4.7 Article

Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat

Madison Willy Silva Cordeiro et al.

Summary: This study investigated the effect of gamma irradiation on the quality characteristics of yacare caiman meat under typical storage conditions. The overall quality characteristics of the irradiated samples were not significantly affected during frozen storage. However, the formation of volatile compounds from lipid oxidation was promoted in samples treated with high doses of irradiation after long-term frozen storage.

MEAT SCIENCE (2022)

Review Food Science & Technology

Use of wildlife as an alternative protein source: Collared peccary meat

Bruno Henrique dos Santos Morais et al.

Summary: Knowledge of the nutritional and sensory characteristics of wild meat is important for its use as food. This review focuses on collared peccaries and discusses their biological characteristics and the main aspects of their meat. Collared peccary meat has excellent nutritional value and tenderness, similar to other domestic animals, which stimulates interest in the development of new products. However, there is a scarcity of collared peccary meat and limited availability for commercialization, requiring public policies to enhance their management and increase the value of the production chain.

MEAT SCIENCE (2022)

Article Food Science & Technology

Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat

Marcio Augusto Ribeiro Sanches et al.

Summary: This study evaluated the influence of red cabbage extract and sweet whey on the properties of starch films, finding that films with specific formulations have good mechanical properties and antioxidant capacity, suitable for use as packaging materials for ground beef.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

Gilmar Borges de Paiva et al.

Summary: This study aimed to evaluate the antioxidant effect of different natural antioxidants on the quality of frozen caiman meat nuggets containing high mechanically separated caiman meat. The results showed that licorice extract has the potential to improve the quality of the nuggets.

MEAT SCIENCE (2021)

Article Chemistry, Physical

Transport properties of saturated sucrose and maltitol solutions as affected by temperature

Maria Julia Neves Martins et al.

Summary: This study investigated the transport properties of saturated solutions of sucrose and maltitol at different temperatures, with a focus on solubility, density, viscosity, specific heat, thermal conductivity, and thermal diffusivity. The solubility of maltitol was found to be more temperature-sensitive compared to sucrose. Density and thermal diffusivity increased with temperature, while specific heat and thermal conductivity decreased. Proposed models showed good fitting accuracy, providing an important database for further applications in various processes.

JOURNAL OF MOLECULAR LIQUIDS (2021)

Article Food Science & Technology

Technological and diffusion properties in the wet salting of beef assisted by ultrasound

Marcio Augusto Ribeiro Sanches et al.

Summary: Ultrasound in wet salting of beef increases NaCl content, reduces denaturation temperature of myofibrillar proteins and water activity, without affecting meat color. This technology shows potential for accelerating the salting process under the given operational conditions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes

Elif Aykin-Dincer

Summary: The study investigated the effect of different vacuum impregnation conditions on the salt gain and water gain kinetics of beef cubes, finding that ultrasound-assisted VI could improve salt diffusion and shorten brining time. The Azuara model showed the best fit for kinetics evaluation, with salt and moisture diffusion coefficients in the range of 5.94-8.11 × 10-9 m2/s and 5.17-8.64 × 10-9 m2/s, respectively.

MEAT SCIENCE (2021)

Article Food Science & Technology

Adding lysine and yeast extract improves sensory properties of low sodium salted meat

Vitor A. S. Vidal et al.

MEAT SCIENCE (2020)

Article Food Science & Technology

Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters

Dafni Dimakopoulou-Papazoglou et al.

FOOD ENGINEERING REVIEWS (2020)

Article Food Science & Technology

Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

Rodrigo Rodrigues Evangelista et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Biotechnology & Applied Microbiology

Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions

Dafni Dimakopoulou-Papazoglou et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

Article Food Science & Technology

Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet

Mayara Galvao Martins et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Food Science & Technology

Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep

Samaneh Alamatian et al.

MEAT SCIENCE (2019)

Article Engineering, Chemical

Modeling of sodium nitrite and water transport in pork meat

J. Gomez et al.

JOURNAL OF FOOD ENGINEERING (2019)

Review Food Science & Technology

Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

Fernanda R. Assis et al.

FOOD ENGINEERING REVIEWS (2016)

Article Food Science & Technology

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

Da-cheng Kang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Engineering, Chemical

Effect of temperature on nitrite and water diffusion in pork meat

J. Gomez et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure

Anna C. V. C. S. Canto et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Agriculture, Multidisciplinary

Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques

Vitoria Regina Takeuchi Fernandes et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Veterinary Sciences

Hamburguers from pantanal caiman meat (Caiman yacare) subjected to different smoking techniques

V. R. T. Fernandes et al.

ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA (2013)

Article Food Science & Technology

Exotic protein sources to meet all needs

Louwrens C. Hoffman et al.

MEAT SCIENCE (2013)

Article Food Science & Technology

High intensity ultrasound effects on meat brining

J. A. Carcel et al.

MEAT SCIENCE (2007)

Article Engineering, Chemical

Sorption isotherms of alligator's meat (Caiman crocodilus yacare)

JF Lopes et al.

JOURNAL OF FOOD ENGINEERING (2002)

Article Food Science & Technology

Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation

LM Cunha et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)