Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 13, Issue 6 - Serial Number 48, January and February 2018, Pages 117-130   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1396i13.63782

Authors

Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari^*

Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.

Abstract

Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize the meat. The meat samples (Flank area) were put into brine solution or a mixture of the phosphate-brine solution under the ultrasound bath (at a frequency of 37 kHz) and probes (20 kHz) in 20, 25 and 30 minutes at 30, 40 and 50°C. The changes in the technological and textural properties of meat samples were then investigated. The results showed an increase in pH (from 5.55 for control up to 7.14), water-holding capacity (from 20.00 % for control up to 38.15 %), water-binding capacity (from 12.63 % for control up to 31.65 %) and a reduction in the drip loss (from 12.50 % for control up to 3.21 %), cooking loss (from 36.70 % for control up to 16.46 %), hardness and chewiness, whereas showed an increase in tenderness. In general, ultrasound treatment probe in a solution of mixed polyphosphate-brine was more efficient. It is concluded that ultrasound is an effective technique to improve the meat quality.

Keywords

Beef meat; Technological properties; Tenderize; Textural properties; Ultrasound

References

Ahmed, J., Ramaswamy, H. S., Kasapis, S., Boye, J. I. (2009). Novel food processing: effects on rheological and functional properties, CRC Press.

Alarcon-Rojo, A., Janacua, H., Rodriguez, J., Paniwnyk, L., Mason, T. (2015). Power ultrasound in meat processing. Meat science, 107, 86-93.

Chang, H.-J., Xu, X.-L., Zhou, G.-H., Li, C.-B., Huang, M. (2012). Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing. Food and Bioprocess Technology, 5, 285-297.

Cheng, Q., Sun, D.-W. (2008). Factors affecting the water holding capacity of red meat products: A review of recent research advances. Critical reviews in food science and nutrition, 48, 137-159.

Dolatowski, Z., Stadnik, J. (2007). Effect of sonication on technological properties of beef. Вісник Дніпропетровського університету. Біологія, екологія, 1.

Feiner, G. (2006). Meat Products Handbook: Practical Science and Technology, CRC Press.

Inguglia, E. S., Zhang, Z., Burgess, C., Kerry, J. P., & Tiwari, B. K. (2017). Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing. Ultrasonics.

Jayasooriya, S. D., Torley, P., D’arcy, B. R., Bhandari, B. R. (2007). Effect of high power ultrasound and aging on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75, 628-639.

Leal‐Ramos, M. Y., Alarcon‐Rojo, A. D., Mason, T. J., Paniwnyk, L., Alarjah, M. (2011). Ultrasound‐enhanced mass transfer in Halal compared with non‐Halal chicken. Journal of the Science of Food and Agriculture, 91, 130-133.

Ma, H.-J., Ledward, D. (2004). High pressure/thermal treatment effects on the texture of beef muscle. Meat science, 68, 347-355.

Ojha, K. S., Keenan, D. F., Bright, A., Kerry, J. P., & Tiwari, B. K. (2016). Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat. International journal of food science & technology, 51(1), 37-45.

Ozuna, C., Puig, A., Garcia-Perez, J. V., Mulet, A., Carcel, J. A. (2013). Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering, 119, 84-93.

Pohlman, F., Dikeman, M., Kropf, D. (1997). Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle. Meat Science, 46, 89-100.

Savadkoohi, S., Hoogenkamp, H., Shamsi, K., Farahnaky, A. (2014). Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat science, 97, 410-418.

Sheard, P., Nute, G., Richardson, R., Perry, A., Taylor, A. (1999). Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. Meat Science, 51, 371-376.

Siro, I., Ven, C., Balla, C., Jonas, G., Zeke, I., Friedrich, L. (2009). Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91, 353-362.

Stadnik, J., Dolatowski, Z. J. (2011). Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus). European Food Research and Technology, 233, 553-559.

Turantaş, F., Kılıc, G. B., Kılıc, B. (2015). Ultrasound in the meat industry: General applications and decontamination efficiency. International journal of food microbiology, 198, 59-69.

Xiong, G., Zhang, L., Zhang, W., Wu, J. (2012). Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging. Czech J. Food Sci, 30, 195-205.

Zhong, S., Jiang, M., Wang, S., Dai, F., Chen, H. (2007). Effects of combined ultrasonic and calcium chloride treatment on beef quality. Food Science, 11, 124-146.