The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Turhan, Sadettin; Sarıcaoğlu, Furkan Türker; Öz, Fatih

doi:10.3136/fstr.19.849

Cited by 15 publications

(9 citation statements)

References 16 publications

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“…Although previous measurements noted some differences, there was a uniform distribution of sodium chloride in all treatments during the ripening stage. Furthermore, Turhan et al [29] studied the effect of US-assisted marination (20 kHz with 20, 25, and 30 W/cm 2 ) on the transport of acetic acid (4 and 8%) and salt in anchovy marinades. The authors showed that the moisture content decreased as the US intensity increased.…”

Section: Preferences Of Consumers Of Ultrasonicated Meatmentioning

confidence: 99%

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

González-González

Luna-Rodríguez

Carrillo-López

et al. 2017

Journal of Food Quality

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In this study, the effects of ultrasound- (US-) assisted beef marination on consumer perception and the homogeneity of the solute and mass transfer were evaluated. Marinated and US-treated meat samples (40 kHz, 11 W/cm2 for 20, 40, and 60 min, and storing at 4°C for 7 d) were evaluated by a group of consumers using a structured 9-point hedonic scale of satisfaction. The preferences were analyzed with XLSTAT-Sensory® software. The analysis was performed in conjunction with an energy-dispersive X-ray spectroscopic study to evaluate the sodium transference. The perception analysis indicated that the use of US-assisted marination did not increase the beef acceptability. The sonicated samples showed a more homogeneous distribution of sodium. However, traditional marination (TM) stored for 7 d resulted in greater mass transfer than the US-assisted marination without storage.

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Section: Preferences Of Consumers Of Ultrasonicated Meatmentioning

confidence: 99%

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

González-González

Luna-Rodríguez

Carrillo-López

et al. 2017

Journal of Food Quality

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“…Beyond the negative effects of slow salt uptake on meat quality, long duration of brine salting of meat can also prove expensive in terms of reduced productivity and yields, impact negatively in terms of space utilisation and have maintenance costs due to the corrosiveness of the brine. Furthermore, besides an interest among processed meat manufacturers in speeding up the uptake of salt in meat, achieving uniform salt profiles in meat is also desirable for a processed meat product (Turhan et al, 2013). Therefore, processed meat manufacturers are in constant search for alternative salting processes that are faster and more efficient, which allow homogeneous salt distribution in meat, would reduce processing time and improve the quality of the product.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

Ojha

Keenan

Bright

et al. 2015

Int J of Food Sci Tech

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Summary In an attempt to reduce the high intake of dietary salt, the processed meat industry is continuously looking for alternative solutions for salt replacement. The objective of this study was to investigate the effect of employing sonication on the diffusion of sodium salt (NaCl) and a salt replacer (SR) into pork meat. Ultrasound‐assisted brining experiments were carried out using 5% NaCl or SR at power levels of 9.0 and 54.9 W cm−2 for 120 min. Samples were assessed for cooking loss, water mobility, deformation, while thermal behaviour was analysed using differential scanning calorimetry (DSC). Experimental data obtained were used to estimate the mass transfer coefficient of the brining process. The mass transfer equation was solved using the Runge–Kutta method. Results showed that the ultrasonic treatment had a low influence on the mass transfer of salt into pork samples. Only at high ultrasonic power was the mass transfer coefficient higher than the static brining. This study has improved our understanding of the effect of sonication on diffusion of NaCl and SR in pork meat and will enable a more systemic approach to future healthy meat product development.

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“…For example, González‐González et al () reported a higher homogeneity of sodium distribution along bovine m. longissimus dorsi when marinated with ultrasound assistance for 60 min. There is a growing interest among meat processors to accelerate salt absorption and homogenize profiles in meat (Turhan, Saricaoglu, & Oz, ). The interest is to increase organoleptic characteristics, shelf life, and yields.…”

Section: Introductionmentioning

confidence: 99%

High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

Contreras‐Lopez

Carnero‐Hernandez

Huerta‐Jimenez

et al. 2020

Food Science & Nutrition

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This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm−2). An experiment was designed with three factors at two levels each: type of curing (immersion or ultrasound‐assisted ‐UA‐), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (p < .0005) and decreased the color saturation of the meat (p < .05), but did not affect the luminosity, redness (a*), yellowness (b*), pH, WHC, or shear force (all p > .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (p < .0001). In agreement with this, the sensory profiles showed that the 1.27 cm samples treated with HIU for 30 min were perceived as less tough (more tender) and juicier.

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The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

Cited by 15 publications

References 16 publications

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

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