Abstract
Ultrasound-assisted marinade is a promising technology for reducing the time of traditional immersion marination. This study evaluated the effect of the ultrasonic system (bath or probe, amplitude 50 or 100%) and muscle sample size (3 or 5 cm3) on physicochemical quality, yield (salt content, fresh weight, and relative fresh weight), and bacteria counts associated with pork. The results showed a significantly high salt (p < 0.0001) content in 3 cm3 (11.54%) and 5 cm3 (8.88%) samples after 24 h marination by immersion. The 3 cm3 cubes marinated in a 100% probe system for 20 min presented an amount of salt (9.55%) that was quite close to the controls. The 3 cm3 samples treated by immersion and in a 50% probe system gained more relative weight (in relation to the initial weight, 7.45 and 6.64%, respectively) after 7 d at 4 °C. Meanwhile the 5 cm3 cubes marinated by immersion gained 8.1%. The other treatments showed a weight loss after treatment. Although significant differences were found in the fresh weight and in water holding capacity (WHC) in the 3 and 5 cm3 meat samples, the relative fresh weight is a real measure of weight gain, more relevant for the industry. Thus, the samples with the highest salt transfer experienced a phenomenon of “dehydration”, retaining less water. The 3 and 5 cm3 cubes marinated by immersion presented orange color tones due to the long processing time, while the probe system produced redder and brighter tones. Ultrasound as a technology to assist in marinades is not efficient for bacteria control of mesophilic, psychrophilic, or coliform. However, a significant increase in lactic acid bacteria (LAB) counts may bring benefits for meat preservation during refrigerated storage.
Highlights
Marination of meat consists of the incorporation of ingredients to the raw meat, mainly salts.other additives such as sugar, organic acids, and/or spices can be added as flavorings and colorants that diffuse through the osmosis process towards the interior of the meat [1,2]
Microbiological determination was carried out using the plate counting technique for psychrophilic, mesophilic, total coliform, and lactic acid bacteria (LAB)
The 3 cm3 cubes of meat marinated by immersion for 24 h had a higher amount of salt (11.54%)
Summary
Marination of meat consists of the incorporation of ingredients to the raw meat, mainly salts. Recent regulatory measures have resulted in decreased salt intake due to health problems associated with sodium In this regard, studies with high-intensity ultrasound have demonstrated its effectiveness to achieve homogeneous distribution profiles and higher percentages of sodium in beef. There is wide heterogeneity in the parameters used (ultrasonic system, frequencies, intensities, times, salt concentrations, etc.) This makes it difficult to obtain conclusive results that allow for scaling-up this technology to industrial levels. An example of this is the use of intensities as high as 54–61 W/cm2 [5] and as low as 2–4 W/cm2 [8], finding in both cases a positive effect on salt transfer. Yield (weight gain and/or loss), color, and bacteria growth were measured
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