Influence of ultrasound intensities on colour, oxidative stability, and texture of <i>Longissimus lumborum</i> steaks from Nellore cattle-Reference-Cited by-同舟云学术

Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle

Published:2023-03-07 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

de Lima Loíse Caroline Santos¹^ORCID,Salim Ana Paula Amaral de Alcântara²^ORCID,Trezze Isabelle²^ORCID,Ferreira Micheli da Silva²^ORCID,Monteiro Maria Lucia Guerra¹³^ORCID,Mano Sérgio Borges²^ORCID,Conte‐Junior Carlos Adam¹²³⁴⁵^ORCID

Affiliation:

1. Graduate Program in Food Science (PPGCAL), Chemistry Institute Federal University of Rio de Janeiro Rio de Janeiro, RJ 21941909 Brazil

2. Department of Food Technology, Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói, RJ 24220‐000 Brazil

3. Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro Rio de Janeiro, RJ 21941598 Brazil

4. Graduate Program in Chemistry (PGQu), Chemistry Institute Federal University of Rio de Janeiro Rio de Janeiro, RJ 21941909 Brazil

5. Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry Federal University of Rio de Janeiro (UFRJ), Cidade Universitária Rio de Janeiro, RJ 21941‐909 Brazil

Abstract

SummaryThis research aimed to evaluate the influence of different high‐intensity ultrasound (HIU) levels (control: 0; low: 276.36; moderate: 422.67; and high: 747.79 W cm−2) and stored in aerobic conditions for 7 days at 4 ± 1 °C on instrumental colour, metmyoglobin reducing activity (MRA), oxidative stability and texture of Longissimus lumborum (LL) from Nellore (Bos indicus) cattle. HIU moderate level samples exhibited higher (P < 0.05) lipid and protein oxidation, whereas high level showed higher MRA than control, low and moderate level counterparts. An increase (P < 0.05) of hue angle, MRA, lipid, and protein oxidation during refrigerated storage. Overall, the HIU levels did not influence pH, colour, texture, lipid, and protein oxidation, whereas HIU high level (HIU‐HL) improved the MRA contributing to beef colour stability.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16376

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