The study of changes in raw meat salting using acoustically activated brine.

Acoustics Animals Kinetics Magnetic Resonance Spectroscopy Meat Products Salts Sodium Chloride Swine
Activated fluid mediums Cavitation Food acoustic chemistry Microstructural changes NMR-water relaxation Pork Salting

Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Jan 2019
Historique:
received: 12 03 2018
revised: 03 09 2018
accepted: 18 09 2018
pubmed: 3 10 2018
medline: 10 11 2018
entrez: 3 10 2018
Statut: ppublish

Résumé

The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of pork proteins was found positive. The results of the experiments prove that spray penetration into not only interfibrillar spaces like during jetting but also inside muscle fibers leads to essential changes in meat structure, redistribution of brine components and acceleration of biochemical processes.

Identifiants

DOI: 10.1016/j.ultsonch.2018.09.024 PMID: 30274886
pubmed: 30274886
pii: S1350-4177(18)30363-8
doi: 10.1016/j.ultsonch.2018.09.024
pii:
doi:

Substances chimiques

Salts 0
brine 0
Sodium Chloride 451W47IQ8X

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

224-229

Informations de copyright

Copyright © 2018. Published by Elsevier B.V.

Auteurs

Olga Krasulya (O)

Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Russia. Electronic address: okrasulya@mail.ru.

Lina Tsirulnichenko (L)

South Ural State University, Chelyabinsk, Russia.

Irina Potoroko (I)

South Ural State University, Chelyabinsk, Russia.

Vladimir Bogush (V)

Moscow State University of Food Production, Moscow, Russia.

Zhanna Novikova (Z)

Moscow State University of Food Production, Moscow, Russia.

Andrey Sergeev (A)

Institute of Chemical Physics of N.N. Semyonov, Russian Academy of Science, Moscow, Russia.

Tatyana Kuznetsova (T)

Federal Scientific Center of Food Systems of V.M. Gorbatov, Russian Academy of Science, Moscow, Russia.

Sambandam Anandan (S)

Nanomaterials and Solar Energy Conversion Lab, Department of Chemistry, National Institute of Technology, Tiruchirappalli, India.

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Classifications MeSH

questionsmedicales.fr › Disciplines des sciences naturelles › Physique › Acoustique › The study of changes in raw meat salting using...
questionsmedicales.fr › Eucaryotes › Animaux › The study of changes in raw meat salting using...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Cinétique › The study of changes in raw meat salting using...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Analyse spectrale › Spectroscopie par résonance magnétique › The study of changes in raw meat salting using...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Produits carnés › The study of changes in raw meat salting using...
questionsmedicales.fr › Produits chimiques inorganiques › Sels › The study of changes in raw meat salting using...
questionsmedicales.fr › Produits chimiques inorganiques › Composés du sodium › Chlorure de sodium › The study of changes in raw meat salting using...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Suidae › The study of changes in raw meat salting using...