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High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
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 curin...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020317/ https://www.ncbi.nlm.nih.gov/pubmed/32148788 http://dx.doi.org/10.1002/fsn3.1321 |
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author | Contreras‐Lopez, German Carnero‐Hernandez, Andrea Huerta‐Jimenez, Mariana Alarcon‐Rojo, Alma Delia Garcia‐Galicia, Ivan Carrillo‐López, L. M. |
author_facet | Contreras‐Lopez, German Carnero‐Hernandez, Andrea Huerta‐Jimenez, Mariana Alarcon‐Rojo, Alma Delia Garcia‐Galicia, Ivan Carrillo‐López, L. M. |
author_sort | Contreras‐Lopez, German |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7020317 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-70203172020-03-06 High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics Contreras‐Lopez, German Carnero‐Hernandez, Andrea Huerta‐Jimenez, Mariana Alarcon‐Rojo, Alma Delia Garcia‐Galicia, Ivan Carrillo‐López, L. M. Food Sci Nutr Original Research 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. John Wiley and Sons Inc. 2020-01-15 /pmc/articles/PMC7020317/ /pubmed/32148788 http://dx.doi.org/10.1002/fsn3.1321 Text en © 2019 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 Contreras‐Lopez, German Carnero‐Hernandez, Andrea Huerta‐Jimenez, Mariana Alarcon‐Rojo, Alma Delia Garcia‐Galicia, Ivan Carrillo‐López, L. M. High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics |
title | High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics |
title_full | High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics |
title_fullStr | High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics |
title_full_unstemmed | High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics |
title_short | High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics |
title_sort | high‐intensity ultrasound applied on cured pork: sensory and physicochemical characteristics |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020317/ https://www.ncbi.nlm.nih.gov/pubmed/32148788 http://dx.doi.org/10.1002/fsn3.1321 |
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