Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

TLDR

The processed meat industry seeks salt‑replacement alternatives to curb high dietary salt intake. This study examined how sonication affects the diffusion of NaCl and a salt replacer into pork meat. Pork samples were brined with 5 % NaCl or SR at 9.0 and 54.9 W cm⁻² for 120 min, then evaluated for cooking loss, water mobility, deformation, and thermal behavior by DSC, and the mass‑transfer coefficient was estimated and solved with the Runge–Kutta method. Ultrasonic treatment had little effect on salt diffusion, with only high‑power brining increasing the mass‑transfer coefficient above static levels, providing insights for healthier meat product development.

Abstract

Summary In an attempt to reduce the high intake of dietary salt, the processed meat industry is continuously looking for alternative solutions for salt replacement. The objective of this study was to investigate the effect of employing sonication on the diffusion of sodium salt (NaCl) and a salt replacer ( SR ) into pork meat. Ultrasound‐assisted brining experiments were carried out using 5% NaCl or SR at power levels of 9.0 and 54.9 W cm −2 for 120 min. Samples were assessed for cooking loss, water mobility, deformation, while thermal behaviour was analysed using differential scanning calorimetry ( DSC ). Experimental data obtained were used to estimate the mass transfer coefficient of the brining process. The mass transfer equation was solved using the Runge–Kutta method. Results showed that the ultrasonic treatment had a low influence on the mass transfer of salt into pork samples. Only at high ultrasonic power was the mass transfer coefficient higher than the static brining. This study has improved our understanding of the effect of sonication on diffusion of NaCl and SR in pork meat and will enable a more systemic approach to future healthy meat product development.