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Direct contact ultrasound assisted freezing of chicken breast samples

Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its app...

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Autores principales: Astráin-Redín, L., Abad, J., Rieder, A., Kirkhus, B., Raso, J., Cebrián, G., Álvarez, I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786619/
https://www.ncbi.nlm.nih.gov/pubmed/32889411
http://dx.doi.org/10.1016/j.ultsonch.2020.105319
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author Astráin-Redín, L.
Abad, J.
Rieder, A.
Kirkhus, B.
Raso, J.
Cebrián, G.
Álvarez, I.
author_facet Astráin-Redín, L.
Abad, J.
Rieder, A.
Kirkhus, B.
Raso, J.
Cebrián, G.
Álvarez, I.
author_sort Astráin-Redín, L.
collection PubMed
description Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from −13 to −22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples. This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied.
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spelling pubmed-77866192021-01-06 Direct contact ultrasound assisted freezing of chicken breast samples Astráin-Redín, L. Abad, J. Rieder, A. Kirkhus, B. Raso, J. Cebrián, G. Álvarez, I. Ultrason Sonochem Original Research Article Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from −13 to −22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples. This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied. Elsevier 2020-08-28 /pmc/articles/PMC7786619/ /pubmed/32889411 http://dx.doi.org/10.1016/j.ultsonch.2020.105319 Text en © 2020 Elsevier B.V. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Research Article
Astráin-Redín, L.
Abad, J.
Rieder, A.
Kirkhus, B.
Raso, J.
Cebrián, G.
Álvarez, I.
Direct contact ultrasound assisted freezing of chicken breast samples
title Direct contact ultrasound assisted freezing of chicken breast samples
title_full Direct contact ultrasound assisted freezing of chicken breast samples
title_fullStr Direct contact ultrasound assisted freezing of chicken breast samples
title_full_unstemmed Direct contact ultrasound assisted freezing of chicken breast samples
title_short Direct contact ultrasound assisted freezing of chicken breast samples
title_sort direct contact ultrasound assisted freezing of chicken breast samples
topic Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786619/
https://www.ncbi.nlm.nih.gov/pubmed/32889411
http://dx.doi.org/10.1016/j.ultsonch.2020.105319
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