High-intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

Food Science & Nutrition
German Contreras-LopezLuis Carrillo-Lopez

Abstract

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.

References

Feb 16, 2008·Critical Reviews in Food Science and Nutrition·Qiaofen Cheng, Da-Wen Sun
Aug 1, 2007·Meat Science·J A CárcelA Mulet
Aug 1, 2004·Meat Science·V CañequeJ De la Fuente
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Jun 2, 2016·Ultrasonics Sonochemistry·Da-Cheng KangWan-Gang Zhang
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Oct 18, 2019·Meat Science·Folagbayi K ArowoloDhanansayan Shanmuganayagam

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