Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

文献类型： 外文期刊

第一作者： Zou, Ye

作者： Zou, Ye;Li, Liang;Yang, Jing;Yang, Biao;Ma, Jingjing;Wang, Daoying;Xu, Weimin;Zou, Ye;Li, Liang;Yang, Jing;Yang, Biao;Ma, Jingjing;Wang, Daoying;Xu, Weimin;Zou, Ye;Yang, Jing;Yang, Biao;Ma, Jingjing;Wang, Daoying;Xu, Weimin;Zou, Ye;Yang, Jing;Yang, Biao;Ma, Jingjing;Wang, Daoying;Xu, Weimin

作者机构： Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety State, Key Lab Cultivat Base, Nanjing 210014, Peoples R China;Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing, Peoples R China

关键词： Collagen peptide; Chicken cartilage; Storage quality; Ultrasound; Chicken breast meat

期刊名称：ULTRASONICS SONOCHEMISTRY （ 2021影响因子：9.336； 五年影响因子：8.772 ）

ISSN： 1350-4177

年卷期： 2022 年 89 卷

页码：

收录情况： SCI

摘要： This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 degrees C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/ 100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at 4 and -18 degrees C with the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 degrees C for 5 d, and the smallest degree of water migration was observed at -18 degrees C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.

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