Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10 & PRIME;12 and TUS20'12 (sonication at 25 kHz, at 12 degrees C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 degrees C for 10 and 20 min, respectively). Sonication for 20 min at 12 degrees C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.

Automated summary

The effects of ultrasound on myoglobin modification, nitrous pigment formation, color, and sulfhydryl content in nitrite-free pork meat batter were investigated. It was found that ultrasound can enhance the red color of nitrite-free meat products.