Shao Jiaqi, Zhang Haozhen, Wang Jingjie, Xu Xinglian, Zhao Xue
State Key Laboratory of Meat Quality Control and Cultured Meat Development; Ministry of Education; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China.
J Food Sci. 2024 Dec;89(12):9483-9501. doi: 10.1111/1750-3841.17495. Epub 2024 Nov 6.
The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT-150, UT-300, UT-450, Vacuum-UT-150, Vacuum-UT-300, Vacuum-UT-450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum-ultrasonic-assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450 W. The mass transfer kinetics (k and k) were significantly related to vacuum pretreatment and ultrasonic power. The values of k for total and moisture weight changes decreased with the increase of ultrasonic power, whereas the values of k increased with vacuum pretreatment. The application of ultrasound treatment with vacuum improved the NaCl effective diffusion coefficients (D) from 1.189 × 10 to 1.308-1.449 × 10 m/s, and the highest De was found with Vacuum-UT-450. The treatment of ultrasound and vacuum can reduce shear force and enhance the water-holding capacity (WHC). According to the analysis of water distribution, vacuum and ultrasound could decrease the T values, indicating that the mobility of water decreased. The result of microscopic observation further supported that the disruption of myofibrils was related to the tenderness and WHC changes, which was caused by vacuum and ultrasound treatment. Thus, Vacuum-UT brining could be employed as an emerging technology for improving the efficiency of brining and meat quality of other meat. PRACTICAL APPLICATION: Vacuum-ultrasonic-assisted static brine is an effective and feasible treatment to replace tumbling treatment for maintaining the integrity of the muscle bundles and accelerating the brining rate.
本研究旨在探讨不同超声处理（UT）条件（对照、UT - 150、UT - 300、UT - 450、真空 - UT - 150、真空 - UT - 300、真空 - UT - 450）对鸡胸肉腌制动力学和肉质的影响。结果表明，真空 - 超声辅助处理极大地加速了水分和氯化钠的转移，超声功率为450 W时产量最高。传质动力学（k和k）与真空预处理和超声功率显著相关。总重量和水分重量变化的k值随超声功率的增加而降低，而k值随真空预处理而增加。真空超声处理使氯化钠有效扩散系数（D）从1.189×10提高到1.308 - 1.449×10 m²/s，真空 - UT - 450的De最高。超声和真空处理可降低剪切力并提高持水能力（WHC）。根据水分分布分析，真空和超声可降低T2值，表明水分流动性降低。微观观察结果进一步支持肌原纤维的破坏与真空和超声处理引起的嫩度和WHC变化有关。因此，真空 - UT腌制可作为一种新兴技术，用于提高腌制效率和其他肉类的肉质。实际应用：真空 - 超声辅助静态腌制是一种有效且可行的处理方法，可替代翻滚处理，以保持肌肉束的完整性并加快腌制速度。
