Matches in SemOpenAlex for { <https://semopenalex.org/work/W2078259885> ?p ?o ?g. }
Showing items 1 to 83 of
83
with 100 items per page.
- W2078259885 endingPage "M6" @default.
- W2078259885 startingPage "M1" @default.
- W2078259885 abstract "ABSTRACT: Studies were carried out on the effect of different brines containing high concentrations of calcium chloride (CaCl2, 0.8%w/w), magnesium chloride (MgCl2, 0.4%w/w), and potassium chloride (KCl, 50%) on the chemical (chloride and moisture contents), microbial (total viable counts, total coliforms, enterococci, and staphylococci), and sensory quality of salted cod. The brines were prepared from combinations of the Ca, Mg, and K ions and sodium chloride (NaCl) at pH 6.5 and 8.5. Additionally, 3 salts (one composed solely of NaCl, another commercial sea salt from the southern Europe and, finally, a natural salt from northern Europe) were also tested. Principal component analysis structured the chemical and microbiology data in 3 clusters: (1) an extreme cluster, formed by cod brined in the commercial sea salt, which achieved the highest microbiological counts, namely 4.1 log CFU/g on plate count agar (PCA) and 1250 coliforms/g; (2) an intermediate cluster composed of cod salted in brine containing 50% NaCl, 0.4% MgCl2, and 49.6% KCl (pH 6.5); and (3) a central cluster, including all the other treatments, which presented the lowest microbiological counts, namely 2.4 log CFU/g on PCA and 20 coliforms/g. Although the batches of the intermediate cluster presented slightly higher total viable and staphylococci counts than the central cluster, the presence of Mg and K ions improved the color of the salted product. In the assayed concentrations, CaCl2, MgCl2, and KCl can be used in the brining of cod without adversely affecting the microbiological and sensory quality of the salted cod." @default.
- W2078259885 created "2016-06-24" @default.
- W2078259885 creator A5013916963 @default.
- W2078259885 creator A5022255890 @default.
- W2078259885 creator A5042049631 @default.
- W2078259885 creator A5064472017 @default.
- W2078259885 creator A5086785401 @default.
- W2078259885 date "2005-01-01" @default.
- W2078259885 modified "2023-09-23" @default.
- W2078259885 title "Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines" @default.
- W2078259885 cites W2045586384 @default.
- W2078259885 cites W2045946211 @default.
- W2078259885 cites W2052685620 @default.
- W2078259885 cites W2058579547 @default.
- W2078259885 cites W2103652192 @default.
- W2078259885 cites W2129499975 @default.
- W2078259885 cites W2293977947 @default.
- W2078259885 cites W2523469783 @default.
- W2078259885 cites W2559325777 @default.
- W2078259885 cites W2559683814 @default.
- W2078259885 cites W3022813848 @default.
- W2078259885 doi "https://doi.org/10.1111/j.1365-2621.2005.tb09039.x" @default.
- W2078259885 hasPublicationYear "2005" @default.
- W2078259885 type Work @default.
- W2078259885 sameAs 2078259885 @default.
- W2078259885 citedByCount "32" @default.
- W2078259885 countsByYear W20782598852012 @default.
- W2078259885 countsByYear W20782598852013 @default.
- W2078259885 countsByYear W20782598852015 @default.
- W2078259885 countsByYear W20782598852016 @default.
- W2078259885 countsByYear W20782598852017 @default.
- W2078259885 countsByYear W20782598852019 @default.
- W2078259885 countsByYear W20782598852020 @default.
- W2078259885 countsByYear W20782598852021 @default.
- W2078259885 countsByYear W20782598852022 @default.
- W2078259885 crossrefType "journal-article" @default.
- W2078259885 hasAuthorship W2078259885A5013916963 @default.
- W2078259885 hasAuthorship W2078259885A5022255890 @default.
- W2078259885 hasAuthorship W2078259885A5042049631 @default.
- W2078259885 hasAuthorship W2078259885A5064472017 @default.
- W2078259885 hasAuthorship W2078259885A5086785401 @default.
- W2078259885 hasBestOaLocation W20782598851 @default.
- W2078259885 hasConcept C147789679 @default.
- W2078259885 hasConcept C178790620 @default.
- W2078259885 hasConcept C185592680 @default.
- W2078259885 hasConcept C2776371256 @default.
- W2078259885 hasConcept C2776957854 @default.
- W2078259885 hasConcept C2778343803 @default.
- W2078259885 hasConcept C2778695967 @default.
- W2078259885 hasConcept C31903555 @default.
- W2078259885 hasConcept C517785266 @default.
- W2078259885 hasConcept C537181965 @default.
- W2078259885 hasConceptScore W2078259885C147789679 @default.
- W2078259885 hasConceptScore W2078259885C178790620 @default.
- W2078259885 hasConceptScore W2078259885C185592680 @default.
- W2078259885 hasConceptScore W2078259885C2776371256 @default.
- W2078259885 hasConceptScore W2078259885C2776957854 @default.
- W2078259885 hasConceptScore W2078259885C2778343803 @default.
- W2078259885 hasConceptScore W2078259885C2778695967 @default.
- W2078259885 hasConceptScore W2078259885C31903555 @default.
- W2078259885 hasConceptScore W2078259885C517785266 @default.
- W2078259885 hasConceptScore W2078259885C537181965 @default.
- W2078259885 hasIssue "1" @default.
- W2078259885 hasLocation W20782598851 @default.
- W2078259885 hasOpenAccess W2078259885 @default.
- W2078259885 hasPrimaryLocation W20782598851 @default.
- W2078259885 hasRelatedWork W1965751016 @default.
- W2078259885 hasRelatedWork W2048894469 @default.
- W2078259885 hasRelatedWork W2050066005 @default.
- W2078259885 hasRelatedWork W2072308890 @default.
- W2078259885 hasRelatedWork W2123123125 @default.
- W2078259885 hasRelatedWork W2127423404 @default.
- W2078259885 hasRelatedWork W2353219107 @default.
- W2078259885 hasRelatedWork W2387181148 @default.
- W2078259885 hasRelatedWork W2405495495 @default.
- W2078259885 hasRelatedWork W2959206657 @default.
- W2078259885 hasVolume "70" @default.
- W2078259885 isParatext "false" @default.
- W2078259885 isRetracted "false" @default.
- W2078259885 magId "2078259885" @default.
- W2078259885 workType "article" @default.