| Title: | "Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat" |
| Author(s): | Bao G; Niu J; Li S; Zhang L; Luo Y; |
| Address: | "Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China. Gansu Center for Disease Control and Prevention, Lanzhou, China. Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China. Electronic address: zhanglwubd@163.com. Gansu Key Laboratory of Herbivorous Animal Biotechnology, Faculty of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China. Electronic address: luoyz@gsau.edu.cn" |
| DOI: | 10.1016/j.ultsonch.2021.105864 |
| ISSN/ISBN: | 1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking) |
| Abstract: | "The objective of the present study was to assess the effects of ultrasound pretreatment on the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W (ultrasonic frequency of 20 kHz) were used to assist processing of dry-cured yak meat. The meat quality, nutrient substances, sensory quality, electronic nose, electronic tongue and volatile compounds of dry-cured yak meat were determined. The results indicated that the moisture content and hardness value of ultrasonic treatment group was significantly lower compared to the control group (P < 0.05). Ultrasonic treatment increased the value of b*, and decreased the value of L*, a*, pH, chewiness, melting temperature and enthalpy. Springiness value significantly increased from control group to 300 W of ultrasonic power group. Shear force significantly decreased with the increase of ultrasonic power (P < 0.05). Ultrasonic treatment had no effect on the TVB-N content, but it could increase the TBARS content. Ultrasonic treatment could significantly increase the essential FAA (EFAA) and total FAA (P < 0.05). In addition, the saturated fatty acid (SFA) content significantly increased with the increase of ultrasonic power (P < 0.05). Ultrasound treatment negatively affected the meat's color, smell, and taste but increased its tenderness and the overall acceptability. It also significantly increased alcohols and aldehydes contents (P < 0.05), which were consistent with the measurement of electronic nose and electronic tongue. The results demonstrated that the the appropriate ultrasonic power assisted in the processing improves quality of dry-cured yak meat, particularly for the power of 300 W" |
| Keywords: | Animals Cattle Electronic Nose Food Handling Freezing Meat Products/analysis Nutrients *Red Meat Taste Ultrasonics Volatile Organic Compounds/analysis Dry-cured yak meat Meat quality Nutrient substances Ultrasound pretreatment Volatile compounds; |
| Notes: | "MedlineBao, Gaoliang Niu, Jun Li, Shaobin Zhang, Li Luo, Yuzhu eng Netherlands 2021/12/17 Ultrason Sonochem. 2022 Jan; 82:105864. doi: 10.1016/j.ultsonch.2021.105864. Epub 2021 Dec 8" |
