This study demonstrates the effects of freezing and frozen storage anchovies prior to brining dry-salting on quality changes food safety during refrigerated (4 ± 1 °C). Fresh were divided into two groups, one which was used as a control representing fresh raw material; other experimental group consisted thawed stored at −18 °C for year. Five different salt concentrations (10, 15, 20, 25 30%) in...

The aim of this study was to quantify the effects different processing parameters on texture development and incidence white film tyrosine crystals in dry-cured ham. Hams were dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying 45 days at 5 °C, they dried 10, 15 20 °C until reaching 33% weight loss and, thereafter, 25 36 40% loss. salting time, temperature target significantly affected crysta...

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at...

BACKGROUND One of the most important items in molecular characterization of food-borne pathogens is high quality genomic DNA. In this study, we investigated three protocols and compared their simplicity, duration and costs for extracting genomic DNA from Linguatula serrata. METHODS The larvae were collected from the sheep's visceral organs from the Yazd Slaughterhouse during May 2013. DNA ext...

INTRODUCTION The purity of genomic DNA (gDNA) extracted from different clinical specimens optimizes sensitivity of polymerase chain reaction (PCR) assays. This study attempted to compare two different DNA extraction techniques namely salting-out and classic phenol-chloroform. MATERIALS AND METHODS Qualification of two different DNA extraction techniques for 634 clinical specimens highly suspe...

The understanding of the specific interactions between salt ions and ionic liquids (ILs) in aqueous solutions is relevant in multiple applications. The influence of a series of anions on the solubility of 1-butyl-3-methylimidazolium tricyanomethane in aqueous environment was here studied. This study aims at gathering further information to evaluate the recently proposed mechanisms of salting-in...

The effects of 22 lyotropic salts on the polymerization of deoxygenated sickle hemoglobin (deoxy-Hb S) were evaluated. The equilibrium solubility was measured as the saturation concentration, cBat, after phase separation by centrifugation at 30°C. The linear plots of csat uersus salt concentration allowed the assignment of particular cations or anions as either salting-in (csat increased) or sa...