Bacterial control and structural and physicochemical modification of bovine Longissimus dorsi by ultrasound

被引:38
作者
Manuel Carrillo-Lopez, Luis [1 ,2 ]
Huerta-Jimenez, Mariana [1 ,2 ]
Adrian Garcia-Galicia, Ivan [2 ]
Delia Alarcon-Rojo, Alma [2 ]
机构
[1] Consejo Nacl Ciencia & Technol, Av Insurgentes Sur 1582, Mexico City 03940, DF, Mexico
[2] Univ Autonoma Chihuahua, Fac Zootecn & Ecol, Perifericto Fco R Almada Km 1, Chihuahua 31453, Chih, Mexico
关键词
Hue angle; Ageing; Tenderness; Microstructure; Microbiota; WATER-HOLDING CAPACITY; HIGH-INTENSITY ULTRASOUND; HIGH-POWER ULTRASOUND; ELECTRON-MICROSCOPY; MEAT TENDERNESS; BEEF; FREQUENCY; ULTRASONICATION; SEMITENDINOSUS; IMPROVEMENT;
D O I
10.1016/j.ultsonch.2019.05.025
中图分类号
O42 [声学];
学科分类号
070206 ; 082403 ;
摘要
A multifactorial study to evaluate the effect of three ultrasound intensities (16, 28 and 90 Wcm(-2)), two sonication times (20 and 40 min), and two storage times (0 and 7 days at 4 degrees C) on physicochemical properties, microbiological counts, and microstructure of bovine Longissimus dorsi was performed. The results showed that ultrasound (US) did not modify luminosity (P = 0.42), redness (a*, P = 0.45), or yellowness (b*, P = 0.94). However, the hue angle increased with US treatment and during storage (P = 0.04), showing an important degradation in the color of meat treated with 16 Wcm(-2). The pH and shear force decreased during storage at 4 degrees C (P = 0.01). Although US did not have any significant effects on the tenderness of the meat, the interfibrillar areas increased drastically in samples treated with 16, 28 and 90 Wcm(-2) (P < 0.0001). US was effective in controlling mesophilic and psychrophilic bacteria during storage at 4 degrees C when intensities of 90 Wcm(-2) were used (P < 0.0001), whereas decontamination of coliform bacteria was efficient independently of ultrasonication intensity, as long as a long sonication time (40 min) was used.
引用
收藏
页数:8
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