Influence of high intensity ultrasound application on mass transport,microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations |
| |
| Authors: | César Ozuna Ana Puig Jose V García-Pérez Antonio Mulet Juan A Cárcel |
| |
| Affiliation: | 1. Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, E46022 Valencia, Spain;2. Grupo de Microestructura y Química de Alimentos, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, E46022 Valencia, Spain |
| |
| Abstract: | The aim of this work was to evaluate the effect of high intensity ultrasound and NaCl concentration on the brining kinetics (5 ± 1 °C) of pork loin as well as its influence on the textural and microstructural changes. In order to identify the effect of both factors on NaCl and moisture transport, kinetics were analyzed by taking the diffusion theory into account. The textural and microstructural analysis of raw and brined meat both with and without ultrasound application was carried out. The experimental results showed that the brine NaCl concentration not only determined the final NaCl content in meat samples but also the direction of water transport. The NaCl and moisture effective diffusivities were improved by ultrasound application. The final NaCl and moisture content and the ultrasound application promoted changes in instrumentally measured meat texture, which were confirmed via microstructural observations. |
| |
| Keywords: | Mass transfer Power ultrasound Modeling Diffusivity Texture Cryo-SEM SEM |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
