Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound

Kempka A. P., . and Rosa C. S., . and Demiate I. M., . and Vidal A. R., . and Kohn C. R., . and Almeida J. C., . and Mello R. O., . and Kubota E. H., . and Schmidt M. M., . and Prestes R. C., . Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound. pp. 653-659. ISSN 2231-7546

This study evaluated the water absorption capacity (WAC) of thirteen samples of ingredients and additives which were divided into two groups (proteins and polysaccharides) by the addition of different concentrations of saline solutions and exposure to ultrasound. Concentrations of 2 4 6 and 8 (w/v) sodium chloride were tested in order to simulate industrial usage in brine. For the treatments with ultrasound a 2 factorial design (0 or 2 salt and 15 or 30 min of exposure to ultrasound bath) was used. The method for evaluating WAC () consisted of the addition of the solution centrifugation drying and weighing. The highest level of WAC was found for guar gum (639.96 to 8 NaCl) and the lowest was for cassava starch (67.08 to 2 NaCl). Both the groups showed an increase in WAC with an increase in the salt concentration in the added solution. The treatments with ultrasound showed an increase in WAC for most of the polysaccharides that were tested. Comparing Treatment 3 (2 NaCl 15 min) and Treatment 4 (2 NaCl 30 min) with Treatment 1 (0 NaCl 15 min) and Treatment 2 (0 NaCl 30 min) it was observed that the concomitant addition of salt with the use of ultrasound only increased the WAC of one of the thirteen samples that were evaluated. These results can help in the development of new formulations of meat products and the tested conditions and the use of ultrasound proved to be an interesting alternative to increase WAC mainly for the polysaccharides that were evaluated.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(27).p...

Abstract

This study evaluated the water absorption capacity (WAC) of thirteen samples of ingredients and additives which were divided into two groups (proteins and polysaccharides) by the addition of different concentrations of saline solutions and exposure to ultrasound. Concentrations of 2 4 6 and 8 (w/v) sodium chloride were tested in order to simulate industrial usage in brine. For the treatments with ultrasound a 2 factorial design (0 or 2 salt and 15 or 30 min of exposure to ultrasound bath) was used. The method for evaluating WAC () consisted of the addition of the solution centrifugation drying and weighing. The highest level of WAC was found for guar gum (639.96 to 8 NaCl) and the lowest was for cassava starch (67.08 to 2 NaCl). Both the groups showed an increase in WAC with an increase in the salt concentration in the added solution. The treatments with ultrasound showed an increase in WAC for most of the polysaccharides that were tested. Comparing Treatment 3 (2 NaCl 15 min) and Treatment 4 (2 NaCl 30 min) with Treatment 1 (0 NaCl 15 min) and Treatment 2 (0 NaCl 30 min) it was observed that the concomitant addition of salt with the use of ultrasound only increased the WAC of one of the thirteen samples that were evaluated. These results can help in the development of new formulations of meat products and the tested conditions and the use of ultrasound proved to be an interesting alternative to increase WAC mainly for the polysaccharides that were evaluated.

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Item Type:	Article
AGROVOC Term:	Water
AGROVOC Term:	Absorption
AGROVOC Term:	Additives
AGROVOC Term:	Meat industry
AGROVOC Term:	Saline water
AGROVOC Term:	Ultrasound
AGROVOC Term:	Guar gum
AGROVOC Term:	Modified starches
AGROVOC Term:	Cassava starch
AGROVOC Term:	Soy protein
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22592

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