Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate

Reduction of Salt in Haddock Mince: Effect of Different Salts on the Solubility of Proteins

“…This is low compared to studies on brine salted fish (Duerr and Dyer, 2011;Dyer et al, 1950;Thorarinsdottir et al, 2004), but the concentrations chosen are close to the ones used in the industry for minced fish products. While high salt concentrations led to denaturation of proteins, at low concentrations ≈ 0.3 -0.5 M NaCl, up to 95% of fish muscle proteins may be extracted (Costa-Corredor et al, 2010). For minces made from frozen tissue, no significant differences were found between amount of SSP extracted in buffer with 0.6 M salt corresponding to the salt used in the mince and buffer with 0.6 M KCl; the only exception was minces containing 0.55 M NaCl ( Figure 5).…”

“…Environmental factors such as pH, ionic strength, composition of salting A c c e p t e d M a n u s c r i p t 4 mixtures, temperature, and shear stress are therefore important for gelling and emulsifying properties, water retention, and fat binding of proteins (Kinsella, 1982). Addition of NaCl improves the mechanical properties of restructured fish, affecting the quality of the fish products (Costa-Corredor et al, 2010;Munasinghe and Sakai, 2006;Nguyen et al, 2011;Ramírez et al, 2002); therefore, reducing the sodium chloride content may affect the functional properties and thereby change the eating quality of the products (Rössner et al, 2009). …”

Non-destructive salt content prediction in brined pork meat using ultrasound technology

“…The values obtained for the effective diffusivities were consistent with others already reported in the literature. Siró et al (2008) and Costa-Corredor et al (2010) proposed a diffusion coefficient for the salt transport of 4.00 Â 10 À10 m 2 /s and 3.18 Â 10 À10 m 2 /s in LD and BF samples brined (20% w/w, brine concentration) at 5 and 2°C, respectively. Barat proposed a diffusion coefficient of 6.17 Â 10 À10 m 2 /s for the salt transport and 1.18 Â 10 À9 m 2 /s for the water transport in brined pork meat (15% w/w, brine concentration) at 4°C.…”

Physicochemical and microbiological parameters of dried salted pork meat with different sodium chloride levels

“…Assessing the influence of the addition of sodium chloride and lactic acid in raw pork and beef, combined or not, Medynsky, Pospiech and Kniat (2000) did not observe difference in the pH values. According to Costa-Corredor et al (2010), the initial pH of meat affects the absorption of ions during the salting process, not in the post-salting process, because there is an offset in the sodium/potassium relation.…”