Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

Autor: Leães YSV; Federal University of 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; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Pinton MB; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Robalo SS; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Mello RO; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Wagner R; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Barin JS; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., De Menezes CR; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Campagnol PCB; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil., Cichoski AJ; Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.. Electronic address: cijoale@gmail.com.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2023 Sep; Vol. 203, pp. 109231. Date of Electronic Publication: 2023 May 27.
DOI: 10.1016/j.meatsci.2023.109231
Abstrakt: The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.
Competing Interests: Declaration of Competing Interest The author has no conflicts of interest. for disclosing to the paper entitled “Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?”
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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