Characterisation of volatile compounds generated in milk by high intensity ultrasound

Riener, Joerg; Noci, F.; Cronin, D.A.; Morgan, D.J.; Lyng, James G.

doi:10.1016/j.idairyj.2008.10.017

Cited by 117 publications

(91 citation statements)

References 21 publications

(22 reference statements)

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“…The change of the color parameters in meat samples can be generated by the effects of cavitation. This phenomenon during US treatment can induce free radicals and cause oxidation of lipid or protein [10,11]. Wolff et al [25] reported that the reactive oxygen species produced by lipid oxidation may modify or oxidize intracellular and membrane proteins in muscle.…”

Section: Effect Of Treatments On Physicochemical Parametersmentioning

confidence: 99%

“…The violent implosion of cavities in solid surface may produce meat tissue damage and therefore affect the hardness, water holding capacity (WHC), and tenderization of the meat [5]. Likewise, US treatment can induce free radicals that are generated from water molecules as a result of cavitation and causing hydrolysis or oxidation of lipid [10,11], reactions which affected the color of the meat [12]. Regarding compression and expansion, these mechanisms may also affect the mass transfer and the structure of the meat.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Gómez‐Salazar

Angelica

Cerón‐García

et al. 2018

Journal of Food Quality

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The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO 2 , and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters * and * increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.

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Section: Effect Of Treatments On Physicochemical Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Gómez‐Salazar

Angelica

Cerón‐García

et al. 2018

Journal of Food Quality

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“…The documented effects of ultrasound-induced cavitation on the production of free radicals appear to have restricted the use of sonocrystallisation for systems involving fats and oils, which are susceptible to free radicals [3,65]. Therefore, in spite of an improvement in the structure of the crystallised product, reports of off-flavours [10,11] have most likely prevented it from being a viable choice for the crystallisation of edible fats.…”

Section: Crystallisation Of Fatsmentioning

confidence: 99%

Ultrasound for Improved Crystallisation in Food Processing

Deora

Misra²,

Deswal

et al. 2013

Food Eng Rev

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Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a useful approach to producing crystals with desired properties. Sonocrystallisation facilitates process control by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods are reviewed including chocolate, honey, fats and frozen foods. Challenges of process adoption such as scale-up are discussed.

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“…The viability of the spores decreased by between 70% and 99.9% after the thermosonication process. However, acceptable dairy applications of thermosonication have yet to be commercialized, as the treatment of milk systems with high-intensity ultrasound tends to generate undesirable off-flavors [84].…”

Section: Microbial and Enzymatic Effectsmentioning

confidence: 99%

“…Similarly, a short time exposure to ultrasound is preferred. Aside from the energy efficiency of a short exposure, Riener et al [84] showed that extended sonication of milk could generate a range of volatile organic compounds that might be responsible for a "rubbery" aroma. They related these compounds to both pyrolysis reactions inside the cavitating bubbles and to free radical-induced lipid oxidation resulting from the decomposition of unsaturated fatty acid hydroperoxides.…”

Section: Introductionmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

163

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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Characterisation of volatile compounds generated in milk by high intensity ultrasound

Cited by 117 publications

References 21 publications

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Ultrasound for Improved Crystallisation in Food Processing

The ultrasonic processing of dairy products – An overview

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