Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey.
Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey.
Ultrason Sonochem. 2021 Jan;70:105349. doi: 10.1016/j.ultsonch.2020.105349. Epub 2020 Sep 17.
In this study, ultrasound application at two different frequencies (37 or 80 kHz) and durations (15 or 30 min) was used as a pre-treatment for raw broiler breasts, and its effect on cooling, color, textural and sensory characteristics of cooked broiler breasts during vacuum cooling process was determined. The anterior and posterior parts of broiler breast halves were carefully removed, and these parts with a 20 mm width were named as the regions A and B, respectively. Both regions were vacuum-packed and pre-treated by ultrasound, followed by oven-cooking in aluminum foils, and cooling time, weight loss and temperature distribution characteristics were determined. Besides sensory and textural properties, the effect of the ultrasound pre-treatment on the pH, dry matter and ash contents and color (CIELAB) values of cooked breasts was determined. During vacuum cooling, ultrasound pre-treatment significantly reduced cooling time required to cool cooked broiler breasts from 85 °C to 12.5 °C, and the lowest values for the regions A and B were obtained for the 30 min ultrasound pre-treatment at 37 kHz as 12.72 and 14.61 min, respectively (p < 0.05). The cooling losses of breasts from the regions A and B were 12.64 and 11.61%, respectively. In comparison to immersion pre-treatment, increasing the frequency and duration of ultrasound pre-treatment generally decreased cooking loss values for both A and B regions while cooling loss increased. Instrumental hardness values of breast samples for the 15 min ultrasound pre-treatment decreased while they increased with the 30 min pre-treatment (p < 0.05) at both frequencies. The redness values (a*) increased by ultrasound pre-treatment while the highest value was found for a 30 min pre-treatment at 80 kHz for both regions. Sensory hardness (on a 14.5 cm scale) results indicated that the highest value (9.33) was determined for a 30 min ultrasound pre-treatment at 37 kHz while the ultrasound pre-treatment at 37 kHz for 15 min had no negative effect on hardness compared to control samples (p > 0.05). In conclusion, ultrasound pre-treatment can be successfully used for the vacuum cooling process of broiler breasts for the reduction of cooling time, and a 30 min ultrasound pre-treatment at 37 kHz can provide relatively superior cooling characteristics.
在这项研究中，使用了两种不同频率（37 或 80 kHz）和时长（15 或 30 分钟）的超声波处理作为生鸡肉胸脯的预处理，以确定其在真空冷却过程中对冷却、颜色、质地和感官特性的影响。小心地去除鸡胸肉的前后部分，将这些宽度为 20 毫米的部分分别命名为区域 A 和 B。将这两个区域都用真空包装并进行超声预处理，然后用铝箔在烤箱中烤制，并确定冷却时间、重量损失和温度分布特性。除了感官和质地特性外，还确定了超声预处理对煮熟鸡胸肉的 pH 值、干物质和灰分含量以及颜色（CIELAB）值的影响。在真空冷却过程中，超声预处理显著缩短了将煮熟的鸡胸肉从 85°C 冷却至 12.5°C 所需的时间，区域 A 和 B 的最低值分别为 37 kHz 超声预处理 30 分钟时的 12.72 和 14.61 分钟（p < 0.05）。A 和 B 区域鸡胸肉的冷却损失分别为 12.64%和 11.61%。与浸泡预处理相比，增加超声预处理的频率和时长通常会降低 A 和 B 区域的烹饪损失值，而冷却损失会增加。两种频率下，15 分钟超声预处理的乳房样本的仪器硬度值降低，而 30 分钟预处理的硬度值增加（p < 0.05）。超声预处理会增加红色值（a*），而对于 A 和 B 区域，最高值是在 80 kHz 时 30 分钟预处理时发现的。感官硬度（在 14.5cm 刻度上）结果表明，最高值（9.33）是在 37 kHz 时 30 分钟超声预处理时确定的，而与对照样品相比，37 kHz 时 15 分钟超声预处理对硬度没有负面影响（p > 0.05）。总之，超声预处理可成功用于肉鸡胸脯的真空冷却过程，以缩短冷却时间，而 37 kHz 时 30 分钟的超声预处理可提供相对优越的冷却特性。
