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Published on: March 4, 2018
Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling
Diego Rafael Martins Flores1, Carla Cristina Bauermann Brasil1, Paulo Cezar Bastianello Campagnol1
1Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil.
Abstract:
The initial objective of the study was to evaluate different operation modes (sweep and normal) and frequencies (25 and 130 kHz) of ultrasound in pre-chilling of breast chicken cylinders (BCC) immersed in water at 10 °C during 10 min. The second objective was to study the effect of the immersion time (5, 10, 15, 20, and 30 min) using the best operation mode and frequency obtained in the pre-chilling of the BCC in water at 10 °C. Pre-chilling was evaluated in both stages by infrared thermography, and the percentages of water absorption were determined in the second stage. The application of US at 130 kHz and normal operation mode provided a reduction of temperature on the surface of BBC higher (≈19.6%) than untreated samples. Also, compared to control, the US-treated samples in these conditions presented a more uniform cooling rate (≈22.3%) and higher water absorption (≈113%).
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