The acceleration of pork curing by power ultrasound: A pilot-scale production

McDonnell, Ciara K.; Lyng, James G.; Arimi, Joshua; Allen, Paul

doi:10.1016/j.ifset.2014.05.004

Cited by 52 publications

(31 citation statements)

References 23 publications

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“…In another study, McDonnell et al . () did not observe a linear increase in salt migration, but an increase in UI intensities ranged from 10.7 to 25.4 W cm −2 . In this study, a significant increase in salt uptake was observed at a UI of 54.9 W cm −2 for NaCl compared with static brining or brining at a UI of 9.0 W cm −2 , which corroborates the findings of Carcel et al .…”

Section: Resultsmentioning

confidence: 99%

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Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

Ojha

Keenan

Bright

et al. 2015

Int J of Food Sci Tech

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Summary In an attempt to reduce the high intake of dietary salt, the processed meat industry is continuously looking for alternative solutions for salt replacement. The objective of this study was to investigate the effect of employing sonication on the diffusion of sodium salt (NaCl) and a salt replacer (SR) into pork meat. Ultrasound‐assisted brining experiments were carried out using 5% NaCl or SR at power levels of 9.0 and 54.9 W cm−2 for 120 min. Samples were assessed for cooking loss, water mobility, deformation, while thermal behaviour was analysed using differential scanning calorimetry (DSC). Experimental data obtained were used to estimate the mass transfer coefficient of the brining process. The mass transfer equation was solved using the Runge–Kutta method. Results showed that the ultrasonic treatment had a low influence on the mass transfer of salt into pork samples. Only at high ultrasonic power was the mass transfer coefficient higher than the static brining. This study has improved our understanding of the effect of sonication on diffusion of NaCl and SR in pork meat and will enable a more systemic approach to future healthy meat product development.

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Section: Resultsmentioning

confidence: 99%

“…Cook loss was estimated as per the method outlined by McDonnell et al (2014b). Briefly, samples were vacuum-packed in a bag and cooked at 77°C to a core temperature of 72°C.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

Ojha

Keenan

Bright

et al. 2015

Int J of Food Sci Tech

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“…Acoustic waves applied to solid-liquid systems increase the rate of mass transfer [8][9][10] by physically breaking down tissues, which creates microchannels and produces changes in the concentration gradients and the diffusion coefficients [7,8]. Studies have reported improved distribution of solutes [11] and changes in water retention capacity, resulting in less water loss [10], while conserving food sensory properties [12]. Classic extraction methods for products and metabolites such as oils, aromatic molecules (monoterpenoids in essential oils), chlorophylls, carotenoids, phenolic compounds, alkaloids, and antioxidants in food and natural products include maceration.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

González-González

Luna-Rodríguez

Carrillo-López

et al. 2017

Journal of Food Quality

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In this study, the effects of ultrasound- (US-) assisted beef marination on consumer perception and the homogeneity of the solute and mass transfer were evaluated. Marinated and US-treated meat samples (40 kHz, 11 W/cm2 for 20, 40, and 60 min, and storing at 4°C for 7 d) were evaluated by a group of consumers using a structured 9-point hedonic scale of satisfaction. The preferences were analyzed with XLSTAT-Sensory® software. The analysis was performed in conjunction with an energy-dispersive X-ray spectroscopic study to evaluate the sodium transference. The perception analysis indicated that the use of US-assisted marination did not increase the beef acceptability. The sonicated samples showed a more homogeneous distribution of sodium. However, traditional marination (TM) stored for 7 d resulted in greater mass transfer than the US-assisted marination without storage.

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“…On the other hand, unabsorbed energy is the energy lost during the process and should not be taken into account during cavitation measurement. Studies of the efficiency of input energy conversion into absorbed power in the liquid volume have been developed to evaluate the energy output in different food processes, e. g., bioactive compounds extraction and meat brining (Cárcel et al, 2007a;McDonnell et al, 2014;Pingret et al, 2012). However, studies involving biomass treatment with ultrasound are still missing in the literature.…”

Section: Introductionmentioning

confidence: 99%

Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound

Polachini

Carvalho

Telis‐Romero

2017

Braz. J. Chem. Eng.

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-The benefits of high-intensity ultrasound in diverse processes have stimulated many studies based on biomass pretreatment. In order to improve processes involving ultrasound, a calorimetric method has been widely used to measure the real power absorbed by the material as well as the cavitation effects. Peanut shells, a byproduct of peanut processing, were immersed in acidified aqueous solutions and submitted to an ultrasonic field. Acoustic power absorbed, acoustic intensity and power yield were obtained through specific heat determination and experimental data were modeled in different conditions. Specific heat values ranged from 3537.0 to 4190.6 J·kg -1 ·K -1 , with lower values encountered for more concentrated biomass suspensions. The acoustic power transmitted and acoustic intensity varied linearly with the applied power and quadratically with solids concentration, reaching maximum values at higher applied nominal power and for less concentrated suspensions. A power yield of 82.7% was reached for dilute suspensions at 320 W, while 6.4% efficiency was observed for a concentrated suspension at low input energy (80 W).

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The acceleration of pork curing by power ultrasound: A pilot-scale production

Cited by 52 publications

References 23 publications

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound

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