Ultrasound-assisted marination: role of frequencies and treatment time on the quality of sodium-reduced poultry meat

Simple item page
dc.contributor.authorInguglia, Elena S.
dc.contributor.authorBurgess, Catherine M.
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorTiwari, Brijesh K.
dc.contributor.funderTeagascen
dc.date.accessioned2019-10-26T06:51:27Z
dc.date.available2019-10-26T06:51:27Z
dc.date.issued2019-10-11
dc.description.abstractThe objective of this study was to evaluate the influence of high-power ultrasound (US) to accelerate marination of chicken breast; the effect of ultrasonic frequencies and marination times were investigated on samples containing full sodium levels (FS) or 25% sodium reduction, either by reducing NaCl (R50) or by its partial substitution with KCl (SR). Chicken breasts were marinated in plastic bags immersed in an ultrasonic bath operating with a frequency of 25, 45 or 130 kHz for 1, 3 or 6 h at a temperature of 2.5 ± 0.5 °C. Chicken marinated using US had a significantly higher uptake (p < 0.05) of sodium compared to control samples (no US) marinated for the same amount of time. No significant changes were observed in the quality parameters of sonicated chicken samples compared to controls. However, significant decreases (p < 0.05) in lipid oxidation were observed in SR samples when treated by US. These results suggest the use of ultrasound in the meat processing industry as a novel technology for enhancing marination processes and formulation of reduced sodium meat products.en
dc.description.sponsorshipTeagasc (Walsh fellowship Programme)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid473en
dc.identifier.citationInguglia, E. S., Burgess, C. M., Kerry, J. P. and Tiwari, B. K. (2019) 'Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat', Foods, 8(10), 473. (11pp.) DOI: 10.3390/foods8100473en
dc.identifier.doi10.3390/foods8100473en
dc.identifier.eissn2304-8158
dc.identifier.endpage11en
dc.identifier.issued10en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/8873
dc.identifier.volume8en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://www.mdpi.com/2304-8158/8/10/473/htm
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectUltrasounden
dc.subjectSalten
dc.subjectReductionen
dc.subjectMarinationen
dc.subjectPoultryen
dc.titleUltrasound-assisted marination: role of frequencies and treatment time on the quality of sodium-reduced poultry meaten
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
foods-08-00473-v2.pdf
Size:
810.38 KB
Format:
Adobe Portable Document Format
Description:
Published version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles