Evaluation of ultrasound and microbubbles effect on pork meat during brining process

Ultrasonics Sonochemistry

Dávid Szakos¹  Gábor Jónás²  László Friedrich²  Karina Ilona Hidas²  Annamária Barkó²  Anna Visy²  Zsuzsanna Horváth-Mezőfi³ 

[1] Corresponding author.;Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary;University of Veterinary Medicine Budapest, István u. 2, 1078 Budapest, Hungary;

关键词: Ultrasound;    Microbubble;    Cavitation;    Brining;    NaCl;    Diffusion;   

DOI  :  

来源: DOAJ

【 摘 要 】

In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L-1 NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm2 maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas–liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods.

【 授权许可】

Unknown