College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Ultrason Sonochem. 2020 Jun;64:105022. doi: 10.1016/j.ultsonch.2020.105022. Epub 2020 Feb 12.
Currently, the conventional atmospheric pressure-based and vacuum-based tumbling processes have a limited improvement on the chicken characteristic attributes during the marination process. In view of this, through a breathing (pressure change) tumbling strategy, ultrasonication (40 kHz, 140 W) was applied to improve tenderness, taste, and microstructure of chicken by a redesigned tumbler. The results showed that the tumbling with the breathing action and ultrasonication significantly enhanced the marinating absorptivity, tenderness and taste, and accelerated the degradation of myosin light chain. Free peptides (from 1465.9 ± 34.6 to 4725.7 ± 43.2 μg/mL) and amino acids (from 1.503 ± 0.096 to 2.593 ± 0.109 mg/mL) rose evidently for the control and the breathing tumbling treatment assisted by ultrasound respectively. Raman analysis revealed that strength of disulfide bonds declined from 0.731 ± 0.006 to 0.607 ± 0.011 a.u. and the conversion from α-helix (decreased by 67.23%) into β-fold (increased by 1573%) conformation occurred. Low field NMR analysis indicated that the content of immobilized water increased from 77385 ± 14 to 137011 ± 106 au·ms by integral calculus. Scanning and transmission electron microscopies clearly showed a prospective rupture of myofibers, myofibrils, and lysosomes. Overall, as a potential alternative, the breathing ultrasonic tumbling means improved the marinating efficiency and characteristics of marinated chicken breast.
目前，传统的基于大气压和真空的翻滚工艺在腌制过程中对鸡肉特性的改善有限。有鉴于此，通过呼吸（压力变化）翻滚策略，应用超声处理（40 kHz，140 W）对重新设计的翻滚机中的鸡肉进行嫩度、口感和微观结构的改善。结果表明，具有呼吸作用和超声处理的翻滚显著提高了腌制吸收率、嫩度和口感，并加速了肌球蛋白轻链的降解。游离肽（从 1465.9 ± 34.6 到 4725.7 ± 43.2 μg/mL）和氨基酸（从 1.503 ± 0.096 到 2.593 ± 0.109 mg/mL）显著增加，对照组和超声辅助呼吸翻滚处理分别增加。拉曼分析表明，二硫键的强度从 0.731 ± 0.006 降低到 0.607 ± 0.011 a.u.，并且α-螺旋（减少 67.23%）转化为β-折叠（增加 1573%）构象。低场 NMR 分析表明，通过积分计算，固定水的含量从 77385 ± 14 增加到 137011 ± 106 au·ms。扫描和透射电子显微镜清楚地显示出肌纤维、肌原纤维和溶酶体的潜在破裂。总的来说，作为一种潜在的替代方法，呼吸超声翻滚提高了腌制效率和腌制鸡胸肉的特性。
