Texture and color profile studies on premium type meat emulsions subjected to ultrasonic fields
DOI:
https://doi.org/10.24054/limentech.v20i1.1468Keywords:
emulsions, ultrasounds, texture, colorAbstract
Ultrasound has a wide range of applications in the Food Industry, especially for the meat line and its effects on quality and technological properties such as texture, water retention, color, curing, marinating, cooking performance, freezing, thawing and microbial inhibition. In this work we studied, the effect of the Application of ultrasonic fields in Meat Emulsions and its effect on color and texture, using colorimetry and texture profile analysis to determine, strength, elasticity, gumminess, chewability, cohesiveness and adhesiveness. The analyzed samples were obtained from a Premium type meat emulsion elaborated in the Centro de Attention al Sector Agropecuario Sena Regional Santander, different times of application of ultrasound were used and a singleconstant of acoustic wave of 40 khz, they were followed for 3 months to study their texture aand colorimetry profile. It is concluded that ultrasound is a useful tool in the meat emulsion industry, decreasing its texture and improving its chewiness and gumminess.
Downloads
References
Andrés, S. C., Zaritzky, N. E., & Califano, A. N. (2009). Innovations in the development of healthier chicken sausages formulated with different lipid sources. Poultry Science, 88(8), 1755–1764. https://doi.org/10.3382/ps.2008-00495
Bonato, F. P., Teira, G., Fabre, R., Kueider, S., & Patricia. (2006). Características texturales de nuggets de pollo elaborados con carne de ave mecánicamente recuperada en reemplazo de carne manualmente deshuesada. Ciencia Docencia, 17, 219–239.
Cori, M., De Basilio, V., Figueroa, R., Rivas, N., & Martínez, S. (2014). Análisis del perfil de textura y evaluación sensorial de salchichas de pollo y codorniz. Revista Facultad de Agronomía (UCV), 40(1), 29-36.
Chua, K. J., Mujumdar, A. S., Hawlader, M. N. A., Chou, S. K., & Ho, J. C. (2001). Batch drying of banana pieces - Effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International, 34(8), 721–731. https://doi.org/10.1016/S0963-9969(01)00094-1
Dolatowski, Z. J., Stadnik, J., & Stasiak, D. (2007). Applications of ultrasound in food technology. In ACTA Scientiarum Polonorum (Vol. 63, pp. 89–99).
Gimeno, O., Ansorena, D., Astiasarán, I., & Bello, J. (2000). Characterization of chorizo de Pamplona. Food Chemistry, 69(2), 195–200. https://doi.org/10.1016/s0308-8146(99)00239-3
Guerrero Nieto, E. D. J., & Nova Garci, J. C. (2018). Evaluación de las propiedades texturales y funcionales de una emulsión cárnica empleando mezclas de harina de arroz (Oryza sativa) partido y almidón de yuca (Manihot esculenta).
Hleap, J. I., & Velasco, V. A. (2010). Análisis de las propiedades de textura durante el almacenamiento de salchichas elaboradas a partir de tilapia roja (Oreochromis sp.). Biotecnología en el Sector Agropecuario y Agroindustrial, 8(2), 46-56.
Ing, G. P., & Msc, A. P. R. A. (2016). Análisis colorimétrico en una emulsión de carne de carnero (Ovis aries) y carne de bovino (Bos indicus). Vitae, 23, S604.
Kang, D. C., Zou, Y. H., Cheng, Y. P., Xing, L. J., Zhou, G. H., & Zhang, W. G. (2016). Effects of power ultrasound on oxidation and structure of beef proteins during curing processing. Ultrasonics Sonochemistry, 33, 47–53. https://doi.org/10.1016/j.ultsonch.2016.04.024
McClements, D. J. (1995). Advances in the application of ultrasound in food analysis and processing. Trends in Food Science & Technology, 6(9), 293–299. https://doi.org/10.1016/S0924-2244(00)89139-6
Montero, P. M., Acevedo, D., Arnedo, A. J., & Miranda, N. K. (2015). Efecto de la incorporación de plasma sanguíneo y pasta de ajonjolí en la fabricación de un embutido tipo salchicha. Información Tecnológica, 26(6), 55-64.
Peña-Gonzalez, E., Alarcon-Rojo, A. D., Garcia-Galicia, I., Carrillo-Lopez, L., & Huerta-Jimenez, M. (2019). Ultrasound as a potential process to tenderize beef: Sensory and technological parameters. Ultrasonics Sonochemistry, 53, 134-141.
Thomas, R., Anjaneyulu, A. S. R., & Kondaiah, N. (2008). Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage. Meat Science, 79(1), 1–12. https://doi.org/10.1016/j.meatsci.2007.07.022
Downloads
Published
Versions
- 2022-06-30 (3)
- 2023-03-22 (2)
- 2022-09-23 (1)
