How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein

文献类型： 外文期刊

第一作者： Shi, Haibo

作者： Shi, Haibo;Zhang, Xinxiao;Chen, Xiao;Fang, Rui;Zou, Ye;Wang, Daoying;Xu, Weimin

作者机构：

关键词： Ultrasound; Potassium alginate; Tenderness; Tissue; Myofibrillar protein

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 328 卷

页码：

收录情况： SCI

摘要： The combined effects of ultrasound (intensity of 15.6 W/cm(2) and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated. UPA-treated meat exhibited the lowest moisture loss and shear force (optimized tenderness). The increased fiber space benefited PA invasion to form a heat-induced barrier for harder muscle contraction and avoid moisture withdrawal. Special scale-like structures of dried myofibrillar protein (MP) and the three-di mensional network induced by interactions between PA and MP increased the tenderness. UPA treatment in duced stronger electrostatic repulsion between PA molecules and more beta-sheet structures of MP, accompanied by a smallest size. The more easily heat-denatured myosin and looser myofibrils accelerated the temperature rise. More immobilized water restricted to myofibrils and moisture captured in the gel network promoted water retention. UPA treatment could be a promising technology to tenderize old chicken breast meat.

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