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Salt Content (salt + content)
Selected AbstractsRHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA-FLOUR BLENDS AND SALT CONTENTJOURNAL OF TEXTURE STUDIES, Issue 2 2000DONATELLA PERESSINI ABSTRACT Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', ,) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid-like behaviour of semolina-flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina-flour ratio and ionic strength, it was possible to obtain semolina-flour doughs with a rheological behaviour close to that of pure semolina dough. [source] Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon (Oncorhynchus keta) Roe and Caviar (Ikura)JOURNAL OF FOOD SCIENCE, Issue 5 2007Joong-Han Shin ABSTRACT:, Salmon caviar, or ikura, is a ready-to-eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 °C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food-grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%± 0.18%, 3.50%± 0.19%, and 4.36%± 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 °C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 °C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 °C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained. [source] THERMAL AND RHEOLOGICAL PROPERTIES OF BRINE FROM FERMENTED AND SULFITE-PRESERVED CUCUMBERS,JOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2002O.O. FASINA ABSTRACT Pickling cucumbers may be temporarily preserved by fermentation in brine (6,8% NaCl) or without fermentation in salt-free, sulfite solution (300 ppm sulfite, pH 3.5). Brines obtained from preservation processes are often discarded. Due to environmental concerns, there is increasing consideration for further use of the brine solutions by recycling for use in bulk storage or filtration and incorporation into finished products. Thermal and rheological properties are fundamental to the reuse of the brine. The effect of temperature was determined on the rheological (5,45C) and thermal properties (5,75C) of brine. The properties of the brine samples were found to be significantly different (P < 0.05) from each other and from water. Salt content was the most important factor affecting the thermal and rheological properties of brine. At the same conditions, the values of the properties (thermal conductivity, specific heat, and thermal diffusivity, viscosity) were about 5 to 23% less than the corresponding values for water. [source] Analysis of Simulated Martian Regolith Using an Array of Ion Selective ElectrodesELECTROANALYSIS, Issue 15-16 2005Stefan Abstract A prototype miniature array of polymer membrane and solid state ion selective electrodes was developed for the purpose of performing an in-situ analysis of the soluble ionic species in Martian regolith (soil). The array contains a total of 27 electrodes for K+, Na+, Ca2+, Mg2+, NH, Ba2+, NO, Cl,, and Li+, each in triplicate. Barium electrodes were used to indirectly monitor sulfate through precipitation by the addition of barium chloride while the lithium electrodes served as a reference for the array by having a constant lithium concentration as a background for all solutions. The array was tested with several types of simulants, soils, and sawdust from a Mars meteorite, all with varying salt content, meant to approximate the various hypotheses regarding the ionic composition of the Martian soil. The activities of anions and cations determined with the array were compared to ion chromatography data. [source] Energy Harvesting with Single-Ion-Selective Nanopores: A Concentration-Gradient-Driven Nanofluidic Power SourceADVANCED FUNCTIONAL MATERIALS, Issue 8 2010Wei Guo Abstract Inspired by biological systems that have the inherent skill to generate considerable bioelectricity from the salt content in fluids with highly selective ion channels and pumps on cell membranes, herein, a fully abiotic single-pore nanofluidic energy-harvesting system that efficiently converts Gibbs free energy in the form of a salinity gradient into electricity is demonstrated. The maximum power output with the individual nanopore approaches ,26,pW. By exploiting parallelization, the estimated power density can be enhanced by one to three orders over previous ion-exchange membranes. A theoretical description is proposed to explain the power generation with the salinity-gradient-driven nanofluidic system. Calculation results suggest that the electric-power generation and its efficiency can be further optimized by enhancing the surface-charge density (up to 100,mC m,2) and adopting the appropriate nanopore size (between 10 and 50,nm). This facile and cost-efficient energy-harvesting system has the potential to power biomedical tiny devices or construct future clean-energy recovery plants. [source] A simulation of the hydrothermal response to the Chesapeake Bay bolide impactGEOFLUIDS (ELECTRONIC), Issue 3 2005W. E. SANFORD Abstract Groundwater more saline than seawater has been discovered in the tsunami breccia of the Chesapeake Bay Impact Crater. One hypothesis for the origin of this brine is that it may be a liquid residual following steam separation in a hydrothermal system that evolved following the impact. Initial scoping calculations have demonstrated that it is feasible such a residual brine could have remained in the crater for the 35 million years since impact. Numerical simulations have been conducted using the code HYDROTHERM to test whether or not conditions were suitable in the millennia following the impact for the development of a steam phase in the hydrothermal system. Hydraulic and thermal parameters were estimated for the bedrock underlying the crater and the tsunami breccia that fills the crater. Simulations at three different breccia permeabilities suggest that the type of hydrothermal system that might have developed would have been very sensitive to the permeability. A relatively low breccia permeability (1 × 10,16 m2) results in a system partitioned into a shallow water phase and a deeper superheated steam phase. A moderate breccia permeability (1 × 10,15 m2) results in a system with regionally extensive multiphase conditions. A relatively high breccia permeability (1 × 10,14 m2) results in a system dominated by warm-water convection cells. The permeability of the crater breccia could have had any of these values at given depths and times during the hydrothermal system evolution as the sediments compacted. The simulations were not able to take into account transient permeability conditions, or equations of state that account for the salt content of seawater. Results suggest, however, that it is likely that steam conditions existed at some time in the system following impact, providing additional evidence that is consistent with a hydrothermal origin for the crater brine. [source] Characteristics of traditional Croatian ewe's cheese from the island of KrkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2008N MIKULEC Krk cheese is a hard, full-fat cheese made from raw sheep's milk, characterized by a delicate, full and strong flavour. The aim of this study was to determine farm influence on the chemical composition of sheep's milk for Krk cheese production, and the chemical characteristics of Krk cheese during ripening. Gross composition of the milk used complies with the average sheep's milk composition from the Croatian Adriatic region. During ripening, fat, protein, salt content and lactic acid concentration increased (P < 0.01), as well as the water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction (P < 0.05). Degradation of ,-casein could be an indicator of the ripening quality of Krk cheese. [source] Use of a ,-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructureINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004G. Konuklar Summary Low-fat Cheddar cheese was manufactured using a , -glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency, microstructure, and utility of replacing fat with Nutrim were examined. Cheese samples (designated as Nutrim-I, and Nutrim-II) containing Nutrim were produced with mean fat levels of 6.84 and 3.47%, respectively. A low-fat cheese was also produced as a control with a mean fat level of 11.2%. Nutrim-II cheese had significantly higher moisture, salt, and ash contents as compared with the low-fat control cheese. The low-fat control cheese had a higher yield normalized for 54% moisture and 1.5% salt content as compared with the Nutrim-II cheese. Scanning electron microscopy revealed smaller and more uniform fat droplet voids in the Nutrim cheese than the low-fat control, and a more dense, noncontinuous background protein matrix with globular clusters suggesting a physical buffering afforded by the presence of the , -glucan hydrocolloid or its associated water. [source] Whey-cheese production using freeze-dried kefir culture as a starterJOURNAL OF APPLIED MICROBIOLOGY, Issue 4 2007D. Dimitrellou Abstract Aims:, The aim of the present study was to evaluate the use of a freeze-dried kefir culture in the production of a novel type of whey-cheese similar to traditional Greek Myzithra-cheese, to achieve improvement of the quality characteristics of the final product and the extension of shelf-life. Methods and Results:, The use of kefir culture as a starter led to increased lactic acid concentrations and decreased pH values in the final product compared with whey-cheese without starter culture. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavour was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Spoilage in unsalted kefir-whey-cheese was observed on the thirteenth and the twentieth day of preservation at 10 and 5°C, respectively, while the corresponding times for unsalted whey-cheese preservation were 11 and 14 days. Conclusions:, The cheeses produced were characterized as high-quality products during the preliminary sensory evaluation. An indication of increased preservation time was attributed to the freeze-dried kefir culture, which also seemed to suppress growth of pathogens. Significance and Impact of the Study:, The results suggested the use of kefir culture as a means to extend the shelf-life of dairy products with reduced or no salt content. [source] Properties of solid solutions of poly(ethylene oxide)/epoxidized natural rubber blends and LiClO4JOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2008C. H. Chan Abstract Solid solutions of blends of poly(ethylene oxide) (PEO) and epoxidized natural rubber (ENR) comprising 12 wt % of LiClO4 were studied. Two glass transition temperatures, corresponding to the Tgs of the constituents, confirm immiscibility of the polymers over the entire composition range. It turns out that the Tgs of both polymers slightly increase after addition of salt to the blends. This shift is approximately constant over the whole range of blend composition. Accordingly, Tg measurements reveal that the salt dissolves to approximately equal relative amounts in the two phases. The degree of crystallinity of PEO in blends with ENR descends only to a minor extent with ENR content. However, addition of salt leads first to decreasing crystallinity and second this decrease becomes more pronounced with the addition of ENR. It shows that under these experimental conditions the salt content in PEO increases as compared to ENR. As one expects, the rate of isothermal crystallization does not change in blends as long as PEO is in excess. The situation changes again when salt is added. The rate decreases in a certain range of crystallization temperatures when ENR is added, demonstrating that salt is favorably dissolved in PEO. Conductivity was measured in polymers comprising different salt concentrations. A power-law dependence of conductivity on salt concentration was found. It results that the mobility of charge carriers in PEO exceeds that of ENR by five orders of magnitude. Therefore, the conductivity in blends is primarily governed by PEO as long as PEO is in excess. Conductivity measurements reveal again that salt is preferably dissolved in PEO. The distribution coefficient is estimated. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] Study of saline wastewater influence on activated sludge flocs through automated image analysisJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 4 2009Daniela P Mesquita Abstract BACKGROUND: In activated sludge systems, sludge settling ability is considered a critical step in effluent quality and determinant of solid,liquid separation processes. However, few studies have reported the influence of saline wastewater on activated sludge. This work aims the evaluation of settling ability properties of microbial aggregates in a sequencing batch reactor treating saline wastewaters of up to 60 g L,1 NaCl, by image analysis procedures. RESULTS: It was found that the sludge volume index (SVI) decreased with salt content up to 20 g L,1, remaining somewhat stable above this value. Furthermore, it was found that between the first salt concentration (5 g L,1) and 20 g L,1 aggregates suffered a strong deflocculation phenomenon, leading to a heavy loss of aggregated biomass. Regarding SVI prediction ability, a good correlation coefficient of 0.991 between observed and predicted SVI values was attained. CONCLUSION: From this work the deflocculation of aggregated biomass with salt addition due to pinpoint floc formation, dispersed bacteria growth and protozoa absence could be established. With respect to SVI estimation, and despite the good correlation obtained, caution is advisable given the low number of SVI data points. Copyright © 2008 Society of Chemical Industry [source] Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar)JOURNAL OF FOOD SCIENCE, Issue 1 2007Sveinung Birkeland ABSTRACT:, The effects of temperature (,1, 4, and 10 °C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine-injected fillets of Atlantic salmon (Salmo salar). Increased brine concentration (12% to 25%) significantly increased the initial (< 5 min after injection) and final contraction (24 h after injection) of pre rigor fillets. Increased brine concentration significantly reduced weight gain and increased salt content but had no significant effect on muscle gaping. The temperatures tested did not significantly affect weight gain, fillet contraction, or gaping score. Significant regressions (P < 0.01) between the injection volume and weight gain (range: 2.5% to 15.5%) and salt content (range: 1.7% to 6.5%) were observed for injections of pre rigor fillets. Double injections significantly increased the weight gain and salt content compared to single injections. Initial fillet contraction measured 30 min after brine injection increased significantly (P < 0.01) with increasing brine injection volume but no significant difference in the fillet contraction was observed 12 h after brine injection (range: 7.9% to 8.9%). Brine-injected post rigor control fillets obtained higher weight gain, higher salt content, more muscle gaping, and significantly lower fillet contraction compared to the pre rigor injected fillets. Injection-salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking. [source] Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) FilletsJOURNAL OF FOOD SCIENCE, Issue 7 2005Sveinung Birkeland ABSTRACT: Salted herring is an important product category in many European countries. Reduced need for salt as a preserving agent and the increased emphasis on less salt in the human diet has changed the basis for the traditional processing of these products. This has led to significant changes in the processing conditions and in the characteristics of the salted products. In this perspective, the effects of different brine concentrations (10.0%, 16.5%, and 25.5%), brining temperatures (3.5 °C and 17.5 °C), the presence of skin or not on the fillets, and brining time (1, 2, 3, 4, and 7 d) were investigated on the weight gain (%) and final salt content (%) of herring (Clupea harengus). A significant (P < 0.001) higher weight gain of the fillets were observed at the lowest brining temperature (3.5 °C) compared with at the higher temperature (17.5 °C), independently of brine concentration and brining time. Increased brine concentration and skinning of the fillets caused the weight gain to significantly decrease (P < 0.001) and increase (P < 0.001), respectively. After 1 d of brining, the weight gain was in the range of 10% to 12% for both brining temperatures, and at the lowest temperature, the weight gain increased significantly (P < 0.001) as a function of brining time. At the higher temperature, no further significant increase in weight was observed from 1 to 7 d of brining. It is concluded that the weight gain in herring fillets brined according to the present commercial practice is significantly affected by temperature, brine concentration, brining time, and the presence or not of skin on the fillets and that the weight gain may be of high magnitude. [source] Making an informed choice in the catering environment: what do consumers want to know?JOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 6 2009D. Mackison Abstract Background:, Eating outside the home is common in the UK, but it remains difficult for consumers to make informed choices based on menu information. The present study examines the reported preferences for the provision of nutrition (salt, fat and energy) and ingredient information in six types of UK catering outlets. Methods:, Participants completed a short postal survey, assessing their frequency of dining at specific catering establishments as well as their desire to see nutrition and ingredient information. Results:, The responses from 786 adults aged ,18 years (of whom 65% claimed to be ,motivated to eat a healthy diet') indicated that over 40% reported eating at a catering outlet at least once a week. Over half said that they would wish to see information on ingredients and the salt content of menu items at all venues. Preference for information on energy and fat content was less popular and varied in the range 42,56% for energy and 47,59% for fat. It is notable that 43% of respondents said they would welcome information on energy content of menu items in restaurants. Conclusion:, A significant proportion of consumers wish to see information on the ingredients and nutrition composition on menu items for sale in UK catering outlets. Such information is likely to raise an awareness and understanding of healthy food choices and assist the population in making informed choices about healthy eating. [source] Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contentsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2007Colm D Everard Abstract Textural characteristics of process cheeses varying in emulsifying salt (disodium phosphate), protein and moisture contents were evaluated by rheological compression using texture profile analysis and by sensory evaluation. The primary objective of this study was to predict sensory textural parameters using instrumental rheological parameters. All sensory parameters correlated with one or more instrumental parameters, e.g. rheological firmness versus sensory firmness (R = 0.98, P < 0.001), rheological chewiness versus sensory rubbery (R = 0.92, P < 0.001) and rheological chewiness versus sensory chewy (R = 0.86, P < 0.001). Partial least squares calibration models were developed for each of nine sensory parameters using instrumental parameters. Principal component analysis of instrumental and sensory parameters illustrated relationships among parameters. It was shown that instrumental parameters could be used to supplement sensory evaluation of process cheese texture. Increasing emulsifying salt content increased firmness, springiness and chewiness and decreased adhesiveness, mouthcoating and mass formation. Increasing protein content resulted in increased fracture strain and stress and chewiness and decreased melting. Increasing moisture content increased cohesiveness and decreased firmness and chewiness. Copyright © 2007 Society of Chemical Industry [source] Dietary NaCl Does Not Affect Blood Pressure in Healthy CatsJOURNAL OF VETERINARY INTERNAL MEDICINE, Issue 4 2004Nicole Luckschander The purpose of this study was to assess the effects of dietary salt intake on systolic blood pressure, water intake, urine output, and urine concentration in cats. Ten healthy young adult cats (mean age 2.5 years) were randomly divided into 2 groups and fed either a control diet (0.46% Na and 1.33% Cl on a dry matter [DM] basis) or a diet with a moderately increased salt content (1.02% Na and 2.02% Cl on a DM basis) for 2 weeks. After a 1-week wash-out period, each group was switched to the opposite diet for 2 weeks. During each 2-week study period, food and water intake, urine volume, urine specific gravity, and urine osmolality were measured daily. Systolic blood pressure (calculated as the mean of 5 readings measured with a Doppler flow detector) was assessed twice daily. No significant effect of diet composition was found on systolic blood pressure, and blood pressure measurements remained within reference limits throughout the study in all 10 cats. However, animals fed the higher salt diet had significantly increased water intake and urine osmolality, and significantly decreased urine specific gravity in comparison to animals fed the control diet. Examination of results of this preliminary study suggests that feeding a diet with moderately increased salt content increases water intake and causes diuresis without increasing systolic blood pressure in healthy adult young cats. [source] Subsurface drainage for reversing degradation of waterlogged saline landsLAND DEGRADATION AND DEVELOPMENT, Issue 6 2006D. P. Sharma Abstract In irrigated agriculture of arid and semiarid regions waterlogging coupled with salinity is a serious problem. Experimental evidence at several locations has led to the realization that subsurface drainage is an essential intervention to reverse the processes of land degradation responsible for the formation of waterlogged saline lands. This paper presents the results of a study conducted from 1995 to 2000 to evaluate the impacts of subsurface drainage on soil properties, groundwater-table behaviour and crop productivity in a waterlogged saline area of 2200,ha. A subsurface drainage system was installed at 1·6,m depth with 60,m drain spacing covering an area of 1200,ha (23 blocks) during 1997,99 and compared with an undrained block of 1000,ha. Subsurface drainage facilitated the reclamation of waterlogged saline lands and a decrease in the soil salinity (ECe, dS,m,1) that ranged from 16·0 to 66·3,per,cent in different blocks. On average, 35·7,per,cent decrease in salt content was observed when compared with the initial value. Provision of subsurface drainage controlled the water-table below the root zone during the monsoon season and helped in bringing the soil to optimum moisture content for the sowing of winter crops. In the drained area, the increase in yields of different crops ranged from 18·8 to 27·6,per,cent. However, in the undrained area the yield of different crops decreased due to the increased waterlogging and soil salinity problems. Overall the results indicated that investment in subsurface drainage is a viable option for reversing the land degradation of waterlogged saline lands in a monsoon climate. Copyright © 2006 John Wiley & Sons, Ltd. [source] THE EFFECT OF SALTS ON THERMAL AND HYDRIC DILATATION OF POROUS BUILDING STONE*ARCHAEOMETRY, Issue 3 2009M. AL-NADDAF Fifteen desalinated sandstone drill core samples from Umm Ishrin Sandstone Formation in Petra (Cambrian age) were used for this study. The samples were mineralogically analysed using X-ray diffraction and their physical properties were also determined. Samples with similar physical properties and mineralogical composition were taken for further experimental work. After desalination, thermal and hydric dilatation coefficients were measured, then three types of salts (NaCl, KCl and Na2SO4·10H2O), which have high solubility and consequently are the most dangerous to building stone (and are also detected in the sandstone monuments in Petra), were introduced into the samples and their contents were calculated. The results show that salt crystallization in the pores of building stones can increase their thermal dilatation and decrease their hydric dilatation to varying extents, depending on the nature of the salt. The average increase in the thermal dilatation coefficient per unit mass of salt is the lowest for the Na2SO4·10H2O-salted samples with a value of 5.3%, while the NaCl-salted samples have the highest value with 7.8% per salt mass. The average percentage of the decrease of the hydric dilatation coefficient is 1061% for Na2SO4·10H2O-salted samples per mass of salt content; the NaCl-salted samples have a value of 1510% per mass of salt content, and the KCl-salted samples almost the same value. For the salt-free samples, it was found that in climatic conditions with a high temperature range, the deterioration of sandstone due to temperature fluctuation is more effective than that caused by change in the moisture content, while samples with high salt content suffer more from hydric dilatation. [source] Urinary sodium excretion, dietary sources of sodium intake and knowledge and practices around salt use in a group of healthy Australian womenAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 4 2010Karen Charlton Abstract Objective: Strategies that aim to facilitate reduction of the salt content of foods in Australia are hampered by sparse and outdated data on habitual salt intakes. This study assessed habitual sodium intake through urinary excretion analyses, and identified food sources of dietary sodium, as well as knowledge and practices related to salt use in healthy women. Methods: Cross-sectional, convenient sample of 76 women aged 20 to 55 years, Wollongong, NSW. Data included a 24 hour urine sample, three-day food diary and a self-administered questionnaire. Results: Mean Na excretion equated to a NaCl (salt) intake of 6.41 (SD=2.61) g/day; 43% had values <6 g/day. Food groups contributing to dietary sodium were: bread and cereals (27%); dressings/sauces (20%); meat/egg-based dishes (18%); snacks/desserts/extras (11%); and milk and dairy products (11%). Approximately half the sample reported using salt in cooking or at the table. Dietary practices reflected a high awareness of salt-related health issues and a good knowledge of food sources of sodium. Conclusion: These findings from a sample of healthy women in the Illawarra indicate that dietary sodium intakes are lower in this group than previously reported in Australia. However, personal food choices and high levels of awareness of the salt reduction messages are not enough to achieve more stringent dietary targets of <4 g salt per day. Implications: Urinary Na excretion data are required from a larger nationally representative sample to confirm habitual salt intakes. The bread and cereals food group are an obvious target for sodium reduction strategies in manufactured foods. [source] Structure and composition of a tidewater glacier push moraine, Svalbard, revealed by DC resistivity profilingBOREAS, Issue 1 2009LENE KRISTENSEN A push moraine deposited by the surging tidewater glacier Paulabreen (Svalbard) was investigated using 2D resistivity profiling. Six longitudinal and transverse profiles were obtained on the moraine and the resistivities were compared with data from three boreholes. Four profiles indicate that the inner part of the moraine is ice-cored and that the buried glacier ice is more than 30 m thick. A transverse profile shows evidence of basal crevasses near the former glacier margin. Three profiles cross the former glacier margin and onto a proglacial plain which dips slightly away from the former glacier margin. Low resistivities were encountered where borehole and field observations indicate that the plain consists of marine muds with a high salt content. This landform has previously been interpreted as a slab of seabed pushed up in front of the surging glacier, possibly facilitated by permafrost in the seabed. We suggest, alternatively, that the landform originated from sediments extruded from below (or pushed in front of) the glacier at the surge terminus and deposited as a debrisflow. Ground penetrating radar can reveal small-scale structures, but larger structures and overall composition are better imaged by resistivity measurements. [source] Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon (Oncorhynchus keta) Roe and Caviar (Ikura)JOURNAL OF FOOD SCIENCE, Issue 5 2007Joong-Han Shin ABSTRACT:, Salmon caviar, or ikura, is a ready-to-eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 °C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food-grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%± 0.18%, 3.50%± 0.19%, and 4.36%± 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 °C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 °C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 °C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained. [source] Injection-Salting of pre rigor Fillets of Atlantic Salmon (Salmo salar)JOURNAL OF FOOD SCIENCE, Issue 1 2007Sveinung Birkeland ABSTRACT:, The effects of temperature (,1, 4, and 10 °C), brine concentration (12% and 25% NaCl), injection volumes, and needle densities were investigated on fillet weight gain (%), salt content (%), fillet contraction (%), and muscle gaping in pre rigor brine-injected fillets of Atlantic salmon (Salmo salar). Increased brine concentration (12% to 25%) significantly increased the initial (< 5 min after injection) and final contraction (24 h after injection) of pre rigor fillets. Increased brine concentration significantly reduced weight gain and increased salt content but had no significant effect on muscle gaping. The temperatures tested did not significantly affect weight gain, fillet contraction, or gaping score. Significant regressions (P < 0.01) between the injection volume and weight gain (range: 2.5% to 15.5%) and salt content (range: 1.7% to 6.5%) were observed for injections of pre rigor fillets. Double injections significantly increased the weight gain and salt content compared to single injections. Initial fillet contraction measured 30 min after brine injection increased significantly (P < 0.01) with increasing brine injection volume but no significant difference in the fillet contraction was observed 12 h after brine injection (range: 7.9% to 8.9%). Brine-injected post rigor control fillets obtained higher weight gain, higher salt content, more muscle gaping, and significantly lower fillet contraction compared to the pre rigor injected fillets. Injection-salting is an applicable technology as a means to obtain satisfactory salt contents and homogenously distribute the salt into the muscle of pre rigor fillets of Atlantic salmon before further processing steps such as drying and smoking. [source] | |||||||||||||||||||