Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions.

Autor: Pinton MB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain., Seibt ACMD; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Dos Santos BA; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., da Rosa JL; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Correa LP; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Cichoski AJ; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Campagnol PCB; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulo.campagnol@ufsm.br.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2022 Nov; Vol. 193, pp. 108931. Date of Electronic Publication: 2022 Aug 02.
DOI: 10.1016/j.meatsci.2022.108931
Abstrakt: The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were made with the addition of 0 and 0.25% of alkaline phosphate and 0, 2.5, and 5% BF. Immediately after filling, the samples were sonicated for 0 or 27 min at normal mode, 25 kHz, 60% amplitude, and 20 °C. The samples made with BF and without phosphate showed higher emulsion stability compared to the control made with phosphate. The addition of 2.5% BF effectively compensated for the texture changes due to the absence of phosphate. HPU improved the effect of BF on the texture of meat emulsions by increasing cohesiveness. No significant impact of HPU and BF was observed on the oxidative quality of the samples. However, the instrumental assays and the sensory evaluation demonstrated that the absence of phosphate increased the lipid oxidation of the samples from the beginning of storage.
Competing Interests: Declaration of Competing Interest The author have no conflicts of interest for disclose to paper entitled “Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions”.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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