Application of ultrasound treatment for improving the quality of infant meat puree

Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw m...

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Autores principales:	Mingyang Luo, Kai Shan, Miao Zhang, Weixin Ke, Di Zhao, Yingqun Nian, Juqing Wu, Chunbao Li
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Infant meat puree Ultrasound treatment Texture In vitro digestion Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/eac5bac917ec4f80a918872710f77596
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spelling	oai:doaj.org-article:eac5bac917ec4f80a918872710f775962021-12-02T04:59:54ZApplication of ultrasound treatment for improving the quality of infant meat puree1350-417710.1016/j.ultsonch.2021.105831https://doaj.org/article/eac5bac917ec4f80a918872710f775962021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003734https://doaj.org/toc/1350-4177Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw meat for preparing infant meat puree for 15 min, 30 min, and 45 min. To assess the impact of ultrasound on infant meat puree, the viscosity, texture, water distribution, particle size and in vitro digestibility were determined. The results showed that, compared with control, viscosity and hardness of meat puree decreased and the texture was better in 400 W and 600 W groups. The content of immobilized water increased in comparison with the control. Ultrasound had no obvious effect on the digestibility of meat puree in gastric phase, but it increased the digestibility in intestinal phase with the highest digestibility (80.85%±3.33) in 600 W, 15 min group. Overall, the ultrasound parameters of 600 W for 15 min can be selected as the best condition to process infant meat puree. The findings provide a new perspective for the improvement of infant meat puree.Mingyang LuoKai ShanMiao ZhangWeixin KeDi ZhaoYingqun NianJuqing WuChunbao LiElsevierarticleInfant meat pureeUltrasound treatmentTextureIn vitro digestionChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105831- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Infant meat puree Ultrasound treatment Texture In vitro digestion Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Infant meat puree Ultrasound treatment Texture In vitro digestion Chemistry QD1-999 Acoustics. Sound QC221-246 Mingyang Luo Kai Shan Miao Zhang Weixin Ke Di Zhao Yingqun Nian Juqing Wu Chunbao Li Application of ultrasound treatment for improving the quality of infant meat puree
description	Infant meat puree has an indispensable effect on the oral development and nutritional intake of infants. However, commercially available products have poor texture and relatively low digestibility. In this study, ultrasound (20 kHz and 200 W, 400 W, or 600 W) was applied to the pretreatment of raw meat for preparing infant meat puree for 15 min, 30 min, and 45 min. To assess the impact of ultrasound on infant meat puree, the viscosity, texture, water distribution, particle size and in vitro digestibility were determined. The results showed that, compared with control, viscosity and hardness of meat puree decreased and the texture was better in 400 W and 600 W groups. The content of immobilized water increased in comparison with the control. Ultrasound had no obvious effect on the digestibility of meat puree in gastric phase, but it increased the digestibility in intestinal phase with the highest digestibility (80.85%±3.33) in 600 W, 15 min group. Overall, the ultrasound parameters of 600 W for 15 min can be selected as the best condition to process infant meat puree. The findings provide a new perspective for the improvement of infant meat puree.
format	article
author	Mingyang Luo Kai Shan Miao Zhang Weixin Ke Di Zhao Yingqun Nian Juqing Wu Chunbao Li
author_facet	Mingyang Luo Kai Shan Miao Zhang Weixin Ke Di Zhao Yingqun Nian Juqing Wu Chunbao Li
author_sort	Mingyang Luo
title	Application of ultrasound treatment for improving the quality of infant meat puree
title_short	Application of ultrasound treatment for improving the quality of infant meat puree
title_full	Application of ultrasound treatment for improving the quality of infant meat puree
title_fullStr	Application of ultrasound treatment for improving the quality of infant meat puree
title_full_unstemmed	Application of ultrasound treatment for improving the quality of infant meat puree
title_sort	application of ultrasound treatment for improving the quality of infant meat puree
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/eac5bac917ec4f80a918872710f77596
work_keys_str_mv	AT mingyangluo applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT kaishan applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT miaozhang applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT weixinke applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT dizhao applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT yingqunnian applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT juqingwu applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree AT chunbaoli applicationofultrasoundtreatmentforimprovingthequalityofinfantmeatpuree
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Application of ultrasound treatment for improving the quality of infant meat puree

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