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Ultrasound: A new approach to reduce phosphate content of meat emulsions

Pinton, Mariana Basso, Correa, Leticia Pereira, Facchi, Michelle Maria Xavier, Heck, Rosane Teresinha, Leães, Yasmim Sena Vaz, Cichoski, Alexandre José, Lorenzo, José Manuel, dos Santos, Mirian, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello
Meat science 2019 v.152 pp. 88-95
acoustics, cooking quality, emulsions, lipid peroxidation, meat emulsions, phosphates, sensory properties, texture, ultrasonic treatment, ultrasonics
Meat emulsions with a reduction of 0, 25, 50, 75, and 100% of phosphate levels were produced. Soon after filling, the pieces were sonicated in an ultrasonic bath (normal mode, 60% amplitude, 25 KHz frequency, 230 W acoustic power, and 33 W L−1 volumetric power) for 0, 9, and 18 min. The technological, oxidative, and sensory quality was evaluated. The reduction of the phosphate content in the non-sonicated samples led to a decrease in the cooking yield and emulsion stability and impaired the texture profile, and the oxidative and sensory quality of the samples. Although the 9-min ultrasound treatment was not effective to compensate for defects caused by the phosphate reduction, the application for 18 min improved the technological quality and did not increase the lipid oxidation. In addition, it allowed reducing most of the sensory defects caused by the reduction of 50% of the phosphate level. Therefore, the US can be useful to produce low-phosphate meat emulsions.