Evaluation of ultrasound and microbubbles effect on pork meat during brining process
In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L-1 NaCl brine and treated with the following...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-07-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417721001310 |
| _version_ | 1818449049205866496 |
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| author | Anna Visy Gábor Jónás Dávid Szakos Zsuzsanna Horváth-Mezőfi Karina Ilona Hidas Annamária Barkó László Friedrich |
| author_facet | Anna Visy Gábor Jónás Dávid Szakos Zsuzsanna Horváth-Mezőfi Karina Ilona Hidas Annamária Barkó László Friedrich |
| author_sort | Anna Visy |
| collection | DOAJ |
| description | In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L-1 NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm2 maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas–liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods. |
| first_indexed | 2024-12-14T20:29:13Z |
| format | Article |
| id | doaj.art-bb98f07d858143a39fd2914f9ff0ce29 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-14T20:29:13Z |
| publishDate | 2021-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-bb98f07d858143a39fd2914f9ff0ce292022-12-21T22:48:34ZengElsevierUltrasonics Sonochemistry1350-41772021-07-0175105589Evaluation of ultrasound and microbubbles effect on pork meat during brining processAnna Visy0Gábor Jónás1Dávid Szakos2Zsuzsanna Horváth-Mezőfi3Karina Ilona Hidas4Annamária Barkó5László Friedrich6Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; Corresponding author.University of Veterinary Medicine Budapest, István u. 2, 1078 Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, HungaryIn this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L-1 NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm2 maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas–liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods.http://www.sciencedirect.com/science/article/pii/S1350417721001310UltrasoundMicrobubbleCavitationBriningNaClDiffusion |
| spellingShingle | Anna Visy Gábor Jónás Dávid Szakos Zsuzsanna Horváth-Mezőfi Karina Ilona Hidas Annamária Barkó László Friedrich Evaluation of ultrasound and microbubbles effect on pork meat during brining process Ultrasonics Sonochemistry Ultrasound Microbubble Cavitation Brining NaCl Diffusion |
| title | Evaluation of ultrasound and microbubbles effect on pork meat during brining process |
| title_full | Evaluation of ultrasound and microbubbles effect on pork meat during brining process |
| title_fullStr | Evaluation of ultrasound and microbubbles effect on pork meat during brining process |
| title_full_unstemmed | Evaluation of ultrasound and microbubbles effect on pork meat during brining process |
| title_short | Evaluation of ultrasound and microbubbles effect on pork meat during brining process |
| title_sort | evaluation of ultrasound and microbubbles effect on pork meat during brining process |
| topic | Ultrasound Microbubble Cavitation Brining NaCl Diffusion |
| url | http://www.sciencedirect.com/science/article/pii/S1350417721001310 |
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