Ultrasound-assisted diffusion of waxy starch cryogel on frozen-stored pork meat
Por:
Coria-Hernandez, Jonathan, Mendez-Albores, Abraham, Arjona-Román J.L., Melendez-Perez, Rosalia
Publicada:
15 dic 2022
Categoría:
Food science
Resumen:
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 < 0.05) due to its interaction
with the water and protein of the meat, decreasing the size of the
spaces for ice crystal growth by approximately 75% compared to the
control (meat without cryoprotectant). There were thermal, molecular,
and structural changes (P < 0.05) that influenced some quality aspects
such as pH, water activity, shear force, and color, avoiding important
modifications because of the freezing-thawing process.
Filiaciones:
Coria-Hernandez, Jonathan:
Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, 54714, Mexico
Mendez-Albores, Abraham:
Laboratory 14-A1. Material Science and Technology, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, 54714, Mexico
Arjona-Román J.L.:
Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, 54714, Mexico
Melendez-Perez, Rosalia:
Laboratory 13 Thermal and Structural Analysis of Materials and Foods, National Autonomous University of Mexico-Superior Studies Faculty at Cuautitlan (UNAM–FESC) Campus 4, Multidisciplinary Research Unit, Cuautitlan Izcalli, 54714, Mexico
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