Ultrasound‐enhanced mass transfer in Halal compared with non‐Halal chicken
2011
Leal‐Ramos, Martha Y. | Alarcon‐Rojo, Alma D. | Mason, T. J. | Paniwnyk, Larysa | Alarjah, Mohammed
BACKGROUND: Halal foods are often perceived as wholesome products that are specially selected and processed to achieve the highest standards of quality. In this study, dye penetration from an aqueous solution of methylene blue (1 mol L⁻¹) was used as a model for the marination process of Halal and non‐Halal chicken breast. RESULTS: The effect of dye penetration was evaluated by three techniques: (1) the mass of methylene blue solution in the samples was quantified by mass gain, (2) the amount of dye absorbed was determined by spectroscopy and (3) the penetration distance of dye inside the samples was measured. For non‐Halal meat, ultrasound increased the amount of dye inside the samples by 6 and 13% after 15 and 30 min respectively. The effect on Halal meat was much more pronounced, with an increase in dye uptake of over 60% being observed for both time periods. CONCLUSION: Dye penetration is an indication of meat permeability and so can be used as an estimate of marinading of meat. Thus the use of high‐power ultrasound has potential in poultry‐processing methods, in particular that of Halal chicken marination.
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