Ultrasound-assisted diffusion of waxy starch cryogel on frozen-stored pork meat

Ultrasound-assisted diffusion of waxy starch cryogel on frozen-stored pork meat

The development and application of new materials that allow the characteristics of the meat to be maintained as far as possible before freezing, minimizing the damage caused by the crystals formation, is something that has been studied over time because it is of great interest to meat industry. We w...

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Veröffentlicht in:Food science & technology 2022-12, Vol.171, p.114139, Article 114139
Hauptverfasser: Coria-Hernández, Jonathan, Méndez-Albores, Abraham, Arjona-Román, José Luis, Meléndez-Pérez, Rosalía
Format: Artikel
Sprache:eng
Schlagworte:
calorimetry
color
Cryogels
cryoprotectants
electron microscopy
Fourier transform infrared spectroscopy
freeze-thaw cycles
Freezing
ice
livestock and meat industry
pork
Pork meat
ultrasonic treatment
ultrasonics
Ultrasound
water activity
Waxy starch
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Zusammenfassung:The development and application of new materials that allow the characteristics of the meat to be maintained as far as possible before freezing, minimizing the damage caused by the crystals formation, is something that has been studied over time because it is of great interest to meat industry. We worked with waxy starch cryogel of two cycles, applied with high-intensity ultrasound in pork meat. Their effect before and after freezing was evaluated by Modulated Differential Scanning Calorimetry (MDSC), Fourier Transform Infrared Spectroscopy with Attenuated Total Reflection (FTIR-ATR), Scanning Electron Microscopy (SEM), shear force, and color profiles. It was found that the cryogel generated important changes (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2022.114139