Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2018, Article ID 5754930, 6 pages
https://doi.org/10.1155/2018/5754930
Research Article

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, Mexico

Correspondence should be addressed to Julián Andrés Gómez-Salazar; xm.otgu@zemog.nailuj

Received 1 November 2017; Accepted 16 January 2018; Published 20 February 2018

Academic Editor: José A. Beltrán

Copyright © 2018 Julián Andrés Gómez-Salazar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. J. Gómez, N. Sanjuán, J. Bon, J. Arnau, and G. Clemente, “Effect of temperature on nitrite and water diffusion in pork meat,” Journal of Food Engineering, vol. 149, pp. 188–194, 2015. View at Publisher · View at Google Scholar · View at Scopus
  2. J. L. J. Villanueva, S. V. López, and J. De Dios Guerrero Rodríguez, “Behavior of consumers and willingness to pay for quality attributes of organic meat rabbit,” Revista Mexicana de Ciencias Pecuarias, vol. 6, no. 2, pp. 221–232, 2015. View at Publisher · View at Google Scholar · View at Scopus
  3. T. Goli, J. Ricci, P. Bohuon, S. Marchesseau, and A. Collignan, “Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat,” Meat Science, vol. 96, no. 3, pp. 1133–1140, 2014. View at Publisher · View at Google Scholar · View at Scopus
  4. J. A. Cárcel, J. Benedito, J. Bon, and A. Mulet, “High intensity ultrasound effects on meat brining,” Meat Science, vol. 76, no. 4, pp. 611–619, 2007. View at Publisher · View at Google Scholar · View at Scopus
  5. D. Kang, A. Wang, G. Zhou, W. Zhang, S. Xu, and G. Guo, “Power ultrasonic on mass transport of beef: effects of ultrasound intensity and NaCl concentration,” Innovative Food Science & Emerging Technologies, vol. 35, pp. 36–44, 2016. View at Publisher · View at Google Scholar
  6. C. K. McDonnell, J. G. Lyng, and P. Allen, “The use of power ultrasound for accelerating the curing of pork,” Meat Science, vol. 98, no. 2, pp. 142–149, 2014. View at Publisher · View at Google Scholar · View at Scopus
  7. J. A. Cßrcel, J. Benedito, A. Mulet, and E. Riera, “Mass transfer effects during meat ultrasonic brining,” in Proceedings of the 5th World Congress on Ultrasound, WCU5, p. 58, Paris, France, 2003.
  8. C. Ozuna, J. A. Cárcel, P. M. Walde, and J. V. Garcia-Perez, “Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties,” Innovative Food Science and Emerging Technologies, vol. 23, pp. 146–155, 2014. View at Publisher · View at Google Scholar · View at Scopus
  9. D. P. Smith, “Effect of ultrasonic marination on broiler breast meat quality and Salmonella contamination,” International Journal of Poultry Science, vol. 10, no. 10, pp. 757–759, 2011. View at Publisher · View at Google Scholar · View at Scopus
  10. J. Riener, F. Noci, D. A. Cronin, D. J. Morgan, and J. G. Lyng, “Characterisation of volatile compounds generated in milk by high intensity ultrasound,” International Dairy Journal, vol. 19, no. 4, pp. 269–272, 2009. View at Publisher · View at Google Scholar · View at Scopus
  11. D.-C. Kang, Y.-H. Zou, Y.-P. Cheng, L.-J. Xing, G.-H. Zhou, and W.-G. Zhang, “Effects of power ultrasound on oxidation and structure of beef proteins during curing processing,” Ultrasonics Sonochemistry, vol. 33, pp. 47–53, 2016. View at Publisher · View at Google Scholar · View at Scopus
  12. S. Xiao, W. G. Zhang, E. J. Lee, C. W. Ma, and D. U. Ahn, “Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage,” Poultry Science, vol. 90, no. 6, pp. 1348–1357, 2011. View at Publisher · View at Google Scholar · View at Scopus
  13. D. A. Ochoa-Montes, M. E. Sosa-Morales, A. Cerón-García, and J. A. Gómez-Salazar, “Effect of power ultrasound on sodium chloride diffusion during marinating rabbit meat,” in Proceedings of the 2017 ASABE Annual International Meeting, Spokane, WA, USA, 16-19 July, 2017. View at Publisher · View at Google Scholar
  14. AOAC International, Official Methods of Analysis of AOAC International, AOAC International, Arlington, VA, USA, 17 edition, 2000. View at Publisher · View at Google Scholar
  15. N. Graiver, A. Pinotti, A. Califano, and N. Zaritzky, “Diffusion of sodium chloride in pork tissue,” Journal of Food Engineering, vol. 77, no. 4, pp. 910–918, 2006. View at Publisher · View at Google Scholar · View at Scopus
  16. J. Berlan and T. J. Mason, “Sonochemistry: from research laboratories to industrial plants,” Ultrasonics, vol. 30, no. 4, pp. 203–212, 1992. View at Publisher · View at Google Scholar · View at Scopus
  17. T. Yamaguchi, M. Nomura, T. Matsuoka, and S. Koda, “Effects of frequency and power of ultrasound on the size reduction of liposome,” Chemistry and Physics of Lipids, vol. 160, no. 1, pp. 58–62, 2009. View at Publisher · View at Google Scholar · View at Scopus
  18. C. Ozuna, A. Puig, J. V. García-Pérez, A. Mulet, and J. A. Cárcel, “Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations,” Journal of Food Engineering, vol. 119, no. 1, pp. 84–93, 2013. View at Publisher · View at Google Scholar · View at Scopus
  19. D. Wang, J. Tang, and L. R. Correia, “Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis,” Journal of Food Engineering, vol. 43, no. 2, pp. 115–123, 2000. View at Publisher · View at Google Scholar · View at Scopus
  20. I. Siró, C. Vén, C. Balla, G. Jónás, I. Zeke, and L. Friedrich, “Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat,” Journal of Food Engineering, vol. 91, no. 2, pp. 353–362, 2009. View at Publisher · View at Google Scholar · View at Scopus
  21. T. Goli, P. Bohuon, J. Ricci, G. Trystram, and A. Collignan, “Mass transfer dynamics during the acidic marination of turkey meat,” Journal of Food Engineering, vol. 104, no. 1, pp. 161–168, 2011. View at Publisher · View at Google Scholar · View at Scopus
  22. S. D. Jayasooriya, P. J. Torley, B. R. D'Arcy, and B. R. Bhandari, “Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles,” Meat Science, vol. 75, no. 4, pp. 628–639, 2007. View at Publisher · View at Google Scholar · View at Scopus
  23. R. M. Burke and F. J. Monahan, “The tenderisation of shin beef using a citrus juice marinade,” Meat Science, vol. 63, no. 2, pp. 161–168, 2003. View at Publisher · View at Google Scholar · View at Scopus
  24. F. W. Pohlman, M. E. Dikeman, and D. H. Kropf, “Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle,” Meat Science, vol. 46, no. 1, pp. 89–100, 1997. View at Publisher · View at Google Scholar · View at Scopus
  25. S. P. Wolff, A. Garner, and R. T. Dean, “Free radicals, lipids and protein degradation,” Trends in Biochemical Sciences, vol. 11, no. 1, pp. 27–31, 1986. View at Publisher · View at Google Scholar · View at Scopus
  26. M. M. Ladeira, L. C. Santarosa, M. L. Chizzotti et al., “Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin,” Meat Science, vol. 96, no. 1, pp. 597–605, 2014. View at Publisher · View at Google Scholar · View at Scopus