Application of ultrasound treatment for improving the quality of infant meat puree

Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients

“…122 The texture-altering mechanisms of these technologies vary but may involve modifying biopolymer molecular conformations, effects on intermolecular and interparticle interactions in food matrices, or degrading biopolymers into low-viscosity short-chain fragments. In a study on infant meat puree, 123 ultrasound processing was used to decrease viscosity and hardness, improving consistency, water holding capacity, and texture via the cavitation effect between muscle fibres, which increases pores, loosens muscle structure, and leads to cell structure destruction. The viscosity lowering effect of infrared + microwave heat treatments on Bambara flour paste has been illustrated; this is explained by the unavailability of starch to form a viscous paste due to a protein matrix formation around the starch granules.…”

Methods for improving meat protein digestibility in older adults

“…Protein digestibility depends on the local flexibility of the substrate molecule [117]. This determines the quantity of exposed and applied cleavage sites for hydrolysis and how easily cleavage sites on the protein can be bound with digestive enzymes [117].…”

“…Protein digestibility depends on the local flexibility of the substrate molecule [117]. This determines the quantity of exposed and applied cleavage sites for hydrolysis and how easily cleavage sites on the protein can be bound with digestive enzymes [117]. Ultrasound can promote protein hydrolysis by inducing alterations in protein structure, resulting in the exposure of enzyme cleavage sites and thereby increased protein digestibility [117].…”

“…This determines the quantity of exposed and applied cleavage sites for hydrolysis and how easily cleavage sites on the protein can be bound with digestive enzymes [117]. Ultrasound can promote protein hydrolysis by inducing alterations in protein structure, resulting in the exposure of enzyme cleavage sites and thereby increased protein digestibility [117]. Bagarinao et al (2020) reported that raw ultrasound-treated samples (in water or enzyme solution) showed degradation of the muscle fibers and exhibited an expansion of the extracellular spaces [118].…”

Advances in application of ultrasound in meat tenderization: A review

“…Ultrasound has a positive effect on meat quality (Luo et al, 2021). However, it has been reported that the technology affects the sensory and physicochemical properties of the meat.…”