Abstract
The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm2; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm2 in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts.
Highlights
This study evaluated the effect of the ultrasound system and the treatment time (25 and 50 min) on the physicochemical, microbiological, and microstructural characteristics of bovine Longissimus lumborum stored for 7 days at 4 ◦C, prioritizing the effect of one-side exposition to the ultrasonication
The results showed a significant decrease in the Water Holding Capacity (WHC) of Longissimus lumborum treated with high-intensity ultrasound (HIU) (p = 0.0142), regardless of the system
Microbiological analyses included counts of total aerobic mesophilic bacteria, psychrophilic bacteria, coliform bacteria, and lactic acid bacteria (LAB). 1 mL of exudate was collected from each vacuum-packed sample and diluted from 1:10 to 1:1,000,000 using sterile diluent (MRD; peptone saline water prepared with 1.0 g/L peptone and 8.5 g/L sodium chloride, pH 7.0 ± 0.2)
Summary
May modify the physicochemical and structural properties of foods [1]. Its application can be direct, coupled to a device (probe), or in an ultrasonic bath (immersion) [2]. Alves et al [13] reported that the treatment of bovine Semitendinosus with ultrasound in a probe system (20 kHz, 750 W, 26.5 W/cm2) or bath (45 kHz, 500 W, 1.8 W) for 0, 60, 120, or 240 s, reduced shear stress only after ultrasonication, but this effect was not maintained during storage (16 d at 7 ◦C). They did not observe changes in lipid oxidation or microbial flora, so they suggested that ultrasonication should be applied during storage. This study evaluated the effect of the ultrasound system (bath or probe) and the treatment time (25 and 50 min) on the physicochemical, microbiological, and microstructural characteristics of bovine Longissimus lumborum stored for 7 days at 4 ◦C, prioritizing the effect of one-side exposition to the ultrasonication
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