In the composition of meat products, a wide range of compounds are used, one of the most important compounds being phosphates. Phosphates are additives that are widely used in the production of emulsion meat products. Disadvantages of these compounds include the accumulation of phosphate in the blood serum of people with chronic kidney disease and thus increase the risk of mortality among patients to 20 to 40%, increase the incidence of heart disease, reduction in calcium absorption due to the formation of soluble salts in the intestine and as a result the increase in the risk of bone diseases, the effect on the balance of calcium, iron and magnesium in the human body, and as a result, increase in risk of bone diseases, calcification of arteries both in vitro and in vivo. Therefore, many efforts have been made to reduce the amount of phosphate in meat products. The aim of this study was to investigate the possibility of using ultrasonically activated brine as a phosphate reduction in meat products. Also, to comprehend the process better, changes in physicochemical and functional properties of meat with ultrasonic brine or brine with sonicated phosphate were investigated. In this regard, in the first part of the research, first 1.5% brine was subjected to ultrasound with a power of 300 watts for 0, 15 and 30 minutes, then phosphate in amounts of 0, 0.1 and 0.2% was added to a solution containing sonicated brine. The final solution was added to the meat and homogenized. Changes in pH, water holding capacity, emulsion capacity and stability, Cooking loss, color parameters, microscopic images, Fourier transform infrared spectra, NMR before and after ultrasound treatment were eva‎luated. Phosphate-free ultrasonic brine sample was considered as a control sample. Finally, all data in SAS software were eva‎luated at a significant level of p <0.05. The results showed that when only brine was sonicated, phosphate showed a significant role on changes in pH, water holding capacity and cooking loss of samples (p <0.001). It should be noted that the highest water holding capacity was related to the 30 minutes ultrasound treated sample with a phosphate concentration of 0.2%. Also, by applying ultrasound, emulsifying capacity, emulsion stability, surface protein concentration, color parameters were significantly improved (p <0.001). According to the experiments, the treatment that had the best results was selected and structurally compared with the control sample. In this context, microscopic images, infrared spectroscopy, NMR were examined. In relation to microscopic images, the control sample showed a smaller and more compact myofibrillar matrix, while the ultrasound-treated specimens showed gaps among the myofibrils, thus we clearly saw an increase in the opening of the myofibrillar structure in the sonicated specimens. In relation to NMR, the reduction of peaks and fissures as well as the deformation of the peaks can be a reason for the effect of ultrasound waves on the sample. In the second part of the study, first, brine with phosphate in the amounts of 0.1 and 0.2% was subjected to ultrasound for 15 and 30 minutes. In this case, the parameters of water holding capacity, cooking loss, emulsifying capacity, emulsion stability, surface protein concentration and color parameters were significantly improved under ultrasound. In general, it can be said that the application of ultrasound with a power of 300 watts for 30 minutes on brine had more favorable results among the existing treatments.

نفيسه سلطاني زاده

مهدي كديور، مرتضي صادقي