Estimation of the stability of skeletal muscle myoglobin of chilled pork treated with brine activated by low-frequency high-intensity ultrasound

Autor: Srinivas Mettu, Anastasiya Smirnova, Vladimir Bogush, Natalia L. Vostrikova, Olga Krasulya, Natalia Shlenskaya
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Antioxidant
CIE Lab
Acoustics and Ultrasonics
Food Handling
medicine.medical_treatment
lcsh:QC221-246
Color
02 engineering and technology
Colour stability
010402 general chemistry
01 natural sciences
Brine activation
Meat colour
Inorganic Chemistry
lcsh:Chemistry
chemistry.chemical_compound
Brining
Food Quality
medicine
Chemical Engineering (miscellaneous)
Environmental Chemistry
Radiology
Nuclear Medicine and imaging
Original Research Article
Food science
Muscle
Skeletal
ComputingMethodologies_COMPUTERGRAPHICS
Myoglobin
Protein Stability
Chemistry
business.industry
Organic Chemistry
Ultrasound
Salting
Skeletal muscle
food and beverages
021001 nanoscience & nanotechnology
0104 chemical sciences
Colour difference
medicine.anatomical_structure
Ultrasonic Waves
Metmyoglobin
lcsh:QD1-999
lcsh:Acoustics. Sound
Pork Meat
Ultrasonic treatment
0210 nano-technology
business
Zdroj: Ultrasonics Sonochemistry, Vol 71, Iss, Pp 105363-(2021)
Ultrasonics Sonochemistry
ISSN: 1350-4177
Popis: Graphical abstract
Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizing the color of pork meat. • The sonochemical activation of the brine acts on meat through donor–acceptor bonds of metmyoglobin (MetMb) • An excessive number of free electrons are capable of activating metmyoglobin (MetMb) which reduces the activity of meat.
We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the colour of meat is attributed to donor–acceptor bonds of metmyoglobin (MetMb). The accumulation of excessive number of free electrons in the medium are capable of activating MetMb. This reduces the activity of meat, when the native participants of the metmyoglobin reductase system and their own antioxidant systems of meat are depleted. Based on the additive calculation of deviations (increase / decrease) by the coordinates L*, a*, b* in the CIE Lab system, and the total colour difference (ΔE) in control and experimental samples, recommendations were developed. To optimize the colour characteristics of all types of meat, both on the surface and in the thickness of the meat, the preliminary activation of a 3% brine in a low-frequency submersible ultrasonic unit is recommended. Moreover, preliminary cavitation activation of a 3% is more preferable to stabilise the colour of PSE – meat (pale, soft, exudative (watery),) brine in a flow-through installation.
Databáze: OpenAIRE
Externí odkaz: