Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on ChickenQuality and Flavor

ZHANG Jiawei; WANG Feng; HAN Sensen; LI Xinlin; XU Yujuan; ZHOU Hui

doi:10.13386/j.issn1002-0306.2023040259

Volume 45 Issue 3

Jan. 2024

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Science and Technology of Food Industry > 2024 > 45(3): 207-217. > DOI: 10.13386/j.issn1002-0306.2023040259

ZHANG Jiawei, WANG Feng, HAN Sensen, et al. Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on ChickenQuality and Flavor[J]. Science and Technology of Food Industry, 2024, 45(3): 207−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040259.

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Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on ChickenQuality and Flavor

1.
School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China
2.
Anhui Wancheng Food Co., Ltd., Lu'an 237000, China
3.
Mengcheng Prefabricated Food Industry Development Research Institute, Mengcheng 233500, China
4.
Feixi Old Hen Food Co., Ltd., Hefei 230061, China

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Received Date: April 26, 2023
Available Online: December 01, 2023

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Abstract

Abstract

This study aimed to investigate the effects of ultrasonic pre-treatment and low-temperature brining two-stage processing on the quality and flavor of chicken meat. The chicken breast meat was chosen as the research subject. Single-factor and orthogonal experiments were conducted to examine the influence of pre-cooking time, brining time, pre-cooking temperature, and brining temperature on the quality of low-temperature brined chicken meat. Shear force and sensory evaluation were used as target values to obtain optimized process parameters for low-temperature brining of chicken breast meat. Furthermore, using a high-temperature brining group (HT) and without-ultrasonic pretreatment group (WUP) as controls, measurements were taken for texture profile analysis (TPA), moisture content, color, lipid oxidation (thiobarbituric acid reactive substances, TBARS), myofibril fragmentation index (MFI), protein solubility, and volatile flavor substance levels in the ultrasonic pretreatment and low-temperature brine group (UP) based on the optimal process. The results showed that the optimal process for the UP group was a pre-cooking time of 10 minutes, a brining time of 3 hours, a pre-cooking temperature of 45 ℃, and a brining temperature of 69 ℃. Compared to the HT group, the UP group exhibited significantly reduced texture parameters (hardness, cohesiveness, springiness and resilience) (P<0.05), significantly increased moisture content (P<0.05), improved chicken meat color properties with significantly increased lightness (L^*) and redness (a^*) values (P<0.05), and significantly reduced lipid oxidation levels (P<0.05). The MFI and protein solubility results indicated that the combination of ultrasound and low-temperature brining effectively reduced the integrity of myofibrils and increased the solubility of total protein. According to the results of sensory analysis, low-temperature marinated chicken breast was found to have a more tender and delicious taste, although it received a lower score for odor compared to high-temperature marinated chicken breast. Gas chromatography-mass spectrometry (GC-MS) results further demonstrated that the two-stage processing of ultrasound and brining increased the variety and content of volatile flavor substances in chicken meat, but the content of volatile aldehydes was higher in high-temperature brining. In conclusion, compared to other brining processes, the combination of ultrasound and low-temperature brining in a two-stage process improved the quality and flavor of chicken meat products.
- low-temperature brine production,
- ultrasonic pretreatment,
- process optimization,
- quality,
- flavor

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Science and Technology of Food Industry

Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on ChickenQuality and Flavor

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