Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya 07058, Turkey.
Meat Sci. 2021 Jun;176:108469. doi: 10.1016/j.meatsci.2021.108469. Epub 2021 Feb 18.
The aim of this study was to investigate the effect of different vacuum impregnation (VI) conditions (Control, VI-250, VI-500, VI-750, US-VI-250, US-VI-500 and US-VI-750) on the salt gain (SG) and water gain (WG) kinetics of beef cubes. The cubes were immersed in brine solution (4 g NaCl/ 100 g solution) and salted at different levels of vacuum (250, 500 and 750 mbar) using VI method with and without ultrasound. The final moisture and salt contents of the cubes were 78.60% and 1.59%, respectively, and the samples were salted the fastest with US-VI-250. Five kinetic models were selected to evaluate the SG and WG kinetics, and Azuara model exhibited the best fit. In addition, the salt (D) and moisture (D) diffusion coefficients were in the range of 5.94-8.11 × 10 m/s and 5.17-8.64 × 10 m/s, respectively. It can be concluded that the ultrasound-assisted VI could shorten the brining time by improving the salt diffusion in beef cubes.
本研究旨在探讨不同真空浸渍（VI）条件（对照、VI-250、VI-500、VI-750、US-VI-250、US-VI-500 和 US-VI-750）对牛肉块盐吸收（SG）和水分吸收（WG）动力学的影响。将方块浸入盐水溶液（4gNaCl/100g 溶液）中，并使用 VI 方法在不同的真空度（250、500 和 750mbar）下进行浸渍，同时使用和不使用超声波。最终方块的水分和盐分含量分别为 78.60%和 1.59%，且 US-VI-250 条件下样品的腌制速度最快。选择了五种动力学模型来评估 SG 和 WG 动力学，Azuara 模型的拟合度最好。此外，盐（D）和水分（D）扩散系数分别在 5.94-8.11×10 m/s 和 5.17-8.64×10 m/s 的范围内。可以得出结论，超声辅助 VI 可以通过提高牛肉块中的盐扩散来缩短腌制时间。
