Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
Authors
Keywords
Ultrasound-assisted tumbling, NaCl diffusion, Microstructure, Protein extraction, Texture properties
Journal
ULTRASONICS SONOCHEMISTRY
Volume 79, Issue -, Pages 105759
Publisher
Elsevier BV
Online
2021-09-20
DOI
10.1016/j.ultsonch.2021.105759
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Evaluation of ultrasound and microbubbles effect on pork meat during brining process
- (2021) Anna Visy et al. ULTRASONICS SONOCHEMISTRY
- Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
- (2021) Ruyu Zhang et al. ULTRASONICS SONOCHEMISTRY
- Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase
- (2021) Yungang Cao et al. FOOD CHEMISTRY
- High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
- (2020) German Contreras‐Lopez et al. Food Science & Nutrition
- Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon
- (2020) Qiong Pan et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast
- (2020) Yinyin Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
- (2020) Liselot Steen et al. MEAT SCIENCE
- Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling
- (2020) Yan Li et al. ULTRASONICS SONOCHEMISTRY
- Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
- (2020) Yingwu Shi et al. Foods
- Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs
- (2019) Yan Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature
- (2019) Si-Young Kim et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat
- (2019) Elena S. Inguglia et al. Foods
- Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
- (2019) Ke Li et al. FOOD HYDROCOLLOIDS
- The effect of ultrasound treatment on the interaction of brine with pork meat proteins
- (2019) Andrey Sergeev et al. ULTRASONICS SONOCHEMISTRY
- Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
- (2018) Tiago Luis Barretto et al. MEAT SCIENCE
- One-directional modelling to assess the mechanistic actions of power ultrasound on NaCl diffusion in pork
- (2018) Ciara K. McDonnell et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound and meat quality: A Review
- (2018) Alma Delia Alarcon-Rojo et al. ULTRASONICS SONOCHEMISTRY
- Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
- (2017) Yunhe Zou et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
- (2017) Ziye Zhang et al. ULTRASONICS SONOCHEMISTRY
- Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration
- (2016) Da-cheng Kang et al. Innovative Food Science & Emerging Technologies
- Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
- (2016) Da-cheng Kang et al. ULTRASONICS SONOCHEMISTRY
- Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
- (2015) Tian Gao et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
- (2015) Kumari Shikha Ojha et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The acceleration of pork curing by power ultrasound: A pilot-scale production
- (2014) Ciara K. McDonnell et al. Innovative Food Science & Emerging Technologies
- The use of power ultrasound for accelerating the curing of pork
- (2014) C.K. McDonnell et al. MEAT SCIENCE
- The effect of ultrasonic salting on protein and water–protein interactions in meat
- (2013) C.K. McDonnell et al. FOOD CHEMISTRY
- Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations
- (2013) César Ozuna et al. JOURNAL OF FOOD ENGINEERING
- Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat
- (2008) I. Siró et al. JOURNAL OF FOOD ENGINEERING
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started