scholarly journals Ham salting in plástic bags: A way to reduce salt use?

2018 ◽  
Vol 36 (2) ◽  
pp. 166-173
Author(s):  
Joel Girón ◽  
Raúl Grau ◽  
José Manuel Barat
Keyword(s):  
Sensory Analysis ◽  
Total Mass ◽  
Salt Content ◽  
Physicochemical Characteristics ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Plastic Bags ◽  
Dry Cured Ham ◽  
Plastic Bag

The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the production and salt content of brine, the analytical determinations of the hams after the salting stage, the changes in the total mass of the hams during processing and the analytical and sensory assessment of the dry-cured product. The experiment results showed that the plastic bag salting minimized the production of brine by 61 and 63% and reduced the salt content in the final product without altering the physicochemical characteristics or the hygienic quality of the dry-cured ham. In the sensory analysis, the samples salted with 2.5% doses were preferred by consumers.

scholarly journals Production and quality of banana ‘BRS Conquista’ bagged with different colored polypropylene bags

2019 ◽  
Vol 13 (2) ◽  
pp. 171-177
Author(s):  
Rafaelly Calsavara Martins ◽  
Jackson Mirellys Azevêdo Souza ◽  
Marcelo De Souza Silva ◽  
Nathália De Souza Parreiras ◽  
Marcela Sant'Anna Cordeiro da Silva ◽  
...  
Keyword(s):  
Total Mass ◽  
Mass Number ◽  
New Technologies ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Randomized Complete Block Design ◽  
Plastic Bag ◽  
Maturation Index

Worldwide, the second most traded fruit is banana, which is highly appreciated by Brazilian consumers. Moreover, new technologies have been used to improve fruit quality during cultivation. This study aimed to assess the influence of plastic bag colors on the production and quality of banana ‘BRS Conquista’. The treatments consisted of the use of commercial polypropylene bags e colored white, black, red or blue, in addition to the control (non-bagged). This study used a randomized complete block design with five treatments, four replicates and four plants per plot, totalling 80 plants. The assessments consisted of bunch mass; rachis mass; fruit total mass; mean cluster mass; number of fruits per bunch and per cluster; and fruit length and diameter; along with fruits physicochemical traits, such as soluble solids, titratable acidity, pulp/peel ratio and maturation index. The results indicated that no interference was obtained from the different plastic bag colors in the productive variables. However, a greater content of soluble solids was observed in the non-bagged bunches.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

scholarly journals Improving Product Quality With Production Quality Control

2021 ◽  
Vol 4 (2) ◽  
pp. 41-50
Author(s):  
Suhadak ◽  
Tedjo Sukmono
Keyword(s):  
Six Sigma ◽  
Causative Factor ◽  
Production Quality ◽  
Process Data ◽  
Production Quality Control ◽  
Plastic Bags ◽  
Plastic Bag ◽  
X 24 ◽  
A Company

PT. Z is a company engaged in the plastic bag industry. The company produces plastic bags, one of which is a type of ATP 12 x 24 that is often used as plastic wrapping meatballs, sugar and others. A company is certainly required to provide the best quality on its products. To meet the needs and expectations of consumers for the quality of products, the company must improve the quality of existing products. Six sigma is a quality tool that can be used to analyze and process data to maintain or improve the quality of a product based on the process. One of the shorts used in the six sigma method is Define, Measure, Analyze, Improve and Control ( DMAIC). This research focuses on the results of product defects produced for 5 months in 2019. Because of the process analyzed there is data of proportions that are out of control in july and november. So that the data is omitted so that the data can be controlled. The sigma production level of ATP 12 x 24 is currently at the level of 4 sigma so it is necessary to improve to reach the level of 6 sigma. Pareto diagrams and fishbone diagrams can be used as tools to analyze significant factors causing product defects. And it can be known that the causative factor that can be done repair is deflated.

scholarly journals PRODUÇÃO DE MUDAS E CRESCIMENTO INICIAL EM CAMPO DE Enterolobium contortisiliquum PRODUZIDAS EM DIFERENTES RECIPIENTES

FLORESTA ◽  
2014 ◽  
Vol 45 (1) ◽  
pp. 141 ◽  
Author(s):  
Alan Henrique Marques Abreu ◽  
Paulo Sergio Santos Leles ◽  
Lucas Amaral Melo ◽  
Dereck Halley Antony Alves Ferreira ◽  
Flávio Augusto Santos Monteiro
Keyword(s):  
Initial Growth ◽  
Field Phase ◽  
Relative Growth ◽  
Plastic Bags ◽  
Plastic Bag ◽  
Survival And Growth ◽  
Planting Season

O objetivo deste trabalho foi verificar a qualidade de mudas de Enterolobium contortisiliquum produzidas em sacos plásticos de 1.248 cm³, tubetes de 280 cm³ e tubetes de 180 cm³, e posteriormente avaliar a sobrevivência e o crescimento pós-plantio. Na fase de viveiro, todos os recipientes produziram mudas de qualidade, com destaque para as produzidas nos sacos plásticos. Na fase de campo, as plantas oriundas de saco plástico e de tubete 280 cm³ apresentaram 100% de sobrevivência, enquanto as de tubete de 180 cm³ apresentaram apenas 58%. Apesar de as mudas produzidas em sacos plásticos apresentarem maiores medidas na época de plantio, constatou-se que essa diferença tende a diminuir ou desaparecer com o tempo, pois as mudas produzidas nos tubetes apresentaram maior crescimento relativo. Para produção de mudas de Enterolobium contortisiliquum, podem-se utilizar sacos plásticos com capacidade 1.248 cm³ ou tubetes de 280 cm3.Palavras-chave: Tubetes; sacos plásticos; orelha-de-negro. AbstractSeedlings production and initial growth in fields of Enterolobium contortisiliquum produced in different containers. This research aims to verify the quality of Enterolobium contortisiliquum seedlings produced in plastic bags of 1.248 cm³, tubes of 280 cm³, and tubes of 180 cm³, as well as evaluate their survival and growth after planting. In nursery stage, all containers resulted in quality seedlings, especially those produced in plastic bags. In field phase, plants from plastic bag and tubes 280 cm³ had 100% survival, while to the ones from tube of 180 cm ³ survival was only 58%. Despite seedlings produced in plastic bags present greatest measures in planting season, such difference tends to disappear in time, because the seedlings grown in tubes had higher relative growth. We recommend plastic bags of 1.248 cm³ and tubes of 280 cm³.Keywords: Tubes; plastic bags; orelha-de-negro.

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 Physiological changes in Jatropha curcas L. seeds during storage

2016 ◽  
Vol 38 (1) ◽  
pp. 41-49 ◽  
Author(s):  
Denise Cunha Fernandes dos Santos Dias ◽  
Glauter Lima Oliveira ◽  
Guilherme Gama Vallory ◽  
Laércio Junio da Silva ◽  
Marcos Morais Soares
Keyword(s):  
Jatropha Curcas ◽  
Suitable Condition ◽  
Physiological Changes ◽  
Oil Seeds ◽  
Plastic Bags ◽  
Different Types ◽  
Plastic Bag ◽  
Physiological Quality ◽  
Cold Chamber

Abstract: Oil seeds, such as J. curcas, are more prone to deterioration and consequently to loss of quality during storage. In this context, adequate technics for its preservation are of great importance. This study aimed to evaluate the effects of different environments and packaging for the conservation of J. curcas seeds during twelve months of storage. The seeds were placed in three different types of packaging: a multiwall paper bag (or Kraft paper bag); a cloth bag; and a high-density plastic bag. After this, the seeds were stored in three different conditions: a laboratory (23 ± 3 ºC; 64 ± 11% of RH); a refrigerated room (20 ± 2 oC; 55 ± 5% of RH) and a cold chamber (10 ± 2 oC; 55 ± 5% of RH). Initially and thereafter every three months, the physiological qualities (germination and vigor) of the seeds were evaluated. J. curcas seeds packed in the plastic bags and stored in a cold chamber maintained their germination potential during twelve months. There was a decline in the physiological quality of the seeds stored in the laboratory conditions, independent of the packaging used. It was concluded that the most suitable condition for the storage of J. curcas seeds was packing them in plastic bags, placed in a cold chamber (10 ± 2 oC; 55 ± 5% of RH).

scholarly journals Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life

Agricultura ◽  
2016 ◽  
Vol 13 (1-2) ◽  
pp. 33-47
Author(s):  
Livija Tušar ◽  
Irena Leonida Kropf ◽  
Avrelija Cencič
Keyword(s):  
Sensory Analysis ◽  
Meat Product ◽  
Special Treatment ◽  
Important Ingredient ◽  
Sensory Assessment ◽  
Salt Reduction ◽  
Significant Relationships ◽  
Number Of Microorganisms ◽  
Polynomial Models ◽  
And Control

Abstract Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment. The 18 lots of sausages were prepared under salt-reduced (1.6%) and control (2.3%) salt concentrations, directly on the production line. A total of 85 sausages were analysed and the data were used for the comparisons of groups (ANOVA) and to detect the significant variables (polynomial models) influenced on the total number of microorganisms (TNMs). The significant differences were determined between the lots (representing the microbiological status of the stuffing), between the salt-reduced samples and control samples, and between the different humidity levels. The correlations and significant relationships were determined between the TNMs and the lots, the salt concentrations, and the relative humidity. The polynomial models were to general to be used for the prediction. For sensory analysis implemented on 40th day 18 sausages were assessed. The reduction of salt resulted in lower scores in the sensory evaluation. The less-salted sausages contained more microorganisms.

scholarly journals The Effect of Packaging Materials on Postharvest Quality of Salak Fruit Cultivar Pondoh (Salacca edulis Reinw.)

2021 ◽  
Vol 2 (2) ◽  
pp. 51-57
Author(s):  
Desi Sekar Utami ◽  
Iffah Muflihati ◽  
Enny Purwati Nurlaili ◽  
Arief Rakhman Affandi
Keyword(s):  
Mass Loss ◽  
Water Content ◽  
Titratable Acidity ◽  
Packaging Material ◽  
Postharvest Quality ◽  
Packaging Materials ◽  
Plastic Bags ◽  
Soluble Solid ◽  
Plastic Bag

Salak fruit is generally considered to have a short storage life, because it is perishable fruit. The objective of this study was to investigate the effect of packaging material on the quality of salak fruit cultivar pondoh. In this research salak fruits were packaged in the three types of packaging materials: polyethylene plastic bags (PE), cardboard (CB), and bamboo baskets (BB), and it were stored at 26oC. Parameters of the research were considered in mass loss, water content, total soluble solid, and titratable acidity. The result of the research showed that packaging salak pondoh with polyethylene plastic bag has better quality than other packaging materials and can prolong its shelf life.

scholarly journals Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile

2021 ◽  
Vol 8 ◽  
Author(s):  
Luis Tejada ◽  
Laura Buendía-Moreno ◽  
Elisa Álvarez ◽  
Agustín Palma ◽  
Eva Salazar ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Salt Content ◽  
Microbiological Quality ◽  
Health Claims ◽  
Partial Substitution ◽  
Mineral Salts ◽  
Salt Reduction ◽  
Low Salt ◽  
Microbiological Criteria

The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, three batches of chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% KCl, and Treatment 3: SC (Winbi®), <3% NaCl]. In KCl and SC chorizo lots, values of moisture, salt, and water activity (aw) were significantly lower (P < 0.05) than in the CTRL chorizo. The chorizo with lower salt content presented higher proteolytic activity; with the nutritional declaration “reduced Na content “with Na values 25% lower than the CTRL. In addition, using this combination caused significant effects (P < 0.05) on the mineral composition of chorizo SC, allowing the inclusion of more nutritional and health claims in its labeling under legislation. The partial substitution of NaCl for KCl (31%), caused an increase in the gumminess, chewiness, and hardness of the chorizo. The SC chorizo lost the reddish hue typical of this sausage, although it was the best sensory valued by a panel of consumers. No differences were observed in the microbiological quality of the different batches of chorizo, always fulfilling the legally established microbiological criteria.

Investigational Studies on Quantity of Salinity in Netravati River Estuary Sand-Coastal Karnataka

2018 ◽  
Vol 6 (6) ◽  
pp. 46
Author(s):  
Raveesha P ◽  
K. E. Prakash ◽  
B. T. Suresh Babu
Keyword(s):  
Brackish Water ◽  
Sea Water ◽  
Salt Water ◽  
Construction Material ◽  
Salt Content ◽  
River Estuary ◽  
Sand Sample ◽  
River Sand ◽  
Natural Aggregates

The salt water mixes with fresh water and forms brackish water. The brackish water contains some quantity of salt, but not equal to sea water. Salinity determines the geographic distribution of the number of marshes found in estuary. Hence salinity is a very important environmental factor in estuary system. Sand is one major natural aggregate, required in construction industry mainly for the manufacture of concrete. The availability of good river sand is reduced due to salinity. The quality of sand available from estuarine regions is adversely affected due to this reason. It is the responsibility of engineers to check the quality of sand and its strength parameters before using it for any construction purpose. Presence of salt content in natural aggregates or manufactured aggregates is the cause for corrosion in steel. In this study the amount of salinity present in estuary sand was determined. Three different methods were used to determine the salinity in different seasonal variations. The sand sample collected nearer to the sea was found to be high in salinity in all methods.  It can be concluded that care should be taken before we use estuary sand as a construction material due to the presence of salinity.

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