Modeling of sodium nitrite and water transport in pork meat

Gómez, J. H Patiño; Sanjuán, Neus; Arnau, J.; Bon, J.; Clemente, G.

doi:10.1016/j.jfoodeng.2019.01.008

Cited by 8 publications

(1 citation statement)

References 30 publications

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“…To improve the processing effect of puffed foods, many methods, such as microwave, high‐pressure, radiation, and supercritical extraction methods, have been applied; these methods can maximize product expansion and improve product quality (Paul Mukhopadhyay et al, ; Yi et al, ). Chemical agents have also been added to enhance the color and tenderness of food, but a trade‐off occurs between the benefits and the adverse effects of chemicals; for example, nitrites are added to meat products to stabilize the products' color during curing, these chemical agents can also inhibit potentially pathogenic microorganisms; however, the safety of using nitrate and nitrite in food for consumption has been questionable (Gómez, Sanjuán, Arnau, Bon, & Clemente, ). A new method for improving food quality is applying ultrasound.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic treatment on the quality of puffed cowhide

Han

et al. 2019

J Food Process Engineering

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This study investigated the effects of ultrasonic on the quality of puffed cowhide and of ultrasonic treatment on various parameters, such as color, expansion rate, microstructure, texture, and sensory score. Under all experimental conditions, ultrasonic significantly improved the quality of puffed cowhide. Ultrasonic was used to treat the puffed cowhide at 210 C, at which the highest expansion rate, L*, and sensory acceptability are obtained.At this temperature, hardness, and masticatory properties obtained the minimum values.Moreover, the product's microstructure showed uniform bubbles, and the overall acceptability was high, thereby resulting in the optimal quality of the product. In addition, puffing rate and sensory evaluation were negatively correlated with hardness and chewiness, and the sensory evaluation was positively correlated with L*, ΔE, and puffing rate. Therefore, ultrasonic is an effective method for improving the quality of puffed cowhide. Practical applicationsUltrasonic processing is increasingly used in food technology. Through ultrasonic treatment, this study successfully solved the low expansion rate and poor coloration in puffed cowhide and found that cowhide can be recycled after slaughter. Ultrasonictreated puffed products exhibit bright color, high expansion rate, reduced hardness, and favorable chewiness and contain collagen that promotes health. These findings demonstrated that ultrasonic treatment significantly improves the quality of puffed cowhide.

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Section: Introductionmentioning

confidence: 99%