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Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (...

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Autores principales: Zou, Ye, Li, Liang, Yang, Jing, Yang, Biao, Ma, Jingjing, Wang, Daoying, Xu, Weimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463597/
https://www.ncbi.nlm.nih.gov/pubmed/36081316
http://dx.doi.org/10.1016/j.ultsonch.2022.106154
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author Zou, Ye
Li, Liang
Yang, Jing
Yang, Biao
Ma, Jingjing
Wang, Daoying
Xu, Weimin
author_facet Zou, Ye
Li, Liang
Yang, Jing
Yang, Biao
Ma, Jingjing
Wang, Daoying
Xu, Weimin
author_sort Zou, Ye
collection PubMed
description This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at 4 and −18 °C with the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at −18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast.
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spelling pubmed-94635972022-09-11 Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat Zou, Ye Li, Liang Yang, Jing Yang, Biao Ma, Jingjing Wang, Daoying Xu, Weimin Ultrason Sonochem Short Communication This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (UDW), immersing in CP (0.15 g/100 mL) solution and immersing in ultrasound combined with CP (UCP). The results showed that the drip and cooking loss of meat decreased significantly in UCP at 4 and −18 °C with the extension of storage time. A large amount of non-flowing water transformed into free water in the 4 °C for 5 d, and the smallest degree of water migration was observed at −18 °C in UCP. The texture parameters of UCP group were significantly improved, especially for decreased hardness and increased elasticity. Furthermore, there had no significant effect on the color of chicken breast. Elsevier 2022-09-05 /pmc/articles/PMC9463597/ /pubmed/36081316 http://dx.doi.org/10.1016/j.ultsonch.2022.106154 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Short Communication
Zou, Ye
Li, Liang
Yang, Jing
Yang, Biao
Ma, Jingjing
Wang, Daoying
Xu, Weimin
Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
title Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
title_full Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
title_fullStr Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
title_full_unstemmed Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
title_short Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
title_sort effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
topic Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463597/
https://www.ncbi.nlm.nih.gov/pubmed/36081316
http://dx.doi.org/10.1016/j.ultsonch.2022.106154
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