AI Article Synopsis
- - The study investigated how ultrasonic marination affects pork tissue by analyzing moisture movement and microstructure, demonstrating increased water retention capacity due to ultrasonic curing.
- - The research used various methods, including NMR and electron microscopy, showing that ultrasonic treatment creates larger gaps between muscle fibers, which improves the absorption of salt.
- - Simulations indicated that ultrasonic waves at 26.8 kHz promote effective curing through minimal standing waves and significant cavitation, with practical testing confirming that this method can enhance salt content in pork to 1%.
Article Abstract
To better understanding the effects of ultrasonic marination on the porcine tissue, the moisture migration and microstructure were investigated in this study. Additionally, the acoustic field distribution was analysis using COMSOL Multiphysics. The low-filed NMR results demonstrated that ultrasonic curing induced a leftward shift in T and a rightward shift in T, accompanied by a significant reduction in A, thereby enhancing the water-holding capacity of pork. The SEM and TEM observation showed that the presence of larger interstitial gaps between muscle fibers facilitated the diffusion of NaCl. The simulation analysis revealed that the acoustic field at 26.8 kHz showed minimal standing wave effects and more pronounced cavitation, which was the main reason for the best curing effect at this frequency. The scale-up test showed the NaCl content in pork reached 1% after ultrasound curing, indicating the potential application of ultrasonic marination technology in domestic refrigerators.
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| http://dx.doi.org/10.1016/j.foodchem.2024.138950 | DOI Listing |
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