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Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat

1
Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
2
Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
3
Department of Food Safety, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 473; https://doi.org/10.3390/foods8100473
Received: 28 August 2019 / Revised: 26 September 2019 / Accepted: 6 October 2019 / Published: 11 October 2019
(This article belongs to the Special Issue Ultrasound Technology for the Food Industry)
The 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. View Full-Text
Keywords: ultrasound; salt; reduction; marination; poultry ultrasound; salt; reduction; marination; poultry
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Inguglia, E.S.; Burgess, C.M.; Kerry, J.P.; Tiwari, B.K. Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat. Foods 2019, 8, 473.

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