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

Ojha, K. Shikha; Keenan, Derek F.; Bright, Aurelia; Kerry, Joseph P.; Tiwari, Brijesh K.

doi:10.1111/ijfs.13001

Cited by 85 publications

(58 citation statements)

References 27 publications

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“…The rate of NaCl diffusion in pork tissue increased with increasing temperature and power ultrasound intensity. Ojha et al (2016) reported that ultrasonic treatment had a low influence on the mass transfer of salt into pork samples at low ultrasonic power. These different results may be due to different ultrasonic power, treatment time, animal species and muscle types.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Wang

Zhang

Zhou

2019

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the effects of power ultrasound (0, 200, 400, 600 and 800 W, 20 kHz) on the quality of fried meatballs. The frying time and frying temperature were also considered as fixed factors. The meatballs were fried for 8, 12 and 16 min at 120, 140 and 160 °C. Results showed that the ultrasonic groups saved about 1 to 3 min than the control group to 80 °C. Hardness, springiness, cohesiveness and chewiness of fried meatballs were significantly different among different ultrasonic treatments (P < 0.05). As for colour, the ultrasonic treatments could significantly increase the L*values. Cooking yield was from 82.58% to 85.50% in ultrasonic treatments at 120 °C for 8 min. High moisture retention and cooking yield were shown in fried‐assisted ultrasound treatments and were consistent with the microstructure of scanning electron microscopy (SEM). Our data show that ultrasound‐assisted frying could improve the quality of meatballs.

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Section: Introductionmentioning

confidence: 99%

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Wang

Zhang

Zhou

2019

Int J of Food Sci Tech

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“…In addition, ultrasound may also cause possible negative effects, namely lipid and protein oxidation (Kang, Zou, et al, 2016). In recent years, it has also shown that ultrasound can accelerate the mass transfer of meat through cavitation effect (Inguglia, Zhang, Burgess, Kerry, & Tiwari, 2018;Ojha, Keenan, Bright, Kerry, & Tiwari, 2016;Raso, Mañas, Pagán, & Sala, 1999). Siró et al (2009) investigated the effect of low intensity ultrasound (2-4 W/cm 2 ) on diffusion of sodium chloride in porcine tissue during the treatment time (30, 90, and 180 min).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic‐assisted brining on mass transfer of beef

Zhao

Sun

Zhou

et al. 2019

J Food Process Engineering

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The objective of this study was to evaluate the effect of ultrasonic intensity (7.5, 10.0, and 12.7 W/cm2) and treatment time (10, 20, and 30 min) on mass transfer of beef during brining process. Changes in the salt and moisture contents in brined beef showed that ultrasound treatment had a positive effect on the mass transfer during brining process. The high correlation between the weight changes of beef and treatment time indicated that the mass transfer kinetics model could be used to evaluate the weight changes of beef during ultrasonic‐assisted brining process. The increase of NaCl diffusion coefficients calculated by the Fick's second law suggested that ultrasound treatment could accelerate the NaCl diffusion into beef (p < .05). The binarized images visualized the increments of NaCl solution in beef by ultrasonic‐assisted brining. These results provided a basis for the ultrasound application in rapid brining of meat products. Practical applications Ultrasound as a novel and promising technology has some potential advantages in meat processing. This research showed that ultrasound treatment could contribute to the mass transfer during brining processing, and enhanced the NaCl diffusion into beef. The binarized images visualized the quantity of NaCl solution in beef treated with ultrasound. Therefore, ultrasound could be considered as an effective method to accelerate the brining process of meat products.

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“…Moreover, tenderization can be further improved through marination and aging. Because ultrasonic treatment has the added advantage of not causing negative effects to meat products, such as drastic changes in the quality (color, texture, cooked loss, and juiciness), sensory characteristics, and oxidation stability, or causing microbial contamination [55,56], it is a novel approach that is believed to be promising. …”

Section: Shear Force and Tenderness Of Pork Loin On Ultrasound And Agmentioning

confidence: 99%

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

Yeung¹,

Huang²

2017

JFNR

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Tenderness is a primary indicator of meat quality, which directly influences consumer acceptance of the meat. Ultrasound can effectively increase the tenderness of red meat, such as pork and beef, by breaking up muscle fibers and connective tissues through mechanical force, thus making it a basis for physical tenderization of meat to improve meat quality. In this study, ultrasound (2200 W, 15 kHz) was applied in the processing of pork loin to explore the influences of varying treatment durations (0-6 minutes) and posttreatment aging durations (0-2 days) on the tenderness, texture profile, physical and chemical qualities (myofibrillar fragmentation index, or MFI, and rate of marinade absorption), and sensory evaluation (9-point hedonic scale) of meat. The results indicated that ultrasonic treatment (2200 W) for 6 minutes can effectively tenderize the meat by increasing the MFI to 15.1%, lowering the hardness in texture profile analysis (TPA) to 87.6%, and reducing shear force to 87.9%. Moreover, if pork loin is allowed to age for 48 hours following 6 minutes of ultrasonic treatment, shear force can be further reduced to 72.3%. The sensory evaluation scores for texture, tenderness, and overall acceptance of pork loin increased with the elongated ultrasonic treatment.

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

Cited by 85 publications

References 27 publications

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs

Effect of ultrasonic‐assisted brining on mass transfer of beef

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

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