Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

2004 ◽  
Vol 221 (1-2) ◽  
pp. 30-35 ◽  
Author(s):  
A. I. Andres ◽  
S. Ventanas ◽  
J. Ventanas ◽  
R. Cava ◽  
J. Ruiz
Keyword(s):  
Salt Content ◽  
Processing Conditions ◽  
Physicochemical Changes

scholarly journals Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1247
Author(s):  
Emiel Van Reckem ◽  
Christina Charmpi ◽  
David Van der Veken ◽  
Wim Borremans ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Microbial Communities ◽  
High Throughput ◽  
Bacterial Communities ◽  
Geographical Origin ◽  
Salt Content ◽  
Amplicon Sequencing ◽  
Taxonomic Resolution ◽  
Future Application ◽  
Processing Conditions ◽  
The Impact

Insight into the microbial species diversity of fermented meats is not only paramount to gain control over quality development, but also to better understand the link with processing technology and geographical origin. To study the composition of the microbial communities, the use of culture-independent methods is increasingly popular but often still suffers from drawbacks, such as a limited taxonomic resolution. This study aimed to apply a previously developed high-throughput amplicon sequencing (HTS) method targeting the 16S rRNA and tuf genes to characterize the bacterial communities in European fermented meats in greater detail. The data obtained broadened the view on the microbial communities that were associated with the various products examined, revealing the presence of previously underreported subdominant species. Moreover, the composition of these communities could be linked to the specificities of individual products, in particular pH, salt content, and geographical origin. In contrast, no clear links were found between the volatile organic compound profiles of the different products and the country of origin, distinct processing conditions, or microbial communities. Future application of the HTS method offers the potential to further unravel complex microbial communities in fermented meats, as well as to assess the impact of different processing conditions on microbial consortia.

Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

2006 ◽  
Vol 225 (5-6) ◽  
pp. 677-684 ◽  
Author(s):  
Ana I. Andres ◽  
Ramon Cava ◽  
Sonia Ventanas ◽  
Elena Muriel ◽  
Jorge Ruiz
Keyword(s):  
Volatile Compounds ◽  
Salt Content ◽  
Processing Conditions

scholarly journals Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 61
Author(s):  
Aikaterini Tzamourani ◽  
George Economou-Petrovits ◽  
Stavros Panagiotidis ◽  
George-John Nychas ◽  
Efstathios Z. Panagou
Keyword(s):  
Lactic Acid ◽  
Salt Content ◽  
Modified Atmosphere Packaging ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Modified Atmospheres ◽  
Ph Values ◽  
Physicochemical Changes ◽  
The Mean ◽  
Olive Varieties

Spanish-style green olives are among the main trade preparations in the international market. The purpose of this work was to investigate the effect of the modified atmosphere packaging of Spanish-style green olives in multi-layered pouches on the microbiological and physicochemical characteristics of olives. Green pitted olives of cv. Conservolea and Halkidiki were packaged in high-barrier multi-layered pouches under modified atmospheres and stored at room temperature for 12 months. Microbiological (lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae) and physicochemical changes (pH, acidity, salt content, texture and color) were monitored throughout storage together with sensory assessment. Results showed that the initial microbiota consisted of LAB (5.9–6.3 log CFU/g) and yeasts (4.8–5.3 log CFU/g). Yeasts started to decline and could not be detected after 90 days of storage. In the end, LAB dominated in populations exceeding 5.4 and 6.1 log CFU/g for cv. Halkidiki and Conservolea, respectively. No Enterobacteriaceae could be detected in both olive varieties. In addition, pH values increased gradually from 3.51 to 4.19, the mean acidity was ca. 0.2% (expressed as lactic acid) and the salt content fluctuated between 2.0–4.4%. Color parameters L* (luminance), a* (greenness/redness) and b* (yellowness/blueness) did not change during storage in both varieties. Texture analysis showed a decrease in olive hardness from 15–20 N to 8 N throughout storage. Sensory analysis revealed that cv. Halkidiki olives were crisper with increased fibrousness compared to cv. Conservolea.

scholarly journals Interaction of salt content and processing conditions drives the quality response in streaky rashers

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 632-639 ◽  
Author(s):  
Gonzalo Delgado-Pando ◽  
Paul Allen ◽  
Joe P. Kerry ◽  
Maurice G. O'Sullivan ◽  
Ruth M. Hamill
Keyword(s):  
Salt Content ◽  
Processing Conditions ◽  
Quality Response

scholarly journals Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters)

2019 ◽  
Vol 9 (2) ◽  
pp. 55
Author(s):  
Jessica Tungady ◽  
Feti Fatimah ◽  
Vanda Kamu
Keyword(s):  
Processing Time ◽  
Salt Content ◽  
Thiobarbituric Acid ◽  
Effect Of Temperature ◽  
Processing Conditions ◽  
Test Analysis ◽  
Katsuwonus Pelamis ◽  
Fermentation Time ◽  
Influence Of Temperature ◽  
Fermented Product

Pengaruh Suhu, Kadar Garam dan Waktu Pengolahan Bakasang Ikan Cakalang (Katsuwonus pelamis) Terhadap Parameter Thiobarbituric Acid (TBA) (The Influence of Temperature, Salinity and Processing Time of Bakasang Cakalang Fish (Katsuwonus pelamis) on Thiobarbituric Acid (TBA) Parameters) Jessica Marcelina Tungady1), Feti Fatimah1), Vanda Kamu1)1)Jurusan Kimia FMIPA Universitas Sam Ratulangi*Email korespondensi: [email protected]  Diterima 1 Juli 2019, diterima untuk dipublikasi 5 Agustus 2019 Abstrak Bakasang adalah produk fermentasi yang dibuat dari jeroan ikan. Penelitian ini bertujuan menganalisis pengaruh suhu, kadar garam dan waktu terhadap pengolahan bakasang ikan Cakalang (Katsuwonus pelamis) dibuat dengan berbagai kondisi pengolahan. Analisis menggunakan parameter Thiobarbituric acid (TBA) pada setiap sampel. Hasil menunjukan bilangan TBA tertinggi yaitu dengan suhu 70 , kadar garam 30% dan waktu fermentasi selama 15 hari dengan bilangan TBA sebesar 4,7439 mg malonaldehid/kg sampel dan bilangan TBA terendah yaitu yaitu dengan suhu 50 , kadar garam 20% dan waktu fermentasi 1,6 hari dengan bilangan TBA sebesar 0,9709 mg malonaldehid/kg sampel. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu, kadar garam dan waktu pengolahan (variabel independen) terhadap parameter Thiobarbituric acid (TBA) (variabel dependen), maka diperlukan beberapa metode statistika, pertama yaitu uji korelasi suhu, kadar garam dan waktu (variabel independen) terhadap bilangan Thiobarbituric acid (TBA) (variabel dependen) dengan hasil penelitian, berturut-turut 56,4%; 28,3%; dan 60,7%, selanjutnya adalah uji ANOVA, analisis varians (ANOVA) dilakukan pada 95% confidence interval dengan nilai signifikansi =0,05, hasil signifikansi untuk variabel suhu, kadar garam dan waktu adalah 0.00.Kata Kunci: Bakasang, ikan Cakalang, ANOVA, bilangan TBA Abstract Bakasang is a fermented product made from fish innards. In this research, aims to determine the effect of temperature, salinity and time on the processing a bakasang of Cakalang (Katsuwonus pelamis) made with various processing conditions a bakasang of Cakalang fish (Katsuwonus pelamis) was made with various processing conditions. The analysis was carried out using Thiobarbituric acid (TBA) parameters in each sample. Based on the research, the highest TBA number is at 70℃, 30% salinity and fermentation time for 15 days with TBA number of 4,7439 mg malonaldehyde /kg sample and the lowest TBA number that is with a temperature of 50℃, salt content 20% and time 1,6 day fermentation with TBA number of 0,9709 mg malonaldehyde /kg sample. The aim of this research is to determine the effect of temperature, salinity and processing time (independent variables) on the parameters Thiobarbituric acid (TBA) (dependent variable), then some statistical methods are needed, first, the correlation test of temperature, salt content and time (independent variable) on Thiobarbituric acid (TBA) number (dependent variable) with the results of research, respectively 56,4%; 28,3%; and 60,7%, next is the ANOVA test, analysis of variance (ANOVA) was carried out at 95% confidence intervals with a significance value of α = 0,05, variable significance for temperature, salinity and time was 0,00.Keywords: Bakasang, Cakalang fish, ANOVA, TBA number

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

Meat Science ◽  
2004 ◽  
Vol 68 (1) ◽  
pp. 45-51 ◽  
Author(s):  
A.I. Andrés ◽  
R. Cava ◽  
J. Ventanas ◽  
V. Thovar ◽  
J. Ruiz
Keyword(s):  
Salt Content ◽  
Sensory Characteristics ◽  
Processing Conditions

Formation of defects in implanted hipox-structures

1992 ◽  
Vol 50 (2) ◽  
pp. 1406-1407
Author(s):  
Peter Pegler ◽  
N. David Theodore ◽  
Ming Pan
Keyword(s):  
High Pressure ◽  
Cross Section ◽  
Semiconductor Devices ◽  
Silicon Substrates ◽  
Processing Conditions ◽  
Pressure Oxidation ◽  
Deep Trench ◽  
Local Oxidation ◽  
Trench Isolation ◽  
And Behavior

High-pressure oxidation of silicon (HIPOX) is one of various techniques used for electrical-isolation of semiconductor-devices on silicon substrates. Other techniques have included local-oxidation of silicon (LOCOS), poly-buffered LOCOS, deep-trench isolation and separation of silicon by implanted oxygen (SIMOX). Reliable use of HIPOX for device-isolation requires an understanding of the behavior of the materials and structures being used and their interactions under different processing conditions. The effect of HIPOX-related stresses in the structures is of interest because structuraldefects, if formed, could electrically degrade devices.This investigation was performed to study the origin and behavior of defects in recessed HIPOX (RHIPOX) structures. The structures were exposed to a boron implant. Samples consisted of (i) RHlPOX'ed strip exposed to a boron implant, (ii) recessed strip prior to HIPOX, but exposed to a boron implant, (iii) test-pad prior to HIPOX, (iv) HIPOX'ed region away from R-HIPOX edge. Cross-section TEM specimens were prepared in the <110> substrate-geometry.

Evaporation of lignin-lean black liquor

TAPPI Journal ◽  
2015 ◽  
Vol 14 (7) ◽  
pp. 441-450
Author(s):  
HENRIK WALLMO, ◽  
ULF ANDERSSON ◽  
MATHIAS GOURDON ◽  
MARTIN WIMBY
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Transfer Coefficient ◽  
Black Liquor ◽  
Salt Content ◽  
Solubility Limit ◽  
Lignin Removal ◽  
Kraft Black Liquor ◽  
Black Liquors ◽  
The Heat Transfer Coefficient

Many of the pulp mill biorefinery concepts recently presented include removal of lignin from black liquor. In this work, the aim was to study how the change in liquor chemistry affected the evaporation of kraft black liquor when lignin was removed using the LignoBoost process. Lignin was removed from a softwood kraft black liquor and four different black liquors were studied: one reference black liquor (with no lignin extracted); two ligninlean black liquors with a lignin removal rate of 5.5% and 21%, respectively; and one liquor with maximum lignin removal of 60%. Evaporation tests were carried out at the research evaporator in Chalmers University of Technology. Studied parameters were liquor viscosity, boiling point rise, heat transfer coefficient, scaling propensity, changes in liquor chemical composition, and tube incrustation. It was found that the solubility limit for incrustation changed towards lower dry solids for the lignin-lean black liquors due to an increased salt content. The scaling obtained on the tubes was easily cleaned with thin liquor at 105°C. It was also shown that the liquor viscosity decreased exponentially with increased lignin outtake and hence, the heat transfer coefficient increased with increased lignin outtake. Long term tests, operated about 6 percentage dry solids units above the solubility limit for incrustation for all liquors, showed that the heat transfer coefficient increased from 650 W/m2K for the reference liquor to 1500 W/m2K for the liquor with highest lignin separation degree, 60%.

Progressive Debonding of Multilayer Interconnect Structures

1997 ◽  
Vol 473 ◽  
Author(s):  
Michael Lane ◽  
Robert Ware ◽  
Steven Voss ◽  
Qing Ma ◽  
Harry Fujimoto ◽  
...  
Keyword(s):  
Thin Films ◽  
Crack Growth ◽  
Driving Force ◽  
Adhesion Energy ◽  
Time Dependent ◽  
Multilayer Thin Films ◽  
Processing Conditions ◽  
Interface Morphology ◽  
Entire Sample ◽  
Crack Growth Velocity

ABSTRACTProgressive (or time dependent) debonding of interfaces poses serious problems in interconnect structures involving multilayer thin films stacks. The existence of such subcriticai debonding associated with environmentally assisted crack-growth processes is examined for a TiN/SiO2 interface commonly encountered in interconnect structures. The rate of debond extension is found to be sensitive to the mechanical driving force as well as the interface morphology, chemistry, and yielding of adjacent ductile layers. In order to investigate the effect of interconnect structure, particularly the effect of an adjacent ductile Al-Cu layer, on subcriticai debonding along the TiN/SiO2 interface, a set of samples was prepared with Al-Cu layer thicknesses varying from 0.2–4.0 μm. All other processing conditions remained the same over the entire sample run. Results showed that for a given crack growth velocity, the debond driving force scaled with Al-Cu layer thickness. Normalizing the data by the critical adhesion energy allowed a universal subcriticai debond rate curve to be derived.

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