Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer
| Autor: | Leopolda González-González, Lorena Luna-Rodríguez, Luis M. Carrillo-López, Alma D. Alarcón-Rojo, Iván García-Galicia, Raúl Reyes-Villagrana |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Journal of Food Quality, Vol 2017 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0146-9428 1745-4557 |
| DOI: | 10.1155/2017/8675720 |
| Popis: | In this study, the effects of ultrasound- (US-) assisted beef marination on consumer perception and the homogeneity of the solute and mass transfer were evaluated. Marinated and US-treated meat samples (40 kHz, 11 W/cm2 for 20, 40, and 60 min, and storing at 4°C for 7 d) were evaluated by a group of consumers using a structured 9-point hedonic scale of satisfaction. The preferences were analyzed with XLSTAT-Sensory® software. The analysis was performed in conjunction with an energy-dispersive X-ray spectroscopic study to evaluate the sodium transference. The perception analysis indicated that the use of US-assisted marination did not increase the beef acceptability. The sonicated samples showed a more homogeneous distribution of sodium. However, traditional marination (TM) stored for 7 d resulted in greater mass transfer than the US-assisted marination without storage. |
| Databáze: | Directory of Open Access Journals |
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