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Tenderization effect of whelk meat using ultrasonic treatment
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–Be...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189613/ https://www.ncbi.nlm.nih.gov/pubmed/30349674 http://dx.doi.org/10.1002/fsn3.686 |
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author | Hu, Jiamiao Ge, Shenghan Huang, Chenying Cheung, Peter C. K. Lin, Luan Zhang, Yi Zheng, Baodong Lin, Shaoling Huang, Xiujuan |
author_facet | Hu, Jiamiao Ge, Shenghan Huang, Chenying Cheung, Peter C. K. Lin, Luan Zhang, Yi Zheng, Baodong Lin, Shaoling Huang, Xiujuan |
author_sort | Hu, Jiamiao |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6189613 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-61896132018-10-22 Tenderization effect of whelk meat using ultrasonic treatment Hu, Jiamiao Ge, Shenghan Huang, Chenying Cheung, Peter C. K. Lin, Luan Zhang, Yi Zheng, Baodong Lin, Shaoling Huang, Xiujuan Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2018-08-22 /pmc/articles/PMC6189613/ /pubmed/30349674 http://dx.doi.org/10.1002/fsn3.686 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Hu, Jiamiao Ge, Shenghan Huang, Chenying Cheung, Peter C. K. Lin, Luan Zhang, Yi Zheng, Baodong Lin, Shaoling Huang, Xiujuan Tenderization effect of whelk meat using ultrasonic treatment |
title | Tenderization effect of whelk meat using ultrasonic treatment |
title_full | Tenderization effect of whelk meat using ultrasonic treatment |
title_fullStr | Tenderization effect of whelk meat using ultrasonic treatment |
title_full_unstemmed | Tenderization effect of whelk meat using ultrasonic treatment |
title_short | Tenderization effect of whelk meat using ultrasonic treatment |
title_sort | tenderization effect of whelk meat using ultrasonic treatment |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189613/ https://www.ncbi.nlm.nih.gov/pubmed/30349674 http://dx.doi.org/10.1002/fsn3.686 |
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