Simulation of diffusion behavior of NaCl in multi-tissue beef marination process

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

doi:10.1016/j.foodchem.2022.134164

Cited by 9 publications

(5 citation statements)

References 28 publications

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“…As one of the most commonly used additives in the food industry, salt plays an important role in the processing, preservation, and sensory acceptability of meat, and soups and has a great effect on the human senses ( 17 ). It can be seen from Figure 1 and Supplementary Tables S2, S3 that different salt additions had significant effects on the sensory quality of chicken soup ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Jia,

Yin,

Yang

et al. 2024

Front. Nutr.

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Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study the effect of salt addition on taste- and flavor-related compounds in chicken soup. Sensory evaluation results showed that the 2 and 2.5% NaCl treatment groups had higher scores. Water-soluble small molecule compounds were detected by LC-Q/TOF-MS based metabolomics approach, among which amino acids and their derivatives, nucleic acids, and small peptides were the main components. The concentration of Water-soluble small molecule substances in chicken soup samples with different salt additions showed a clear trend of separation and reached the highest in the 2.5% NaCl treatment group. Volatile flavor compounds in the chicken soup were analyzed by HS-SPME-GC–MS, including aldehydes, and alcohols, and the relative concentration of flavor compounds in the 2.5% salt treatment group was the highest. In summary, the addition of salt could improve the overall flavor of chicken broth, and the optimal salt addition of NaCl in chicken soup is 2.5%.

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Section: Resultsmentioning

confidence: 99%

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Jia,

Yin,

Yang

et al. 2024

Front. Nutr.

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“…In this module, the transfer property equations for both muscle and fat tissues follow Equation (1). Shi Yu [13] has measured the transfer properties of muscle and fat in beef during his study of NaCl marination transfer in beef tissues, with the main factors being thermal conductivity, constant pressure heat capacity, density and diffusion coefficient. Referring to his research results, a diffusion coefficient of 2.4 × 10 −9 (m 2 /s) was set for muscle tissue and 7.9 × 10 −11 (m 2 /s) for fat tissue.…”

Section: Materials For Simulation Models and Simulation Model Assumpt...mentioning

confidence: 99%

“…According to Fick's second law, the magnitude of the diffusion coefficient depends mainly on the temperature and pressure of the diffusing substance and the diffusion medium, and the diffusion coefficient [21], as one of the fundamental physical properties of a substance, represents the diffusion capacity of the material molecules. The diffusion coefficients of muscle and fat tissue in beef were set to be 2.4 × 10 −9 (m 2 /s) and 7.9 × 10 −11 (m 2 /s) [13].…”

Section: Steak Model Marinade Simulationmentioning

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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“…Diffusion kinetics in biological tissues have been investigated for decades ( 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 ). Quantification of such transport phenomena is pivotal to pharmacology ( 9 , 10 , 11 ), cryopreservation ( 12 , 13 , 14 ), metabolism and cell signaling studies ( 1 , 2 , 3 , 5 , 6 ), food science ( 15 , 16 ), sample preparation ( 11 ), and medical diagnostics ( 17 , 18 , 19 ). On the macroscopic scale, magnetic resonance imaging ( 20 , 21 ), attenuated total reflection spectroscopy ( 14 , 22 ), and permeation into acceptor reservoirs ( 6 , 9 ) are the predominant analytical techniques.…”

Section: Introductionmentioning

confidence: 99%

Diffusion kinetics and perfusion times in tissue models obtained by bioorthogonal Raman μ-spectroscopy

Altmaier,

Meiser,

Stracke

et al. 2024

Biophysical Reports

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Simulation of diffusion behavior of NaCl in multi-tissue beef marination process

Cited by 9 publications

References 28 publications

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

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

Diffusion kinetics and perfusion times in tissue models obtained by bioorthogonal Raman μ-spectroscopy

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