Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

Ozuna, César; Puig, Ana; García-Pérez, J.V.; Mulet, A.; Cárcel, Juan A.

doi:10.1016/j.jfoodeng.2013.05.016

Cited by 150 publications

(114 citation statements)

References 27 publications

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“…Increasing the NaCl concentration progressively between 70 and 140 g/L reduced the hardness, while treatments with 200 g/L increased the hardness. Similar trends were obtained by Ozuna et al [18] for pork meat salting at different NaCl concentration in brine, in which this behavior is due to the high concentrations of NaCl in the tissue, which promoted changes in meat texture, leading to harder samples. On the other hand, the application of US during marinating increased the meat hardness.…”

Section: Effect Of Treatments On Whcsupporting

confidence: 87%

“…During the first 60 min of marinating, a faster increased in the NaCl content was observed at all experiments. The same behavior was observed by other authors when salting or marinating with sodium chloride, which was attributed to the large concentration gradient between solution of marinating and meat at the beginning of the salting process [18,19]. When using a marinating solution of 70 g NaCl/L, the NaCl content in the meat after 120 min of process was almost two times lower than when using 140 and 200 g NaCl/L.…”

Section: Effect Of Treatments On Weight Losses and Nacl Contentsupporting

confidence: 85%

“…The maximum NaCl uptake increases around of 15% with the application of US in the marinating compared to the samples without application of US ( < 0.05). The values of the NaCl content were higher than those obtained by other authors, such as Ozuna et al [18] when studying the effect of high intensity ultrasound on the diffusion of NaCL during salting of pork meat (Longissimus dorsi muscle), with values of between 0.25 and 0.33 g NaCl/g dry basis. High values of the of NaCl may be related to the differences between rabbit and pork tissue, in addition to the application of citric acid in marinating.…”

Section: Effect Of Treatments On Weight Losses and Nacl Contentcontrasting

confidence: 65%

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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 Whcsupporting

confidence: 87%

Section: Effect Of Treatments On Weight Losses and Nacl Contentsupporting

confidence: 85%

Section: Effect Of Treatments On Weight Losses and Nacl Contentcontrasting

confidence: 65%

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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

Self Cite

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“…Denatured protein molecules will aggregate and/or crosslink to form larger clusters and, at high concentrations, will result in the formation of crosslinked amino acids such as lysinoalanine, ornithinoalanine, lanthionine and so on. In particular, ultrasound has been commercially used in different food science applications such as emulsification (Kara et al 2015), dispersion of solids (Pereira et al 2016), crystallization (Sheikh & Patel 2014), acceleration of mass transport processes in mixing (Ozuna et al 2013) and extraction (Dahmoune et al 2015;Kadam et al 2015). As a result, new safe and effective methods of food processing and preservation are being developed.…”

Section: Introductionmentioning

confidence: 99%

Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound‐assisted alkaline extraction

Zou

Bian

et al. 2017

Animal Science Journal

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The aim of this study was to investigate the optimal conditions of ultrasound-assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico-chemical properties. Response surface methodology was used to determine the optimal conditions for UAAE, which were at ultrasonic power 265 W, ultrasonic time 42 min, NaOH concentration 0.80%, temperature 50°C, and solvent/raw material ratio 70. The extraction yield and efficiency of UPLPI were significantly improved over the conventional alkaline extraction (PLPI). The results of amino acid composition showed that UAAE could increase serine (36.5 g/kg), arginine (38.1 g/kg), alanine (37.5 g/kg), proline (48.7 g/kg), phenylalanine (55.6 g/kg) and lysine (47.2 g/kg) elution amount. The changes in fourier transform infrared spectra indicated unfolding and destruction of the protein structure in UPLPI. The differential scanning calorimetry analysis presented UPLPI with a slightly lower onset and peak denaturation temperature over PLPI. Surface hydrophobicity increased and the microstructures presented larger and more pores of UPLPI, therefore, it had better in vitro digestibility than PLPI. Therefore, UPLPI might have a potential application prospect in the food field due to its changes on molecular structure as well as on the microstructure of protein by UAAE.

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“…[10] suggested that, during the marination of pork loin, the application of a lowfrequency (20 kHz) and low-power (2.5 W / cm 2 ) ultrasonic treatment increases the interval between myofibrils to allow more space for water uptake, causing a significant increase in muscle water-binding capacity that in turn contributes to greater meat tenderness. Another study asserted that the cavitation effect induced through ultrasound can be used to modify cell membranes, creating micro-channels and micro-stirting that facilitate the mass transport of marinade and change of meat structure or texture [44,45]. In the present study, the rate of marinade absorption was determined to coincide with the rise of MFI, inferring that the breakage of myofibrils represents damage to meat microstructures, which can promote marinade absorption.…”

Section: Myofibril Fragmentation Index and Marinade Absorption Rate Omentioning

confidence: 50%

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

Yeung¹,

Huang²

2017

JFNR

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Tenderness is a primary indicator of meat quality, which directly influences consumer acceptance of the meat. Ultrasound can effectively increase the tenderness of red meat, such as pork and beef, by breaking up muscle fibers and connective tissues through mechanical force, thus making it a basis for physical tenderization of meat to improve meat quality. In this study, ultrasound (2200 W, 15 kHz) was applied in the processing of pork loin to explore the influences of varying treatment durations (0-6 minutes) and posttreatment aging durations (0-2 days) on the tenderness, texture profile, physical and chemical qualities (myofibrillar fragmentation index, or MFI, and rate of marinade absorption), and sensory evaluation (9-point hedonic scale) of meat. The results indicated that ultrasonic treatment (2200 W) for 6 minutes can effectively tenderize the meat by increasing the MFI to 15.1%, lowering the hardness in texture profile analysis (TPA) to 87.6%, and reducing shear force to 87.9%. Moreover, if pork loin is allowed to age for 48 hours following 6 minutes of ultrasonic treatment, shear force can be further reduced to 72.3%. The sensory evaluation scores for texture, tenderness, and overall acceptance of pork loin increased with the elongated ultrasonic treatment.

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Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

Cited by 150 publications

References 27 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

Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound‐assisted alkaline extraction

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

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