The effect of ultrasonic salting on protein and water–protein interactions in meat
2014
McDonnell, C.K. | Allen, P. | Morin, C. | Lyng, J.G.
The aim of this study was to assess the effect of power ultrasound (US) treatment (4.2, 11 or 19Wcm−2 for 10, 25 or 40min) on water–protein interactions during the salting of pork. All US treatments increased the protein extraction above that of the control (p<0.001), with the exception of 4.2Wcm−2 for 10 and 25min. Differential scanning calorimetry indicated myosin denaturation at the surface of the sample treated with the highest power (19Wcm−2, 40min). There was no effect on water binding capacity assessed by centrifuge, however, low-field nuclear magnetic resonance T21 relaxation was increased by 19Wcm−2 (p<0.05). No changes to the meat matrix were evident by light microscopy. Findings indicate that US salting could be a surface phenomenon which can accelerate mass transfer and extract protein but denature myosin at high power inputs. Potential could exist for US to enhance conventional curing techniques.
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