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Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

2022; Elsevier BV; Volume: 193; Linguagem: Inglês

10.1016/j.meatsci.2022.108931

1873-4138

Mariana Basso Pinton, José M. Lorenzo, Ana Carolina Mendes Dias Seibt, Bibiana Alves dos Santos, Jordana Lima da Rosa, Leticia Pereira Correa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol,

Microbial Inactivation Methods

The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were made with the addition of 0 and 0.25% of alkaline phosphate and 0, 2.5, and 5% BF. Immediately after filling, the samples were sonicated for 0 or 27 min at normal mode, 25 kHz, 60% amplitude, and 20 °C. The samples made with BF and without phosphate showed higher emulsion stability compared to the control made with phosphate. The addition of 2.5% BF effectively compensated for the texture changes due to the absence of phosphate. HPU improved the effect of BF on the texture of meat emulsions by increasing cohesiveness. No significant impact of HPU and BF was observed on the oxidative quality of the samples. However, the instrumental assays and the sensory evaluation demonstrated that the absence of phosphate increased the lipid oxidation of the samples from the beginning of storage.