Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

Pinton, Mariana Basso; Lorenzo, José M.; Seibt, Ana Carolina Mendes Dias; Santos, Bibiana Alves dos; Rosa, Jordana Lima da; Correa, Leticia Pereira; Cichoski, Alexandre José; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.meatsci.2022.108931

Cited by 16 publications

(8 citation statements)

References 38 publications

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“…However, the TBARS value in the S40 group was significantly lower than that in the US40 group on day 7. Pinton et al 11 . discovered a similar phenomenon throughout the storage of phosphate‐free meat emulsions, which were treated with a combination of ultrasound and bamboo fiber, and considered that it was attributed to the production of free radicals during ultrasound.…”

Section: Resultsmentioning

confidence: 92%

“…Meanwhile, ultrasound can assist with low‐temperature heating to inactivate enzymes, improve the microstructure and texture, and reduce the protein and lipid oxidation of yellow‐feathered chicken 10 . The water and lipid retention of meat products are also increased by the treatment of ultrasound 11 …”

Section: Introductionmentioning

confidence: 99%

“…10 The water and lipid retention of meat products are also increased by the treatment of ultrasound. 11 The effect of the combination of SVC and ultrasound pretreatment on Russian sturgeon meat has rarely been reported. This strategy may achieve microbial inhibition at lower oxidation levels, resulting in an extended shelf life of Russian sturgeon meat.…”

Section: Introductionmentioning

confidence: 99%

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Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)

et al. 2022

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BACKGROUND The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found that sous vide cooking (SVC) at 60 °C increased the protein and lipid oxidation. The addition of antioxidant substances reduced the acceptance of the product. The effect of combination SVC and ultrasound pretreatment was therefore investigated. RESULTS Results showed that SVC at 50 °C combined with ultrasound effectively restrained the growth of total viable counts (TVC) in samples. Meanwhile, the main dominant genera changed from Pseudomonas to Carnobacterium and the number of microbial species decreased. The odor profile of Russian sturgeon meat was more stable and the lipoxygenase (LOX) activity decreased more rapidly after treating with SVC and ultrasound. Importantly, more stable protein aggregates were formed in samples treated by SVC 50 °C together with ultrasound pretreatment, so the protein and lipid oxidation were slowed during storage. Higher springiness values were obtained and the color of sturgeon meat was lighter under these conditions. CONCLUSION The combination of SVC 50 °C and ultrasound pretreatment effectively inhibited the microbial growth of Russian sturgeon meat at lower oxidation levels. These findings theoretically support the preservation and development of sturgeon meat, and the application of SVC technology. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)

et al. 2022

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“…High-power US applied to meat products proved to be effective in reducing salt(the sonication of meat matrices favors the diffusion of salt) by improving the extraction of myofibrillar proteins from meat products with low sodium content and reducing technological defects (Pinton et al, 2022). Therefore, the present study proposes the incorporation of micronized salt coupled with US technology to reduce the sodium content while maintaining the physicochemical and textural properties of a beef burger.…”

Section: Introductionmentioning

confidence: 99%

Influence of micronized salt and high-power ultrasound on the quality of beef burgers

Araújo,

Krauskopf,

Manzi

et al. 2024

Sci. agric. (Piracicaba, Braz.)

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The study aimed to evaluate the combined use of ultrasound (US) and incorporation of micronized salt (MS) as a strategy for reducing sodium without affecting the quality of beef burgers. Ten treatments were manufactured with varying MS content (0.75 %, 1.0 %, and 1.5 %) and ultrasound time (0, 5, and 10 min), with a control treatment manufactured at 1.5 % of regular salt without ultrasound. The beef burgers formulated with 0.75 % MS submitted to the US for 10 min (M0.75US10) reduced the salt content by 50 %, thereby efficiently maintaining texture profile (hardness, springiness, cohesiveness, and chewiness) and decreasing the cooking loss and diameter reduction compared to the control treatment. M0.75US10 treatment also preserved the color of samples after cooking, keeping myoglobin stable. Therefore, micronized salt coupled with ultrasound technology reduces sodium chloride content in beef burgers, enabling the application of clean technology to reduce sodium content in meat products efficiently.

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“…Phosphate was first used in processed meat products in the 1950s, and numerous studies have been conducted on its effects [ 2 ]. The purpose of using phosphate, a synthetic additive, is to improve texture and inhibit lipid oxidation and the growth of microorganisms [ 3 , 4 ]. It has also been reported that adding phosphate to meat products increases pH and improves water-holding capacity, emulsion stability, and processing yield [ 1 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

Kim

et al. 2022

Foods

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Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.

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Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

Cited by 16 publications

References 38 publications

Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)

Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)

Influence of micronized salt and high-power ultrasound on the quality of beef burgers

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

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