Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50.
Ultrason Sonochem
; 71: 105379, 2021 Mar.
Article
em En
| MEDLINE
| ID: mdl-33157359
ABSTRACT
The objective of this study was to evaluate the effect of ultrasound treatments with different durations (15, 20, 25, 30, and 35 min) at a low static temperature (12 °C) controlled by an intelligent temperature control and monitoring system on the quality of 50% reduced-phosphate frankfurters. The results show that without ultrasound treatment, phosphate reduction caused some obvious deficits in the textural properties, sensorial parameters, and oxidative stability of frankfurters. Moreover, 25-min ultrasound treatment could significantly lower the cooking loss and enhance emulsion stability, textural properties, and sensorial parameters of reduced phosphate frankfurters, which was also verified by dynamic water distribution analysis and microstructural observation. Additionally, low constant temperature during ultrasound treatment was another crucial factor in retarding lipid oxidation during storage. Therefore, ultrasound treatment with moderate duration and stable low temperature could be considered a successful approach to obtain healthier reduced-phosphate frankfurters under the "clean label" concept.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fosfatos
/
Temperatura
/
Ondas Ultrassônicas
/
Produtos da Carne
Idioma:
En
Revista:
Ultrason Sonochem
Assunto da revista:
DIAGNOSTICO POR IMAGEM
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
China