Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.
Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.
Ultrason Sonochem. 2021 Jul;75:105589. doi: 10.1016/j.ultsonch.2021.105589. Epub 2021 May 11.
In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L NaCl brine and treated with the following brining methods for 180 min: static brining (SB), ultrasound assisted brining (US) and ultrasound combined with microbubbles in brine (USMB). Ultrasound was generated with 20 kHz frequency, 5,09 W/cm maximum intensity and 100 W maximum power. Microbubbles in brine were produced by a gas-liquid mixing pump. Effect of ultrasound and microbbubles on NaCl content and diffusion in pork loin, mass balance, water binding capacity (WBC), protein denaturation and meat tissue microstructure were evaluated. The US and USMB brinings enhanced the NaCl diffusion into meat compared to meat brined under static conditions. The constant diffusion coefficient (D) model precisely described the NaCl diffusion kinetics during brinings. The ultrasound and microbbubles resulted in microscopic pores on the surface of myofibers. Decreasing WBC was observed for all brining methods. Myosin was not detectable in any of the brining methods. Denaturation temperature of actin showed a decreasing tendency with increasing brining time independently the brining methods.
本研究评估了超声空化和微泡在盐水浸渍过程中对猪里脊肉（Longissimus dorsi）的联合作用。将圆柱形（直径 15mm，高 80mm）猪里脊肉样品切割并浸入 200g/L NaCl 盐水中，并采用以下三种腌制方法处理 180 分钟：静态腌制（SB）、超声辅助腌制（US）和超声联合盐水中的微泡（USMB）。超声以 20kHz 频率、5.09W/cm2 的最大强度和 100W 的最大功率产生。盐水中的微泡由气液混合泵产生。评估了超声和微泡对猪里脊肉中 NaCl 含量和扩散的影响、质量平衡、水分保持能力（WBC）、蛋白质变性和肉组织微观结构。与静态条件下的肉腌制相比，US 和 USMB 腌制增强了 NaCl 向肉中的扩散。常数扩散系数（D）模型精确描述了腌制过程中 NaCl 的扩散动力学。超声和微泡导致肌纤维表面出现微小孔隙。所有腌制方法都观察到 WBC 下降。在任何腌制方法中均未检测到肌球蛋白。肌动蛋白的变性温度随着腌制时间的增加而呈下降趋势，与腌制方法无关。
