Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

Abstract

Graphical abstract

Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

“…The reason for this phenomenon is that ultrasound-induced structural damage to the lysosome results in the release of calcium-activated proteases that degrade myofibrillary skeletal proteins such as tropomyosin, titin, and nebulin [8] . On the other hand, the cavitation effect caused by ultrasound can destroy the integrity of connective tissue, leading to the fracture of the connection between collagen fibers and weakening of the intramural connective tissue structure, so as to achieve the tender effect [3] . In addition, Li, Wang, Sun, Pan, and Cao [50] thought that ultrasound could reduce the shear force of goose meat by destroying the integrity of the myofibrillar.…”

“…The method for determining the shear force was according to Tomisaka, Ahhmed, Tabata, Kawahara, and Muguruma [18] and Du et al [3] with a slight modification. The shear force of the samples (1.00 × 1.00 × 1.50 cm 3 ) was measured using the A/MORS probe of a texture analyzer (Stable Micro System, TA: XT2I, UK) and a total of six cubes for each treatment were prepared for shear force analysis.…”

“…According to the “Compendium of Materia Medica”, chicken gizzards have the effects of eliminating food accumulation, antinausea and defecation, and people can enjoy the deliciousness of chicken gizzards while enhancing their health [2] . However, chicken gizzards, which are the digestive organ of chicken, are mainly responsible for grinding cereals and grits [3] . Klont, Brocks, and Eikelenboom [4] noted that the greater the exercise load, the greater the muscle toughness.…”

“…The cavitation effect is the main reason for physical and chemical changes in muscles [11] . Our previous study investigated that micro-jet and micro-turbulence generated by ultrasound cavitation could destroy the integrity of muscle fiber and connective tissue of chicken gizzards, leading to the decrease in the cross-linking degree of pyridine in collagen, thus improving the tenderness of chicken gizzards [3] . Compared with traditional tenderization technology, ultrasound can shorten processing time, save energy and improve food quality [12] , [13] .…”

Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage

“…US technology is widely applied in food processing due to the production of physicochemical effects in the process of transmission (Fan, Wu, & Chen, 2021). The mechanism of US is attributed to the cavitation effect caused by the energy reaching the threshold and the rupture of cavitation bubble when it propagates in liquid medium for the action of continuous ultrasonic wave (Du et al, 2021). Using low frequency and high intensity US (frequency 20–100 kHz, intensity >1 W/cm 2 ) to improve the structure of various food proteins has become the focus of studying in the field of food physical processing technology.…”