Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
Our previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked bacon during processing, the following indicators w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-08-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772300202X |
| _version_ | 1797754044060532736 |
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| author | Jian Zhang Wangang Zhang Chao Ma Jiaming Cai |
| author_facet | Jian Zhang Wangang Zhang Chao Ma Jiaming Cai |
| author_sort | Jian Zhang |
| collection | DOAJ |
| description | Our previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked bacon during processing, the following indicators were determined including salt and water content, pH, shear force, color, water distribution, texture and myofibril microstructure. Results manifest that ultrasonic pretreatment could significantly improve the salt and water content, pH and redness of unsmoked bacon. The water retention capacity was obviously enhanced by ultrasonic pretreatment proved by increased immobile water and decreased free water. Meanwhile, the shear force, the hardness and the chewiness were notably ameliorated after ultrasonic pretreatment, suggesting a better tenderness verified by the observation results of transmission electron microscope. However, no significant differences were found on the brightness, yellowness, springiness, cohesiveness and resilience of unsmoked bacon after ultrasonic pretreatment. Consequently, ultrasound could be considered as a potential tool for the overall-quality improvement of unsmoked bacon. |
| first_indexed | 2024-03-12T17:26:47Z |
| format | Article |
| id | doaj.art-ac1d3e29f4bb40169935c319bd8614cf |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T17:26:47Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-ac1d3e29f4bb40169935c319bd8614cf2023-08-05T05:15:26ZengElsevierUltrasonics Sonochemistry1350-41772023-08-0198106490Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked baconJian Zhang0Wangang Zhang1Chao Ma2Jiaming Cai3Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaCorresponding author.; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaKey Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR ChinaOur previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked bacon during processing, the following indicators were determined including salt and water content, pH, shear force, color, water distribution, texture and myofibril microstructure. Results manifest that ultrasonic pretreatment could significantly improve the salt and water content, pH and redness of unsmoked bacon. The water retention capacity was obviously enhanced by ultrasonic pretreatment proved by increased immobile water and decreased free water. Meanwhile, the shear force, the hardness and the chewiness were notably ameliorated after ultrasonic pretreatment, suggesting a better tenderness verified by the observation results of transmission electron microscope. However, no significant differences were found on the brightness, yellowness, springiness, cohesiveness and resilience of unsmoked bacon after ultrasonic pretreatment. Consequently, ultrasound could be considered as a potential tool for the overall-quality improvement of unsmoked bacon.http://www.sciencedirect.com/science/article/pii/S135041772300202XUltrasonic pretreatmentQuality characteristicsUnsmoked bacon |
| spellingShingle | Jian Zhang Wangang Zhang Chao Ma Jiaming Cai Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon Ultrasonics Sonochemistry Ultrasonic pretreatment Quality characteristics Unsmoked bacon |
| title | Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon |
| title_full | Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon |
| title_fullStr | Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon |
| title_full_unstemmed | Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon |
| title_short | Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon |
| title_sort | evaluation of ultrasound assisted process as an approach for improving the overall quality of unsmoked bacon |
| topic | Ultrasonic pretreatment Quality characteristics Unsmoked bacon |
| url | http://www.sciencedirect.com/science/article/pii/S135041772300202X |
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