Ultrasound for improving the preservation of chicken meat

Detalhes bibliográficos
Autor(a) principal: PIÑON,Marina
Data de Publicação: 2019
Outros Autores: ALARCON-ROJO,Alma, PANIWNYK,Larysa, MASON,Timothy, LUNA,Lorena, RENTERIA,Ana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500129
Resumo: Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm2 in relation to the treatment with higher frequency and less intensity. In conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.
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spelling Ultrasound for improving the preservation of chicken meatbacterial growthbacterial countchicken meatdeteriorationstorageAbstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm2 in relation to the treatment with higher frequency and less intensity. In conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500129Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.39017info:eu-repo/semantics/openAccessPIÑON,MarinaALARCON-ROJO,AlmaPANIWNYK,LarysaMASON,TimothyLUNA,LorenaRENTERIA,Anaeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500129Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Ultrasound for improving the preservation of chicken meat
title Ultrasound for improving the preservation of chicken meat
spellingShingle Ultrasound for improving the preservation of chicken meat
PIÑON,Marina
bacterial growth
bacterial count
chicken meat
deterioration
storage
title_short Ultrasound for improving the preservation of chicken meat
title_full Ultrasound for improving the preservation of chicken meat
title_fullStr Ultrasound for improving the preservation of chicken meat
title_full_unstemmed Ultrasound for improving the preservation of chicken meat
title_sort Ultrasound for improving the preservation of chicken meat
author PIÑON,Marina
author_facet PIÑON,Marina
ALARCON-ROJO,Alma
PANIWNYK,Larysa
MASON,Timothy
LUNA,Lorena
RENTERIA,Ana
author_role author
author2 ALARCON-ROJO,Alma
PANIWNYK,Larysa
MASON,Timothy
LUNA,Lorena
RENTERIA,Ana
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv PIÑON,Marina
ALARCON-ROJO,Alma
PANIWNYK,Larysa
MASON,Timothy
LUNA,Lorena
RENTERIA,Ana
dc.subject.por.fl_str_mv bacterial growth
bacterial count
chicken meat
deterioration
storage
topic bacterial growth
bacterial count
chicken meat
deterioration
storage
description Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm2 in relation to the treatment with higher frequency and less intensity. In conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500129
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500129
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.39017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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