Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
School of Food and Biological Engineering, Shanxi University of Science and Technology, Xi'an 710021, PR China.
Food Chem. 2021 Sep 1;355:129645. doi: 10.1016/j.foodchem.2021.129645. Epub 2021 Mar 23.
This study aimed to investigate the effect of combined ultrasound and low-temperature short-time heating (ULTSTH) (40 kHz, 0.2 W/cm at 55 °C for 15 min) as pretreatment on proteases inactivation and textural quality of yellow-feathered chicken (YFC). Results showed ultrasound and low-temperature heating synergistically improved the inactivation of the most important meat proteases, calpain, cathepsin B and total proteases, with kinetics following the first order decay(s). Degradation of meat proteins was effectively reduced by ULTSTH compared to the pretreatment of chilling. Importantly, ULTSTH increased the firmness of breast meat and led to improved texture and microstructure. Lipid and protein oxidation of meat pretreated with ULTSTH were reduced during refrigerated storage period. Additionally, microorganisms in meat were inactivated by ULTSTH, which resulted in an obvious increase in the shelf life of meat. These findings suggested that ULTSTH is promising as an alternative pretreatment to obtain a favorable textural quality of YFC.
本研究旨在探讨联合超声和低温短时间加热（ULTSTH）（40 kHz，0.2 W/cm 于 55°C 持续 15 分钟）作为预处理对黄羽鸡肉（YFC）中蛋白酶失活和质构特性的影响。结果表明，超声和低温加热协同作用显著提高了最重要的肉蛋白酶，如钙蛋白酶、组织蛋白酶 B 和总蛋白酶的失活率，动力学遵循一级衰减规律。与冷却预处理相比，ULTSTH 有效地减少了肉蛋白的降解。重要的是，ULTSTH 增加了鸡胸肉的硬度，从而改善了其质构和微观结构。在冷藏储存期间，经 ULTSTH 预处理的肉中的脂质和蛋白质氧化减少。此外，ULTSTH 使肉中的微生物失活，从而明显延长了肉的保质期。这些发现表明，ULTSTH 有望作为一种替代预处理方法，以获得黄羽鸡肉良好的质构特性。
