Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improvin...

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Main Authors: Julián Andrés Gómez-Salazar, Diana A. Ochoa-Montes, Abel Cerón-García, César Ozuna, Maria Elena Sosa-Morales
Format: Article
Language:English
Published: Hindawi-Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/5754930
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spelling doaj-b489a03df6d142418d9efe7f10b36b1d2020-11-25T01:18:27ZengHindawi-WileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/57549305754930Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit MeatJulián Andrés Gómez-Salazar0Diana A. Ochoa-Montes1Abel Cerón-García2César Ozuna3Maria Elena Sosa-Morales4Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, MexicoDepartamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, MexicoDepartamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, MexicoDepartamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, MexicoDepartamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao Km 9, Ex-Hacienda El Copal, 36500 Irapuato, GTO, MexicoThe consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO2, and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters L⁎ and a⁎ increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.http://dx.doi.org/10.1155/2018/5754930
collection DOAJ
language English
format Article
sources DOAJ
author Julián Andrés Gómez-Salazar
Diana A. Ochoa-Montes
Abel Cerón-García
César Ozuna
Maria Elena Sosa-Morales
spellingShingle Julián Andrés Gómez-Salazar
Diana A. Ochoa-Montes
Abel Cerón-García
César Ozuna
Maria Elena Sosa-Morales
Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
Journal of Food Quality
author_facet Julián Andrés Gómez-Salazar
Diana A. Ochoa-Montes
Abel Cerón-García
César Ozuna
Maria Elena Sosa-Morales
author_sort Julián Andrés Gómez-Salazar
title Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
title_short Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
title_full Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
title_fullStr Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
title_full_unstemmed Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
title_sort effect of acid marination assisted by power ultrasound on the quality of rabbit meat
publisher Hindawi-Wiley
series Journal of Food Quality
issn 0146-9428
1745-4557
publishDate 2018-01-01
description The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO2, and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters L⁎ and a⁎ increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.
url http://dx.doi.org/10.1155/2018/5754930
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