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
作者： Li, Pengpeng 1 ; Sun, Liangge 1 ; Wang, Jiankang 3 ; Wang, Yuanxin 1 ; Zou, Ye 1 ; Yan, Zheng 1 ; Zhang, Muhan 1 ; Wang, 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
3.Shanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China
4.Nanjing Agr Univ, Coll Life Sci, Dept Microbiol, Nanjing 210095, Peoples R China
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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