Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken

Leal‐Ramos, Martha Y.; Alarcón-Rojo, Alma D.; Mason, Timothy J.; Paniwnyk, Larysa; Alarjah, Mohammed

doi:10.1002/jsfa.4162

Cited by 50 publications

(23 citation statements)

References 9 publications

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“…The quantity of NaCl solution penetration in the beef enhanced when the ultrasonic intensity and treatment time increase. The similar conclusion was found in the previous research which reported that chicken pieces with ultrasound treatment increased the distance of dye penetration compared to the controls at 30 min (Leal‐Ramos, Alarcon‐Rojo, Mason, Paniwnyk, & Alarjah, ).…”

Section: Resultssupporting

confidence: 90%

Effect of ultrasonic‐assisted brining on mass transfer of beef

Zhao

Sun

Zhou

et al. 2019

J Food Process Engineering

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The objective of this study was to evaluate the effect of ultrasonic intensity (7.5, 10.0, and 12.7 W/cm2) and treatment time (10, 20, and 30 min) on mass transfer of beef during brining process. Changes in the salt and moisture contents in brined beef showed that ultrasound treatment had a positive effect on the mass transfer during brining process. The high correlation between the weight changes of beef and treatment time indicated that the mass transfer kinetics model could be used to evaluate the weight changes of beef during ultrasonic‐assisted brining process. The increase of NaCl diffusion coefficients calculated by the Fick's second law suggested that ultrasound treatment could accelerate the NaCl diffusion into beef (p < .05). The binarized images visualized the increments of NaCl solution in beef by ultrasonic‐assisted brining. These results provided a basis for the ultrasound application in rapid brining of meat products. Practical applications Ultrasound as a novel and promising technology has some potential advantages in meat processing. This research showed that ultrasound treatment could contribute to the mass transfer during brining processing, and enhanced the NaCl diffusion into beef. The binarized images visualized the quantity of NaCl solution in beef treated with ultrasound. Therefore, ultrasound could be considered as an effective method to accelerate the brining process of meat products.

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Section: Resultssupporting

confidence: 90%

Effect of ultrasonic‐assisted brining on mass transfer of beef

Zhao

Sun

Zhou

et al. 2019

J Food Process Engineering

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“…Leal-Ramos et al [9] showed that US increased the quantity of dye inside chicken meat samples by 6 and 13% after 15 and 30 min, respectively. This effect was much more pronounced in halal meat, which showed a 60% increase in dye absorption during the same periods.…”

Section: Resultsmentioning

confidence: 99%

“…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].…”

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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“…These results indicate that the lipids were completely extracted when using HES, as the fat content of cobia liver is 48.14%. Ultrasound enhanced mass transfer has previously been demonstrated during the sonication of chicken breast cubes in dye solution, as evidenced through weight gain and methylene blue penetration . The increase in extraction yield by HES can be attributed to ultrasound increasing mass transfer and enhancing hexane penetration, allowing for better extraction of the complex lipids.…”

Section: Resultsmentioning

confidence: 90%

Highly efficient extraction of EPA/DHA‐enriched oil from cobia liver using homogenization plus sonication

Kuo

Liao

Wang

et al. 2017

Euro J Lipid Sci & Tech

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Cobia, Rachycentron canadum, is a species of marine finfish with emerging global potential for offshore aquaculture. The fillet processing by‐product, cobia liver, can be considered an accessible source of EPA/DHA‐enriched oil. Oils are mainly extracted with hexane in the oil industry; however, extractability is greatly decreased in wet biomass as the hydrophilic surface hinders the penetration of hexane into the tissue matrix. In this study, the feasibility of agitated extraction (AE), ultrasonic extraction (UE), Soxhlet extraction (SE), homogenizer extraction (HE), and homogenizer extraction plus sonication (HES) was evaluated. HE and HES showed higher extraction efficiency than AE, UE, or SE. The highest yields: 45.7% and 50.2%, were obtained from using HE for 2 min and HES for 120 min, respectively. Both yields were close to the fat content of cobia liver, indicating that the lipids were effectively extracted. The fatty acid profiles revealed that the highest contents of 5.2% eicosapentaenoic acid (EPA) and 19.7% docosahexaenoic acid (DHA) were obtained from HE and HES, respectively. These results demonstrated that HE and HES were highly efficient and the most useful among all tested methods for lipid extraction from wet biomass. Practical applications: Increasing the value of low quality processing waste is important in the food and nutraceutical industries. Cobia liver, comprising 5% of total fish mass, is a potential source of EPA/DHA‐enriched fish oil. EPA and DHA decompose easily when exposed to high temperatures for a long time. HE has an advantage over traditional extraction methods due to its ability to operate at a low temperature for a short period (2 min), thereby preventing EPA and DHA decomposition. Cobia are already bred in the aquaculture industry; their livers are readily available by‐products obtained after fillet processing. The oils extracted from cobia liver have high levels of EPA and DHA, therefore it is an excellent raw material to produce EPA/DHA‐enriched oil. Wet biomass contains a high amount of moisture, creating mass transfer resistance for hexane penetration into the tissue matrix. Homogenizer extraction grinds the tissue matrix, disrupting the cell and dispersing the water into solvent phase. Schematic representation of the extent of cell disruption during homogenizer extraction shows its effect on the rate of lipid release.

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Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken

Abstract: Dye penetration is an indication of meat permeability and so can be used as an estimate of marinading of meat. Thus the use of high-power ultrasound has potential in poultry-processing methods, in particular that of Halal chicken marination.

Cited by 50 publications

References 9 publications

Effect of ultrasonic‐assisted brining on mass transfer of beef

Effect of ultrasonic‐assisted brining on mass transfer of beef

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

Highly efficient extraction of EPA/DHA‐enriched oil from cobia liver using homogenization plus sonication

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