Quality of Buffalo (bubalus bubalis) Meat Emulsions Treated with High Power Ultrasound.

被引：0
|
作者：
Torres R. [1 ]
Romero P. [2 ]
Gelvez V.M. [3 ]
机构：
[1] Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Univ. del Atlántico, Carrera 30 Número 8- 49, Puerto Colombia
[2] Facultad de Ingeniería, Departamento de Ingeniería de Alimentos, Univ. de Córdoba, Carrera 6 No. 76-103, Montería, Córdoba
[3] Facultad de Ingenierías y Arquitectura, Departamento de Alimentos, Univ. de Pamplona, Km 1, vía salida a, Bucaramanga
来源：
Informacion Tecnologica | 2019年 / 30卷 / 03期
关键词：
Chewiness; Elasticity; Meat emulsions; Texture; Ultrasound;
D O I：
10.4067/S0718-07642019000300157
中图分类号：
学科分类号：
摘要：
The effect of ultrasound at different times and temperatures on pH, emulsion stability and texture of buffalo meat emulsions was determined. Emulsions were prepared, treated with ultrasound at 37 kHz for 3, 5 and 10 min, blanched, vacuum packed and stored at 4°C. Emulsion quality was evaluated by measuring pH, emulsion stability and a texture profile analysis. The pH of the emulsion prepared with buffalo meat decreases when it is treated with ultrasound at 3 and 5 min while at 10 min it does not present a significant difference with the control (samples not treated with ultrasound). The stability of the emulsion increases with ultrasound treatment. Hardness and chewiness decreased significantly (significance of 5%) with respect to control, while elasticity and cohesiveness were not affected by treatment. © 2019 Centro de Informacion Tecnologica. All rights reserved.
引用
收藏
页码：157 / 166
页数：9
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