Processing

Hall, Nick

doi:10.1016/b978-1-85573-373-2.50008-x

Cited by 2 publications

(3 citation statements)

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“…Furthermore, the pH is expected to affect salting of fish via its effect upon ions (Cl − ) diffusion and water loss and ultimately osmotic equilibrium [28] due to alterations in the selective permeability of cell membranes. The pH in fresh tuna determined in this study, 5.9-6.0, is consistent with published results [29,30].…”

Section: Discussionmentioning

confidence: 99%

“…Most likely, this was due to a relatively shorter/minimal desalting stage in our experiment that contributed to prolonging salt incorporation/water loss during the following drying stage. The relatively low a W contributes to stability of the product since it is expected to inhibit the development of a number of (pathogenic) microorganisms [28].…”

Section: Discussionmentioning

confidence: 99%

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Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Esteves

Aníbal

2018

Fishes

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Muxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama's stability is due to reduced water activity. In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the product. Our objectives were to describe the dynamics of important physicochemical parameters such as moisture content, water activity (a W ), NaCl concentration (as water-phase salt, Z NaCl ), pH and color, during the salting and drying stages of muxama production, and to test the effect(s) of changes in the traditional processing conditions followed in southern Portugal, aiming at optimizing the production procedure. The lowest values of moisture and a W and highest Z NaCl obtained after drying tuna loins for seven days at 20 • C exceeded the values reported for commercial products and have impact on the appearance (color) of the product. Therefore, drying tuna loins at lower temperatures (ca. 14 • C) is probably more appropriate. The results obtained in this study could be used in the design of future experiments at other conditions and to assess other quality parameters, e.g., total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA-RS), microorganism abundance and sensory attributes, and subsequent validation trials.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Esteves

Aníbal

2018

Fishes

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“…Rolling, breaking up is the key and important procedure for manufacturing tea,The main effect is to damage tea cells moderately, knead out the tea juice,and then make the wadded tea stretch. Repeat process again and again, Promote the components of tea change and decompose reasonably.So that the color , smell and taste unique, make tea initial shape [1,2] . At present, the use of rolling tea machine in China,which independent from breaking up machine,is disk-type device.They are inconvenient to use, inefficient to product.So, large-scale production is the key to the tea rolled continuous automated processing [3][4][5] .…”

Section: Introductionmentioning

confidence: 99%

Design of Automatic Rolling and Breaking Up Tea Machine on TRIZ Theory

Luo

Guo

Zhang

2014

AMM

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To promote tea processing level of automation, an automatic rolling and breaking up tea machine use of TRIZ theory was designed. The working principle , structural features, the main technical parameters and performance were introduced in this paper.Results show that the rolling and breaking up device can meet the basic tea processing requirements, and convenient to operate, reliable and stable work.

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Processing

Cited by 2 publications

References 1 publication

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama

Design of Automatic Rolling and Breaking Up Tea Machine on TRIZ Theory

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