Open AccessHigh‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
Author(s) -
ContrerasLopez German,
CarneroHernandez Andrea,
HuertaJimenez Mariana,
AlarconRojo Alma Delia,
GarciaGalicia Ivan,
CarrilloLópez L. M.
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1321
Subject(s) - water holding capacity , ultrasound , food science , chemistry , immersion (mathematics) , shear force , zoology , materials science , mathematics , composite material , medicine , biology , radiology , pure mathematics
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.