Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts

Bampi, Marlene; Domschke, Natália N.; Schmidt, Franciny Campos; Laurindo, João Borges

doi:10.1016/j.lwt.2016.07.009

Cited by 45 publications

(35 citation statements)

References 27 publications

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“…Regarding the pH and water activity, crossbreeding showed no significant influence (p > 0.05). The results obtained for pH and water activity are similar to those found by Bampi et al (2016) in beef samples, with the pH at 5.6 and the water activity at 0.99. Table 2 shows the effect of crossbreeding between three cattle breeds and the use of ultrasound on water transport of sample cuts after different wet brining times.…”

Section: Chemical Compositionsupporting

confidence: 86%

Mass transfer in beef: effect of crossbreeding and ultrasound application

Sanches

Silva

Barbosa

et al. 2021

Sci. agric. (Piracicaba, Braz.)

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Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 °C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied.

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Section: Chemical Compositionsupporting

confidence: 86%

Mass transfer in beef: effect of crossbreeding and ultrasound application

Sanches

Silva

Barbosa

et al. 2021

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

show abstract

“…The values of moisture and a w observed for the salted beef are still high enough to inhibit the development of deteriorating microorganisms, which demonstrates the high perishability of the product and the importance of combining complementary processes to extend the shelf life of salted meat products. The samples treated with Solution B (75% NaCl + 25% KCl) and C (50% NaCl + 50% KCl) presented higher ion concentrations (Na + +K + +Cl -) than those treated using Solution A (100% NaCL), due to more intake of K + ions than of Na + ions (Bampi et al, 2016b).…”

Section: Physicochemical and Color Parameters Of Salted Beef Cutsmentioning

confidence: 96%

“…The samples were salted by immersion using one of the three following saline solutions: Solution A with 100% NaCl (≈ 6 mol NaCl L -1 ), Solution B with 75% NaCl and 25% KCl (≈ 4.5 mol NaCl L -1 and 1.5 mol KCl L -1 ) and Solution C with 50% NaCl and 50% KCl (≈ 3 mol NaCl L -1 and 3 mol KCl L -1 ). The salting stage was performed at 10 °C with three vacuum pulses of 7 kPa for 5 minutes followed by around 2 minutes at atmospheric pressure (totalizing approximately 20 minutes of process), as described by Bampi et al (2016b). The salting time was based on a previous study, aiming to obtain an average total salt concentration of 3 to 4 g 100 g -1 of sample.…”

Section: Samples Preparationmentioning

confidence: 99%

A fast drying method for the production of salted-and-dried meat

2019

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The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A-100% NaCl; Solution B-75% NaCl and 25% KCl; and (iii) Solution C-50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water activity of 0.7 was more than 40 h for CD, 36 h for VD, and 0.45 h for MWVD. The salting with different solutions had no influence in these times. Moreover, the MWVD samples presented higher values of porosity and rehydration capacity. Thus, the results presented in this study have technological importance for the design of new industrial technologies to produce salted-and-dried meat, as charque and jerked beef, with lower sodium content.Practical Application: The knowledge of how the different drying methods and the partial replacement of NaCl by KCl influence the physicochemical characteristics and mechanical properties is of great importance for the production of salted-and-dried meat.

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“…The ratio of relaxation peak area of bound water and free water was very small while the ratio of less-flowable water was largest This illustrated that with salt treatment, other moisture could converted into less-flowable water [25]. And when the salt addition amount was 2.5g/100g, the relaxation peak area of the bound water and the non-flowable water reaches the maximum and the relaxation peak area of the free water reaches the minimum, as well the water retention of the product was best [26].…”

Section: Effects Of Spi Starch and Salt On Water Distribution Of Thementioning

confidence: 96%

The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products

Li¹

2019

IJFET

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This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.

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Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts

Cited by 45 publications

References 27 publications

Mass transfer in beef: effect of crossbreeding and ultrasound application

Mass transfer in beef: effect of crossbreeding and ultrasound application

A fast drying method for the production of salted-and-dried meat

The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products

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