Evaluation of ultrasound and microbubbles effect on pork meat during brining process

Visy, Anna; Jónás, Gábor; Szakos, Dávid; Horváth-Mezőfi, Zsuzsanna; Hidas, Karina Ilona; Barkó, Annamária; Friedrich, László

doi:10.1016/j.ultsonch.2021.105589

Cited by 39 publications

(18 citation statements)

References 50 publications

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“…The fatty acids content in TUT group (1779.7 mg/100 mL) was 14 times higher than that in control group (126.8 mg/100 mL). The shock wave and microjet generated by ultrasound cause damage to biological tissues [33] , causing more fatty acids to migrate into the soup. In addition, the perforation caused by ultrasound has mechanical, chemical and shear stresses on the cell membrane.…”

Section: Resultsmentioning

confidence: 99%

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Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Zhu

Wang

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

“…The cavitation effect of TUT caused the clumps of fat in the bone soup to break into smaller fat globules, making the overall system of bone soup more uniform. In addition, TUT also promoted lipid migration in bone broth, which altered the light dispersion of bone broth and made it noticeably white [33] .…”

Section: Resultsmentioning

confidence: 99%

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Zhu

Wang

et al. 2021

Ultrasonics Sonochemistry

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“…It has been reported that ultrasound applications in meat curing can result in structural changes to muscle tissues and fibers and affect the color and texture of salted muscles by regulating salt diffusion (Wang et al, 2018b). At present, ultrasound is used to enhance mass transfer (Inguglia et al, 2018;Visy et al, 2021). An accelerated mass transfer of brined muscles assisted by ultrasonically irradiated liquids is mainly attributed to its "acoustic cavitation" effect, essentially the growth and collapse of vapor microbubbles in the dispersed medium (Pan et al, 2022).…”

Section: Ultrasound-assisted Chemical Tenderizer Treatmentmentioning

confidence: 99%

Advances in application of ultrasound in meat tenderization: A review

Dong

Zhang

Mei

et al. 2022

Front. Sustain. Food Syst.

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Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical process, the related tenderization of meat can be beneficial to improving the meat quality. As a non-thermal processing technology with energy-saving, environmental protection, and intense penetration, ultrasonic treatment has been widely used in the tenderizing process of meat products. In this paper, the principle of meat tenderization, the ultrasonic technology, and the application of ultrasonic technology in meat tenderization is summarized. The effect of ultrasonic technology on the tenderization of meat products is discussed from different perspectives (muscle fibers and connective tissue properties).

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“…However, it has also been reported that high power ultrasonic treatment has a negative impact during meat processing. For example, with the high power of ultrasound and increased energy in the liquid medium, thermal damage in food takes place due to elevated temperature (Visy et al, 2021). It can be seen that the effect of ultrasound treatment has a great relationship with the ultrasonic power adopted.…”

Section: Introductionmentioning

confidence: 99%

Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor

Hao

Lin

Jiang

et al. 2022

Food Processing Preservation

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To enhance processed quality, ultrasound treatment was used in eel products processing. This study aimed to investigate the effects of ultrasonic power on the processed quality of roasted eel. Prior to toasting, eel muscle was treated with ultrasonic power from 0 W to 1000 W. Results showed that the highest water content (80.0%) was produced with 600 W ultrasound. Ultrasound above 400 W increases the hardness and chewiness of (p < .05). The SEM results illustrated the application of ultrasound promoted a more porous and homogeneous network. 600 W ultrasound can increase the umami amino acids, and enhance the content of adenosine monophosphate (p > .05) and inosine monophosphate (p < .05). Thiobarbituric acid was increased by ultrasound, especially over 600 W (p < .05). Polyunsaturated fatty acids changed greatly due to the ultrasound treatment (42.50% ~ 38.91%). Samples treated with 400 ~ 600 W had the most abundant volatile organic compounds. In conclusion, ultrasound treatment especially within 600 W enhanced the processed quality of roasted eel. Novelty impact statement This work further investigates effect of ultrasonic power on processed quality of roasted eel in ultrasonic assisted processing, including the influences on texture, taste and flavor. The application of ultrasound helped to obtain a more porous and homogeneous network. Meanwhile, ultrasound treatment can increase protein degradation and lipid oxidation, and finally promote the formation of umami contents and volatile organic compounds.

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Evaluation of ultrasound and microbubbles effect on pork meat during brining process

Abstract: Highlights Ultrasound and microbubbles enhanced the NaCl uptake. NaCl penetration during brining led to the denaturation of myosin. Ultrasound and microbubbles decreased the water binding capacity.

Cited by 39 publications

References 50 publications

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Advances in application of ultrasound in meat tenderization: A review

Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor

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