Ultrasound for improving the preservation of chicken meat

<div><p>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.</p></div

Oregano Essential Oil in Animal Production

There is an increasing interest in the use of natural additives in food production such as the use of phytogenic feed additives especially for use in swine and poultry. Essential oils are a natural alternative that can be used in animal feed due to their potential health benefits, improved performance and meat production. Oregano essential oil minimises meat downgrading due to transport stress or the modification of the ruminal microorganisms. This review suggested a promising development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. The addition of oregano essential oil is a good way of preserving meat and could replace the synthetic antioxidants. Moreover, oregano oil and modified atmosphere packaging exhibit an additive preservation effect in fresh meat. Oregano essential oil is effective for controlling the growth of microorganisms. However, for meat quality, special attention should be put on the optimal oregano essential oil dose and meat handling to control or improve the physical, chemical and sensory properties of meat

Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Marinated chicken meat is an ideal substrate for the growth of microorganisms. The aim of this study was to determine the effect of high-intensity ultrasound on the microbial flora of chicken meat marinated in oregano oil. Three concentrations of oregano oil (0%, 0.1%, and 0.3%) and two types of marination (traditional and highintensity ultrasound) were tested. Microorganisms were enumerated immediately after marination and on 7, 14, and 21 days of chilled storage. Marination in oregano oil resulted in significant differences (P<0.05) in the numbers of anaerobic, lactic acid bacteria, and mesophiles. Ultrasound with 0.1% OEO did not show any effect on the three types of bacteria. The treatment with 0.3% oregano oil and ultrasound had the greatest effect on controlling microbial growth. Therefore, a combination of ultrasound and oregano oil is the most appropriate option for reducing the growth of mesophilic, anaerobic, and lactic acid bacteria in vacuum-packed marinated chicken breasts during chilled storage

Ultrasound Application to Improve Meat Quality

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for the observed changes in exposed materials. In meat, ultrasound has been successfully used to improve processes such as mass transfer and marination, tenderization of meat ,and inactivation of microorganisms. It is also an alternative to traditional meat aging methods for improving the quality properties of meat. Moreover, the combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods. This review describes recent potential applications of ultrasound in meat systems, as well as physical and chemical effects of ultrasound treatments on the conservation and modification of processed meat foods

Modification of Food Systems by Ultrasound

This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors

Effects of ultrasound versus pasteurization on whey–oat beverage processing: quality and antioxidative properties

The consumption of functional beverages is rapidly increasing. The improvement in the functional properties of whey after the application of ultrasound is due to the release of bioactive peptides that have antioxidant properties, among others. Bioactive peptides with antioxidant activity have also been found in oats, stimulating the study of whey beverages formulated with oats to obtain functional products. The aim of this study was to determine the influence of ultrasound (24 kHz) at 20 °C for 15 min at 23 W and 154 W on the quality and functional properties of whey–oat (50:50 v/v) beverages and compare it with pasteurization at 65 °C for 30 min (LTLT). Non-significant effect (p > 0.05) of ultrasound intensity (23 W and 154 W) was observed on the physicochemical characteristics and the proximal composition of the whey–oat beverages. The sonicated beverages showed a greater tendency to green and yellow color (p < 0.05), higher fat content (p < 0.05), and less ash and carbohydrates (p < 0.05) than the pasteurized beverage. The antioxidant activity of the mM Trolox equivalent/mL of the sonicated beverages was higher (p < 0.05) (4.24 and 4.27 for 23W and 54 W, respectively) compared to that of the pasteurized beverage (4.12). It is concluded that ultrasound is superior to pasteurization in improving the antioxidant activity of whey–oat beverages without having a detrimental impact on the proximal composition and physicochemical quality. Future studies should evaluate more functional parameters and determine the shelf life of sonicated whey–oat beverages