Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
Ultrason Sonochem. 2022 May;86:106027. doi: 10.1016/j.ultsonch.2022.106027. Epub 2022 May 6.
High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of products. Among the processes of the meat industry, freezing, thawing, cooking and fermentation are very sensitive and important, because they have significant effects on product quality and are also very energy and time consuming. This review paper provides an interpretation of high intensity ultrasound (HIUS) applications, a summary of recent outstanding published research and an overview of the freezing/thawing, cooking/frying and fermentation processes in meat and its products assisted by HIUS. The effects, benefits and drawbacks as well as the challenges ahead in the commercialization of this technology in the meat industry are studied. The research results confirmed that the use of HIUS in the meat freezing/thawing, cooking/frying and fermentation in combination with the corresponding processing methods demonstrates a great potential to promote the process, improve the general quality of the final product and reduce the time and energy required. However, many issues remain that require further research to address these challenges. These challenges and subsequent research that is useful for developing and increasing the efficiency of this technology have been reviewed. After the literature review, it is concluded that HIUS may be a useful technology for meat processing because of its significant effects on the quality factors and related process variables that leads to the preservation of the initial nutritional and sensory properties of meat and its products. Of course, research must be continued to eliminate the disadvantages or minimize the undesirable effects of this technology on the final product and to remove barriers to commercialization and optimization of this method.
高强度超声（HIUS）在食品加工的不同领域有广泛的应用。它是一种很有前途和新兴的技术，有潜力在不损害产品质量的情况下促进食品加工。在肉类工业的各种加工过程中，冷冻、解冻、烹饪和发酵非常敏感和重要，因为它们对产品质量有重大影响，而且非常耗费能源和时间。本文综述了高强度超声（HIUS）的应用，总结了最近发表的杰出研究，并概述了 HIUS 辅助的肉类及其制品的冷冻/解冻、烹饪/油炸和发酵过程。研究了该技术在肉类工业中的商业化所面临的影响、效益、缺点和挑战。研究结果证实，HIUS 在肉类冷冻/解冻、烹饪/油炸和发酵中的应用与相应的加工方法相结合，具有很大的潜力来促进加工过程、提高最终产品的总体质量，并减少所需的时间和能源。然而，仍有许多问题需要进一步研究来解决这些挑战。本文综述了这些挑战和随后的研究，这些研究对于开发和提高这项技术的效率是有用的。通过文献综述，可以得出结论，高强度超声（HIUS）可能是一种有用的肉类加工技术，因为它对质量因素和相关过程变量有显著影响，这可以保持肉类及其产品的初始营养和感官特性。当然，必须继续研究，以消除这项技术对最终产品的缺点或最小化其不良影响，并消除该方法商业化和优化的障碍。
