The effect of ultrasound treatment on the interaction of brine with pork meat proteins.

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  • Additional Information
    • Source:
      Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2828 (Electronic) Linking ISSN: 13504177 NLM ISO Abbreviation: Ultrason Sonochem Subsets: MEDLINE
    • Publication Information:
      Publication: Amsterdam : Elsevier Science
      Original Publication: Oxford : Butterworth Heinemann, c1994-
    • Subject Terms:
      Sonication*; Meat Proteins/*chemistry ; Salts/*chemistry; Animals ; Calorimetry, Differential Scanning/methods ; Food Preservation ; Swine
    • Abstract:
      The objective of the study is to elucidate the effect of ultrasound treated salt solution on curing of pork meat. The interactions of salt (NaCl) solutions of 3 and 25% with the proteins of pork meat are studied. High intensity ultrasound operating at 20 kHz was used. The differential scanning calorimetry (DSC), NMR spin-spin relaxation time, unfrozen water and water diffusion coefficient measurements were carried out in meat cured with ultrasound treated and untreated salt solutions. The effect of ultrasonication was most evident from measured spin-spin relaxation times T 21 , the rate of chemical exchange of water protons k and the amount of unfrozen water W unf in the meat. The measured diffusion coefficient of water D w in meat cured with ultrasound treated and control salt solution did not show significant difference. The nuclear magnetic resonance (NMR) relaxation data, differential scanning calorimetry (DSC) and the diffusion coefficient data reliably show that the possible action of ultrasound to salt solution was manifested on the first 2 days of the experiment with a 3% salt solution.
      (Copyright © 2019 Elsevier B.V. All rights reserved.)
    • Contributed Indexing:
      Keywords: Brine-protein interaction; Differential scanning calorimetry; Meat curing; NMR relaxation; Ultrasound; Water diffusion
    • Accession Number:
      0 (Meat Proteins)
      0 (Salts)
      0 (brine)
    • Publication Date:
      Date Created: 20191101 Date Completed: 20200402 Latest Revision: 20200402
    • Publication Date:
      20221213
    • Accession Number:
      10.1016/j.ultsonch.2019.104831
    • Accession Number:
      31669847