Table 2.
Effect of ultrasound power and time on textural properties of pork puree.
| CT | Time min |
Power, W | |||
|---|---|---|---|---|---|
| 200 | 400 | 600 | |||
| Hardness (g) | 38.67 ± 2.47 | 15 | 36.82 ± 3.72x | 31.92 ± 3.51y | 33.61 ± 2.88xy |
| 30 | 35.88 ± 2.92x | 33.43 ± 3.12x | 33.05 ± 4.71x | ||
| 45 | 36.53 ± 5.62x | 34.22 ± 5.73xy | 30.15 ± 3.94y | ||
| Adhesiveness (g.sec) | 141.07 ± 6.63 | 15 | 135.89 ± 12.30x | 117.55 ± 11.52y | 127.06 ± 14.12xy |
| 30 | 135.83 ± 16.34x | 130.63 ± 12.89x | 125.84 ± 25.21x | ||
| 45 | 132.29 ± 7.29x | 118.63 ± 15.29xy | 112.37 ± 16.38y | ||
| Cohesiveness | 0.83 ± 0.09 | 15 | 0.86 ± 0.03x | 0.86 ± 0.03x | 0.87 ± 0.02x |
| 30 | 0.87 ± 0.01x | 0.87 ± 0.01x | 0.86 ± 0.02x | ||
| 45 | 0.85 ± 0.04x | 0.83 ± 0.02x | 0.85 ± 0.04x | ||
Notes: “x-z”, different letters in each row indicate significant difference between different ultrasound power under the same ultrasound time (P < 0.05).