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espanolSe determino el efecto del ultrasonido a diferentes tiempos y temperatura sobre el pH, la estabilidad de la emulsion y la textura de emulsiones preparadas con carne de bufalo. Se prepararon emulsiones, se trataron con ultrasonido a 37 kHz durante 3, 5 y 10 min, se escaldaron, empacaron al vacio y almacenaron a 4°C. La calidad de la emulsion se evaluo midiendo el pH, la estabilidad de la emulsion y un analisis de perfil de textura. El pH de la emulsion preparada con carne de bufalo disminuye cuando es tratada con ultrasonido a 3 y 5 min mientras que a 10 min no presento diferencia significativa con el control (muestras no tratadas con ultrasonido). La estabilidad de la emulsion aumenta con el tratamiento de ultrasonido. La dureza y la masticabilidad disminuyeron significativamente (significancia de 5%) respecto al control, mientras que la elasticidad y la cohesividad no fueron afectadas por el tratamiento. EnglishThe effect of ultrasound at different times and temperatures on pH, emulsion stability and texture of buffalo meat emulsions was determined. Emulsions were prepared, treated with ultrasound at 37 kHz for 3, 5 and 10 min, blanched, vacuum packed and stored at 4°C. Emulsion quality was evaluated by measuring pH, emulsion stability and a texture profile analysis. The pH of the emulsion prepared with buffalo meat decreases when it is treated with ultrasound at 3 and 5 min while at 10 min it does not present a significant difference with the control (samples not treated with ultrasound). The stability of the emulsion increases with ultrasound treatment. Hardness and chewiness decreased significantly (significance of 5%) with respect to control, while elasticity and cohesiveness were not affected by treatment.

Calidad de Emulsiones de Carne de Búfalo (bubalus bubalis) tratadas con Ultrasonido de Alta Intensidad