Impact of Ultrasonic Time and Marinating Temperature on the Physicochemical Properties of Guinea Pig Meat (Cavia porcellus)

TL;DR

This study explores how ultrasound and temperature affect the quality and efficiency of marinating guinea pig meat.

Contribution

The study introduces a controlled ultrasound and temperature method to optimize marination efficiency and meat quality in guinea pigs.

Findings

Ultrasound-assisted marination improved salt uptake and water-holding capacity in guinea pig meat.

Moderate temperatures (40°C) minimized weight loss during marination.

Prolonged ultrasound exposure caused myofibrillar disruption and increased weight loss.

Abstract

Guinea pig (Cavia porcellus) meat is valued for its nutritional quality and ease of production. Marination is a key value-adding process, but it is limited by its long duration. Therefore, technologies that accelerate marination and improve tenderness are needed. The objective of this study was to evaluate the effect of ultrasound application time and temperature on the physicochemical parameters and yield of guinea pig meat during marination. The marination solution contained 1.9% NaCl, 1.9% acetic acid, and 0.51% oregano essential oil. Ultrasound treatment (200 W) was applied for 15–120 min, while static treatments were conducted at 20, 30, and 40 °C. Ultrasound-assisted marination of guinea pig meat improved NaCl uptake, reduced acetic acid content, and improved water-holding capacity. Moderate temperatures (40 °C) minimized weight loss, and short ultrasound times preserved color and texture. However, prolonged ultrasound exposure led to myofibrillar disruption and increased weight loss. Correlation analysis revealed that pH, influenced by NaCl and acetic acid, had a significant impact on moisture, texture, and water-holding capacity. Overall, the controlled application of ultrasound and temperature effectively optimized marination efficiency, enhanced functional properties, and preserved the quality of guinea pig meat.

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