首页|Technological and diffusion properties in the wet salting of beef assisted by ultrasound
Technological and diffusion properties in the wet salting of beef assisted by ultrasound
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
The effects of the application of ultrasound and the content of NaCl in the brine on the technological and diffusion properties in the wet salting of beef were evaluated. Beef samples were immersed in brines containing different content of NaCl (100, 200 and 300 g of NaCl/L of water) and subjected to two different treatments: static brine (SB) and brine with ultrasound (US). Wet salting with ultrasound increased (P < 0.05) the NaCl content, reduced (P < 0.05) the denaturation temperature of myofibrillar proteins, reduced (P 0.05) the water activity and did not affect (P 0.05) the intensity of lightness (L*), redness (a*) and yellowness (b*). None of the effects (P 0.05) were significant for pH. Based on the results under the given operational conditions (600 W; 20 kHz), ultrasound is a technology with potential for accelerating the process of wet salting of beef, reducing the salting time and also providing technological advantages related to the properties of proteins.
NaClWater activityProtein denaturationTBARSInstrumental color
Silva, Patricia Maria Onofre Colombo、Sanches, Marcio Augusto Ribeiro、Barretto, Tiago Luis、Darros-Barbosa, Roger、da Silva-Barretto, Andrea Carla、Telis-Romero, Javier
展开 >
State Univ Sao Paulo, IBILCE, Inst Biosci Humanities & Exacts Sci, UNESP,Food Engn & Technol Dept,Meat & Meat Prod l, Campus Sao Jose Rio Preto, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
NSTL
Elsevier
