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Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat
Inguglia, Elena Sofia Burgess, Catherine Kerry, Joseph P. Tiwari, Brijesh K
Inguglia, Elena Sofia
Burgess, Catherine
Kerry, Joseph P.
Tiwari, Brijesh K
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2019-10-11
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Inguglia, E.S.; Burgess, C.M.; Kerry, J.P.; Tiwari, B.K. Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat. Foods 2019, 8, 473. https://doi.org/10.3390/foods8100473
Abstract
The objective of this study was to evaluate the influence of high-power ultrasound (US)
to accelerate marination of chicken breast; the effect of ultrasonic frequencies and marination times
were investigated on samples containing full sodium levels (FS) or 25% sodium reduction, either by
reducing NaCl (R50) or by its partial substitution with KCl (SR). Chicken breasts were marinated
in plastic bags immersed in an ultrasonic bath operating with a frequency of 25, 45 or 130 kHz for
1, 3 or 6 h at a temperature of 2.5 ± 0.5 ◦C. Chicken marinated using US had a significantly higher
uptake (p < 0.05) of sodium compared to control samples (no US) marinated for the same amount of
time. No significant changes were observed in the quality parameters of sonicated chicken samples
compared to controls. However, significant decreases (p < 0.05) in lipid oxidation were observed in
SR samples when treated by US. These results suggest the use of ultrasound in the meat processing
industry as a novel technology for enhancing marination processes and formulation of reduced
sodium meat products.