Et ve Et Ürünlerinde Ultrases Teknolojisi
Özet
Ultrases teknolojisi gıda işleme endüstrisinde geniş bir uygulama alanına sahip, düşük maliyetli ve sürdürülebilir bir alternatif yöntem olarak büyük bir öneme sahiptir. Son yıllarda, tüketicilerin minimal işlenmiş ürünlere olan talebinin karşılanması konusunda hızlı, verimli, ürün kalitesini ve duyusal özelliklerini koruyabilen uygulamalar ile ultrases teknolojisi önemli avantajlar sunmaktadır. Bununla birlikte, gıda üretimine bütünleşmiş ultrases sistemleri ile yaygın kullanılan ısıl olmayan işleme yöntemlerinden birisi olma yolunda önemli adımlar atılmaktadır. Ayrıca, son yıllarda önemi gittikçe artmakta olan gıda endüstrisinde sürdürülebilirlik ve kaynak kullanımında verimlilik konularında da önemli katkılar sunmaktadır. Bu bölümde, elektrik enerjisini kullanarak farklı fiziksel ve kimyasal etkilere sahip olan kavitasyon enerjisini oluşturan ultrases teknolojisinin tarihi, temel mekanizması ve uygulama alanları ele alınmıştır. Ayrıca, gıda ürünlerinde ultrases uygulamaları ve etkileri konusunda öz bilgiler sunularak, ultrases teknolojisinin et işleme endüstrisindeki uygulamaları, ürün kalitesi, besin değeri ve kalite parametreleri üzerindeki etkileri hakkında bilgiler sunulmuştur.
Ultrasound technology is of great importance as a low-cost and sustainable alternative method with a wide range of applications in the food processing industry. In recent years, ultrasound technology provides significant advantages in meeting consumers' demand for minimally processed products with applications that are fast, efficient, and can preserve product quality and sensory properties. However, important progress is being made towards becoming one of the widely used non-thermal processing methods with ultrasound systems integrated into food production. It also makes significant contributions to sustainability and efficiency in resource use in the food industry, whose importance has been increasing in recent years. In this chapter, the history, mechanisms and application areas of ultrasound technology, which creates cavitation energy with different physical and chemical effects by using electrical energy, are discussed. In addition, information about ultrasound applications and effects in food products is presented, and information is provided about the applications of ultrasound technology in the meat processing industry and its effects on product quality, nutritional value and quality parameters.
Referanslar
Akdeniz, V., Akalın, A. S. J. C. r. i. f. s., & nutrition. (2022). Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation. 62(4), 889-904.
Alarcon-Rojo, A., Janacua, H., Rodriguez, J., Paniwnyk, L., & Mason, T. J. J. M. s. (2015). Power ultrasound in meat processing. 107, 86-93.
Alarcon-Rojo, A. D., Carrillo-Lopez, L. M., Reyes-Villagrana, R., Huerta-Jiménez, M., & Garcia-Galicia, I. A. J. U. S. (2019). Ultrasound and meat quality: A review. 55, 369-382.
Astráin-Redín, L., Alejandre, M., Raso, J., Cebrián, G., & Álvarez, I. J. F. i. n. (2021). Direct contact ultrasound in food processing: impact on food quality. 8, 633070.
Barretto, T. L., Sanches, M. A. R., Pateiro, M., Lorenzo, J. M., Telis-Romero, J., & da Silva Barretto, A. C. J. F. R. I. (2022). Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects. 1-16.
Bernardo, Y. A. d. A., do Rosario, D. K. A., & Conte-Junior, C. A. J. F. (2023). Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. 12(3), 476.
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. J. U. s. (2021). Advances in application of ultrasound in food processing: A review. 70, 105293.
Boateng, E. F., Nasiru, M. M. J. F. S., & Technology. (2019). Applications of ultrasound in meat processing technology: A review. 7(2), 11-15.
Chemat, F., & Khan, M. K. J. U. s. (2011). Applications of ultrasound in food technology: processing, preservation and extraction. 18(4), 813-835.
Chen, B., Bao, S., Zhang, Y., & Zheng, R. J. R. S. o. s. (2018). Ultrasound-assisted synthesis of N235-impregnated resins for vanadium (V) adsorption. 5(4), 171746.
Dong, Y., Zhang, H., Mei, J., Xie, J., & Shao, C. J. F. i. S. F. S. (2022). Advances in application of ultrasound in meat tenderization: A review. 6, 969503.
Echegaray, N., Hassoun, A., Jagtap, S., Tetteh-Caesar, M., Kumar, M., Tomasevic, I., . . . Lorenzo, J. M. J. A. S. (2022). Meat 4.0: Principles and applications of Industry 4.0 technologies in the meat industry. 12(14), 6986.
Gallo, M., Ferrara, L., & Naviglio, D. J. F. (2018). Application of ultrasound in food science and technology: A perspective. 7(10), 164.
Gómez-Salazar, J. A., Galván-Navarro, A., Lorenzo, J. M., & Sosa-Morales, M. E. J. C. o. i. f. s. (2021). Ultrasound effect on salt reduction in meat products: a review. 38, 71-78.
Gómez-Salazar, J. A., Ochoa-Montes, D. A., Cerón-García, A., Ozuna, C., & Sosa-Morales, M. E. J. J. o. F. Q. (2018). Effect of acid marination assisted by power ultrasound on the quality of rabbit meat. 2018.
Guimarães, J. T., Scudino, H., Ramos, G. L., Oliveira, G. A., Margalho, L. P., Costa, L. E., . . . Cruz, A. G. J. C. O. i. F. S. (2021). Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products. 42, 140-147.
Higuera-Barraza, O., Del Toro-Sanchez, C., Ruiz-Cruz, S., & Márquez-Ríos, E. J. U. s. (2016). Effects of high-energy ultrasound on the functional properties of proteins. 31, 558-562.
Huff-Lonergan, E., & Lonergan, S. M. J. M. s. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. 71(1), 194-204.
Inguglia, E. S., Zhang, Z., Burgess, C., Kerry, J. P., & Tiwari, B. K. J. U. (2018). Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing. 83, 164-170.
Izadifar, Z., Babyn, P., Chapman, D. J. J. o. M., & Engineering, B. (2019). Ultrasound cavitation/microbubble detection and medical applications. 39(3), 259-276.
Jadhav, H. B., Annapure, U. S., & Deshmukh, R. R. J. F. i. N. (2021). Non-thermal technologies for food processing. 8, 657090.
Jayasooriya, S., Bhandari, B., Torley, P., & D'arcy, B. J. I. J. o. F. P. (2004). Effect of high power ultrasound waves on properties of meat: a review. 7(2), 301-319.
Kang, D.-c., Wang, A.-r., Zhou, G.-h., Zhang, W.-g., Xu, S.-m., Guo, G.-p. J. I. F. S., & Technologies, E. (2016). Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. 35, 36-44.
Krasulya, O., Tsirulnichenko, L., Potoroko, I., Bogush, V., Novikova, Z., Sergeev, A., . . . Anandan, S. J. U. S. (2019). The study of changes in raw meat salting using acoustically activated brine. 50, 224-229.
Li, K., Fu, L., Zhao, Y.-Y., Xue, S.-W., Wang, P., Xu, X.-L., & Bai, Y.-H. J. F. H. (2020). Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion. 98, 105275.
Li, Y., Feng, T., Sun, J., Guo, L., Wang, B., Huang, M., . . . Ho, H. J. U. S. (2020). Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling. 64, 105022.
Lucas, V. S., Burk, R. S., Creehan, S., Grap, M. J. J. P. s. n. o. j. o. t. A. S. o. P., & Nurses, R. S. (2014). Utility of high-frequency ultrasound: moving beyond the surface to detect changes in skin integrity. 34(1), 34.
Madhusankha, G., & Thilakarathna, R. J. A. J. o. C. (2021). Meat tenderization mechanism and the impact of plant exogenous proteases: A review. 14(2), 102967.
Marino, A., Battaglini, M., De Pasquale, D., Degl’Innocenti, A., & Ciofani, G. J. S. r. (2018). Ultrasound-activated piezoelectric nanoparticles inhibit proliferation of breast cancer cells. 8(1), 6257.
McHugh, T. J. F. T. M., December. (2016). Putting ultrasound to use in food processing.
Morales-de la Peña, M., Welti-Chanes, J., & Martín-Belloso, O. J. C. o. i. f. s. (2019). Novel technologies to improve food safety and quality. 30, 1-7.
Nazir, S., & Azaz Ahmad Azad, Z. (2019). Ultrasound: A food processing and preservation aid. In Health and Safety Aspects of Food Processing Technologies (pp. 613-632): Springer.
Newman, P. G., & Rozycki, G. S. J. S. c. o. n. A. (1998). The history of ultrasound. 78(2), 179-195.
Onyeaka, H., Miri, T., Hart, A., Anumudu, C., & Nwabor, O. F. J. F. R. I. (2021). Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores. 1-13.
Pagnossa, J. P., Rocchetti, G., Ribeiro, A. C., Piccoli, R. H., & Lucini, L. J. C. O. i. F. S. (2020). Ultrasound: Beneficial biotechnological aspects on microorganisms-mediated processes. 31, 24-30.
Piyasena, P., Mohareb, E., & McKellar, R. J. I. j. o. f. m. (2003). Inactivation of microbes using ultrasound: a review. 87(3), 207-216.
Santhi, D., Kalaikannan, A., Sureshkumar, S. J. C. r. i. f. s., & nutrition. (2017). Factors influencing meat emulsion properties and product texture: A review. 57(10), 2021-2027.
Singla, M., & Sit, N. J. U. S. (2021). Application of ultrasound in combination with other technologies in food processing: A review. 73, 105506.
Szmańko, T., Lesiów, T., & Górecka, J. J. F. C. (2021). The water-holding capacity of meat: A reference analytical method. 357, 129727.
Wang, X., Dong, Y., Wu, R., Liu, D., Hu, F., Wang, C., . . . Preservation. (2021). A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. 45(1), e15004.
Warner, R. J. M. o. W.-h. C., Objective, C., & Subjective. (2014). Measurement of meat quality. 2, 164-171.
Woo, J. J. H. o. U. i. O., & Gynecology. (2002). A short history of the development of ultrasound in obstetrics and gynecology. 3, 1-25.
Yao, Y., Han, R., Li, F., Tang, J., & Jiao, Y. J. U. S. (2022). Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. 85, 105989.
Referanslar
Akdeniz, V., Akalın, A. S. J. C. r. i. f. s., & nutrition. (2022). Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation. 62(4), 889-904.
Alarcon-Rojo, A., Janacua, H., Rodriguez, J., Paniwnyk, L., & Mason, T. J. J. M. s. (2015). Power ultrasound in meat processing. 107, 86-93.
Alarcon-Rojo, A. D., Carrillo-Lopez, L. M., Reyes-Villagrana, R., Huerta-Jiménez, M., & Garcia-Galicia, I. A. J. U. S. (2019). Ultrasound and meat quality: A review. 55, 369-382.
Astráin-Redín, L., Alejandre, M., Raso, J., Cebrián, G., & Álvarez, I. J. F. i. n. (2021). Direct contact ultrasound in food processing: impact on food quality. 8, 633070.
Barretto, T. L., Sanches, M. A. R., Pateiro, M., Lorenzo, J. M., Telis-Romero, J., & da Silva Barretto, A. C. J. F. R. I. (2022). Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects. 1-16.
Bernardo, Y. A. d. A., do Rosario, D. K. A., & Conte-Junior, C. A. J. F. (2023). Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. 12(3), 476.
Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. J. U. s. (2021). Advances in application of ultrasound in food processing: A review. 70, 105293.
Boateng, E. F., Nasiru, M. M. J. F. S., & Technology. (2019). Applications of ultrasound in meat processing technology: A review. 7(2), 11-15.
Chemat, F., & Khan, M. K. J. U. s. (2011). Applications of ultrasound in food technology: processing, preservation and extraction. 18(4), 813-835.
Chen, B., Bao, S., Zhang, Y., & Zheng, R. J. R. S. o. s. (2018). Ultrasound-assisted synthesis of N235-impregnated resins for vanadium (V) adsorption. 5(4), 171746.
Dong, Y., Zhang, H., Mei, J., Xie, J., & Shao, C. J. F. i. S. F. S. (2022). Advances in application of ultrasound in meat tenderization: A review. 6, 969503.
Echegaray, N., Hassoun, A., Jagtap, S., Tetteh-Caesar, M., Kumar, M., Tomasevic, I., . . . Lorenzo, J. M. J. A. S. (2022). Meat 4.0: Principles and applications of Industry 4.0 technologies in the meat industry. 12(14), 6986.
Gallo, M., Ferrara, L., & Naviglio, D. J. F. (2018). Application of ultrasound in food science and technology: A perspective. 7(10), 164.
Gómez-Salazar, J. A., Galván-Navarro, A., Lorenzo, J. M., & Sosa-Morales, M. E. J. C. o. i. f. s. (2021). Ultrasound effect on salt reduction in meat products: a review. 38, 71-78.
Gómez-Salazar, J. A., Ochoa-Montes, D. A., Cerón-García, A., Ozuna, C., & Sosa-Morales, M. E. J. J. o. F. Q. (2018). Effect of acid marination assisted by power ultrasound on the quality of rabbit meat. 2018.
Guimarães, J. T., Scudino, H., Ramos, G. L., Oliveira, G. A., Margalho, L. P., Costa, L. E., . . . Cruz, A. G. J. C. O. i. F. S. (2021). Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products. 42, 140-147.
Higuera-Barraza, O., Del Toro-Sanchez, C., Ruiz-Cruz, S., & Márquez-Ríos, E. J. U. s. (2016). Effects of high-energy ultrasound on the functional properties of proteins. 31, 558-562.
Huff-Lonergan, E., & Lonergan, S. M. J. M. s. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. 71(1), 194-204.
Inguglia, E. S., Zhang, Z., Burgess, C., Kerry, J. P., & Tiwari, B. K. J. U. (2018). Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing. 83, 164-170.
Izadifar, Z., Babyn, P., Chapman, D. J. J. o. M., & Engineering, B. (2019). Ultrasound cavitation/microbubble detection and medical applications. 39(3), 259-276.
Jadhav, H. B., Annapure, U. S., & Deshmukh, R. R. J. F. i. N. (2021). Non-thermal technologies for food processing. 8, 657090.
Jayasooriya, S., Bhandari, B., Torley, P., & D'arcy, B. J. I. J. o. F. P. (2004). Effect of high power ultrasound waves on properties of meat: a review. 7(2), 301-319.
Kang, D.-c., Wang, A.-r., Zhou, G.-h., Zhang, W.-g., Xu, S.-m., Guo, G.-p. J. I. F. S., & Technologies, E. (2016). Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration. 35, 36-44.
Krasulya, O., Tsirulnichenko, L., Potoroko, I., Bogush, V., Novikova, Z., Sergeev, A., . . . Anandan, S. J. U. S. (2019). The study of changes in raw meat salting using acoustically activated brine. 50, 224-229.
Li, K., Fu, L., Zhao, Y.-Y., Xue, S.-W., Wang, P., Xu, X.-L., & Bai, Y.-H. J. F. H. (2020). Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion. 98, 105275.
Li, Y., Feng, T., Sun, J., Guo, L., Wang, B., Huang, M., . . . Ho, H. J. U. S. (2020). Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling. 64, 105022.
Lucas, V. S., Burk, R. S., Creehan, S., Grap, M. J. J. P. s. n. o. j. o. t. A. S. o. P., & Nurses, R. S. (2014). Utility of high-frequency ultrasound: moving beyond the surface to detect changes in skin integrity. 34(1), 34.
Madhusankha, G., & Thilakarathna, R. J. A. J. o. C. (2021). Meat tenderization mechanism and the impact of plant exogenous proteases: A review. 14(2), 102967.
Marino, A., Battaglini, M., De Pasquale, D., Degl’Innocenti, A., & Ciofani, G. J. S. r. (2018). Ultrasound-activated piezoelectric nanoparticles inhibit proliferation of breast cancer cells. 8(1), 6257.
McHugh, T. J. F. T. M., December. (2016). Putting ultrasound to use in food processing.
Morales-de la Peña, M., Welti-Chanes, J., & Martín-Belloso, O. J. C. o. i. f. s. (2019). Novel technologies to improve food safety and quality. 30, 1-7.
Nazir, S., & Azaz Ahmad Azad, Z. (2019). Ultrasound: A food processing and preservation aid. In Health and Safety Aspects of Food Processing Technologies (pp. 613-632): Springer.
Newman, P. G., & Rozycki, G. S. J. S. c. o. n. A. (1998). The history of ultrasound. 78(2), 179-195.
Onyeaka, H., Miri, T., Hart, A., Anumudu, C., & Nwabor, O. F. J. F. R. I. (2021). Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores. 1-13.
Pagnossa, J. P., Rocchetti, G., Ribeiro, A. C., Piccoli, R. H., & Lucini, L. J. C. O. i. F. S. (2020). Ultrasound: Beneficial biotechnological aspects on microorganisms-mediated processes. 31, 24-30.
Piyasena, P., Mohareb, E., & McKellar, R. J. I. j. o. f. m. (2003). Inactivation of microbes using ultrasound: a review. 87(3), 207-216.
Santhi, D., Kalaikannan, A., Sureshkumar, S. J. C. r. i. f. s., & nutrition. (2017). Factors influencing meat emulsion properties and product texture: A review. 57(10), 2021-2027.
Singla, M., & Sit, N. J. U. S. (2021). Application of ultrasound in combination with other technologies in food processing: A review. 73, 105506.
Szmańko, T., Lesiów, T., & Górecka, J. J. F. C. (2021). The water-holding capacity of meat: A reference analytical method. 357, 129727.
Wang, X., Dong, Y., Wu, R., Liu, D., Hu, F., Wang, C., . . . Preservation. (2021). A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. 45(1), e15004.
Warner, R. J. M. o. W.-h. C., Objective, C., & Subjective. (2014). Measurement of meat quality. 2, 164-171.
Woo, J. J. H. o. U. i. O., & Gynecology. (2002). A short history of the development of ultrasound in obstetrics and gynecology. 3, 1-25.
Yao, Y., Han, R., Li, F., Tang, J., & Jiao, Y. J. U. S. (2022). Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound. 85, 105989.
