High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics,Food Science & Nutrition

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High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-15 , DOI: 10.1002/fsn3.1321
German Contreras-Lopez ₁ , Andrea Carnero-Hernandez ₁ , Mariana Huerta-Jimenez _{1,

2} , Alma Delia Alarcon-Rojo ₁ , Ivan Garcia-Galicia ₁ , L M Carrillo-López _{1,

2}

Affiliation

This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm⁻²). An experiment was designed with three factors at two levels each: type of curing (immersion or ultrasound‐assisted ‐UA‐), immersion time (30 or 90 min), and steak thickness (1.27 or 2.54 cm). After treatment and 7 days of storage at 4°C, the percentage of salt, pH, CIE L* a* b* color, water holding capacity (WHC), and shear force were determined in the samples. A quantitative descriptive analysis was performed using eight trained panelists. The HIU significantly increased the percentage of NaCl (p < .0005) and decreased the color saturation of the meat (p < .05), but did not affect the luminosity, redness (a*), yellowness (b*), pH, WHC, or shear force (all p > .05). The thickness of the steak had significant effects on almost all of the evaluated variables. Samples with 1.27 cm thickness had lower shear force, higher WHC and salt percentage (p < .0001). In agreement with this, the sensory profiles showed that the 1.27 cm samples treated with HIU for 30 min were perceived as less tough (more tender) and juicier.

中文翻译：

高强度超声波应用于腌制猪肉：感官和理化特性

本研究旨在评价腌制猪米的理化特性及其与感官特性的关系。高强度超声（HIU，37 kHz，22 Wcm ^-2 ）辅助腰最长肌。实验设计了三个因素，每个因素有两个水平：腌制类型（浸泡或超声波辅助 UA）、浸泡时间（30 或 90 分钟）和牛排厚度（1.27 或 2.54 厘米）。处理并在 4°C 下储存 7 天后，测定样品中的盐百分比、pH、CIE L* a* b* 颜色、持水能力 (WHC) 和剪切力。使用八名经过培训的小组成员进行了定量描述性分析。 HIU 显着增加了 NaCl 的百分比 ( p < .0005) 并降低了肉的颜色饱和度 ( p < .05)，但不影响亮度、红度 (a*)、黄度 (b*)、pH、 WHC，或剪切力（所有p > .05）。牛排的厚度对几乎所有评估变量都有显着影响。 1.27 厘米厚的样品具有较低的剪切力、较高的 WHC 和盐百分比 ( p < .0001)。与此一致的是，感官特征表明，用 HIU 处理 30 分钟的 1.27 厘米样品被认为不那么坚韧（更嫩）并且更多汁。

更新日期：2020-01-15

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