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Ultrasonicated brine: implications for polyphosphate functionality and beef quality
Fatemeh Maleki-Dashti1, Nafiseh Soltanizadeh1, Mohsen Ebrahimi Hemmati Kaykha1
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Ultrasonics Sonochemistry
|February 24, 2026
Summary
Ultrasonication of brining solutions, especially before adding polyphosphates, enhances meat quality. This process improves water-holding capacity and reduces cooking loss, supporting lower phosphate use in beef processing.
Area of Science:
- Food Science
- Meat Technology
- Ultrasonic Processing
Background:
- Polyphosphates are widely used in meat processing to improve functional properties.
- Reducing phosphate levels is desirable for health and cost reasons.
- Investigating novel processing techniques to enhance polyphosphate efficacy is crucial.
Purpose of the Study:
- To evaluate if ultrasonication of brining solutions can boost polyphosphate effectiveness in beef.
- To explore the potential for reducing phosphate dependency in meat systems.
- To understand the interaction between brine ultrasonication and polyphosphate concentration.
Main Methods:
- Brine (1.5% NaCl) was ultrasonicated (20 kHz, 300 W) for 0, 15, or 30 min, either before (UBP) or after (UAP) adding sodium tripolyphosphate (0, 0.1, or 0.2%).
- Ground beef (Longissimus lumborum) was mixed with brines (1:1 ratio).
- Evaluated meat pH, water-holding capacity (WHC), cooking loss, emulsifying properties, and color. Used FESEM and FTIR for structural analysis.
Main Results:
- Polyphosphate concentration was the primary driver of meat quality improvements.
- Brine ultrasonication significantly modulated polyphosphate effects, especially when applied before addition (UBP).
- UBP treatment led to higher WHC, lower cooking loss, and better emulsifying activity compared to non-sonicated controls.
- Ultrasonication promoted protein unfolding and a denser protein network, enhancing water retention and thermal stability.
Conclusions:
- Ultrasonicated brine acts as a process enhancer, intensifying polyphosphate functionality.
- Pre-sonication of brine amplifies the benefits of polyphosphates, enabling comparable meat quality with potentially lower phosphate levels.
- This approach offers a technological basis for reducing phosphate dependency in the meat industry.
