Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation

Aykın-Dinçer E., Dinçer C.

Food Bioscience, cilt.53, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.fbio.2023.102755
  • Dergi Adı: Food Bioscience
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Azuara model, Beef meat cubes, Enrichment, Marination, Phenolic extracts, Sage
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the modelling of the transport of sage phenolics into meat cubes under various vacuum impregnation (VI) conditions (Control, VI-100, VI-250, and VI-500 mbar; ultrasound-assisted (UA) VI-100, VI-250, and VI-500 mbar). Azuara model from five different models has been proposed as a model that can be used successfully in describing kinetic parameters. After 180 min of treatment, the phenolic contents of the samples were determined between 462.7 and 639.8 mg/kg. Although the highest phenolic content (639.8 mg/kg) was obtained in the samples applied UAVI-100, the highest equilibrium phenolic content was calculated in the samples applied VI-100 in the calculations performed with the Azuara model. In addition, the diffusion coefficients calculated for the samples varied between 8.5 × 10−6 and 11.4 × 10−6 m2/s.