The minimum disinfection time must also be ensured before introducing another portion of cheese into the stabilised brine. Deactivation of fungi and viruses, including bacteriophages, takes about 15 minutes. Longer waiting time for the salinity of the next batch is not required, although it may be prolonged experimentally. Please enter your e-mail address to subscribe to the newsletter. Providing your e-mail address is voluntary, but if you do not, we will not be able to send you a newsletter.
You can contact our Data Protection Supervisor by e-mail:. Read more. We will process your data until the communication with you is complete or until you object, unless the law obliges us to process it for a longer period or in case of potential claims, we will store it for the duration of the limitation period which is determined by law, in particular the Civil Code.
The recipients of your data may be companies that support us in communicating with you and help us to run a website, external consulting companies including legal, marketing and accounting companies or external IT specialists, including entities from the PCC Group. You can learn more about how we process your data from our Privacy Policy. By continuing to use our website, you are agreeing to the placement of cookies or similar technologies on your device for functional, statistical and marketing purposes.
You can modify or withdraw your consent at any time in your browser settings. Learn more. Microbiological stabilisation of brines used in cheese production. Published: Table of Contents. Membrane electrolysis vs. Dispersion paints — are they the best? Explore the world of green chemistry with the PCC Group.
Eco-Friendly Cleaning Agents. Changes in the plastics industry — is there an ear of paper ahead? Eco-washing, a way to care for the environment every day. Cancel reply. Post Comment. Assess the usefulness of information. Your rating. Newsletter Stay updated. Thank you for signing up to our newsletter! At any time you have the right to: object to the processing of your data; access your personal data, including request for a copy of the data; request rectification, processing restrictions or deletion of your data; lodge a complaint to the President of the Personal Data Protection Office.
Mobile Newsletter chat subscribe. Why does salt prevent food from spoiling? How does salt preserve food? By stopping bacteria in its tracks through tricks like dehydration. Does salt expire or go bad? No, plain salt does not expire.
But iodized salt typically has a shelf life of five years. How do you store kosher salt? Keep kosher salt in a dry and cool place. How long will sea salt last? Sea salt will last indefinitely, as long as it's not the type that has any moisture. How do you store iodized salt long term? Store iodized salt in an airtight container in a cool and dry environment.
Why do they add iodine to table salt? Why do they use salt to melt ice on the road in the winter? An increase of The obtained results support our results. It is known that inorganic matter increases in salted fish and it depends on preservation period and salt rate. The obtained findings support our study. The pH value is used as an indicator of degree of freshness or spoilage of a fish. In fresh fish pH is close to neutral, first it decreases due to lactic acid arising from death, however then it increases because of deterioration.
Quality control methods and principles in aquaculture p. The increase in pH indicates the loss of quality Latifa et al. In a study performed on a vimba vimba fish V. Therefore it exhibited an irregular change during the preservation period. Another study performed using salted trout, showed that the pH value of the samples which were brine salted was higher when compared to dry salted samples Bilgin et al. The results are similar to the results found in Yapar Yapar, A. The obtained results are in agreement with the results other researches have been able to obtain so far.
During the study, two types of salting methods were applied, and microbial changes were measured in chubs and a storage period was given all this date can be seen in Table 2. While a decrease in bacterial development was expected due to the effect of salt, what actually occurred is a significant increase was observed in the number of total viable bacteria and it depended on the ripening period.
The reason for this bacterial increase could be that the bacteria adapted to the environment and the skin that was not removed became a microbial source during the process. Todorov Todorov, L. Bacterial contamination of salted atlantic mackerel during processing Abst. Nauiki, 12 2 , Microbiological, physical, chemical and sensory characteristics determination of the micronutrient pearl mullet fish prepared with different brine method of Van - Ercis region.
Studies an salted fish Sbst. Revista del Institudo de Investigaciones Technologicas, 16 91 , Microbiological and chemical qualities of salted grey mullet Chalcalburnus tarichii Pallas, The data determined in our study and the data determined in these studies shows agreement.
The reason for the difference between our research and ours is the fish species, salting techniques, and storage period and storage temperature. According to the obtained results, the quality was lower in fish treated with brine salting method, and pH value and microbial values TMBC, TPBC, Yeasts-Moulds were higher when compared to dry salting. A way to fix this may be to use a salt solution with higher concentration in order to increase lasting period of brine products.
In the light of the findings obtained in this study, it was concluded that Squalius cephalus is a species more suitable for dry salting method.
But chub is a fish with high fat rate, and using a fish with a lower fat concentration would give better results in salting process. Open menu Brazil. Food Science and Technology. Open menu. Text EN Text English. Technol 38 Suppl. Physicochemical analysis Samples of fish flesh 10 g were homogenized in sterile blenders with 10 mL of distilled water. Table 1 Proximate and physicochemical analysis of chub samples. References Al-Asous, A. Official methods of analysis of the Association of Official Analytical Chemists 17th ed.
Fisheries technology Ankara: Ankara University. Karl, H. Infn Fischw , 41 1 , Kolsarici, N. Latifa, G. American Journal of Food and Nurition , 2 6 , Ludorff, W. Nino De Onshuus, Y. Revista del Institudo de Investigaciones Technologicas , 16 91 , Pourashouri, P.
0コメント