Mass transfer kinetics of ultrasonic- and vacuum-ultrasonic-assisted static brine of chicken breast (Pectoralis major).

Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE

Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists

Chickens* ; Food Handling*/methods ; Meat*/analysis ; Salts*/chemistry; Animals ; Vacuum ; Kinetics ; Water ; Sodium Chloride ; Pectoralis Muscles/physiology ; Ultrasonics/methods

The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT-150, UT-300, UT-450, Vacuum-UT-150, Vacuum-UT-300, Vacuum-UT-450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum-ultrasonic-assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450 W. The mass transfer kinetics (k 1 and k 2 ) were significantly related to vacuum pretreatment and ultrasonic power. The values of k 1 for total and moisture weight changes decreased with the increase of ultrasonic power, whereas the values of k 2 increased with vacuum pretreatment. The application of ultrasound treatment with vacuum improved the NaCl effective diffusion coefficients (D e ) from 1.189 × 10 ^-9 to 1.308-1.449 × 10 ^-9 m ² /s, and the highest De was found with Vacuum-UT-450. The treatment of ultrasound and vacuum can reduce shear force and enhance the water-holding capacity (WHC). According to the analysis of water distribution, vacuum and ultrasound could decrease the T 23 values, indicating that the mobility of water decreased. The result of microscopic observation further supported that the disruption of myofibrils was related to the tenderness and WHC changes, which was caused by vacuum and ultrasound treatment. Thus, Vacuum-UT brining could be employed as an emerging technology for improving the efficiency of brining and meat quality of other meat. PRACTICAL APPLICATION: Vacuum-ultrasonic-assisted static brine is an effective and feasible treatment to replace tumbling treatment for maintaining the integrity of the muscle bundles and accelerating the brining rate.
(© 2024 Institute of Food Technologists.)

Andrés, A., Rodríguez‐Barona, S., Barat, J. M., & Fito, P. (2002). Note: Mass transfer kinetics during cod salting operation. Food Science and Technology International, 8(5), 309–314. https://doi.org/10.1106/108201302031117.
Aykın‐Dinçer, E. (2021). Application of ultrasound‐assisted vacuum impregnation for improving the diffusion of salt in beef cubes. Meat Science, 176, 108469. https://doi.org/10.1016/j.meatsci.2021.108469.
Bampi, M., Domschke, N. N., Schmidt, F. C., & Laurindo, J. B. (2016). Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. LWT—Food Science and Technology, 74, 26–33. https://doi.org/10.1016/j.lwt.2016.07.009.
Barat, J. M., Rodríguez‐Barona, S., Andrés, A., & Fito, P. (2002). Influence of increasing brine concentration in the cod‐salting process. Journal of Food Science, 67(5), 1922–1925. https://doi.org/10.1111/j.1365‐2621.2002.tb08747.x.
Barat, J. M., Rodríguez‐Barona, S., Andrés, A., & Ibáñez, J. B. (2004). Modeling of the cod desalting operation. Journal of Food Science, 69(4), FEP183–FEP189. https://doi.org/10.1111/j.1365‐2621.2004.tb06345.x.
Che, S., Wang, C., Iverson, M., Varga, C., Barbut, S., Bienzle, D., & Susta, L. (2022). Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada. Poultry Science, 101(4), 101747. https://doi.org/10.1016/j.psj.2022.101747.
Chen, L., Zhou, G., & Zhang, W. (2015). Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation. Food and Bioprocess Technology, 8(11), 2287–2297. https://doi.org/10.1007/s11947‐015‐1566‐0.
Deumier, F., Trystram, G., Collignan, A., Guédider, L., & Bohuon, P. (2003). Pulsed vacuum brining of poultry meat: Interpretation of mass transfer mechanisms. Journal of Food Engineering, 58(1), 85–93. https://doi.org/10.1016/S0260‐8774(02)00367‐9.
Dimakopoulou‐Papazoglou, D., & Katsanidis, E. (2020). Osmotic processing of meat: Mathematical modeling and quality parameters. Food Engineering Reviews, 12(1), 32–47. https://doi.org/10.1007/s12393‐019‐09203‐1.
Gallart‐Jornet, L., Barat, J. M., Rustad, T., Erikson, U., Escriche, I., & Fito, P. (2007). A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar). Journal of Food Engineering, 79(1), 261–270. https://doi.org/10.1016/j.jfoodeng.2006.01.053.
Galvão Martins, M., Nunes Chada, P. S., & Da Silva Pena, R. (2019). Application of pulsed‐vacuum on the salt impregnation process of pirarucu fillet. Food Research International, 120, 407–414. https://doi.org/10.1016/j.foodres.2019.03.016.
Goli, T., Bohuon, P., Ricci, J., Trystram, G., & Collignan, A. (2011). Mass transfer dynamics during the acidic marination of turkey meat. Journal of Food Engineering, 104, 161–168. https://doi.org/10.1016/j.jfoodeng.2010.12.010.
Gómez‐Salazar, J. A., Galván‐Navarro, A., Lorenzo, J. M., & Sosa‐Morales, M. E. (2021). Ultrasound effect on salt reduction in meat products: A review. Current Opinion in Food Science, 38, 71–78. https://doi.org/10.1016/j.cofs.2020.10.030.
Han, G., & Kong, B. (2022). Effect of power ultrasound on the functional properties of myofibrillar protein and meat quality: A review. Food Science, 43(13), 361–369. https://doi.org/10.7506/spkx1002‐6630‐20210616‐177.
Jaya, S., & Das, H. (2003). A vacuum drying model for mango pulp. Drying Technology, 21(7), 1215–1234. https://doi.org/10.1081/DRT‐120023177.
Jayasooriya, S. D., Bhandari, B. R., Torley, P., & D'Arcy, B. R. (2004). Effect of high power ultrasound waves on properties of meat: A review. International Journal of Food Properties, 7(2), 301–319. https://doi.org/10.1081/JFP‐120030039.
Jia, S., Shen, H., Wang, D., Liu, S., Ding, Y., & Zhou, X. (2024). Novel NaCl reduction technologies for dry‐cured meat products and their mechanisms: A comprehensive review. Food Chemistry, 431, 137142. https://doi.org/10.1016/j.foodchem.2023.137142.
Jiang, Q., Nakazawa, N., Hu, Y., Osako, K., & Okazaki, E. (2019). Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze‐thaw cycles. Food Chemistry, 293, 178–186. https://doi.org/10.1016/j.foodchem.2019.04.091.
Kang, D., Gao, X., Ge, Q., Zhou, G., & Zhang, W. (2017). Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification. Ultrasonics Sonochemistry, 38, 317–325. https://doi.org/10.1016/j.ultsonch.2017.03.026.
Kang, D., Wang, A., Zhou, G., Zhang, W., Xu, S., & Guo, G. (2016). Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. Innovative Food Science & Emerging Technologies, 35, 36–44. https://doi.org/10.1016/j.ifset.2016.03.009.
Kim, S. M., & Zayas, J. F. (1989). Processing parameters of chymosin extraction by ultrasound. Journal of Food Science, 54, 700–703. https://doi.org/10.1111/J.1365‐2621.1989.TB04685.X.
Leal‐Ramos, M. Y., Alarcon‐Rojo, A. D., Mason, T. J., Paniwnyk, L., & Alarjah, M. A. (2011). Ultrasound‐enhanced mass transfer in halal compared with non‐halal chicken. Journal of the Science of Food and Agriculture, 91(1), 130–133. https://doi.org/10.1002/jsfa.4162.
Li, C., Peng, A., He, L., Ma, S., Wu, W., Yang, H., Sun, X., Zeng, Q., Jin, G., Zhang, J., & Ma, M. (2018). Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT‐IR spectroscopy and low‐field NMR study. Food Chemistry, 252, 108–114. https://doi.org/10.11975/j.issn.1002‐6819.2018.22.034.
Maltin, C. A., Warkup, C. C., Matthews, K. R., Grant, C. M., Porter, A. D., & Delday, M. I. (1997). Pig muscle fibre characteristics as a source of variation in eating quality. Meat Science, 47(3), 237–248. https://doi.org/10.1016/S0309‐1740(97)00055‐7.
McDonnell, C. K., Lyng, J. G., & Allen, P. (2014). The use of power ultrasound for accelerating the curing of pork. Meat Science, 98(2), 142–149. https://doi.org/10.1016/j.meatsci.2014.04.008.
Nguyen, M. V., Thorarinsdottir, K. A., Gudmundsdottir, A., Thorkelsson, G., & Arason, S. (2011). The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting. Food Chemistry, 125(3), 1013–1019. https://doi.org/10.1016/j.foodchem.2010.09.109.
Offer, G., & Trinick, J. (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Science, 8(4), 245–281. https://doi.org/10.1016/0309‐1740(83)90013‐X.
Pan, J., Li, C., Liu, X., He, L., Zhang, M., Huang, S., Huang, S., Liu, Y., Zhang, Y., & Jin, G. (2022). A multivariate insight into the organoleptic properties of porcine muscle by ultrasound‐assisted brining: Protein oxidation, water state and microstructure. LWT—Food Science and Technology, 159, 113136. https://doi.org/10.1016/j.lwt.2022.113136.
Peña‐Gonzalez, E., Alarcon‐Rojo, A. D., Garcia‐Galicia, I., Carrillo‐Lopez, L., & Huerta‐Jimenez, M. (2019). Ultrasound as a potential process to tenderize beef: Sensory and technological parameters. Ultrasonics Sonochemistry, 53, 134–141. https://doi.org/10.1016/j.ultsonch.2018.12.045.
Peng, W., Lin, C., Xinglian, X., Yingying, Z., Ke, L., Nannan, J., Tong, X., & Xiaoming, W. (2018). Effects of pre‐slaughtering holding with water‐misting sprays and forced ventilation on meat quality of broiler after summer transport. Transactions of the Chinese Society of Agricultural Engineering (Transaction of the CASE), 34(22), 275–281. https://doi.org/10.11975/j.issn.1002‐6819.2018.22.034.
Peppas, N. A., & Brannon‐Peppas, L. (1994). Water diffusion and sorption in amorphous macromolecular systems and foods. Water in Foods Fundamental Aspects and Their Significance in Relation to Processing of Foods, 22(1), 189–210. https://doi.org/10.1016/0260‐8774(94)90030‐2.
Pietrasik, Z., & Shand, P. J. (2004). Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef. Meat Science, 66(4), 871–879. https://doi.org/10.1016/j.meatsci.2003.08.009.
Ros‐Polski, V., Koutchma, T., Xue, J., Defelice, C., & Balamurugan, S. (2015). Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat. Innovative Food Science and Emerging Technologies, 30, 31–42. https://doi.org/10.1016/j.ifset.2015.04.003.
Schmidt, F. C., Carciofi, B. A. M., & Laurindo, J. B. (2008). Salting operational diagrams for chicken breast cuts: Hydration–dehydration. Journal of Food Engineering, 88(1), 36–44. https://doi.org/10.1016/j.jfoodeng.2007.12.005.
Siró, I., Vén, Cs., Balla, C., Jónás, G., Zeke, I., & Friedrich, L. (2009). Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat. Journal of Food Engineering, 91(2), 353–362. https://doi.org/10.1016/j.jfoodeng.2008.09.015.
Straadt, I. K., Rasmussen, M., Young, J. F., & Bertram, H. C. (2008). Any link between integrin degradation and water‐holding capacity in pork? Meat Science, 80(3), 722–727. https://doi.org/10.1016/j.meatsci.2008.03.012.
Visy, A., Jónás, G., Szakos, D., Horváth‐Mezőfi, Z., Hidas, K. I., Barkó, A., & Friedrich, L. (2021). Evaluation of ultrasound and microbubbles effect on pork meat during brining process. Ultrasonics Sonochemistry, 75, 105589. https://doi.org/10.1016/j.ultsonch.2021.105589.
Xing, T., Luo, D., Zhao, X., Xu, X., Li, J., Zhang, L., & Gao, F. (2021). Enhanced cytokine expression and upregulation of inflammatory signaling pathways in broiler chickens affected by wooden breast myopathy. Journal of the Science of Food and Agriculture, 101(1), 279–286. https://doi.org/10.1002/jsfa.10641.
Xiong, G., Fu, X., Pan, D., Qi, J., Xu, X., & Jiang, X. (2020). Influence of ultrasound‐assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat. Ultrasonics Sonochemistry, 60, 104808. https://doi.org/10.1016/j.ultsonch.2019.104808.
Yao, Y., Han, R., Li, F., Tang, J., & Jiao, Y. (2022). Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. Ultrasonics Sonochemistry, 85, 105989. https://doi.org/10.1016/j.ultsonch.2022.105989.
Zhang, D., Li, H., Emara, A. M., Hu, Y., Wang, Z., Wang, M., & He, Z. (2020). Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles. Food Chemistry, 315, 126226. https://doi.org/10.1016/j.foodchem.2020.126226.
Zhang, D., Li, H., Wang, Z., Emara, A., & He, Z. (2020). Effects of NaCl substitutes on physicochemical properties of salted pork. Meat Science, 169, https://doi.org/10.1016/j.meatsci.2020.108205.
Zhao, C., & Eun, J. (2018). Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage. Ultrasonics Sonochemistry, 49, 137–144. https://doi.org/10.1016/j.ultsonch.2018.07.039.
Zhao, X., Sun, Y., Zhou, Y., & Leng, Y. (2019). Effect of ultrasonic‐assisted brining on mass transfer of beef. Journal of Food Process Engineering, https://api.semanticscholar.org/CorpusID:208707669.
Zheng, J., Han, Y., Ge, G., Zhao, M., & Sun, W. (2019). Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties. Food Hydrocolloids, 96, 36–42. https://doi.org/10.1016/j.foodhyd.2019.05.003.
Zhou, Y., Hu, M., & Wang, L. (2022). Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork. Food Chemistry, 387, 132872. https://doi.org/10.1016/j.foodchem.2022.132872.
Zou, Y., Zhang, W., Kang, D., & Zhou, G. (2018). Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking. International Journal of Food Science & Technology, 53(3), 828–836. https://doi.org/10.1111/ijfs.13659.

STI 2030-Major Projects; Natural Science Foundation of Jiangsu Province of China ; Earmarked Fund for China Agriculture Research System; the Priority Academic Program Development of Jiangsu Higher Education Institution; 2023ZD04069 Biological Breeding-National Science and Technology Major Project

Keywords: chicken breast; mass transfer; transverse; vacuum‐ultrasonic

0 (brine)
0 (Salts)
059QF0KO0R (Water)
451W47IQ8X (Sodium Chloride)

Date Created: 20241106 Date Completed: 20241227 Latest Revision: 20241227

20241227

10.1111/1750-3841.17495

39503305