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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417720311123 |
| _version_ | 1818925424121479168 |
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| author | L. Astráin-Redín J. Abad A. Rieder B. Kirkhus J. Raso G. Cebrián I. Álvarez |
| author_facet | L. Astráin-Redín J. Abad A. Rieder B. Kirkhus J. Raso G. Cebrián I. Álvarez |
| author_sort | L. Astráin-Redín |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-20T02:41:00Z |
| format | Article |
| id | doaj.art-01540ab3366e44e19b36a70f26579332 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-20T02:41:00Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-01540ab3366e44e19b36a70f265793322022-12-21T19:56:18ZengElsevierUltrasonics Sonochemistry1350-41772021-01-0170105319Direct contact ultrasound assisted freezing of chicken breast samplesL. Astráin-Redín0J. Abad1A. Rieder2B. Kirkhus3J. Raso4G. Cebrián5I. Álvarez6Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón– IA2 - (Universidad de Zaragoza-CITA), Zaragoza, SpainDepartamento de Ingeniería Mecánica, Escuela de Ingeniería y Arquitectura, Instituto de Investigación en Ingeniería de Aragón-I3A- (Universidad de Zaragoza), Zaragoza, SpainNofima AS, Norwegian Institute of Food Fisheries and Aquaculture, Ås, NorwayNofima AS, Norwegian Institute of Food Fisheries and Aquaculture, Ås, NorwayDepartamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón– IA2 - (Universidad de Zaragoza-CITA), Zaragoza, SpainDepartamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón– IA2 - (Universidad de Zaragoza-CITA), Zaragoza, SpainDepartamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón– IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S1350417720311123Novel food processing technologiesEnergy transfer process and food quality |
| spellingShingle | L. Astráin-Redín J. Abad A. Rieder B. Kirkhus J. Raso G. Cebrián I. Álvarez Direct contact ultrasound assisted freezing of chicken breast samples Ultrasonics Sonochemistry Novel food processing technologies Energy transfer process and food quality |
| 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 | Novel food processing technologies Energy transfer process and food quality |
| url | http://www.sciencedirect.com/science/article/pii/S1350417720311123 |
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