Calidad de Emulsiones de Carne de Búfalo (bubalus bubalis) tratadas con Ultrasonido de Alta Intensidad

Abstract

The effect of ultrasound at different times and temperatures on pH, emulsion stability and texture of buffalo meat emulsions was determined. Emulsions were prepared, treated with ultrasound at 37 kHz for 3, 5 and 10 min, blanched, vacuum packed and stored at 4°C. Emulsion quality was evaluated by measuring pH, emulsion stability and a texture profile analysis. The pH of the emulsion prepared with buffalo meat decreases when it is treated with ultrasound at 3 and 5 min while at 10 min it does not present a significant difference with the control (samples not treated with ultrasound). The stability of the emulsion increases with ultrasound treatment. Hardness and chewiness decreased significantly (significance of 5%) with respect to control, while elasticity and cohesiveness were not affected by treatment. (English) [ABSTRACT FROM AUTHOR]