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Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure

This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distributio...

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Autores principales: Guo, Lina, Xu, Xiaosen, Zhang, Xinyan, Chen, Zhongyuan, He, Ronghai, Ma, Haile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9793306/
https://www.ncbi.nlm.nih.gov/pubmed/36543047
http://dx.doi.org/10.1016/j.ultsonch.2022.106267
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author Guo, Lina
Xu, Xiaosen
Zhang, Xinyan
Chen, Zhongyuan
He, Ronghai
Ma, Haile
author_facet Guo, Lina
Xu, Xiaosen
Zhang, Xinyan
Chen, Zhongyuan
He, Ronghai
Ma, Haile
author_sort Guo, Lina
collection PubMed
description This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T(2b) and T(21) was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality.
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spelling pubmed-97933062022-12-28 Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure Guo, Lina Xu, Xiaosen Zhang, Xinyan Chen, Zhongyuan He, Ronghai Ma, Haile Ultrason Sonochem UC and HC intensification This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T(2b) and T(21) was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality. Elsevier 2022-12-14 /pmc/articles/PMC9793306/ /pubmed/36543047 http://dx.doi.org/10.1016/j.ultsonch.2022.106267 Text en © 2022 Published by Elsevier B.V. https://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 UC and HC intensification
Guo, Lina
Xu, Xiaosen
Zhang, Xinyan
Chen, Zhongyuan
He, Ronghai
Ma, Haile
Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
title Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
title_full Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
title_fullStr Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
title_full_unstemmed Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
title_short Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
title_sort application of simultaneous ultrasonic curing on pork (longissimus dorsi): mass transport of nacl, physical characteristics, and microstructure
topic UC and HC intensification
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9793306/
https://www.ncbi.nlm.nih.gov/pubmed/36543047
http://dx.doi.org/10.1016/j.ultsonch.2022.106267
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