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BACKGROUND: As a result of climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low‐value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low‐value Baltic herring, poses a problem because of the low muscle protease activity and changes in muscle tissue proteins. RESULTS: For the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two‐stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, with optimum activity at pH 7.5–8.8 or 60–120 g kg−1 NaCl. At pH 4–5, it still exhibited 24–68% of proteolytic activity. CDPP was used for 4–24 h of brining of fresh and frozen–thawed fillets or injection of fresh fillets before marinating. CDPP‐brining increased especially cathepsin D and carboxypeptidase A activities, whereas it decreased cathepsin B and L activities in the marinades. CDPP‐brining mitigated the negative effect of freezing–thawing on mass‐yield, protease activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP‐injection was found to be the best method because it increased mass‐yield and ripeness of the marinated fillets to a greater extent than CDPP‐brining did. The marinades from the CDPP‐treated fillets had no bitter taste as a result of the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation. CONCLUSION: The application of CDPP in marinating technology is a viable approach to enable the use of low‐value herring in food production, shorten the marinating time, and improve the ripeness and sensory quality of meat. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears.

Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg's lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used. [ABSTRACT FROM AUTHOR]

The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as aw and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands. [ABSTRACT FROM AUTHOR]

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears. [ABSTRACT FROM AUTHOR]

Ultrasound treatment has been a good hurdle technique for meat curing processing, where both physical and chemical consequences can be involved towards final quality of obtained products. However, the specific correlation between ultrasound parameters and muscle fiber fragmentation and myofibrillar microstructural changes during curing deserve further evaluation. In present study, we comparatively studied the effect of ultrasound-assisted brining (UAB) and static brining (SB) on the muscle proteolysis events and microstructural/morphological variation of porcine meat as well as the physicochemical indices and histological characteristics. The results showed that UAB (20 kHz, 315 W for 1 h) could markedly enhance the muscle proteolysis with higher free-/peptide-bound alpha-amino-nitrogen (α-NH2-N) content (P

Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg’s lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.

The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as aw and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands.

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.

Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino acids, nucleotides, equivalent umami concentration (EUC) and texture were evaluated as flavor indicators during salting. The results showed that brine injection groups reached equilibrium in 3 h and 5 h at 20°C and 4°C, respectively. Brining groups reached equilibrium in 5 h and 7 h at 20°C and 4°C, respectively. The equilibrium salt content was about 1.76%, and there was no significant deterioration in terms of the other indicators mentioned above by two different methods. The results of this research indicate the feasibility and the great economic potential of brine injection, and also provide the theoretical basis to promote this method in processing of aquatic products.

Persimmon (Diospyros kaki) leaves contain several bioactive components that have beneficial effects on human health. However, the leaves are mainly consumed in low quantities, as tea and food additives. To increase the intake of persimmon leaves, it is necessary to diversify their processing and preservation methods. This study assessed the effects of different sodium chloride (NaCl) concentrations on the physicochemical properties of brined persimmon leaves. Young leaves of the astringent persimmon trees were harvested, brined in NaCl solutions of different concentrations (1, 5, 10, 15, and 25%), and kept for 30 days at 10°C. A small decrease in the -a* and h° values (more green color) and chlorophyll (a and b) content of the brined persimmon leaves was observed with increasing concentration of the NaCl solutions. Furthermore, with increasing NaCl concentrations, an increase in the salinity, reducing sugars, and phenolic compounds of the brined leaves, as well as the clarity of the brine solutions was observed. The pH, vitamin C content, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity decreased with increasing concentration. The results suggested that brining affected the properties of the persimmon leaves, and higher NaCl concentrations could help to maintain a more intense green color.

In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L-1 NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm2 maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas–liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods.

Degree of quality changes in coated and uncoated reference table olives are assed based on the analyses done with the extracted oil at different storage temperatures. The results reveal that storing the table olives after coating with chitosan reduces the product and embeds energy waste. Kinetic studies show that coating delays and slows down the lipid oxidation and decreases the maximum peroxide values attained. At all storage temperatures, the amounts of phenolics retained in the olives are significantly higher in the coated samples when compared with the uncoated references. The results show that coating may also raise the tolerable storage temperature by 14 °C. Coating 10% of the total global table oil production with chitosan may lead to up to 6720 MJ of storage energy savings and 546 t of less CO2 emissions into the atmosphere. Practical Applications: Coating olives with chitosan may improve the quality of the stored oils and reduce the energy requirement of the storage process and consequently reduce the amount of carbon dioxide emissions into the atmosphere compared to in‐brine storage method. [ABSTRACT FROM AUTHOR]

This study investigated the effects of pulsed electric fields (PEF) on the fermentation quality characteristics, morphology, and antioxidant activities of brined and fermented radish with different PEF strengths (1.5 kV/cm. 2.0 kV/cm). Electrical conductivity and Z -index showed that as the strength of PEF increased, the permeability of the cell membrane and the degree of disruption of the cell increased. The pretreatment with PEF accelerated the brining rate, thereby reducing the time required for brining by approximately PEF1.5 kV/cm (56.6%) and PEF2.0 kV/cm (70%) compared to Control. The growth rate of lactic acid bacteria viability was inhibited in the PEF group thus approximately 1–2 log CFU/ml lower than Control. The cellular structure maintenance of radish was improved in the PEF group than in the control group. Altogether, these findings suggest that PEF could effectively increase the storage period (2–5 days) for controlling the excessive growth of lactic acid bacteria which induce overripening during the fermentation of vegetables. A fermented food produced by lactic acid bacteria (LAB) is kimchi, a traditional Korean food that is consumed worldwide; however, excessive growth of LAB can reduce the quality of kimchi. PEF technology can be used to control LAB in kimchi to produce a superior product without the addition of antimicrobial agents. • Pretreatment of Pulsed electric fields (PEF) increase the cell permeability of Radish. • Pretreatment of PEF improves the maintenance of cell volume. • PEF inhibits the growth of lactic acid bacteria via high salt infiltration. • PEF influences on the total polyphenol content and antioxidant activities during fermentation. [ABSTRACT FROM AUTHOR]

An in‐depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three‐dimensional simulating model of mass transfer was developed to evaluate the NaCl diffusion in beef during brining process. And the validity of this simulating model was verified by comparing the NaCl concentrations evaluated by the numerical simulation simulated with the experimental measurements. The results indicated that the power function time variant equation can predict NaCl concentrations (R2 = 0.995) and accurately calculate the NaCl diffusion coefficient (8.46 × 10–10 m2/s). The simulating model visually showed the NaCl diffusion in beef during brining process. Therefore, this research provided a new method for predicting the NaCl diffusion in realistic meat processing. Practical Application: This research gives a new method for predicting the NaCl diffusion in meat product. The method accurately evaluated NaCl concentrations in beef at different brining time and clearly showed NaCl diffusion in beef during brining process, which could be helpful in reducing the cost and the complexity of detecting NaCl concentrations in meat during brining process. [ABSTRACT FROM AUTHOR]

Softening of fruits during brining is one of the problems a pickle industry has confronted due to pectinolytic enzymes. Endogenous pectin degrading enzymes and their inhibitors present in these fruits have an impact on the texture attributes of the brined fruits during storage. In this study for the first time, the diffusion of these enzymes and their inhibitors into the brine from the brined fruits and their impact on the brined fruit texture was investigated. Pectin methylesterase (PME) units in brined fruits, in brine and a total in fruit + brine declined during storage with 91.18% and 88.15% decrease in brined amla and lemon respectively whereas polygalacturonase (PG) units significantly increased in brined fruit, in brine and total in fruit + brine during storage with 75.86% and 62.34% increase in brined amla and lemon fruits respectively by 60th day of storage. Pectin methylesterase inhibitor (PMEI) units in brined fruits significantly decreased by 55.24% and 36.22% in brined amla and lemon respectively whereas it increased in its brine and the total in fruit + brine remained constant during storage. Polygalacturonase inhibitor proteins (PGIP) units in brined lemon fruits significantly decreased by 56.06% whereas it increased in its brine and total in lemon fruit + brine remained constant during storage. The results suggest that the progressive softening of both fruits in brined conditions during storage can be majorly attributed to the action of increasing endogenous PG activity and in lemons due to decreasing levels of PGIP during storage. [ABSTRACT FROM AUTHOR]

Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino acids, nucleotides, equivalent umami concentration (EUC) and texture were evaluated as flavor indicators during salting. The results showed that brine injection groups reached equilibrium in 3 h and 5 h at 20°C and 4°C, respectively. Brining groups reached equilibrium in 5 h and 7 h at 20°C and 4°C, respectively. The equilibrium salt content was about 1.76%, and there was no significant deterioration in terms of the other indicators mentioned above by two different methods. The results of this research indicate the feasibility and the great economic potential of brine injection, and also provide the theoretical basis to promote this method in processing of aquatic products. [ABSTRACT FROM AUTHOR]

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values. [ABSTRACT FROM AUTHOR]

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period. [ABSTRACT FROM AUTHOR]

As a traditional processing method, brining is a preliminary, critical and even essential process for many traditional rabbit meat products in China. The aim of this work was to investigate mass transfer of rabbit meat brined in different salt concentration. Rabbit meat (Longissimus dorsi) was brined for 24 h in 5 brine solutions (5, 10, 15, 20 and 25% NaCl [w/w]). Results indicated that mass transfer and kinetics parameters were significantly affected by the brine concentration during brining. When brine concentration increased, the total and water weight changes decreased, whereas the sodium chloride weight changes increased. Higher brine concentrations resulted in a higher degree of protein denaturation and consequently gave lower process yields. Samples treated with higher brine concentrations obtained lower brining kinetic parameter values for total weight changes and water weight changes, whereas they acquired higher values for sodium chloride weight changes.

Iodised salt (supplemented with potassium iodide) is the primary source of iodine in Switzerland, but it is rarely used in the manufacture of cheese. In the present study, the diffusion of iodide and chloride in experimentally produced soft, semi-hard and hard cheeses was investigated after brine-salting and subsequent ripening with iodised or non-iodised salt. Diffusion of iodide (I−) and chloride (Cl−) into the cheeses was monitored by zonal analyses at different times of ripening. The concurrent diffusion of the two ions in the aqueous phase of cheeses was modelled using Fick's law and the apparent diffusion coefficients (Dapp) were determined. The results showed that iodide diffuses more slowly into the interior of the cheeses than chloride. Although the ripened cheeses still showed a concentration gradient between rind and centre, an average increase of 402 ± 30 µg kg−1 iodine was achieved in the edible part of the cheeses treated with iodised salt. Based on a national food survey, the hypothetical contribution of cheese to the dietary iodine intake was estimated. If cheese was produced with iodised salt, it would cover approximately 10% of the recommended daily iodine intake (150 µg d−1). Therefore, the use of iodised salt in cheese production would make an important contribution to a iodine supply for population groupswith borderline iodine deficiency. [ABSTRACT FROM AUTHOR]

Vitis vifera L. leaves are commonly used as foodstuff and for medical purposes. Young leaves of grapevines are used as fresh, dried or brined. Stuffed vine leaves is a traditional Turkish dish made of vine leaves. The young leaves with proper shape, thickness, hairiness and lobes are usually preferred for stuffed vine leaves. Narince is a Turkish grape cultivar with berries for white wine and leaves for stuffed vine leaves. Erbaa town of Tokat province has the greatest brined leaf production from Narince grapevines. Therefore, physical attributes, mineral elements and nutritional composition of brined Narince leaves collected from Erbaa region were investigated in this study. Fresh leaves collected from 10 different producer vineyards at the second harvest period were brined in 10% salt(NaCl)containing hot water. Physical attributes (color, width, length, area and weight), mineral elements(Ca, P, K, Mg, B, Cu, Fe, Mn and Zn)and nutritional composition (energy, moisture, ash, carbohydrate, protein, dietary fiber, oil, pH, total acid, phenolics, vitamins K1, C, E, B1 and B6) of brined Narince leaves were determined. Mean weight of brined Narince leaves was measured as 3.24±0.74 g, mean area was measured as 157,7±20.71 cm2; Ca content was 515.4±232.9 mg/100 g, P content was 115.1±115.6 and K content was 23.52±11.43 mg/100 g. The energy content of 100 g brined Narince leaves was measured as 56.6±11.0 kcal, dietary fiber content was 10.5±0.78 g, carbohydrate content was 2.27±1.76 g, protein content was 3.94± 0.67 g, vitamin C content was 12.97± 13.71 mg, vitamin E content was 6.96±3.37 mg and finally total phenolics was measured as 981.0± 142.0 mg GAE. [ABSTRACT FROM AUTHOR]

Abstract Hyperspectral imaging in the visible and near infrared spectral range (450–1664 nm) coupled with chemometrics was investigated for classification of brined and non-brined pork loins and prediction of brining salt concentration employed. Hyperspectral images of control, water immersed and brined (5, 10 or 15% salt (w/v)) raw and cooked pork loins from 16 animals were acquired. Partial least squares (PLS) discriminative analysis models were developed to classify brined pork samples and PLS regression models were developed for prediction of brining salt concentration employed. The ensemble Monte Carlo variable selection method (EMCVS) was used to improve the performance of the models developed. Partial least squares (PLS) discriminative analysis models developed correctly classified brined and non-brined samples, the best classification model for raw samples (Sen = 100%, Spec = 100%, G = 1.00) used the 957–1664 nm spectral range, and the best classification model for cooked samples (Sen = 100%, Spec = 100%, G = 1.00) used the 450–960 nm spectral range. The best brining salt concentration prediction models developed for raw (RMSE p 1.9%, R2 p 0.92) and cooked (RMSE p 2.6%, R2 p 0.83) samples used the 957–1664 nm spectral range. This study demonstrates the high potential of hyperspectral imaging as a process analytical tool to classify brined and non-brined pork loins and predict brining salt concentration employed. Highlights • Vis-NIR hyperspectral imaging is suitable for the assessment of brining of raw and cooked pork loins. • Chemometric models were developed to classify brined and non-brined pork samples and to predict brining salt concentration. • Spectral pre-treatments and variable selection improved performance of models developed. [ABSTRACT FROM AUTHOR]

The biofortification of food crops for human consumption is a direct strategy for increasing dietary intake of selenium (Se). The aims of this study were the evaluation of different Se-fortification variables (concentration and number of foliar applications) for obtainment of fortified olives and the efficacy of two technological treatments (brining and dehydration) applied to them in the maintenance of this element. The research was carried out in two experiments: the results of first one were that the application of the highest Se concentration (75 mL L−1) on olive trees was useful to obtain fortified Gordal olives (650 µg kg−1) but the further brining process did not allow an acceptable retention of this nutrient in olive pulp for its dissolution in brines: the decrease was from 92 to 99%. The second experiment concerned in different number of foliar applications of the best previously tested Se-solution (75 mL·L−1) to obtain fortified Carolea olives, that were then submitted to different drying processes to became edible. The available selenium in the final products was better retained in olives dried without any preliminary treatment prior to drying and in those pre-treated by dried salt, with different trends linked to foliar application number.