Salting operational diagrams for chicken breast cuts: Hydration–dehydration

Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

“…Thus, when 202 using a brine solution of 50 kg NaCl/m 3 , the NaCl content in the meat after 120 min of 203 brining was almost four times lower than when using 280 kg NaCl/m 3 . The NaCl gain is 204 mainly linked to osmotic mechanisms, thus the hydrodynamic flux increases as the pressure 205 gradients between the meat and brine get higher (Schmidt et al, 2008). Other factors, such as 206 temperature, pH and muscle microstructure, can also affect the NaCl gain (Barat et al, 2006).…”

Mass transfer dynamics during brining of rabbit meat

“…Nowadays, mass transfer in many foodstuffs, such as pork, turkey, duck and fish, has been widely studied by many researchers (Gallart-Jornet et al, 2007;Schmidt et al, 2008;Graiver et al, 2009;Aliño et al, 2010;Du et al, 2010;Goli et al, 2011;Filipović et al, 2012;Leng et al, 2013). Many factors such as brining time, salt concentration and brining temperature could affect mass transfer.…”

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

“…Salting leads to binding of chloride ions (Cl − ) to the charged amino acid residues of the thick muscle filaments, leading to the onset of electrostatic repulsive forces causing an increase in the filament spacing, as well as by the rupturing of intra-and intermolecular bonds. This gives the opportunity for water to flow between the filaments leading to increased water-protein bonds, and thus increased water holding capacity (Offer and Trinick 1983;Schmidt et al 2008).…”