Effect of High Power Ultrasound Waves on Properties of Meat: A Review

Effect of ultrasonication on secondary structure and heat induced gelation of chicken myofibrils

“…Ultrasound was found effective in disrupting the architecture of myofibrils and thereby facilitating the solubilisation of more than 80 % of myofibrillar proteins in water (Ito et al 2003). Moreover, reports suggest that high power ultrasound can change the degree of meat tenderness (Jayasooriya et al 2004) either by breaking integrity of muscle cells or by promoting enzymatic reactions (Chemat and Khan 2011). Many researchers suggest that ultrasound can be used to increase the mass transfer (Cárcel et al 2007;Siró et al 2009) by accelerating the diffusion of salts and simultaneous extraction of myofibrillar proteins during brining of meat (McDonnell et al 2014).…”

Effect of soaking and ultrasound treatments on texture of chickpea

“…above 16 kHz (Jayasooriya et al 2004;Knorr et al 2004). Ultrasound has been used physically or chemically in many aspects of food processing and preservation, for example pasteurization, sterilization, generation of emulsions, disruption of cells, promotion of chemical reactions, inhibition of enzymes, tenderizing meat and modification of crystallization (Chemat and Hoarau 2004;Mason et al 1996).…”

Contribución al estudio de la aplicación de ultrasonidos de potencia en el secado convectivo de alimentos

“…Posteriormente Loop y Weber (2005) compararon varios métodos de tenderización de carne, entre los que destacaron de forma positiva los ultrasonidos de potencia. La vibración ultrasónica produce la rotura del tejido muscular y del tejido conjuntivo (Jayasooriya et al, 2004), con la consiguiente mejora de la textura de la carne. Los ultrasonidos pueden influir tanto en la estructura de las miofibrillas como en el incremento de la actividad proteolítica de los enzimas.…”