Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas.
Int J Food Microbiol
; 353: 109310, 2021 Sep 02.
Article
em En
| MEDLINE
| ID: mdl-34174509
ABSTRACT
Ultrasound (US) and basic electrolyzed water (BEW) are considered emerging technologies; however, few studies have addressed the combination of both technologies in emulsified meat products. This study aimed to evaluate the individual and combined effect of US (25 kHz; 175 W; 20 min) and BEW (pH 10.99; -92.33 mV) on the microbiological and oxidative profile of low-sodium mortadellas (30% of NaCl reduction) stored for 90 days at 5 °C. The use of BEW alone increased the pH and reduced the redox potential of mortadellas, while the US did not affect these parameters. The combined application of US and BEW reduced the lactic acid bacteria counts by up to 0.36 log CFU/g. In addition, BEW stimulated the growth of lipolytic bacteria. The treatments subjected to US application alone showed a lower growth rate of lipolytic bacteria, lower lipid and protein oxidation, and higher ΔE* values. Therefore, the application of US and BEW may be a promising strategy to improve the microbiological and oxidative quality of mortadella during storage.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Água
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Ondas Ultrassônicas
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Manipulação de Alimentos
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Microbiologia de Alimentos
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Produtos da Carne
Idioma:
En
Revista:
Int J Food Microbiol
Ano de publicação:
2021
Tipo de documento:
Article