Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds,reduction or elimination of harmful components and alternative technologies

Meat is an excellent source of protein with a good balance of amino acids. It is also rich in several minerals, vitamins and bioactive compounds, which play important roles in metabolism and are easily assimilated from meat compared with other foods. The nutritional value of meat is one of the factors that influence consumer acceptance. However, it can be significantly reduced during processing. Moreover, some operations, such as curing, smoking or fermentation, used for processing can lead to the formation of harmful components in meat, and hence, nutritionists associate high consumption of processed meat with an increased risk of several diseases such as cardiovascular disorders and cancers. This review deals with the distinctive aspects of the technological strategies that can be used to improve the nutritional value of meat products, including the incorporation of bioactive components, reduction or elimination of harmful components (e.g. nitrite/nitrate, fat) and alternative technologies (ultrasound).     

聚能式逆流超声强化制备脂肪酸乙酯工艺研究

以大豆油脱臭馏出物为原料,通过聚能式逆流超声强化与乙醇反应制备脂肪酸乙酯。分析醇油体积比、反应温度、超声功率、催化剂用量和反应时间对脂肪酸乙酯转化率、得率、含量和生物柴油转化率的影响。通过正交实验优化得到:脂肪酸乙酯转化率最优工艺条件为醇油体积比20∶1,反应温度35℃,超声功率300 W,催化剂用量1.6%,反应时间30 min;脂肪酸乙酯得率最优工艺条件为醇油体积比30∶1,反应温度40℃,超声功率600 W,催化剂用量1%,反应时间30 min;脂肪酸乙酯含量最优工艺条件为醇油体积比20∶1,反应温度40℃,超声功率600 W,催化剂用量1%,反应时间60 min;生物柴油转化率最优工艺条件为醇油体积比25∶1,反应温度35℃,超声功率500 W,催化剂用量1%,反应时间30 min。     

SnO2纳米颗粒对Sn0.6Cu钎料微观组织及界面金属间化合物的影响

本文利用超声波辅助法制备了SnO2纳米颗粒增强Sn0.6Cu钎料。研究了SnO2对钎料的微观组织、熔化性能的影响，以及Cu/Sn0.6Cu-XSnO2/Cu钎焊接头界面反应产物的变化，测量了金属间化合物层的厚度和晶粒尺寸。结果表明：1.0wt.% SnO2很好的抑制了钎料中β-Sn的长大，细化了晶粒尺寸；含SnO2钎料的熔点与不含SnO2钎料熔点基本相同，但熔程明显减小；钎料熔炼过程中施加超声波可以细化晶粒，制得的钎料熔点和液相线温度也低于普通熔炼钎料。用含SnO2钎料钎焊接头界面处的IMC层更薄且晶粒尺寸更小，主要是因为SnO2纳米颗粒吸附在界面金属间化合物的晶面处阻碍铜板与钎料基体之间的相互扩散，导致IMC的形成驱动力较低，从而抑制了界面化合物的生长。     

基于粒子群优化的超声共振谱法测量材料弹性常数

超声共振谱法是一种基于材料样品的自由共振频率,再反推其弹性常数的高精度材料力学属性求取方法,该方法在高Q值(品质因素)固体材料的弹性常数计算方面应用广泛。然而对于具有较高黏弹性阻尼的材料来说,受共振谱线平缓、共振频率提取困难等影响,该方法的应用存在一定困难。建立了关于弹性常数的贝叶斯模型,结合粒子群优化(PSO)的全局搜索能力,寻找弹性常数的最大后验概率密度点,最终实现材料的弹性估计。测量了皮质骨模拟材料的弹性常数,与传统方法相比较,基于PSO的超声共振谱方法对弹性常数初始值不敏感,可用于高阻尼材料弹性常数的测量。     

工艺参数对超声辅助脉冲电沉积镍-氮化钛复合镀层的影响

在45钢表面以超声波辅助脉冲电沉积制备Ni-TiN复合镀层。研究了平均阴极电流密度、脉冲占空比、超声功率和TiN粒子(平均直径20~30 nm)添加量对复合镀层的TiN粒子含量和显微硬度的影响。得到较优的工艺参数为:NiSO4ꞏ6H2O 300 g/L,NiCl2ꞏ6H2O 30 g/L,H3BO330 g/L,十二烷基硫酸钠0.3 g/L,TiN 25 g/L,pH 4.1~4.3,温度40°C,平均阴极电流密度4 A/dm2,脉冲占空比40%,脉冲频率1000 Hz,超声功率300 W,机械搅拌速率200 r/min,时间60 min。该条件下所得Ni-TiN复合镀层的TiN质量分数为8.35%,显微硬度为819 HV,表面平整、致密,晶粒尺寸均匀。     

Ultrasound-Triggered Enzymatic Gelation

Hydrogels are formed using various triggers, including light irradiation, pH adjustment, heating, cooling, or chemical addition. Here, a new method for forming hydrogels is introduced: ultrasound-triggered enzymatic gelation. Specifically, ultrasound is used as a stimulus to liberate liposomal calcium ions, which then trigger the enzymatic activity of transglutaminase. The activated enzyme catalyzes the formation of fibrinogen hydrogels through covalent intermolecular crosslinking. The catalysis and gelation processes are monitored in real time and both the enzyme kinetics and final hydrogel properties are controlled by varying the initial ultrasound exposure time. This technology is extended to microbubble–liposome conjugates, which exhibit a stronger response to the applied acoustic field and are also used for ultrasound-triggered enzymatic hydrogelation. To the best of the knowledge, these results are the first instance in which ultrasound is used as a trigger for either enzyme catalysis or enzymatic hydrogelation. This approach is highly versatile and can be readily applied to different ion-dependent enzymes or gelation systems. Moreover, this work paves the way for the use of ultrasound as a remote trigger for in vivo hydrogelation.     

Innovative focused ultrasound-based sealing method of flexible packaging films—Principles and characteristics

A key process to package goods is the closure procedure. It ensures the good protection against the environment and vice versa. Ultrasonic sealing presents the advantage of converting locally ultrasound into heat, which is optimal for temperature sensitive goods. The disadvantages remain, however, the equipment cost, the noise generation, and the process sensitivity to materials. It is necessary to develop a sealing process to decrease the acquisition cost of the sealing equipment and cover a wide range of polymer films. This paper focuses on a new sealing method based on high-intensity focused ultrasound. The principles and characteristics of this process are discussed and underpinned with experimental results. Both the acoustic and thermal effects of the sealing process are summarized. A study of the process parameter impact on the seam strength in static and dynamic operating is proposed. Low-density polyethylene films with a carrier layer of bi-oriented polypropylene and polyethylene terephthalate are used. A first test bench generates point-shaped seam. The heat generation is recorded with an infrared thermography system. A second test bench, a horizontal form fill and seal machine, produces longitudinal seams. The seam quality is controlled by tensile test and tightness test. A quick heating of the polymer films is found. Point seams and longitudinal seams are successfully generated. The seams behave similarly to the ones generated with ultrasonic sealing process. However, the sealing velocity is limited to 3 m/min. This work provides a summary of the characteristics and principles of the new sealing method in packaging applications.     

The production of volatile compounds in model casein systems with varying fat levels as affected by low-frequency ultrasound

The effects of low-frequency ultrasound on the production of volatile compounds in model casein protein systems containing various fat concentrations of 2%, 4% and 6% (w/w) were investigated. Ultrasound application was performed at 20 kHz for up to 10 min which corresponded to energy densities ranging from 9.54 to 190.8 J mL⁻¹. Similar volatile compounds were detected both in pure fat and mixtures of casein and fat (CF) systems. These volatiles belonged to the groups of aldehydes, ketones, esters, alcohols and hydrocarbons, which were the products of oxidation of lipids or protein degradation due to acoustic cavitation. The amount of fat in the casein systems had minor effects on the production of volatiles, whereas the production of volatile compounds was significantly affected by the ultrasound treatment. Short sonication times <5 min generated similar volatile profiles to the untreated samples. In contrast, prolonged sonication for 5 and 10 min considerably increased the production of volatile compounds and the amounts of fatty acids. Thus, the application of low–frequency ultrasound for short periods should be considered to minimise the production of volatile compounds which can ultimately affect the taste.     

Synergistic effect of high-intensity ultrasound and β-cyclodextrin treatments on browning control in apple juice

This work evaluated the synergistic effects of combined high-intensity ultrasound (HIU) with β-cyclodextrin (β-CD) treatments on inhibiting browning of apple juice and explored the mechanism through simulation system. The combined treatment of 300 W HIU with 0.006 g mL⁻¹ β-CD had a synergistic impact on maintaining juice colour, resulting in a 39.06% reduction in browning degree, only a 36.64% decrease in total phenolic content, and a 17.82% reduction in PPO activity. The inhibition of enzymatic browning in simulated system revealed that HIU suppressed the enzyme (Polyphenol oxidase, PPO) and β-CD inhibited enzyme (PPO) and embedded substrate (polyphenol). The results of spectroscopic analysis showed that the particle-size distribution of PPO narrowed, the content of α-helix in the secondary structure increased, the fluorescence intensity increased, and the maximum wavelength was red-shifted after HIU and β-CD treatment. Changes in structure could further result in PPO activity loss. Hence, the combined treatment could synthetically alleviate the browning of apple juice.     

Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality

The effects of ultrasound-assisted phosphate curing (UPC), phosphate curing (PC), and deionised water curing (DC) on the quality of chicken breast meat were investigated. The analysis of tissue sections, low-field nuclear magnetic resonance (LF-NMR), and headspace solid-phase microextraction gas-phase mass spectrometry (HS-SPME-GC-MS) of water distribution, myofibrillary structure, and volatile components of the meat samples were performed to reveal the mechanism. Also, the curing rate, water holding capacity (WHC), and shear force of meat were assessed. The results revealed that ultrasonic-assisted salting improved the meat salting rate, WHC, and tenderness by mechanically destroying the muscle fibre structure, increasing the space between the muscle fibre bundles, promoting water migration and uniform distribution, and reducing water freedom in the treated samples. In addition, HS-SPME-GC-MS analysis revealed that PC significantly reduced the content of volatile flavour components in the chicken breast meat compared with DC (P < 0.05); however, the combination treatment with PC and ultrasonic curing could reconstruct the flavour loss caused by phosphate. Thus, our cumulative results suggest that the ultrasonic technology may effectively assist the processing technology in improving the quality of meat and reconstructing the flavour loss in meat products.