Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis
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| Publicado en: | Foods vol. 14, no. 20 (2025), p. 3553-3565 |
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| Autor Principal: | |
| Outros autores: | , , , , |
| Publicado: |
MDPI AG
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| Acceso en liña: | Citation/Abstract Full Text + Graphics Full Text - PDF |
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| 001 | 3265898979 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 2304-8158 | ||
| 024 | 7 | |a 10.3390/foods14203553 |2 doi | |
| 035 | |a 3265898979 | ||
| 045 | 2 | |b d20250101 |b d20251231 | |
| 084 | |a 231462 |2 nlm | ||
| 100 | 1 | |a Wang, Xiangyu | |
| 245 | 1 | |a Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis | |
| 260 | |b MDPI AG |c 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a This study investigated the effect of ultrasound-assisted curing on salt penetration in sauced duck using a combination of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Ultrasound treatment significantly accelerated salt penetration in duck meat during curing. The salt content of ultrasound-treated samples at 150 W, 300 W, and 450 W was 2.56 ± 0.08%, 2.84 ± 0.02%, and 3.52 ± 0.02%, respectively, significantly higher than that of the untreated control 2.17 ± 0.09%. Moreover, the enhancing effect on salt uptake increased with ultrasound power. Notably, treatment with 28 kHz, 450 W ultrasound resulted in a salinity comparable to that achieved by traditional curing 3.46 ± 0.11%. To further assess salt distribution, LF-NMR and MRI were employed, providing non-destructive, rapid, and precise visualization of salt penetration. Pseudo-color images confirmed the salt content results and revealed that the 28 kHz, 450 W ultrasound treatment promoted a more uniform salt distribution, similar to conventionally marinated samples. These findings indicate that the combined use of LF-NMR and MRI is a promising approach for characterizing and monitoring salt penetration in duck meat. Overall, this study provides valuable insights for improving and controlling the quality of highly processed meat products. | |
| 651 | 4 | |a China | |
| 653 | |a Curing | ||
| 653 | |a Magnetic resonance imaging | ||
| 653 | |a Food | ||
| 653 | |a Aquatic birds | ||
| 653 | |a Color imagery | ||
| 653 | |a Nuclear magnetic resonance--NMR | ||
| 653 | |a Ultrasonic processing | ||
| 653 | |a Magnetic fields | ||
| 653 | |a Waterfowl | ||
| 653 | |a Image processing | ||
| 653 | |a Salts | ||
| 653 | |a Quality control | ||
| 653 | |a Meat | ||
| 653 | |a Temperature | ||
| 653 | |a Sensory perception | ||
| 653 | |a Ultrasound | ||
| 653 | |a Salt | ||
| 653 | |a Meat industry | ||
| 653 | |a Ultrasonic imaging | ||
| 653 | |a Meat processing | ||
| 700 | 1 | |a Xia Chenlan | |
| 700 | 1 | |a Li, Huimin | |
| 700 | 1 | |a Sun Yangying | |
| 700 | 1 | |a Pan Daodong | |
| 700 | 1 | |a He, Jun | |
| 773 | 0 | |t Foods |g vol. 14, no. 20 (2025), p. 3553-3565 | |
| 786 | 0 | |d ProQuest |t Agriculture Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3265898979/abstract/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text + Graphics |u https://www.proquest.com/docview/3265898979/fulltextwithgraphics/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3265898979/fulltextPDF/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |