Page 49 - FoodFocusThailand No.191 February 2022

SMART PRODUCTION

The penetration of brine into the meat is, therefore, faster and requires a shorter
curing time. This could reduce the amount of sodium salt that accumulates on the
outer surface of the meat pieces. As a result, the sodium content of the final product
is reduced by 1-2%. However, the use of ultrasound technology may have the same
limitation with high pressure process due to some types of microorganisms, and
their spores are not destroyed. Therefore, this technology needs to be used in
conjunction with other technologies such as thermal treatment or high pressure to
obtain safe and good quality of reduced sodium meat products.

More Information Service Info C008

ภาพที่่� 2 การใช้้อััลตราซาวนด์์กับผลิตภััณฑ์์เน้�อัสััตว์
(Gomez-Salazar et al., 2021)
Figure 2 Application of ultrasound in meat products
(Gomez-Salazar et al., 2021)

maintaining the product qualities (Color, Taste,
Texture) due to not being heated during
processing. It is considered the “cold
pasteurization” method. In addition, applying
a pressure of about 200 MPa also increases
the meat tenderness. The reduction of sodium
salt had a significant impact on the texture of
the sausage because salt plays an important
role in the extraction of myofibrillar proteins
that form emulsion structures and make
smooth texture and pliable sausage products.
An optimal pressure at 200 MPa is applied to
meat as raw material before the sausage
production could improve the texture quality
without a large amount of sodium salt required
(Figure 1). This is because the high pressure
applied results in a change in the myofibrillar
protein structures along with an increase in
the dispersion of sodium ions, thereby
increasing the efficiency of protein extraction
from meat muscle which later causes protein
gelation and forms 3-D structure holding the
water inside. However, controlling the pressure
levels is crucial. Too high pressure may result
in the product becoming too soft, which is not
preferred by consumers.
2. Using ultrasound for low sodium
processed meat productsIt is a technology
that uses sound waves at a frequency higher
than human hearing, more than 20 kilohertz,
and considered as non-thermal heating
technology. Ultrasound technology is suitable
for the development of low sodium processed
meat products that require the curing process
of meat prior to further processes, e.g., ham,
bacon. Application of ultrasound results in the
changes of the structure of myofibrillar proteins
by interrupting the bonding between actin and
myosin proteins causing larger space in the
muscles cells (Sponge Effect) (Figure 2).

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