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Guo L, Zhang X, Guo Y, Chen Z, Ma H. Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork. Food Chem 2024; 430:137003. [PMID: 37562265 DOI: 10.1016/j.foodchem.2023.137003] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 06/03/2023] [Accepted: 07/23/2023] [Indexed: 08/12/2023]
Abstract
The effects of ultrasonic curing with various frequencies on sodium chloride (NaCl) mass transfer in pork muscle and its potential mechanisms were investigated. The results showed that ultrasound curing dramatically increased the NaCl content in pork compared to static curing, especially curing at 26.8 kHz. The binarized images of NaCl penetration in pork visually confirmed that ultrasound enhanced the efficiency of mass transfer. Energy dispersive spectroscopy showed that the distribution of NaCl in pork tissue cured by ultrasound was the densest compared to the static curing. According to impedance analysis and microstructure observation, the structure of cell membranes was damaged to different extents during ultrasound treatments. The potential mechanisms of low-frequency ultrasound accelerated curing are mainly attributed to the action of acoustic cavitation and the sponge effect. Overall, the low-frequency ultrasound is a promising revolutionary technology in the food industry that can speed up the curing process of meat.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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2
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Li L, Zhang G, Zheng Y, Bi X, Jia N, Liu D. Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky. ULTRASONICS SONOCHEMISTRY 2023; 101:106679. [PMID: 37939527 PMCID: PMC10654025 DOI: 10.1016/j.ultsonch.2023.106679] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/26/2023] [Accepted: 11/03/2023] [Indexed: 11/10/2023]
Abstract
The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium content. Ultrasonic treatment resulted in sharp reduction in shear force. KCl substitution together with ultrasonic treatment caused the highest yield, a* value and water content, and the water activity of all groups were below 0.85. Only the direct reduction of NaCl had negative effects on the sensory quality. KCl substitution combined with ultrasonic treatment was the most suitable for producing low-sodium beef jerkies with high quality, possibly because the mixed salt had equal total salt content to control. Meanwhile, the cavitation and mechanical effects of ultrasound may unfold protein structure, increase myofibrillar fragmentation index and break the muscle fiber, thus improving the quality of beef jerky.
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Affiliation(s)
- Lingli Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Guangyao Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Yue Zheng
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xinxin Bi
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Na Jia
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
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3
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Chen D, Zhu Q, Zhou Y, Wan J, Deng L, Wang L, Liu L, Gu S, Huang Y, Zhou Y, Bi S. Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin. Foods 2023; 12:foods12071451. [PMID: 37048270 PMCID: PMC10094276 DOI: 10.3390/foods12071451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick's second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10-9 m2·s-1, 1.22 × 10-9 m2·s-1, 1.2 × 10-9 m2·s-1, and 1.15 × 10-9 m2·s-1 when the amount of xylitol added was 0%, 4%, 8%, and 12% (w/w), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process.
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Affiliation(s)
- Dan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Jing Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sha Gu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yanpei Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yeling Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
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4
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Guo L, Xu X, Zhang X, Chen Z, He R, Ma H. Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure. ULTRASONICS SONOCHEMISTRY 2023; 92:106267. [PMID: 36543047 PMCID: PMC9793306 DOI: 10.1016/j.ultsonch.2022.106267] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/27/2022] [Accepted: 12/11/2022] [Indexed: 06/13/2023]
Abstract
This study aimed to investigate the effect of ultrasound curing with various working modes and frequency combinations, including mono-, dual- and tri-frequency, on the content of NaCl and tenderness of pork loins (Longissimus dorsi). The physical qualities, myoglobin, moisture migration, distribution, and microstructure of pork were also evaluated. The results displayed that the NaCl content of samples cured by simultaneous ultrasound (100 W/L) working mode with a frequency combination of 20, 40, and 60 kHz was higher than that of other ultrasound working modes. The effect of ultrasonic brining was significantly better than the static curing when the saline solution was >35 mL. In addition, the samples cured by simultaneous ultrasound had better physical qualities, including more pickling absorptivity, less cooking loss, and lower hardness, tenderness, and chewiness value. The intensity of lightness was reduced, although redness and yellowness remained unaltered compared to static curing. The myoglobin content decreased drastically without changing the oxygenation level, and the relaxation time of T2b and T21 was delayed. The microstructure indicated that the ultrasonic treatment could promote changes in meat texture. Overall, the simultaneous ultrasound at various frequencies could efficiently accelerate NaCl penetration and improve pork quality.
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Affiliation(s)
- Lina Guo
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaosen Xu
- Jiangsu University of Science and Technology, Marine Equipment and Technology Institute, No. 2 Mengxi Road, Zhenjiang 212013, China
| | - Xinyan Zhang
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhongyuan Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, China.
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5
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Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin. Foods 2022; 11:foods11233798. [PMID: 36496606 PMCID: PMC9737799 DOI: 10.3390/foods11233798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022] Open
Abstract
Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by analyzing the salt content, water activity (aw), cooking loss, and texture. The results of scanning electron microscope (SEM) analysis, Raman spectroscopy, ultraviolet fluorescence, and surface hydrophobicity were proposed to reveal the mechanism of the effect of combined ultrasound and glycerol-mediated low sodium salt curing on the quality characteristics of pork tenderloin. The results showed that the co-mediated curing could reduce salt content, aw, and cooking loss (p < 0.05), improve texture and enhance product quality. Compared with the control group, the co-mediated curing increased the solubility of the myofibrillar protein, improved the surface hydrophobicity of the protein, increased the content of reactive sulfhydryl groups (p < 0.05), and changed the protein structure. The SEM results showed that the products treated using a co-mediated curing process had a more detailed and uniform pore distribution. These findings provide new insights into the quality of ultrasonic-treated and glycerol-mediated low-salt cured meat products.
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6
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Han J, Dong P, Holman BWB, Yang H, Chen X, Zhu L, Luo X, Mao Y, Zhang Y. Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review. Crit Rev Food Sci Nutr 2022; 64:2105-2129. [PMID: 36148812 DOI: 10.1080/10408398.2022.2121258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Chilled beef is inevitably contaminated with microorganisms, starting from the very beginning of the slaughter line. A lot of studies have aimed to improve meat safety and extend the shelf life of chilled beef, of which some have focused on improving the decontamination effects using traditional decontamination interventions, and others have investigated newer technologies and methods, that offer greater energy efficiency, lower environmental impacts, and better assurances for the decontamination of beef carcasses and cuts. To inform industry, there is an urgent need to review these interventions, analyze the merits and demerits of each technology, and provide insight into 'best practice' to preserve microbial safety and beef quality. In this review, the strategies and procedures used to inhibit the growth of microorganisms on beef, from slaughter to storage, have been critiqued. Critical aspects, where there is a lack of data, have been highlighted to help guide future research. It is also acknowledge that different intervention programs for microbiological safety have different applications, dependent on the initial microbial load, the type of infrastructures, and different stages of beef processing.
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Affiliation(s)
- Jina Han
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, Australia
| | - Huixuan Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, P. R. China
- National R&D Center for Beef Processing Technology, Tai'an, Shandong, P. R. China
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7
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Sanches MAR, Lapinskas NM, Barretto TL, da Silva‐Barretto AC, Telis‐Romero J. Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcio Augusto Ribeiro Sanches
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Nicholas Matheus Lapinskas
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Tiago Luis Barretto
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
- Federal Institute of São Paulo – IFSP São Paulo Barretos Brazil
| | - Andrea Carla da Silva‐Barretto
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
| | - Javier Telis‐Romero
- Food Engineering and Technology Department – Meat and Meat Products Laboratory Institute of Biosciences, Humanities and Exacts Sciences – IBILCE, State University of São en samples were cut intPaulo – UNESP Campus São José do Rio Preto São Paulo São José do Rio Preto Brazil
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Yao Y, Han R, Li F, Tang J, Jiao Y. Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. ULTRASONICS SONOCHEMISTRY 2022; 85:105989. [PMID: 35367737 PMCID: PMC8971329 DOI: 10.1016/j.ultsonch.2022.105989] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/21/2022] [Accepted: 03/23/2022] [Indexed: 05/31/2023]
Abstract
The influence of different NaCl concentrations (2.5, 5, 7.5 and 10% (w/w)) on the mass transfer kinetics of tuna during brining process with and without ultrasound assistance was evaluated. Results showed that an increase in NaCl concentration and the application of ultrasound accelerated the salt diffusion in the tuna muscle, and the highest yield was obtained in 5% brine concentration. Moreover, the kinetics parameters were significantly affected by the NaCl concentration and ultrasound application during brining. The values of the mass transfer kinetics parameters (k1, k2) for total and water weight changes decreased as NaCl concentration increased with and without ultrasound assistance during brining. In contrast, the higher the NaCl concentration, the higher the value of the salting kinetics parameters for salt weight changes. The application of ultrasound enhanced the salt effective diffusion coefficient (De) from 402.8% to 653.21% during the brining process, and the highest De was also found at 5% brine concentration. The application of ultrasound can improve the uniformity of salt distribution, enhance water holding capacity, reduce hardness and chewiness, but have no significant effect on color of tuna muscle.
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Affiliation(s)
- Yao Yao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Rong Han
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Feng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Juming Tang
- Department of Biosystems Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Yang Jiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
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9
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Zhou Y, Hu M, Wang L. Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork. Food Chem 2022; 387:132872. [PMID: 35390604 DOI: 10.1016/j.foodchem.2022.132872] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 02/25/2022] [Accepted: 03/30/2022] [Indexed: 12/25/2022]
Abstract
This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs) extracted from black pork. The results showed that all curing methods could improve the marinating absorptivity and the gel water retention of black pork, the solubility and surface hydrophobicity of myofibrillar proteins, and reduce the cooking loss and shear force of black pork, the hydrogen bond content of myofibrillar proteins and the gel whiteness compared with the control group (SC). The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the concentration of protein bands by VTC treatment was decreased obviously. In addition, the result of the scanning electron microscope (SEM) presented that tumbling and ultrasound treatment would destroy the structure of muscle fibers and make them loose and disordered.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Mengqing Hu
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
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10
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Technological and diffusion properties in the wet salting of beef assisted by ultrasound. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112036] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Vidal VAS, Paglarini CS, Lorenzo JM, Munekata PE, Pollonio MAR. Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1949342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Vitor A. S. Vidal
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
- Departament De Nutrició, Ciències De l’Alimentació I Gastronomia, Facultat De Farmàcia I Ciències De l’Alimentació, Universitat De Barcelona, Santa Coloma De Gramenet, Spain
| | - Camila S. Paglarini
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultat de Vigo, 32004, Ourense, Spain
| | - Paulo E.S. Munekata
- Centro Tecnológico da Carne de Galícia, Parque Tecnológico de Galícia, Ourense, Spain
| | - Marise A. R. Pollonio
- Faculdade De Engenharia De Alimentos, Universidade Estadual De Campinas, Campinas, São Paulo, Brazil
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12
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Gómez-Salazar JA, Galván-Navarro A, Lorenzo JM, Sosa-Morales ME. Ultrasound effect on salt reduction in meat products: a review. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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Bhargava N, Mor RS, Kumar K, Sharanagat VS. Advances in application of ultrasound in food processing: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105293. [PMID: 32750658 PMCID: PMC7786530 DOI: 10.1016/j.ultsonch.2020.105293] [Citation(s) in RCA: 211] [Impact Index Per Article: 70.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 05/04/2023]
Abstract
Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.
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Affiliation(s)
- Nitya Bhargava
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Rahul S Mor
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India.
| | - Kshitiz Kumar
- Dept. of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India.
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14
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Strategies to Improve Meat Products' Quality. Foods 2020; 9:foods9121883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
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Zhao X, Sun Y, Zhou Y. Modeling the NaCl diffusion in beef during brining process. J Food Sci 2020; 85:2852-2856. [PMID: 32839974 DOI: 10.1111/1750-3841.15382] [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: 02/05/2020] [Revised: 05/18/2020] [Accepted: 07/03/2020] [Indexed: 11/26/2022]
Abstract
An in-depth understanding of mass transfer during brining process is important for improving the quality and characteristics of meat products. In this study, a fitted equation of time and NaCl concentrations in the aqueous phase of beef was established to calculate the NaCl diffusion coefficient for simulation. A three-dimensional simulating model of mass transfer was developed to evaluate the NaCl diffusion in beef during brining process. And the validity of this simulating model was verified by comparing the NaCl concentrations evaluated by the numerical simulation simulated with the experimental measurements. The results indicated that the power function time variant equation can predict NaCl concentrations (R2 = 0.995) and accurately calculate the NaCl diffusion coefficient (8.46 × 10-10 m2 /s). The simulating model visually showed the NaCl diffusion in beef during brining process. Therefore, this research provided a new method for predicting the NaCl diffusion in realistic meat processing. PRACTICAL APPLICATION: This research gives a new method for predicting the NaCl diffusion in meat product. The method accurately evaluated NaCl concentrations in beef at different brining time and clearly showed NaCl diffusion in beef during brining process, which could be helpful in reducing the cost and the complexity of detecting NaCl concentrations in meat during brining process.
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Affiliation(s)
- Xutong Zhao
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yonghai Sun
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
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