sodium chloride on mass transfer in a polyamide nanofiltration membrane at elevated temperatures

The influence of temperature (20–50 °C) and NaCl on mass transfer of pure water and glucose solution (0.0055 M) using an Alfa Laval NFT-50 nanofiltration membrane has been investigated. Addition of 0.017 M NaCl(aq) increased the membrane permeability in comparison to measurements with pure water. Performing cyclic temperature variations using a membrane pre-treated with 0.20 M NaCl(aq) caused the membrane permeability to decrease for each time a new maximum temperature was reached. After NaCl pre-treatment, the relative flux decline measured over 4 h was found to be greater for glucose than for water, and the rate of the flux decline for both water and glucose increased with temperature (20–50 °C). The permeability was found to be unaffected by the pressure if the membrane had previously been rinsed at a lower pressure but at a higher temperature. Changes in permeability due to the presence of NaCl could be related to interactions in the active polymer layer of the membrane. MgCl 2 pre-treatment influenced the membrane permeability less that NaCl pre-treatment.

Contributions of Sodium and Chloride to NaCl-Induced Hypertension

The recommendation to avoid high dietary “salt” intake for the prevention and treatment of hypertension is often expressed in terms of dietary sodium. However, a consistent body of evidence suggests that the chloride component of salt is an important contributor to NaCl-induced elevations of blood pressure.1 In several rat models of salt-sensitive hypertension (Dahl salt-sensitive [S] rat, DOCA-salt hypertension, stroke-prone SHR [SHRSP], angiotensin II-induced salt-sensitive hypertension), selective dietary sodium loading, in the absence of chloride, fails to produce hypertension. In various feeding protocols, anions provided with sodium included various combinations of bicarbonate, phosphate, aspartate, glutamate, and glycinate. Overall, the failure of selective dietary sodium loading to produce hypertension in these studies was not related to group differences of body weight, net sodium balance, blood pH, or serum concentrations of sodium, potassium, or chloride. Similarly, a limited number of clinical observations also indicate that blood pressure is not increased in humans by high dietary sodium intakes in the absence of chloride. In 1929, Berghoff et al reported that blood pressure increased in 7 hypertensive individuals on a high NaCl intake, but not on a high sodium bicarbonate intake.2 This observation was subsequently confirmed.3 Similarly, other investigators have also observed that in contrast to the increase of blood pressure induced by a high NaCl intake in hypertensive patients, blood pressure is not increased by a high sodium intake provided as sodium phosphate or sodium citrate.1 Further suggesting a modulating effect of dietary chloride on blood pressure, in hypertensive and normotensive subjects, substitution of dietary NaCl with equimolar sodium bicarbonate leads to a reduction of blood pressure.4,5 Additionally, in hypertensive humans, the reduction of blood pressure by dietary potassium is attenuated by potassium chloride compared with that of potassium citrate.6 Because the blood pressure increment in response …

Influence of sodium chloride, carbonates, and iron hydroxides on the viscosity of aqueous suspensions of clay minerals

Influence of sodium chloride, carbonates, and iron hydroxides on the viscosity of aqueous suspensions of clay minerals

Influence of sodium chloride, carbonates, and iron hydroxides on the viscosity of aqueous suspensions of clay minerals

Influence of sodium chloride, carbonates, and iron hydroxides on the viscosity of aqueous suspensions of clay minerals

Influence of sodium chloride and its combination with Fe (II) or Cu (II) on the oxidative alteration of butter model systems

The effect of the incorporation of different levels of NaCl at 10.7, 21.4, 46 and 66 g kg -1 , and the combinations of NaCl (10 or 20 g kg -1 ) and Fe(II) or Cu(II) (25 or 50gg -1 ) in model systems of water dispersion in butter fat (WDIBFS) during storage was investigated by measuring peroxide value, p-anisidine index and TOTOX. The results indicated that NaCl at 10.7, 21.4 and 46 g kg -1 levels had a significant retarding effect against fat oxidation during 6 months of storage, while the higher concentration of 66 g kg -1 salt showed a significant prooxidant effect. NaCl significantly (p 0.05) increased the prooxidant effect of Cu(II) in all combinations, whereby the increase was directly proportional to the salt concentration. On the other hand, the addition of NaCl significantly increased the prooxidant effect of Fe(II) ions with no significant differences between the two salt levels (10 and 20 gkg -1 ). Ferrous ions were more effective as prooxidant than Cu(II) ions in the salt free WDIBFS. However, the addition of salt almost canceled the observed differences of the prooxidant influence of Fe(II) and Cu(II) ions.

Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment

Thermo-mechanical properties of doughs prepared from common wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that high-speed mixing and the addition of salt to dough slowed heat-induced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough rheological characteristics.

Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat

: Changes of superoxide dismutase (SOD) activities and malonaldehyde (MA) contents in yellowtail Seriola quinqueradiata meat stored at 0°C were analyzed for 8 days. During storage periods, changes of MA contents and SOD activities were not so large. In the meats stored at 0°C, SOD activities and MA contents in the meats containing 0, 0.3, 0.6 and 0.9 M NaCl stored at 0 and −20°C were analyzed for 7 days and 12 weeks, respectively. In the meats stored at 0°C, SOD activities in the meats containing 0.9 M NaCl were lower than those of the control; however, MA contents in the former meats were significantly higher than those of the latter during storage. In the meats stored at − 20°C, SOD activities in the meats containing NaCl were lower than those of the control, but again, MA contents in the former meats were higher than those of the latter during storage. A weak reverse correlation was observed between SOD acitivities and MA contents in the meats.

Salt Tolerance in Okra: Ion Relations and Gas Exchange Characteristics

Influence of sodium chloride (NaCl) on growth, ion accumulation, ion uptake, ion utilization, water relations, plant pigments, and photosynthetic characteristics of two varieties of okra (Hibiscus esculentus L.) was assessed under glasshouse conditions. Twenty‐eight‐day‐old plants of two varieties (Posa Sawni and Sabz Bhindi) of H. esculentus were subjected to 0 or 100 mol m−3 NaCl in full strength Hoagland's nutrient solution in sand culture for 30 days. Percent fresh and dry weights of roots and shoots, and mean shoot length and leaf area were significantly higher in Sabz Bhindi than those of Posa Sawni under saline conditions, but the varieties did not differ in concentrations of Na+, Cl−, K+, and Ca2+, potassium/sodium (K/Na) and calcium/sodium (Ca/Na) ratios, and K+ vs. Na+, and Ca2+ vs. Na+ selectivities in both shoots and roots. Uptake of Na+ and Cl− increased, whereas that of K+ and Ca2+ decreased with the addition of salt to the growth medium, but the difference between the varieties with respect to ion uptake was not significant. Utilization efficiency of all the four ions declined considerably under salt stress, but the varieties differed significantly only at the control treatment. The high biomass producing cv. Sabz Bhindi maintained relatively high leaf turgor potential as compared to that of low biomass producing cv. Posa Sawni under salt stress. Chlorophyll a increased in both varieties, but it was higher in Sabz Bhindi than in Posa Sawni. Sabz Bhindi had significantly higher net CO2 assimilation rate, transpiration, stomatal conductance, and water use efficiency under both non‐saline and saline conditions than those in Posa Sawni. In conclusion, none of the ion relation parameters was found to be helpful in discriminating between the two H. esculentus varieties differing in salt tolerance. But the high biomass production of Sabz Bhindi and hence its high salt tolerance was found to be associated with its relatively higher photosynthetic rate, transpiration, stomatal conductance, and water use efficiency.

Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content

A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8 to 3.6%), sodium diacetate (0 to 0.2%), potassium lactate syrup (0.25 to 9.25%), and finished-product moisture (45.5 to 83.5%) on the predicted growth rate of Listeria monocytogenes in cured ready-to-eat (RTE) meat products. Increased amounts of both sodium diacetate (P < 0.11) and potassium lactate (P < 0.001) resulted in significant reductions in the growth rate constants of L. monocytogenes. Increased finished-product moisture (P < 0.11) significantly increased growth rate constants. The influence of sodium chloride was not statistically significant. The second-order statistical factor for lactate was significant (P < 0.01), but all two-way interactions were not. In general, predicted growth rates exceeded actual growth rates obtained from inoculation studies of four cured RTE meat products (wieners, smoked-cooked ham, light bologna, and cotto salami). The final model will be useful to food technologists in determining formulations that will result in finished cured RTE meat products in which L. monocytogenes is not likely to grow.

Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

Adsorption of aqueous inorganic mercury and methylmercury on suspended kaolin: influence of sodium chloride, fulvic acid and particle content

The main tendencies in the adsorption of dissolved inorganic mercury (Hg2+) and methylmercury (MeHg+) on suspended kaolin particles have been investigated in synthetic aqueous solutions. The influence of NaCl, fulvic acid (FA) and suspended particulate matter (SPM) in the system has been studied at a constant pH of 7.2. The experiments were arranged according to a full factorial design with three factors (NaCl, FA SPM) at low (−) and high (+) levels. A central point (0) was repeated four times to estimate the reproducibility of the results. The low and high levels investigated were 0–35 g l−1, 0–10 mg l−1 and 0.5–5 g l−1 for the concentrations of NaCl, FA and kaolin respectively. In order to match the linear range of the analytical technique the total concentration of mercury (as Hg2+ or MeHg+) in the synthetic suspensions was 25 ng ml−1. After chemical stabilization of each suspension, the Hg2+ or MeHg+ content in the clear filtrate was determined by an automated hyphenated technique combining the following steps: (i) derivatization by hydride generation, (ii) preconcentration by cryogenic trapping, (iii) separation by packed column gas chromatography and (iv) detection by quartz furnace atomic absorption spectrometry. The removal of Hg2+ and MeHg+ from the solution via adsorption on particles ranged, respectively, from 12.4 to 94.9% and from 1.7 to 45.6% of the total mercury compound concentration. High concentrations of NaCl led to lower adsorption rates of both mercury species. The adsorption of MeHg+ was enhanced in the presence of FA, whereas that of Hg2+ was clearly diminished. High levels of SPM promoted the adsorption of both Hg2+ and MeHg+ on kaolin particles. Several experiments were also conducted to check the adsorption rate of Hg2+ and MeHg+ on natural particles collected in the Gironde estuary. The results confirmed the general trends observed when using reference kaolin particles. The results presented here will be helpful for groups modelling the physico-chemical behaviour of mercury in estuary conditions. Copyright © 2001 John Wiley & Sons, Ltd.

Adsorption of aqueous inorganic mercury and methylmercury on suspended kaolin: influence of sodium chloride, fulvic acid and particle content

AbstractThe main tendencies in the adsorption of dissolved inorganic mercury (Hg2+) and methylmercury (MeHg+) on suspended kaolin particles have been investigated in synthetic aqueous solutions. The influence of NaCl, fulvic acid (FA) and suspended particulate matter (SPM) in the system has been studied at a constant pH of 7.2. The experiments were arranged according to a full factorial design with three factors (NaCl, FA SPM) at low (−) and high (+) levels. A central point (0) was repeated four times to estimate the reproducibility of the results. The low and high levels investigated were 0–35 g l−1, 0–10 mg l−1 and 0.5–5 g l−1 for the concentrations of NaCl, FA and kaolin respectively. In order to match the linear range of the analytical technique the total concentration of mercury (as Hg2+ or MeHg+) in the synthetic suspensions was 25 ng ml−1. After chemical stabilization of each suspension, the Hg2+ or MeHg+ content in the clear filtrate was determined by an automated hyphenated technique combining the following steps: (i) derivatization by hydride generation, (ii) preconcentration by cryogenic trapping, (iii) separation by packed column gas chromatography and (iv) detection by quartz furnace atomic absorption spectrometry. The removal of Hg2+ and MeHg+ from the solution via adsorption on particles ranged, respectively, from 12.4 to 94.9% and from 1.7 to 45.6% of the total mercury compound concentration. High concentrations of NaCl led to lower adsorption rates of both mercury species. The adsorption of MeHg+ was enhanced in the presence of FA, whereas that of Hg2+ was clearly diminished. High levels of SPM promoted the adsorption of both Hg2+ and MeHg+ on kaolin particles. Several experiments were also conducted to check the adsorption rate of Hg2+ and MeHg+ on natural particles collected in the Gironde estuary. The results confirmed the general trends observed when using reference kaolin particles. The results presented here will be helpful for groups modelling the physico‐chemical behaviour of mercury in estuary conditions. Copyright © 2001 John Wiley &amp; Sons, Ltd.

Salt as a stress response mitigator of matrinxã,Brycon cephalus(Günther), during transport

The present study evaluated the physiological responses of matrinxã, Brycon cephalus (Günther) submitted to transport stress under the influence of sodium chloride. Different salt concentrations (0.0%, 0.1%, 0.3% and 0.6%) were added to four 200-L plastic tanks. Each tank was stocked with 30 fish (mean weight 1.0 ± 0.2 kg) and transported for 4 h. Blood was sampled prior to transport and immediately after and 24 and 96 h after transport. Plasma cortisol and glucose and serum sodium and potassium, plasma chloride and ammonia were analysed. Changes in plasma cortisol were observed immediately after transportation, except in fish transported in 0.3% and 0.6% salt. Twenty-four hours later, this hormone had returned to its initial level in all fish. Blood glucose was not changed in fish treated with 0.6% salt immediately after transport, and returned to the initial level within 96 h after the other treatments. All treatments resulted in lower levels of plasma chloride after transport, except for fish treated with 0.6% salt, with fish treated with 0.0% and 0.3% salt recovering 24 h later. Serum sodium decreased immediately after transport only in the control fish, returning to the initial level 24 h later. The results indicate that treatment with 0.6% NaCl reduces most of the physiological responses of matrinxã to the stress of transport.

Silica particle growth in metastable supersaturation solution

In a metastable solution the particle growth rate of silicon dioxide increased with an increase in the initial supersaturation of the metastable solution and agitation speed in the ranges of 2.5 × 10−4 to 2.0 × 10−3 M and 300–1500 rpm, respectively. Based on a power law expression, the particle growth rate order was estimated as 2.0 independent of the initial supersaturation and agitation speed. Meanwhile, the particle growth rate coefficient was enhanced from 2.0 × 10−3 to 1.4 × 10−2 with increase in the agitation speed from 300 to 1500 rpm. From the experimental data, it would appear that the enhanced particle growth rate resulted from the promotion of molecular transport due to the agitation and driving force of the supersaturation in the particle growth process. A slight addition of sodium chloride into the metastable solution caused a marked reduction of the particle growth rate due to the inhibition of growth process by sodium chloride adsorbed on the particle. This effect of sodium chloride on the particle growth appeared in a significant drop of the particle growth rate coefficient from 4.5 × 10−3 to 8.0×10−4 with increase in the sodium chloride concentration from zero to 5.0×10−3 M, but not in the particle growth rate order. The influence of sodium chloride on the particle growth process of silicon dioxide predicted with a Langmuir isotherm matched with the experimental data.

Influence of sodium chloride on the beta-glucuronidase activity of Clostridium perfringens and Escherichia coli.

While the beta-glucuronidase activity of intact cells of Clostridium perfringens was higher in 0.95% sodium chloride (NaCl) than that in 0, 0.1 or 0.5%, that of Escherichia coli was higher in 0.1% NaCl than that in 0, 0.5 or 0.95% NaCl in 0.1 mol l-1 KH2PO4. However, the enzyme activity of both species of intact cells was higher in buffer containing 16 mEq sodium, 134 mEq potassium and 16 mEq chloride per litre than in that containing 146 mEq sodium, 13 mEq potassium and 146 mEq chloride. These findings suggest that bacterial cells are affected by the presence of NaCl and that the effect of NaCl on the activity of bacterial beta-glucuronidase may differ by location in the large intestine.

Influence of sodium chloride on ion accumulation, yield components and fibre characteristics in salt-tolerant and salt-sensitive lines of cotton ( Gossypium hirsutum L.)

Three salt-tolerant (B-557, Culture 728-4, MNH-156) and three salt-sensitive cultivars/lines (B-1580 (ne), Culture 604-4, MNH-147) were grown in salinized soil under greenhouse conditions. Four treatments, i.e., control (ECe=1.6 dS m −1), 70, 140, and 210 mol m −3 NaCl were applied when the plants were three weeks old and the experiment continued until maturity. Dry weights of shoots and roots, and seed cotton yield and yield components were adversely affected by NaCl in all the six lines, but the three salt-tolerant lines yielded more than the three salt-sensitive lines. Ginning out-turn and fibre fineness increased with increasing concentrations of salt, whereas staple length, fibre maturity and fibre strength decreased at higher salt concentrations (140 and 210 mol m −3 NaCl). The salt-tolerant lines had lower ginning out-turn but higher staple length, fibre maturity, and fibre strength than those of the salt-sensitive lines. The salt-tolerant and salt-sensitive lines did not differ in leaf or root Na + concentrations. The salt-sensitive lines accumulated more Cl − in the leaves than all the three salt-tolerant lines at the highest salt level. The salt-tolerant lines had higher concentrations of K +, Ca 2+, K/Na ratios and N in the leaves than those of the salt-sensitive lines at the highest NaCl concentration, whereas no relationship could be drawn between salt tolerance and tissue P concentration. The seed oil content of salt-tolerant lines was slightly higher than that of the salt-sensitive lines. From the above results, it was concluded that accumulation of Cl −, K +, Ca 2+ and N in the leaves has a positive relationship with the salt tolerance of cotton. But leaf or root Na +did not show any relationship with the crop salt tolerance. Low ginning out-turn but high staple length, fibre maturity, and fibre strength are associated with the salt tolerance of cotton.

Reactions of copper patina compounds—II. influence of sodium chloride in the presence of some air pollutants

The influence of NaCl on patina compounds occurring on outdoor copper and bronze objects was investigated. The laboratory study included cuprite (Cu 2O), tenorite (CuO), brochantite (Cu 4(OH) 6SO 4), and antlerite (Cu 3 (OH) 4SO 4), pretreated with 10 wt % NaCl. The pure compounds were exposed in humid air containing combinations of trace amounts of SO 2, O 3 and NO 2. Phase transformations were characterized by X-ray diffraction (XRD) after four weeks’ exposure. Deposition of SO 2 and consumption of O 3 were studied using on-line gas analysis. Mechanisms are suggested and reactions are discussed in relation to outdoor conditions. Tenorite did not react with NaCl in humid air. However, when SO 2 was added to the air, reaction was rapid, copper hydroxy chlorides and hydroxy sulfates forming. In addition, an unknown phase appeared in this environment. Cuprite pretreated with NaCl formed copper hydroxy chlorides in humid air. When SO 2 was added to the air, the mixture absorbed all SO 2 supplied. The rapid sulfation is suggested to be caused by the increased basicity due to oxidation of cuprite. Treating brochantite or antlerite with NaCl(aq) resulted in a remarkably fast conversion to copper hydroxy chlorides. The experiments demonstrate that copper hydroxy chlorides are expected to form on outdoor patina even in rain-exposed area. The lack of occurrence of hydroxy chlorides in these areas is suggested to be due to a progressing cyclic weathering; including the formation of hydroxy chlorides by salt deposition, the formation of soluble copper compounds by dry deposition of SO 2, and subsequent wash-out by the rain.

Influence of Sodium Chloride on Appearance, Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese

Nonfat Mozzarella cheese curd was manufactured in 227-kg batches on 3 separate d using direct acidification. Cheeses with differing NaCl concentrations were obtained by dividing curd into separate lots that received various applications of dry NaCl (0, 0.5, and 1.0% NaCl, wt/wt) and hot brine (0, 5, and 10% NaCl, wt/vol) stretching treatments. The NaCl, Ca, ash, fat, moisture, and protein contents as well as cheese meltability and expressible serum of each cheese were determined. In addition, observations were made on cheese color and functionality over 24 d of storage at 4̊C. Transmission and scanning electron micrographs of unsalted and salted cheeses were evaluated to determine the differences in the protein matrix. The type of NaCl application and the NaCl content of the cheeses influenced the cheese moisture, meltability, expressible serum, microstructure, and ultrastructure. The moisture content was highest in cheeses in which the curd was salted before stretching. The melt was the lowest in cheeses that were unsalted. Cheeses that were stretched in either 5 or 10% brine had <1% of the amount of expressible serum observed in unsalted cheese. Unsalted cheeses had a more open structure than did salted cheeses. Pockets of free serum were distributed throughout the protein matrix of the unsalted cheese, thus producing light-scattering surfaces and making the cheese opaque. In contrast, the salted cheeses had a more homogeneous protein matrix that lacked light-scattering surfaces, resulting in a translucent cheese. Neither NaCl concentration nor method of salting affected.the Ca content of the cheeses.

The Influence of Sodium Chloride and Waterlogging Stresses on Alnus Cordata

Sodium chloride solutions were applied as a root drench to containerized Alnus cordata trees grown in freely drained or waterlogged compost substrates. Leaf chlorophyll fluorescence; cell electrolyte leakage; plant mortality; leaf necrosis; time to bud burst; and leaf, shoot, and root macronutrient concentrations were evaluated. Waterlogging using distilled water caused no significant stress compared to controls, apart from increasing root iron and manganese concentrations. Complete mortality ^vas recorded in trees watered with a sodium chloride solution &gt; 4.5% or waterlogged in sodium chloride solutions &gt; 2%. Watering or waterlogging with distilled water had no,significant effect on mortality, while 66.6% of trees watered with a 2% sodium chloride solution died. Applications of sodium chloride tended to increase time to bud burst compared to controls. Irrespective of whether trees were grown in freely drained or waterlogged compost, applications of sodium chloride to roots decreased leaf chlorophyll fluorescence and increased cell electrolyte leakage and leaf necrosis for up to 15 days after bud burst. Significant reductions in chlorophyll fluorescence was detected by day 3 following bud burst; however, significant increases in cell electrolyte leakage and leaf necrosis were not detected until day 6. Applications of sodium chloride significantly increased sodium and chloride concentrations in root, leaf, and shoots irrespective of drainage, with higher concentrations reflecting applications of stronger salt solutions. Calcium, phosphorous, magnesium, and potassium concentrations in cell tissues were unaffected by treatments. Depressed leaf and shoot copper, zinc, and iron concentrations were recorded in trees waterlogged in sodium chloride solutions &gt; 4.5%. Irrespective of treatment, no significant effects on manganese concentrations of leaf and shoot tissue were found, but significantly lower concentrations of manganese were recorded in roots. Greater reductions generally reflected stronger applications of sodium chloride.

Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius)

Abstract The effect of an optimum gas mixture (50% CO 2 :45% N 2 :5% O 2 ) on hake slices ( Merluccius merluccius ) was studied when combined with a sodium chloride dip (5 min in 5% NaCl solution). Exudation, water binding capacity (WBC), microbial growth, as well as undesirable chemical (pH, total volatile bases, lipid oxidation), and sensory alterations (raw fish odour) cooked fish flavour), were monitored. Values were compared with those obtained for air-stored samples and for MAP-stored samples in the absence of NaCl. Sodium chloride dips showed a further inhibition of biochemical, microbiological and sensory deterioration of MAP-stored hake slices, so that total volatile bases and total viable counts values were significantly lower ( p