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Related Concept Videos

Curing Methods01:26

Curing Methods

341
Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...
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After filtration, the precipitate is washed to remove coprecipitated impurities and any remaining mother liquor. Colloidal precipitates, such as silver chloride, are washed with an electrolyte (such as dilute nitric acid) to prevent the peptization of the precipitate. In the case of slightly soluble precipitates, the wash solution contains a common ion to reduce solubility. Lead sulfate, which is slightly soluble in water, is washed with dilute sulfuric acid. Similarly, wash solutions may be...
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Curing of Concrete01:20

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The hydration of cement takes place within the water-filled capillary pores. However, environmental elements can disrupt this process by evaporating water from the concrete surfaces. Sealed concrete with a water-cement ratio below 0.5 experiences self-desiccation, leading to water loss. The water loss in concrete is mitigated by curing. This technique involves keeping the concrete saturated to maintain the necessary temperature and moisture conditions, to optimally fill the spaces in the cement...
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Preparation of High-Quality Fermented Fish Product
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Use of alternative curing salts for processing salamis.

Dong-Gyun Yim1, Ku-Young Chung2, Cheorun Jo3

  • 1Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea.

Asian-Australasian Journal of Animal Sciences
|August 22, 2017
PubMed
Summary

Alternative curing salts like potassium chloride (KCl) and magnesium chloride (MgCl2) can be used in salami production. Replacing sodium chloride (NaCl) with KCl is a viable strategy for creating lower-sodium salami without affecting quality.

Keywords:
Curing SaltsFatty AcidsFree Amino AcidsNucleotidesSalamis

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Area of Science:

  • Food Science
  • Meat Science
  • Food Chemistry

Background:

  • Sodium chloride (NaCl) is a traditional curing salt in meat products.
  • Reducing sodium intake is a public health concern.
  • Exploring NaCl alternatives is crucial for healthier processed meats.

Purpose of the Study:

  • To evaluate the impact of different curing salts on salami quality.
  • To assess the feasibility of using NaCl alternatives like KCl and MgCl2.
  • To understand the effects of salt substitution on salami's chemical composition.

Main Methods:

  • Salami was processed using various curing salts: NaCl (sun-dried and refined), KCl, and MgCl2.
  • Analysis included proximate composition, fatty acids, nucleotide-related compounds, and free amino acids.
  • Samples were analyzed over a 40-day ripening period.

Main Results:

  • KCl substitution increased fat and ash content while decreasing moisture.
  • KCl-added salami showed higher levels of inosine 5'-monophosphate and specific fatty acids (C12:0, C17:1, C20:0).
  • MgCl2-added salami exhibited higher free amino acid content.

Conclusions:

  • KCl and MgCl2 are suitable alternatives to NaCl in fermented meat products.
  • Replacing NaCl with KCl offers a promising strategy for low-sodium salami development.
  • Alternative salts can be used without compromising overall salami quality.