Ultrasound for improving the preservation of chicken meat

Abstract

The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm 2 ; 40 kHz and 10.3 W/cm 2 ; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm 2 in relation to the treatment with higher frequency and less intensity. On conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.

Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

“…However, conventional extraction was considered to have some drawbacks due to a long time, high cost and degradation of product quality, while using organic solvents has to be minimized for extraction because of potential health and environmental concerns. For this reason, an alternative method should be introduced for the extraction of bioactive compounds of propolis (Pinon et al, 2019). UAE is considered an effective method in comparison with conventional methods due to its low extraction time, low solvent consumption and high yield (Fernandez-Barbero et al, 2019;Trusheva et al, 2007).…”

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

“…(2015) show that ultrasonication (25 kHz) in a bath reduced LAB in sausages stored at 15°C for 60 d, when the time of HIU exposure was low (10.53 min at 74°C). Significant inhibition of LAB on poultry treated with 20 kHz and 40 kHz has been reported (Piñon et al., 2019; Piñon et al., 2020). However, Alves et al.…”

“…The ultrasonic parameters (40 kHz, 11 W/cm 2 for 60 min) used for beef treatment were chosen based on previously significant effects observed over the meat properties (Caraveo et al. 2015; Peña‐Gonzalez et al., 2017; Piñon et al., 2019).…”

“…US samples had the lowest psychrophilic counts throughout the storage of 9 days, compared to the untreated control samples ( p < .05) (Figure 1). HIU is reported as a potential tool to reduce psychrophilic microorganisms in poultry (Piñon et al., 2019) and beef (Kang et al., 2017). However, in the present study the decrease in psychrophilic bacteria as a result of US treatment was significant ( p < .05) (Figure 1).…”

“…In a recent study a reduction of S . aureus in poultry meat was observed after 50 min sonication (Piñon et al., 2019). These authors suggested that HIU for 50 min can be used as a control method for S. aureus .…”