PDF(Pubmed)
Abstract：
The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric field (PEF) treatments have emerged as promising tools for producing high-quality meat products. This study investigated the combined effects of ultrasound and PEF on chicken breast meat quality, focusing on cooking loss, texture, and taste-related amino acids. Ultrasound (24.5 kHz, 300 W, 10 min) combined with PEF for 30 s (1.6, 3.3, and 5.0 kV/cm as US + PEF 1, US + PEF 3, and US + PEF 5, respectively) significantly reduced cooking losses (up to 28.78 %), potentially improving the product yield. Although US + PEF significantly (p < 0.05) affected pH, particularly at a higher PEF intensity (5 kV/cm), the overall color appearance of the treated meat remained unchanged. The combined treatments resulted in a tenderizing effect and decreased meat hardness, adhesiveness, and chewiness. Interestingly, US + PEF with increasing PEF intensity (1.6 to 5.0 kV/cm) led to a gradual increase in taste-related amino acids (aspartic acid, glutamic acid, etc.), potentially enhancing flavor. FTIR spectra revealed alterations in protein and lipid structures following treatment, suggesting potential modifications in meat quality. Scanning electron microscopy (SEM) revealed significant changes in the texture and structure of US + PEF-treated meat, depicting structural disruptions. Furthermore, Pearson\'s correlation analysis and principal component analysis (PCA) revealed a clear relationship between the physicochemical characteristics, free amino acids, color, and texture attributes of chicken meat. By optimizing treatment parameters, US + PEF could offer a novel approach to improve chicken breast meat quality.
摘要：
在保持其营养价值和风味特征的同时提高肉类质量的研究推动了肉类加工领域新兴的清洁标签非热技术的研究。超声（US）和脉冲电场（PEF）处理已成为生产高质量肉制品的有希望的工具。本研究调查了超声波和PEF对鸡胸肉品质的联合影响。专注于烹饪损失，纹理,和味觉相关的氨基酸.超声(24.5kHz,300W,10分钟）与PEF结合30s（分别为USPEF1，USPEF3和USPEF5的1.6，3.3和5.0kV/cm）显着降低了烹饪损失（高达28.78％），有可能提高产品产量。尽管US+PEF显著(p<0.05)影响pH,特别是在较高的PEF强度（5kV/cm）下，处理过的肉的整体颜色外观保持不变。联合处理导致嫩化效果和降低肉硬度，粘附性,和嚼劲。有趣的是,随着PEF强度（1.6至5.0kV/cm）的增加，USPEF导致与味觉相关的氨基酸（天冬氨酸，谷氨酸，等。),潜在的增强风味。FTIR光谱显示治疗后蛋白质和脂质结构的变化，表明肉类质量的潜在变化。扫描电子显微镜（SEM）显示USPEF处理的肉的质地和结构发生了显着变化，描绘结构破坏。此外，皮尔逊的相关分析和主成分分析(PCA)揭示了理化特性之间的明确关系，游离氨基酸,颜色,和鸡肉的质地属性。通过优化处理参数,US+PEF可以提供一种提高鸡胸肉质量的新方法。
