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Leães YSV, Lorenzo JM, Seibt ACMD, Pinton MB, Robalo SS, Mello RDO, Wagner R, Barin JS, De Menezes CR, Campagnol PCB, Cichoski AJ. Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter? Meat Sci 2023; 203:109231. [PMID: 37263032 DOI: 10.1016/j.meatsci.2023.109231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 05/16/2023] [Accepted: 05/23/2023] [Indexed: 06/03/2023]
Abstract
The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.
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Affiliation(s)
- Yasmim Sena Vaz Leães
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | | | - Mariana Basso Pinton
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Silvino Sasso Robalo
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Roger Wagner
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
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Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication. Processes (Basel) 2022. [DOI: 10.3390/pr10102145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study aimed to determine the effect of high-intensity ultrasound (HIU. F = 37 kHz, I = 28W/cm2, bath for 30 min, 5 °C) on physicochemical characteristics and sensorial preference of seven aged (23 d ageing) bovine muscles (L. dorsi lumborum, L. dorsi thoracis, Psoas major, Semimembranosus, Biceps femoris, Rectus femoris, and Gluteus medius). Muscles were randomly distributed in two treatments: with and without ultrasonication. Colour (L*, a*, b* and C*), water-holding capacity (WHC), and shear force (N) were determined before and after simulated retail display (SRD) in modified atmosphere packing (MAP; 75% O2: 25% CO2, 3 °C, 13 h led light exposition) for 5 d. Sensorial toughness was also evaluated at the end of the SRD. Ultrasonication slightly reduces 6–9% WHC of beef. HIU did not affect (p ˃ 0.05) water loss, meat colour, shear force and sensorial toughness of the meat. The Semimembranosus was the toughest muscle. Ultrasonication of 23-day-aged beef did not show improvements on quality characteristics, and despite minor changes in water loss and slight increase in shear force, consumers did not detect differences.
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Caraveo‐Suarez RO, Garcia‐Galicia IA, Santellano‐Estrada E, Carrillo‐Lopez LM, Huerta‐Jimenez M, Alarcon‐Rojo AD. Integrated multivariate analysis as a tool to evaluate effects of ultrasound on beef quality. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | | | - Luis Manuel Carrillo‐Lopez
- Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico
- National Council of Science and Technology (Mexico) Mexico City Mexico
| | - Mariana Huerta‐Jimenez
- Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico
- National Council of Science and Technology (Mexico) Mexico City Mexico
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Carrillo-Lopez LM, Cruz-Garibaldi BY, Huerta-Jimenez M, Garcia-Galicia IA, Alarcon-Rojo AD. The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition. Molecules 2022; 27:541. [PMID: 35056855 PMCID: PMC8780576 DOI: 10.3390/molecules27020541] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/07/2022] [Accepted: 01/14/2022] [Indexed: 12/01/2022] Open
Abstract
The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1-5% and 0.59-0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.
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Affiliation(s)
- Luis M. Carrillo-Lopez
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico;
| | - Bianka Y. Cruz-Garibaldi
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.Y.C.-G.); (A.D.A.-R.)
| | - Mariana Huerta-Jimenez
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico;
| | - Ivan A. Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.Y.C.-G.); (A.D.A.-R.)
| | - Alma D. Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.Y.C.-G.); (A.D.A.-R.)
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Garcia-Galicia IA, Gonzalez-Vacame VG, Huerta-Jimenez M, Carrillo-Lopez LM, Tirado-Gallegos JM, Reyes-Villagrana RA, Alarcon-Rojo AD. Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1834458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Mariana Huerta-Jimenez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | - Luis M. Carrillo-Lopez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | | | - Raul A. Reyes-Villagrana
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
- Cátedras-CONACYT, Consejo Nacional de Ciencia y Tecnología, México City, Mexico
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, México
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Reyes-Villagrana RA, Huerta-Jimenez M, Salas-Carrazco JL, Carrillo-Lopez LM, Alarcon-Rojo AD, Sanchez-Vega R, Garcia-Galicia IA. High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1763212] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | | | | | | | | | - Rogelio Sanchez-Vega
- Facultad de Zootecnia y Ecologia, Universidad Autonoma de Chihuahua, Chihuahua, Mexico
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Diaz‐Almanza S, Reyes‐Villagrana R, Alarcon‐Rojo AD, Huerta‐Jimenez M, Carrillo‐Lopez LM, Estepp C, Urbina‐Perez J, Garcia‐Galicia IA. Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13210] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Sergio Diaz‐Almanza
- Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Raul Reyes‐Villagrana
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Alma D. Alarcon‐Rojo
- Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Mariana Huerta‐Jimenez
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | - Luis M. Carrillo‐Lopez
- Catedrático CONACYT‐UACH, Facultad de Zootecnia y EcologíaUniversidad Autónoma de Chihuahua Chihuahua Mexico
| | | | - Jessica Urbina‐Perez
- Departamento de Producción Agrícola y Animal, Unidad XochimilcoUniversidad Autónoma Metropolitana Ciudad de México Mexico
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