Tenderization effect of whelk meat using ultrasonic treatment

Abstract

This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk (Buccinum undatum) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three‐level factorial Box–Behnken design for the optimization of three variables. The optimum conditions for the three variables found were as follows: ultrasound power at 200 W, treatment time for 9.6 min, and temperature at 45°C. The resulted tenderization effect was comparable to traditional enzymatic methods. Furthermore, disruption of muscle microstructure was observed in the ultrasonic‐treated whelk meat by scanning electron microscopy, while evaluations on physicochemical properties indicated the ultrasonic treatment has no significant undesirable effects on the quality of whelk meat including pH, water‐holding capacity, and lipid oxidation. In conclusion, this study showed the feasibility of ultrasonic treatment as a promising tenderization method for whelk meat without detrimental effects on its quality.

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

“…In addition, the insignificant difference between expressible moisture content of the US-pretreated beef samples indicates the insignificant effect of ultrasonication time on water holding capacity of marinated beef. This result is contrary to the findings of similar studies (Hu et al., 2014, 2018). Hu et al.…”

“…In addition, the insignificant difference between expressible moisture content of the US-pretreated beef samples indicates the insignificant effect of ultrasonication time on water holding capacity of marinated beef. This result is contrary to the findings of similar studies (Hu et al, 2014(Hu et al, , 2018. Hu et al (2014) have applied ultrasonication at 270 W and 100 kHz for 30 min to jumbo squid meat and Hu et al (2018) have employed ultrasonic treatment at 200 W and 45 C for 9.6 min on whelk meat.…”

“…This result is contrary to the findings of similar studies (Hu et al, 2014(Hu et al, , 2018. Hu et al (2014) have applied ultrasonication at 270 W and 100 kHz for 30 min to jumbo squid meat and Hu et al (2018) have employed ultrasonic treatment at 200 W and 45 C for 9.6 min on whelk meat. In those studies, improved water holding capacity of meat was reported as a result of ultrasonication.…”

“…Hu et al. (2014) have applied ultrasonication at 270 W and 100 kHz for 30 min to jumbo squid meat and Hu et al. (2018) have employed ultrasonic treatment at 200 W and 45 °C for 9.6 min on whelk meat.…”

Chickpea Extract Ameliorates Metabolic Syndrome Symptoms via Restoring Intestinal Ecology and Metabolic Profile in Type 2 Diabetic Rats

“…[16] Among them, administration of acetate and propionate lessen blood glucose in diabetic mice and healthy rats. [51] In fact, in our study, CE treatment had a significantly positive regulatory effect on the content of acetic acid and propionic acid, and the contents of these two acids were positively correlated with the relative abundance of Verrucomicrobiaceae and Akkermansia. As the previous research proved, [52,53] organic acids in natural substances are highly associated with increased relative abundance of Verrucomicrobiaceae in terms of promoting intestinal health or obesity treatment.…”