Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens

文献类型： 外文期刊

第一作者： Li, Pengpeng

作者： Li, Pengpeng;Sun, Liangge;Wang, Yuanxin;Zou, Ye;Yan, Zheng;Zhang, Muhan;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Sun, Liangge;Zou, Ye;Yan, Zheng;Zhang, Muhan;Wang, Daoying;Xu, Weimin;Wang, Jiankang;Wang, Yuanxin

作者机构：

关键词： Pretreatment; Thermosonication; Texture; Myofibril proteins

期刊名称：FOOD CHEMISTRY （ 影响因子：6.306； 五年影响因子：6.219 ）

ISSN： 0308-8146

年卷期： 2021 年 355 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the effect of combined ultrasound and low-temperature short-time heating (ULTSTH) (40 kHz, 0.2 W/cm2 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.

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