The study of changes in raw meat salting using acoustically activated brine.

Autor: Krasulya O; Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Russia. Electronic address: okrasulya@mail.ru., Tsirulnichenko L; South Ural State University, Chelyabinsk, Russia., Potoroko I; South Ural State University, Chelyabinsk, Russia., Bogush V; Moscow State University of Food Production, Moscow, Russia., Novikova Z; Moscow State University of Food Production, Moscow, Russia., Sergeev A; Institute of Chemical Physics of N.N. Semyonov, Russian Academy of Science, Moscow, Russia., Kuznetsova T; Federal Scientific Center of Food Systems of V.M. Gorbatov, Russian Academy of Science, Moscow, Russia., Anandan S; Nanomaterials and Solar Energy Conversion Lab, Department of Chemistry, National Institute of Technology, Tiruchirappalli, India.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2019 Jan; Vol. 50, pp. 224-229. Date of Electronic Publication: 2018 Sep 25.
DOI: 10.1016/j.ultsonch.2018.09.024
Abstrakt: The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of pork proteins was found positive. The results of the experiments prove that spray penetration into not only interfibrillar spaces like during jetting but also inside muscle fibers leads to essential changes in meat structure, redistribution of brine components and acceleration of biochemical processes.
(Copyright © 2018. Published by Elsevier B.V.)
Databáze: MEDLINE
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