Effect of low-frequency ultrasound pretreatment on taste substances in chicken liver by fermentation

文献类型： 外文期刊

第一作者： Wang, Xiaowen

作者： Wang, Xiaowen;Lan, Yibo;Yang, Biao;Yang, Jing;Ma, Jingjing;Cheng, Mei;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Xiaowen;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Xiaowen;Lan, Yibo;Yang, Biao;Yang, Jing;Ma, Jingjing;Cheng, Mei;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye

作者机构：

关键词： Chicken liver; Fermentation; Ultrasound pretreatment; Taste; Acid soluble protein

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 218 卷

页码：

收录情况： SCI

摘要： In this study, the effect of low-frequency ultrasound pretreatment on taste substances was studied in chicken liver by fermentation. The results showed that, compared to Lactobacillus plantarum (LP6) and Kombucha (K10), higher total plate count, superior acid production ability, and higher acid-soluble protein content were exhibited of Pediococcus pentosaceus (PP2) by ultrasound pretreatment. After ultrasonic pretreatment and Pediococcus pentosaceus fermentation, the content of amino acid nitrogen in chicken liver increased significantly from 2.99 +/- 0.18 g/100 g to 7.70 +/- 0.11 g/100 g. The total amount of free amino acids and hydrolyzed amino acids were increased by 39.38% and 41.77% respectively, and the contents of essential amino acids and umami amino acids were significant increases. Additionally, a decrease in the bitterness of chicken liver accompanied by an increase in acidity was in ultrasound pretreatment of fermented chicken liver. These findings underscore ultrasound pretreatment in fermentation as a promising method to enhance the utilization value of chicken liver.

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