期刊
JOURNAL OF FOOD ENGINEERING
卷 297, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2021.110481
关键词
Ultrasound; Air-coupled; Non-invasive; Texture; Meat mixtures; Contactless
资金
- Agencia Estatal de Investigacion in Spain [RTC-2017-6314-2, RTA 2017-00024-C04-03]
- Spanish Ministry of Science, Innovation and Universities [FJCI-2017-34,759]
This study investigates the feasibility of using air-coupled ultrasound to characterize the textural properties of pork burger patties. Results show a correlation between ultrasonic velocity and attenuation with fat content, as well as the accurate prediction of burger thickness using airborne ultrasound.
This study tests the feasibility of air-coupled ultrasound for the characterization of the textural properties of pork burger patties. The samples were prepared by mixing lard at different percentages (0, 20, 40, 60 and 80%) with a commercial burger meat mixture. Through-transmission airborne ultrasound measurements (250 kHz) were carried out at 5 and 20 degrees C. Ultrasonic velocity at 5 degrees C increased exponentially with fat content (r = 0.99), varying from 1587 to 1668 m/s, whereas it remained fairly constant at 20 degrees C (1644 to 1624 m/s). Ultrasonic attenuation decreased with fat content following an exponential pattern (r = 0.83 at 5 degrees C; r = 0.93 at 20 degrees C) and ranged from 62.6 to 44.8 Np/m at 5 degrees C, and from 76.7 to 42.2 Np/m at 20 degrees C. Noticeable correlations were found between hardness and ultrasonic velocity (r = 0.89 at 5 degrees C), and between Total Relaxation Capacity and ultrasonic attenuation (r = 0.89 at 5 degrees C; r = 0.99 at 20 degrees C). Additionally, airborne ultrasound allowed an accurate (mean relative difference 2.3%) prediction of burger thickness.
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