Effects of salt concentration on the quality of paocai, a fermented vegetable product from China

2021 ◽  
Author(s):  
Xinyi Wang ◽  
Ge Song ◽  
Zhen He ◽  
Mingwei Zhao ◽  
Xinying Cao ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Vegetable Product

scholarly journals Quality of Snakehead Fish (Channa Striata) Bekasam Fermented in Various Media and Salt Concentration

2019 ◽  
Vol 1232 ◽  
pp. 012044
Author(s):  
R Azara ◽  
I A Saidi ◽  
Omega ◽  
L Hudi
Keyword(s):  
Salt Concentration ◽  
Channa Striata

Study on drying bamboo shoots by Sasaki heat pump drying technology

2021 ◽  
Vol 63 (6) ◽  
pp. 57-62
Author(s):  
Thi Bac Doan ◽  
◽  
Thu Hang Ta ◽  
Dac Binh Minh Nguyen ◽  
Thi Hoang Lan Nguyen ◽  
...  
Keyword(s):  
Heat Pump ◽  
Salt Concentration ◽  
Color Variation ◽  
Food Hygiene ◽  
Bamboo Shoots ◽  
Heat Pump Drying ◽  
Drying Technology ◽  
Water Compensation ◽  
Cyanide Content

The study was conducted to investigate the effects of blanching regimes at the salt concentration and drying temperature using Sasaki heat pump drying technology on the quality of dried bamboo shoots to create a product that can be kept color, flavour, and quality. Fresh bamboo shoots were cut into slices with a thickness of 6 mm, boiled in hot saltwater at 100oC at different concentrations (0, 1, 3, 5%) for 15 minutes. Then, they were dried in the temperature setting differences (30, 40, 50oC) by Sasaki dryers and tested for moisture, color, cyanide content, microorganisms, water compensation capacity, and product sensory quality. Fresh bamboo shoots were boiled in hot saltwater at 100oC, 3% salt concentration for 15 minutes, and dried at 40oC by Sasaki drier for the best quality. This treatment mode provides the lowest color variation and the best water compensation compared to other treatment modes. Dried bamboo shoots are bright yellow, uniform color, characteristic odour, toughness with little deformation, low cyanide content, and microbiological content below the threshold of food hygiene and safety.

scholarly journals Effect of Salt and Storage Temperature on Beef Sausage Quality

2013 ◽  
Vol 23 (1-2) ◽  
pp. 15-24
Author(s):  
R Luna ◽  
MA Hashem ◽  
MS Ali ◽  
MM Hossain ◽  
MAK Talukder ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Concentration Level ◽  
Control Group ◽  
Fresh Sample ◽  
Significant Difference ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4°C and -20°C. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7th, 14th and 21th day and on the other hand samples preserved at -20°C were stored in the freezer for 60 days and were analyzed on 15th, 30th, 45th and 60th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash & Fat also varied among the samples significantly (P<0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v23i1-2.16561Progress. Agric. 23(1 & 2): 15 – 24, 2012 

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

2019 ◽  
Vol 30 ◽  
pp. 100421 ◽  
Author(s):  
Xiaozhe Yang ◽  
Wenzhong Hu ◽  
Aili Jiang ◽  
Zhilong Xiu ◽  
Yaru Ji ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Salt Concentration ◽  
Leuconostoc Mesenteroides

scholarly journals Effect of salt on seed germination and plant growth of Anacardium occidentale

2021 ◽  
Vol 15 (4) ◽  
pp. 1563-1572
Author(s):  
Jacob Tchima Massai ◽  
Hamida Aminatou ◽  
Jean Boris Sounya ◽  
Dieudonné Ranava ◽  
Sebastien Vondou Vondou ◽  
...  
Keyword(s):  
Seed Germination ◽  
Salt Concentration ◽  
Inhibitory Effect ◽  
Black Soil ◽  
Cow Manure ◽  
Farming Practices ◽  
Germination Inhibition ◽  
Germination And Growth ◽  
Over Time

In Cameroon, despite the increased growing of cashew in recent years, orchard yields remain low due to the quality of seed and unsuitable peasant farming practices. This work realized in the nursery at Wakwa aimed at evaluating the effect of different concentrations of salt on cashew germination and growth. The trial was conducted during the rainy season. The substrate was made up of a mixture of sand, black soil and cow manure respectively at 1/4, 1/2 and 1/4. Seeds were soaked in different proportions of salt solution (5%, 10% and 15%) for 24 hours. The experimental design was a complete randomized block comprising four treatments, each of which was replicated three times. Treatments consisted of different percentage of salt (5%. 10% and 15%) and the control without salt (0%). Salt concentration acted in different ways on germination, survey rate and plants growth. Germination inhibition by salt changed according to the salt concentration and time, being highest at the start of experiment and decrease over time. At 28DAS, 5% and 10% concentrations did not have an inhibitory effect, which made it possible to improve survey rate at this time. Conversely, 15% had a stimulating effect on the vigor and plants growth of cashew. This study showed that soaking cashew seeds in the salt after 24 hours at different concentration does not delay germination and concentration 15% allow to obtained well growth and more vigorous plants.

scholarly journals Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel(Trachurns japonicus) Fish Sauce

2012 ◽  
Vol 24 (6) ◽  
pp. 755-762 ◽  
Author(s):  
Bo-Kyoung Kim ◽  
Hong-Hee Lee ◽  
Min-Hong Jeong ◽  
Young-Je Cho ◽  
Kil-Bo Shim
Keyword(s):  
Salt Concentration ◽  
Fish Sauce ◽  
Jack Mackerel ◽  
Fermentation Temperature

scholarly journals Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Muhamad Hasdar ◽  
Yunika Purwanti ◽  
Nurwati Nurwati
Keyword(s):  
Salt Concentration ◽  
Incubation Time ◽  
Taste Quality ◽  
Yellow Colour ◽  
Organoleptic Quality ◽  
Organoleptic Test ◽  
The People ◽  
Salty Taste

Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

scholarly journals Performance and Evaluation of Ohmic Heating Assisted Lye and Salt Concentration on Peeling Quality of Tomato

2018 ◽  
Vol 7 (09) ◽  
pp. 3515-3524 ◽  
Author(s):  
S.R. Sawant ◽  
J.P. Pandey ◽  
Anupama Singh ◽  
Om Prakash
Keyword(s):  
Salt Concentration ◽  
Ohmic Heating ◽  
Performance And Evaluation
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