Ultrasound for improving the preservation of chicken meat

• Main Authors: Marina PIÑON, Alma ALARCON-ROJO, Larysa PANIWNYK, Timothy MASON, Lorena LUNA, Ana RENTERIA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-09-01
• Series: Food Science and Technology
• Subjects: bacterial growth; bacterial count; chicken meat; deterioration; storage
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005020107&lng=en&tlng=en

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.