High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

Carrillo-López, Luis M.; Luna-Rodríguez, Lorena; Alarcón-Rojo, Alma D.; Huerta‐Jimenez, Mariana

doi:10.1590/fst.05218

Cited by 15 publications

(15 citation statements)

References 37 publications

(49 reference statements)

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“…This particular temperature was chosen based on its minimal role in degradation of nutritional content, but is optimal at reducing microbial growth (Hajar et al, 2018). The effectiveness of sonication in controlling microbial growth has also been previously reported (Bhat et al, 2011;Carrillo-Lopez et al, 2019;Yikmiş, 2019). Hayer (2010) suggested that sonication treatment might disperse microorganism clumps, disrupt cells and modify its cellular activities, leading to the inhibition of microbial growth (Hayer, 2010).…”

Section: Effect Of Heat and Sonication The Growth Of Microorganismsmentioning

confidence: 82%

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

et al. 2020

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Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. On this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.

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Section: Effect Of Heat and Sonication The Growth Of Microorganismsmentioning

confidence: 82%

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

et al. 2020

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“…HIU increased the pH meat along ageing time and colour was affected only in one of the three evaluated muscles. In this way, Carrillo-Lopez et al (2019a) evaluate the effects of HIU on the quality of beef longissimus dorsi, finding that the colour variables a* and b* and WHC increased significantly in the sonicated samples after 7 d of storage at 4ºC. However, the same authors (Carrillo-Lopez et al, 2019b) when studying three ultrasound intensities (16, 28 and 90 Wcm −2 ) and two sonication times (20 and 40 min), on the quality of bovine Longissimus dorsi, reported that HIU did not modify luminosity, redness, or yellowness of meat at any intensity or sonication time.…”

Section: Discussionmentioning

confidence: 95%

Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

García-Galicia

Gonzalez-Vacame

Huerta‐Jimenez

et al. 2020

CyTA - Journal of Food

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This study aimed to evaluate if high-intensity ultrasound (HIU, 90 W/cm 2 , 37 kHz, 40 min) application in vacuum-packed beef, generated physicochemical changes comparable to those occurring in wet ageing. Steaks were randomly assigned to the following treatments: CON, control meat without HIU nor ageing; HIU, ultrasound for 40 min; A1, meat wet-aged for 5 d; and A2, meat wet-aged for 10 d. After treatment, meat was placed in a shelf-life simulation for 5 d. pH, colour (a*, b*, L* and C*), water-holding capacity (WHC) and shear force were evaluated. HIU promoted higher redness and chroma during shelf life. Ten-day wet ageing tended to increase WHC. Shear force was not different (p > 0.05) after shelf life. Although HIU did not improve tenderization over aged beef for up to 10 d. The improvement of chroma and redness may represent practical advantages over short time ageing. Ultrasonido Versus Maduración Tradicional: Propiedades Fisicoquímicas en Longissimus lumborum de vacuno RESUMEN Este estudio tuvo como objetivo evaluar si la aplicación de ultrasonido de alta intensidad (UAI, 90 W/cm 2 , 37 kHz, 40 min) en carne de vacuno envasada al vacío generaba cambios fisicoquímicos comparables a los que ocurren durante la maduración en húmedo. Los filetes se asignaron al azar a los siguientes tratamientos: CON, carne control sin UAI ni maduración; UAI, ultrasonido durante 40 min; A1, carne madurada en húmedo durante 5 d y A2, carne madurada en húmedo durante 10 d. Después del tratamiento, la carne se colocó en una simulación de vida útil durante 5 d. Se evaluó el pH, color (a *, b *, L * y C *), capacidad de retención de agua (CRA) y fuerza de corte. El UAI promovió mayor enrojecimiento y saturación durante la vida útil. Diez días de maduración en húmedo aumentaron la CRA. La fuerza de corte no se modificó (p > 0.05) después de la vida útil. Aunque el UAI no mejoró el ablandamiento de la carne de res madurada hasta por 10 días bajo las condiciones experimentales, la mejora en la saturación y el enrojecimiento representan ventajas prácticas sobre la maduración de la carne por periodos cortos de tiempo.

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“…Enhanced tenderness values have been achieved at 40 min (37 kHz and 90 W/cm 2 ) of sonication (Diaz‐Almanza et al., 2019). In addition US does not negatively affect color ( L *, a *, b *, C *), but increases hue values (Carrillo‐Lopez, Luna‐Rodriguez, et al., 2019; Diaz‐Almanza et al., 2019). HIU also decreases pH (Carrillo‐Lopez, Luna‐Rodriguez, et al., 2019; Carrillo‐Lopez, Huerta‐Jimenez, et al., 2019) and improves the water‐holding capacity of meat (Carrillo‐Lopez, Huerta‐Jimenez, et al., 2019; Stadnik et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…In addition US does not negatively affect color ( L *, a *, b *, C *), but increases hue values (Carrillo‐Lopez, Luna‐Rodriguez, et al., 2019; Diaz‐Almanza et al., 2019). HIU also decreases pH (Carrillo‐Lopez, Luna‐Rodriguez, et al., 2019; Carrillo‐Lopez, Huerta‐Jimenez, et al., 2019) and improves the water‐holding capacity of meat (Carrillo‐Lopez, Huerta‐Jimenez, et al., 2019; Stadnik et al, 2008). However, variations in meat quality after sonication are dependent upon the US intensity, muscle type, and application time (Garcia‐Galicia et al., 2020; Gonzalez‐Gonzalez et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…High‐intensity US (>1 W/cm 2 and frequencies of 20–500 kHz) is known to contribute to the antimicrobial effect and results in a longer shelf life of foods. Ultrasonication (20, 40, and 100 kHz at 10.5 W/cm 2 ) have shown an important reduction of meat pathogens (Carrillo‐Lopez, Luna‐Rodriguez, et al., 2019, Carrillo‐Lopez, Huerta‐Jimenez, et al., 2019; Kang et al., 2017; Sienkiewicz et al., 2017). However, the results of the effects of US on the microorganisms of beef are variable.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound

Valenzuela

García-Galicia

Paniwnyk

et al. 2021

J. Food Process. Preserv.

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This study explored the impact of high‐intensity ultrasound (US) (HIU; 40 kHz, 11 W/cm2) on physicochemical characteristics and shelf life of Semitendinosus beef muscle during storage for 0, 3, 6, and 9 d at 4°C. HIU decreased the pH and the global difference of color along with the storage (from 5.99 to 1.43 ΔΕ) in comparison with not sonicated beef. The drip loss of beef decreased with US and with storage, but it was similar to the control at the end of 9 d of storage. No difference in water‐holding capacity and SF of sonicated beef was observed compared to the controls. Counts of mesophilic, psychrophilic, Staphylococcus spp., and coliform bacteria decreased with HIU application. HIU has proven to be a technology that could be efficiently used to increase the shelf life of beef retaining its technological quality. Practical applications In meat processing, sonication can serve as an alternative processing technique to the traditional methods of meat preservation and is considered a green, versatile, and emerging technology. Ultrasonication was remarkably effective for inactivation of beef microbiota showing a growing effect with storage time. US has minimal effects on physicochemical properties of fresh and stored beef. Hence, these findings offer an opportunity for the meat industry to increase the shelf life of beef retaining its technological quality.

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High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

Cited by 15 publications

References 37 publications

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

Physicochemical characteristics and shelf life of beef treated with high‐intensity ultrasound

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