APLICACIÓN DE ULTRASONIDO DE ALTA Y BAJA INTENSIDAD EN LA CARACTERIZACIÓN DE LAS PROPIEDADES ACÚSTICAS Y TEXTURALES DE LA CARNE DE BOVINO Y EL EFECTO SOBRE CALIDAD DE LOS PRODUCTOS CÁRNICOS.

DÍAZ ALMANZA, SERGIO (2020) APLICACIÓN DE ULTRASONIDO DE ALTA Y BAJA INTENSIDAD EN LA CARACTERIZACIÓN DE LAS PROPIEDADES ACÚSTICAS Y TEXTURALES DE LA CARNE DE BOVINO Y EL EFECTO SOBRE CALIDAD DE LOS PRODUCTOS CÁRNICOS. Doctorado thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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. Ultrasound is a promising alternative tool that can be used for several purposes. The aim of this dissertation was to evaluate the use of high intensity ultrasound (HIU) and low intensity ultrasound (LIU) in beef, to determine the effect of HIU measurement on the values of acoustic properties and the relation of the acoustic properties and meat tenderness. The results of the dissertation for UAI showed that vacuum packaging aluminum foils in plastic bags inhibited the damage due to cavitation, but when water was added in the bags the foils presented damage. The mechanical effect of cavitation is more evident at smaller distances from the emitter (3 cm) and at higher ultrasound intensities (90 W/cm2). When exposing beef (Longissimus dorsi) at different UAI times, the greatest hardness reduction (20.7%) at the longest time evaluated (40 min), a pH increment from 5.46 to 5.6 and an increase of hue coordinate from 0.62 to 0.76 was found. Mesophiles, psicrophiles and coliforms were significantly reduced by UAI presenting the lowest values at 10 minutes of processing. The results of the dissertation for UBI show high correlation coefficient (0.95) between the resonant frequency and the firmness of pork meat for hamburgers. Finally, the acoustic phase velocity (VFA) is directly related to meat texture, presenting lower VFA values in softer muscles, the VFA was reduced 41.6m/s when applying UAI, while the deformation of the sample inversely affected the UBI measurements, presenting the lowest values at the highest evaluated strain (40%), with a decrease of 149m/s.

Tipo de Documento: Tesis (Doctorado)
Palabras Clave: High intensity ultrasound, Low intensity ultrasound, Meat
Clasificación temática: S Agriculture > SF Animal culture
Usuario Remitente: Admin Administrador del Respositorio
Depositado: 12 Mar 2021 18:26
Ultima Modificación: 12 Mar 2021 18:26
URI: http://repositorio.uach.mx/id/eprint/315

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Universidad Autonoma de Chihuahua