Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat

Xiong, Guoyuan; Xiaoyi, Fu; Pan, Dongdong; Qi, Jun; Xu, Xinglian; Jiang, Xuejuan

doi:10.1016/j.ultsonch.2019.104808

Cited by 86 publications

(79 citation statements)

References 33 publications

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“…Xiong et al. (2020) also found that the ultrasound treatment could enlarge pores between the muscle fibers. In relation with this, some studies report that ultrasound treatment could increase MFI values(Kang et al., 2017; Li et al., 2017).…”

Section: Results and Disscutionmentioning

confidence: 97%

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Wang

Dong

et al. 2020

J Food Process Preserv

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The effect of ultrasound treatment on water‐holding capacity (WHC) of beef during freezing‐thawing process was investigated. The results showed that the WHC of beef without ultrasound was 0.69 after one freezing–thawing process. In different stages of freezing and thawing (before freezing, during freezing, during thawing, and after thawing), the application of ultrasound (400 w, 45 kHz) could improve the WHC quality of beef: the WHC was improved most during thawing, which could reach 0.78. And then, ultrasound treatment could reduce hardness but improve springiness (p < .05) and pH value of beef in freezing–thawing process. Scanning electron microscope images showed that the lacuna of myofibrils increased, which indicated that the ultrasound could help to improve the WHC. Based on the results obtained, ultrasound treatment may be recommended as a useful means to improve the WHC of beef during freezing–thawing process. Practical applications In the process of food production, raw meat may undergo repeated freezing–thawing, which would affect the quality of meat. Ultrasound, as a new technology, was used in this study. This study showed that ultrasound could help to improve the WHC of beef during freezing–thawing process. Therefore, it is reasonable to conclude that ultrasound can be used as an effective technology to improve the quality of beef during freezing–thawing process.

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Section: Results and Disscutionmentioning

confidence: 97%

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Wang

Dong

et al. 2020

J Food Process Preserv

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“…MFI is used as an important indicator of I band rupture and interstitial fibril connection breakage [ 32 ]. These results seem to indicate that the degree of rupture of muscle fibers in the I band is greater in ST muscles during aging, resulting in changes in the integrity and solubility of myofibrillar proteins [ 33 , 34 ]. The MFI of each individual muscle increased significantly with the aging period ( p < 0.05) and this is in agreement with Li et al [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Feng

Zhang

Sun

et al. 2020

Foods

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This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinjiang brown cattle, a total of 252 samples from semitendinosus (ST), longissimus thoracis (LT), rhomboideus (RH), gastrocnemius (GN), infraspinatus (IN), psoas major (PM), and biceps femoris (BF) muscles were collected, portioned, and assigned to six aging periods (1, 3, 7, 9, 11, and 14 day/s) and 42 samples were used per storage period. IN muscle showed the highest pH (p < 0.05) from 1 to 14 days and the lowest TPS (p < 0.01) from 9 to 14 days with respect to the other muscles. Moreover, the changes in IN were further supported by transmission electron microscopy due to the destruction of the myofibril structure. The highest value of MFI was tested in ST muscle from 7 to 14 days. The total protein solubility in PM, RH, and GN muscles were not affected (p > 0.05) as the aging period increased. The lowest TPS was found in the RH muscle on day 1, 3, and 7 and in the IN muscle on day 9, 11, and 14. The pH showed negative correlations with the MFI, TPS, and MPS (p < 0.01). The results suggest that changes in protein solubility and muscle fiber structure are related to muscle location in the carcass during aging. These results provide new insights to optimize the processing and storage of different beef muscles and enhance our understanding of the biological characteristics of Xinjiang brown cattle muscles.

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“…A positive influence of ultrasound frequency (25, 45, and 130 kHz) and treatment time (1, 3, 6, 16, and 24 h) on marination efficiency was also reported for chicken breast, giving higher uptake of sodium chloride ( 117 ). Ultrasound improved the marination properties of meat by breaking the integrity of muscle cell or by enhancing the enzymatic reactions in cell ( 11 , 111 ). Thus, ultrasound can be used as an alternative to standard marination techniques used in the industry.…”

Section: Non-thermal Technologies and Their Combinations With Natural Compounds In Poultry Processingmentioning

confidence: 99%

“…HPP can also alter the structure of polysaccharides and proteins, leading to textural changes in terms of hardness ( 10 ). Meat tenderness is the essential attribute that drives its consumer acceptability ( 11 ). Post slaughter, meat tenderization results from protease proteolysis of myofibrillar and cytoskeletal proteins as well as from the degradation of connective tissue substances, in particular collagen ( 12 ).…”

Section: Introductionmentioning

confidence: 99%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.

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Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat

Cited by 86 publications

References 33 publications

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

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