Ultrasound in the meat industry: General applications and decontamination efficiency

Turantaş, Fulya; Kılıç, Gülden Başyiğit; Kılıç, Birol

doi:10.1016/j.ijfoodmicro.2014.12.026

Cited by 94 publications

(73 citation statements)

References 101 publications

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“…Although the factors affecting ultrasound sterilization have been explored extensively (2,35), studies of the relationship between inactivation efficiency and the initial bacterial number have been scarce. Our results indicated that the killing rate was independent of the initial bacterial number.…”

Section: Enumeration Of Surviving Cells By Plate Counts (Cultivability)mentioning

confidence: 99%

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

Ahn

Liu

et al. 2016

Appl Environ Microbiol

155

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bAs a nonthermal sterilization technique, ultrasound has attracted great interest in the field of food preservation. In this study, flow cytometry and transmission electron microscopy were employed to investigate ultrasound-induced damage to Escherichia coli and Staphylococcus aureus. For flow cytometry studies, single staining with propidium iodide (PI) or carboxyfluorescein diacetate (cFDA) revealed that ultrasound treatment caused cell death by compromising membrane integrity, inactivating intracellular esterases, and inhibiting metabolic performance. The results showed that ultrasound damage was independent of initial bacterial concentrations, while the mechanism of cellular damage differed according to the bacterial species. For the Gram-negative bacterium E. coli, ultrasound worked first on the outer membrane rather than the cytoplasmic membrane. Based on the double-staining results, we inferred that ultrasound treatment might be an all-or-nothing process: cells ruptured and disintegrated by ultrasound cannot be revived, which can be considered an advantage of ultrasound over other nonthermal techniques. Transmission electron microscopy studies revealed that the mechanism of ultrasound-induced damage was multitarget inactivation, involving the cell wall, cytoplasmic membrane, and inner structure. Understanding of the irreversible antibacterial action of ultrasound has great significance for its further utilization in the food industry. With increasing demands for safe, nutritious, and minimally processed products, ultrasound has attracted great interest as an alternative nonthermal technology for microbial inactivation in food preservation (1, 2). Since the 1960s, many studies have been conducted to investigate the bactericidal effects and mechanisms of ultrasound (3-5). At present, acoustic cavitation is most widely accepted as the mechanism of sterilization by highpower ultrasound (frequencies between 18 kHz and 100 kHz). The formation, growth, and collapse of cavitation bubbles in liquid media cause mechanical effects (microstreaming, high shear force, shock waves) and sonochemical reactions (free radicals, hydrogen peroxide), eventually resulting in the impairment or disruption of bacterial cells (6-8). The inhibitory effects of ultrasound on microbial cells are multifactorial, including pore formation, cell wall thinning, cell membrane disruption, release of cytoplasm contents, and damage to DNA structure (9, 10). However, there is still no consensus about the primary effect of ultrasound that causes cell death. Most researchers have argued that the primary target of ultrasound is the cytoplasmic membrane, which consists of lipoprotein layers (11, 12). Ananta et al., on the other hand, suggested that ultrasound-induced cell death might not be related to cytoplasmic membrane damage (13).There have been numerous studies on the antimicrobial efficacy of ultrasound in the food industry, which have been reviewed by Awad et al. Unfortunately, in order to determine the impact of ultrasound treatment, most of...

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Section: Enumeration Of Surviving Cells By Plate Counts (Cultivability)mentioning

confidence: 99%

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

Ahn

Liu

et al. 2016

Appl Environ Microbiol

155

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“…Of these characteristics, the cavitation effect, which involves the creation and destruction of tens of millions of microbubbles to destroy nearby matter through an instantaneous rise in pressure and temperature, can affect biological materials and tissue on micro‐ and macroscales (Alarcon‐Rojo and others ). In meat processing, ultrasound is usually applied to the qualities of the meat product including its texture, water retention, color, curing, marinating, and cooking yield, as well as its freezing, washing, and marinating potential (Alarcon‐Rojo and others ; Turantas and others ). Kim and others (Tao and others ) demonstrated squalene extraction from amaranth seeds using ultrasonic treatment, which was found to be more effective than other methods.…”

Section: Introductionmentioning

confidence: 99%

Protein Extraction from Porcine Myocardium Using Ultrasonication

Kim

et al. 2017

Journal of Food Science

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Porcine myocardium is regarded as a byproduct in slaughterhouses and is rarely used as a food source due to its unsuitability for processing and consumption. In this study, we sought to develop an efficient ultrasonication method to extract protein from porcine myocardium. Comparisons of protein yield using various ultrasonication conditions with porcine myocardium revealed that treatment with 0.2 M NaCl, with pH 8.0, at an extraction temperature of less than 40 °C and an amplitude of 60% to 80% was optimal, yielding an extraction rate of 90%. In addition, SDS-PAGE analysis showed that increasing the time interval for ultrasonication increased the presence of myosin heavy chain and actin protein content. Functional analysis of the physiological properties of the isolated proteins using an ATPase assay showed that Ca and Mg ATPase activity was virtually undetectable in the early stages of ultrasonic treatment and that the proteins denatured rapidly. An analysis of protein digestion also showed that the digestive capacity of proteins treated by ultrasonication methods was greater. These results demonstrate that the ultrasonication method is effective for high-yield protein extraction from cardiac myofibrils of porcine myocardium with low salt concentrations, low Ca and Mg ATPase activities, and high digestive capacities.

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“…The mechanism for this phenomenon is probably the same as the aforementioned effect of ultrasonic treatment enhancing the release and activity of protease, thus facilitating the improvement in tenderness after storage. The effect of ultrasound on the tenderization and aging of meat products has been proven to be achieved through the damage of lysosomes in muscle cells for the release of cathepsin, as well as the release of Ca 2+ cations, for the physical damage of muscle tissues [15,19,26]. Further sensory evaluation results were as shown in Table 3, which suggests that the experimental groups exhibited little difference in appearance, flavor, and texture.…”

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

confidence: 88%

“…Ultrasound travels through the water and objectsthat are a mechanical impedance match to the water, meat is made up of approximately 75% water, the ultrasound also pass through muscle and ruptures selected cellular components [15,24,25]. Ultrasonic treatment has the advantages of being highly efficient, instantaneous, inexpensive, and nondestructive and also because it adds value to cheaper foods, it is primarily applied to improving food texture and quality [24,26]. Its application in meat processing facilitates rapid marination [14,27] and improved tenderness of red meat, such as beef [15,17,23], pork [10], and mutton [28], as well as the tenderness of deboned chicken breasts [7].…”

mentioning

confidence: 99%

“…Its application in meat processing facilitates rapid marination [14,27] and improved tenderness of red meat, such as beef [15,17,23], pork [10], and mutton [28], as well as the tenderness of deboned chicken breasts [7]. Research has asserted that the high effectiveness of ultrasonic treatment for meat tenderization and the convenience of applying it on packaged products make it a highly promising technique [26].…”

mentioning

confidence: 99%

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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 in the meat industry: General applications and decontamination efficiency

Cited by 94 publications

References 101 publications

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

Protein Extraction from Porcine Myocardium Using Ultrasonication

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

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