Effect of magnetic fields on ultrasound and loin tuna (Thunnus albacares)

被引：2

作者：

Fuentes L. ^{[1
]}

Acevedo D. ^{[1
]}

Gélvez V.M. ^{[2
]}

机构：

[1] Universidad de Cartagena, Facultad de Ingeniería, Programa de Ingeniería de Alimentos, Avenida el Consulado, Calle 30 No. 48-152, Cartagena, Bolívar

[2] Universidad de Pamplona, Facultad de Ingeniería, Programa Ingeniería de Alimentos, Km 1 Via Bucaramanga, Norte de Santander

来源：

Informacion Tecnologica | 2016年 / 27卷 / 02期

关键词：

Color measurement; High intensity; PH; Profile of texture;

D O I：

10.4067/S0718-07642016000200004

中图分类号：

学科分类号：

摘要：

The aim of this study was to evaluate the effect of high intensity ultrasound and magnetic fields on the pH, the texture profile and color in tuna meat. High intensity ultrasound (37kHz, 25W / cm2) were applied with a heated ultrasonic device Elmasonic E (model E60H) and magnetic fields with an intensity of 1 Tesla were produced using magnetic field generator Scoli, 8A N240 (R = 2.8 Ohm Ω). A randomized design was performed using a single factor (time of exposure to ultrasound and magnetic fields) in 4 levels (0, 3, 4, and 5 min). The results showed that the ultrasound treatment parameters in hardness and elasticity showed significant differences with the control sample (p <0.05). In brief, application of ultrasound and magnetic fields affect the texture profile and the colorimetric coordinates in tuna meat.

引用

页码：21 / 30

页数：9

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