Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality

Abstract

Summary The effects of ultrasound‐assisted phosphate curing (UPC), phosphate curing (PC), and deionised water curing (DC) on the quality of chicken breast meat were investigated. The analysis of tissue sections, low‐field nuclear magnetic resonance (LF‐NMR), and headspace solid‐phase microextraction gas‐phase mass spectrometry (HS‐SPME‐GC‐MS) of water distribution, myofibrillary structure, and volatile components of the meat samples were performed to reveal the mechanism. Also, the curing rate, water holding capacity (WHC), and shear force of meat were assessed. The results revealed that ultrasonic‐assisted salting improved the meat salting rate, WHC, and tenderness by mechanically destroying the muscle fibre structure, increasing the space between the muscle fibre bundles, promoting water migration and uniform distribution, and reducing water freedom in the treated samples. In addition, HS‐SPME‐GC‐MS analysis revealed that PC significantly reduced the content of volatile flavour components in the chicken breast meat compared with DC (P < 0.05); however, the combination treatment with PC and ultrasonic curing could reconstruct the flavour loss caused by phosphate. Thus, our cumulative results suggest that the ultrasonic technology may effectively assist the processing technology in improving the quality of meat and reconstructing the flavour loss in meat products.

Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

“…T 22 is free water, which is loosely located outside the myofibrillar protein. In general, the literature recognizes that a shorter T 2 relaxation time indicates a tighter combination of water molecules and a better WHC 23 . The result of T 2 relaxation time is displayed in Table 3.…”

“…MRI can transform information on water content and distribution into a visible image 23 . As the water content in meat tissue goes from low to high, the color can turn from blue to yellow and then to red at the highest water content (Fig.…”

“…In general, the literature recognizes that a shorter T 2 relaxation time indicates a tighter combination of water molecules and a better WHC. 23 The result of T 2 relaxation time is displayed in Table 3. In terms of T 2b , it was significantly affected by the tumbling method, tumbling time and their interaction (P < 0.05).…”

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

“…Ultrasound technology has also been explored for its application in meat processing, which would hasten the curing process in meat [ 118 , 119 , 120 ]. The results of the study by Tong et al [ 110 ] reveal that this technology can hasten curing in chicken breast meat and improve the tenderness and water-holding capacity, and can even retain flavor that could have been lost due to the application of phosphates. This would have potential in reducing the use of phosphates on meat products.…”

Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat

“…The world production of chicken meat is growing and growing, and it is expected to reach 139.19 million tons per year in 2025 [1]. Chicken breast meat is highly consumed thanks to its low cost, versatility and quick preparation, and for the absence of religious restrictions related to its consumption [2,3]. Chicken meat has better nutritional characteristics compared to other types of meat.…”