{"title":"Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods","authors":"Xiaoyu Xu , Huimin Liu , Peizi Sun , Dongmei Li","doi":"10.1016/j.ultsonch.2025.107310","DOIUrl":null,"url":null,"abstract":"<div><div>Curing is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using different curing methods: static curing, ultrasonic curing, vacuum tumbling curing, and ultrasonic combined with vacuum tumbling curing. The texture, moisture mobility and distribution, microstructure, and sensory acceptability of the chicken meat were evaluated. The results showed that lysine demonstrates better water retention than sodium tripolyphosphate, combining ultrasonic and vacuum tumbling treatments with 0.2% Lys (SL-UVT) significantly enhanced the texture characteristics and reduced the cooking loss of chicken breast meat. Additionally, SL-UVT treatment improved the texture, appearance, flavor, and overall acceptability scores. Nuclear magnetic resonance (NMR) analysis showed that SL-UVT treatment affected water distribution and flowability, increasing the retention of less mobile water in chicken breasts. In addition, the gap between myogenic fibers increased after SL-UVT treatment, trapping more water. In conclusion, SL-UVT treatment significantly improved the tenderness and water-holding capacity of the chicken breast from both macroscopic and microscopic perspectives. This study provided a theoretical foundation for refining and optimizing canned meat processing techniques.</div></div>","PeriodicalId":442,"journal":{"name":"Ultrasonics Sonochemistry","volume":"116 ","pages":"Article 107310"},"PeriodicalIF":8.7000,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ultrasonics Sonochemistry","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1350417725000896","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ACOUSTICS","Score":null,"Total":0}
引用次数: 0
Abstract
Curing is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using different curing methods: static curing, ultrasonic curing, vacuum tumbling curing, and ultrasonic combined with vacuum tumbling curing. The texture, moisture mobility and distribution, microstructure, and sensory acceptability of the chicken meat were evaluated. The results showed that lysine demonstrates better water retention than sodium tripolyphosphate, combining ultrasonic and vacuum tumbling treatments with 0.2% Lys (SL-UVT) significantly enhanced the texture characteristics and reduced the cooking loss of chicken breast meat. Additionally, SL-UVT treatment improved the texture, appearance, flavor, and overall acceptability scores. Nuclear magnetic resonance (NMR) analysis showed that SL-UVT treatment affected water distribution and flowability, increasing the retention of less mobile water in chicken breasts. In addition, the gap between myogenic fibers increased after SL-UVT treatment, trapping more water. In conclusion, SL-UVT treatment significantly improved the tenderness and water-holding capacity of the chicken breast from both macroscopic and microscopic perspectives. This study provided a theoretical foundation for refining and optimizing canned meat processing techniques.
期刊介绍:
Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels.
Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.