Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA

Shi, Yu; Wang, Yueying; Hu, Xuetao; Li, Zhihua; Huang, Xiaowei; Liang, Jing; Zhang, Xinai; Zhang, Di; Zou, Xiaobo; Shi, Jiyong

doi:10.1016/j.meatsci.2022.109002

Cited by 8 publications

(3 citation statements)

References 38 publications

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“…The visible fat and connective tissue were removed from the surface of the fresh pork tenderloin and cut into flat samples (30 × 30 × 10 [length ×width × height] mm). Then, the mass of all samples used in this study was defined as 10 ± 1 g. A total of 618 samples were used, and the 618 samples were divided into three parts; 576 samples were used for the measurement of mass transfer kinetic parameters at different xylitol concentrations during loin curing, 36 samples were used for the determination of the diffusion coefficient of NaCl in the unidirectional model and the determination of the model, and 6 samples were used to verify the validity of the visualization model [ 21 ]. Then, the samples were packed under a vacuum and stored at −80 °C for further use.…”

Section: Methodsmentioning

confidence: 99%

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Chen

Zhu

Wan

et al. 2023

Foods

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Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10−9 m2·s−1, 1.22 × 10−9 m2·s−1, 1.2 × 10−9 m2·s−1, and 1.15 × 10−9 m2·s−1 when the amount of xylitol added was 0%, 4%, 8%, and 12% (w/w), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process.

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Section: Methodsmentioning

confidence: 99%

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Chen

Zhu

Wan

et al. 2023

Foods

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“…COMSOL has a complete internal MATLAB connection, which enables the control of the key parameters of the model to be programmed in MATLAB and the processing of the data from the simulation with complex algorithms. The beef marination process [12] is one of the chemical diffusions in the Dilute Matter Transfer module, i.e., the movement of a high concentration of marinade molecules to the interior of the beef at a low concentration. The diffusion of marinade during the marinating process can be modelled in this module using Equation (1).…”

Section: Determining the Physical Field And The Diffusion Equationmentioning

confidence: 99%

“…The results are shown in Figure S3, where the majority of the scatter distribution is more concentrated, which represents the validity of the measured sample data. The outliers were split by dashed lines and a total of eight outlier samples were detected (12,134,135,136,151,152,162,166). Removing the samples corresponding to the outlier markers for subsequent modelling analysis can effectively improve the robustness and predictive performance of the model.…”

Section: Outlier Filteringmentioning

confidence: 99%

Study on the Diffusion and Optimization of Sucrose in Gaido Seak Based on Finite Element Analysis and Hyperspectral Imaging Technology

Li,

Shi,

Huang

et al. 2024

Foods

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As a traditional Chinese dish cutting technology process, Gaidao artificially create cuts embedded in the food surface by cutting through it with knife, a process that currently plays an important role in the beef marinating process. And different Gaidao processes directly affect the beef marination flavour and marination efficiency. This study is the first to propose the use of Hyperspectral imaging technology (HSI) combined with finite element analysis to investigate the effect of Gaidao process on the quality of marinated beef. The study was carried out by collecting spectral information of beef marinated with different sucrose concentrations and combining various pre-processing methods and algorithms such as PLS, BiPLS, iPLS, and SiPLS to establish a quantitative model of sucrose concentration in beef, and finally optimizing parameters such as the length, position and number of Gaidao by Finite Element Analysis (FEA), which showed that when marinated with 1.0 mol/m³ sucrose solution, the concentration of sucrose in all tissues in the Gaidao steak reached 0.8 mol/m³ and above, which greatly improved the diffusion effect of the marinade. This work provides new ideas and methods to optimize the beef marinade Gaidao process, which has important practical value and research significance.

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Packaging, Conservation, and Shelf Life of Cultivated Meat

Bortolini,

de Oliveira Maior,

Couto

et al. 2024

Cultivated Meat

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Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA

Cited by 8 publications

References 38 publications

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Study on the Diffusion and Optimization of Sucrose in Gaido Seak Based on Finite Element Analysis and Hyperspectral Imaging Technology

Packaging, Conservation, and Shelf Life of Cultivated Meat

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