Andrea Galván-Navarro, María Elena Sosa-Morales, Jorge Delgado-García, José M Lorenzo, Paulo C B Campagnol, Julián Andrés Gómez-Salazar
Power ultrasound and salt reduction effects on meat emulsions' physicochemical and rheological properties were determined. Therefore, meat emulsions with different NaCl concentrations (1, 1.5, 2, and 2.5%) were treated in an ultrasonic bath (40 kHz, 200 W, & 9.34 W/cm2 ) at different times (0, 15, and 45 min). Results showed that salt reduction and ultrasound time significantly (p < 0.05) affected the cooking loss, water holding capacity, water activity, pH, color, hardness, viscosity, storage modulus (G'), loss modulus (G″), and phase angle δ...
November 8, 2023: Journal of Food Science