Technological and diffusion properties in the wet salting of beef assisted by ultrasound

The effects of the application of ultrasound and the content of NaCl in the brine on the technological and diffusion properties in the wet salting of beef were evaluated. Beef samples were immersed in brines containing different content of NaCl (100, 200 and 300 g of NaCl/L of water) and subjected t...

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Bibliographic Details
Authors: Sanches, Marcio Augusto Ribeiro [UNESP], Colombo Silva, Patrícia Maria Onofre [UNESP], Barretto, Tiago Luis [UNESP], Darros-Barbosa, Roger [UNESP], Silva-Barretto, Andrea Carla da [UNESP], Telis-Romero, Javier [UNESP]
Format: article
Status:Published version
Publication Date:2021
Country:Brasil
Institution:Universidade Estadual Paulista (UNESP)
Repository:Repositório Institucional da UNESP
Language:English
OAI Identifier:oai:repositorio.unesp.br:11449/229088
Online Access:http://dx.doi.org/10.1016/j.lwt.2021.112036
http://hdl.handle.net/11449/229088
Access Level:Open access
Keyword:Instrumental color
NaCl
Protein denaturation
TBARS
Water activity
Description
Summary:The effects of the application of ultrasound and the content of NaCl in the brine on the technological and diffusion properties in the wet salting of beef were evaluated. Beef samples were immersed in brines containing different content of NaCl (100, 200 and 300 g of NaCl/L of water) and subjected to two different treatments: static brine (SB) and brine with ultrasound (US). Wet salting with ultrasound increased (P < 0.05) the NaCl content, reduced (P < 0.05) the denaturation temperature of myofibrillar proteins, reduced (P < 0.05) the water activity and did not affect (P > 0.05) the lipid oxidation of the meat when compared to samples treated in static brine (SB). The increase in the content of NaCl in the brine increased (P < 0.05) the substances reactive to thiobarbituric acid (TBARS) values of salted beef and reduced (P < 0.05) the intensity of lightness (L*), redness (a*) and yellowness (b*). None of the effects (P > 0.05) were significant for pH. Based on the results under the given operational conditions (600 W; 20 kHz), ultrasound is a technology with potential for accelerating the process of wet salting of beef, reducing the salting time and also providing technological advantages related to the properties of proteins.

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