Pubblicazione scientifica

Tenderization effect of whelk meat using ultrasonic treatment

FILONE TECNOLOGICO	TEMA
produzione e raccolta

RIASSUNTO

Abstract

This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk (Buccinum undatum) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three‐level factorial Box–Behnken design for the optimization of three variables. The optimum conditions for the three variables found were as follows: ultrasound power at 200 W, treatment time for 9.6 min, and temperature at 45°C. The resulted tenderization effect was comparable to traditional enzymatic methods. Furthermore, disruption of muscle microstructure was observed in the ultrasonic‐treated whelk meat by scanning electron microscopy, while evaluations on physicochemical properties indicated the ultrasonic treatment has no significant undesirable effects on the quality of whelk meat including pH, water‐holding capacity, and lipid oxidation. In conclusion, this study showed the feasibility of ultrasonic treatment as a promising tenderization method for whelk meat without detrimental effects on its quality.

DATA

Data di pubblicazione: 22/08/2018

AUTORI

HU JIAMIAO
GE SHENGHAN
HUANG CHENYING
CHEUNG PETER C K
LIN LUAN
ZHANG YI
ZHENG BAODONG
LIN SHAOLING
HUANG XIUJUAN

ENTE DI AFFERENZA

FUJIAN PROVINCE KEY LAB DEV OF BIOACTIVE MATERIAL FROM MARINE ALGAE COLLEGE OF OCEANOLOGY & FOOD SCIENCE QUANZHOU NORMAL UNIV QUANZHOU CHINA
FACULTY OF HEALTH SCIENCES UNIV MACAU TAIPA MACAU SAR
COLLEGE OF FOOD SCIENCE FUJIAN AGRICULTURE & FORESTRY UNIV FUZHOU CHINA
SCHOOL OF LIFE SCIENCES CHINESE UNIV HONG KONG SHATIN HONG KONG
FUJIAN SAIFU FOOD INSPECTION CO LTD

RIVISTA

Food Science & Nutrition, 6(7), 1848-1857

IMPACT FACTOR

1,797

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