Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Contreras‐Lopez, German, Carnero‐Hernandez, Andrea, Huerta‐Jimenez, Mariana, Alarcon‐Rojo, Alma Delia, Garcia‐Galicia, Ivan, Carrillo‐López, L. M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
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

Ejemplares similares

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
por: Carrillo-Lopez, Luis M., et al.
Publicado: (2020)

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition
por: Carrillo-Lopez, Luis M., et al.
Publicado: (2022)

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
por: Carrillo-Lopez, Luis M., et al.
Publicado: (2021)

High-Frequency Focused Ultrasound on Quality Traits of Bovine Triceps brachii Muscle
por: Caraveo-Suarez, Reyes Omaro, et al.
Publicado: (2021)

Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss
por: Carrillo-Lopez, Luis M., et al.
Publicado: (2021)

Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters
por: Huerta-Jimenez, Mariana, et al.
Publicado: (2022)

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters
por: Orozco, Daniela, et al.
Publicado: (2021)

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
por: Ju, Min-Gu, et al.
Publicado: (2016)

Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
por: Zhu, Yuxia, et al.
Publicado: (2021)

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage
por: Hu, Hewen, et al.
Publicado: (2021)

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
por: Heres, Alejandro, et al.
Publicado: (2023)

Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
por: Bae, Su Min, et al.
Publicado: (2020)

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham
por: Gómez-Sáez, Elena M., et al.
Publicado: (2021)

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
por: Kim, Haeun, et al.
Publicado: (2022)

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage
por: Silva, Rita, et al.
Publicado: (2020)

Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
por: Franco, Daniel, et al.
Publicado: (2019)

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
por: Hoa, Van-Ba, et al.
Publicado: (2021)

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
por: Zhang, Ruyu, et al.
Publicado: (2021)

Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
por: Kim, Il-Suk, et al.
Publicado: (2014)

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine
por: Luo, Ji, et al.
Publicado: (2019)

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality
por: Garcia-Galicia, Ivan A., et al.
Publicado: (2020)

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
por: Kim, Ji-Han, et al.
Publicado: (2014)

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders
por: Leite, Ana, et al.
Publicado: (2022)

Physicochemical, microbiological, and sensory characteristics of “Sui Wu’u” traditional pork products from Bajawa, West Flores, Indonesia
por: Rubak, Yuliana Tandi, et al.
Publicado: (2023)

Comparison of Physicochemical Properties between Standard and Sow Pork
por: Kim, Gye-Woong, et al.
Publicado: (2018)

Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
por: Gu, Sha, et al.
Publicado: (2022)

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder
por: Yim, Dong-Gyun, et al.
Publicado: (2019)

Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
por: Shin, Hyerin, et al.
Publicado: (2019)

Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat
por: Park, Sin-Young, et al.
Publicado: (2021)

Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings
por: Jiménez, Reagan L., et al.
Publicado: (2023)

Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork
por: Kim, Byung Ki, et al.
Publicado: (2014)

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
por: Lee, Jiseon, et al.
Publicado: (2020)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Changes in Sensory Compounds during Dry Aging of Pork Cuts
por: Hwang, Young-Hwa, et al.
Publicado: (2019)

Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork
por: Bonah, Ernest, et al.
Publicado: (2020)

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna
por: Kim, Jihan, et al.
Publicado: (2022)

Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
por: Van Cuong, Tran, et al.
Publicado: (2018)

Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
por: Gustiene, Sonata, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_v9l797cvqsrlg0ubaee1b0tiam