College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Ultrason Sonochem. 2021 Nov;79:105786. doi: 10.1016/j.ultsonch.2021.105786. Epub 2021 Oct 8.
The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature (Tmax) (10.7%) and enthalpy (ΔH) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization.
研究了不同超声处理对鸡胗肌纤维和结缔组织特性的嫩化效果。结果表明，与对照组相比，经 500 W/30 min 超声处理的样品的剪切力和肌纤维直径分别降低了 27.1%和 26.2%，而肌原纤维碎片化指数（MFI）则增加了 238.1%。更重要的是，经 500 W/30 min 超声处理的样品中羟赖氨酸吡啶啉和赖氨酸吡啶啉的含量分别比对照组低 23.1%和 40.5%。与对照组相比，500 W/30 min 样品的热稳定性从胶原的转变温度（Tmax）（10.7%）和焓（ΔH）（21.7%）的降低得到了验证。总的来说，适当的超声处理可以有效地提高鸡胗的嫩度，500 W/30 min 的嫩化效果最佳。因此，超声处理被认为是一种有前途和有效的肉类加工技术，特别是在肉类嫩化方面。
