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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 (...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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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. |
format | Online Article Text |
id | pubmed-9463597 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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