Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi
A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Galati University Press
2013-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202013/8_AGambuteanu.pdf |
| _version_ | 1819069321271312384 |
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| author | Corina GÂMBUŢEANU Petru ALEXE |
| author_facet | Corina GÂMBUŢEANU Petru ALEXE |
| author_sort | Corina GÂMBUŢEANU |
| collection | DOAJ |
| description | A comparison between the physical, chemical, microbiological and
technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultrasound intensities of 0.2W/cm2 and
0.4W/cm2. Results show that after ultrasound thawing there are no significant chemical, microbiological and textural differences between the meat thawed by immersion in water and the meat thawed by ultrasound. |
| first_indexed | 2024-12-21T16:48:11Z |
| format | Article |
| id | doaj.art-6b135cab1bb944a3801c5d49b852155d |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-12-21T16:48:11Z |
| publishDate | 2013-08-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-6b135cab1bb944a3801c5d49b852155d2022-12-21T18:56:56ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2013-08-0137198107Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsiCorina GÂMBUŢEANU0Petru ALEXE1Dunărea de Jos University of Galati, Romania.Dunărea de Jos University of Galati, Romania.A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultrasound intensities of 0.2W/cm2 and 0.4W/cm2. Results show that after ultrasound thawing there are no significant chemical, microbiological and textural differences between the meat thawed by immersion in water and the meat thawed by ultrasound.http://www.ann.ugal.ro/tpa/Anale%202013/8_AGambuteanu.pdfultrasoundthawingporktotal lossfirmness |
| spellingShingle | Corina GÂMBUŢEANU Petru ALEXE Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology ultrasound thawing pork total loss firmness |
| title | Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi |
| title_full | Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi |
| title_fullStr | Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi |
| title_full_unstemmed | Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi |
| title_short | Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi |
| title_sort | effects of ultrasound assisted thawing on microbiological chemical and technological properties of unpackaged pork longissimus dorsi |
| topic | ultrasound thawing pork total loss firmness |
| url | http://www.ann.ugal.ro/tpa/Anale%202013/8_AGambuteanu.pdf |
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