Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2022-11-01 DOI:10.1016/j.foodres.2022.111782

Haijing Li, Baohua Kong, Qian Liu, Qian Chen, Fangda Sun, Haotian Liu, Xiufang Xia

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引用次数: 2

Abstract

The quality and protein digestibility of chicken gizzards influenced by ultrasound pretreatment and stir-frying time were investigated. The results indicated that with the extension of stir-frying time, the yield, springiness, tenderness and protein digestibility of samples significantly decreased (P < 0.05), while they increased after ultrasound pretreatment. When the stir-frying time was 5 min, the shear force of samples treated with ultrasound decreased by 25.4% and the protein digestibility increased by 65.3% and 34.7% compared with the non-ultrasound. Additionally, the samples stir-fried for 5 min after ultrasound pretreatment (U-5) had the highest overall acceptance score and best flavor. Hierarchical cluster analysis was applied to all the obtained data, which described the main characteristics of stir-frying chicken gizzard samples from different treatment groups. In conclusion, ultrasound pretreatment is an effective method to improve the quality and promote protein digestion of stir-frying chicken gizzards.

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超声预处理提高鸡胗品质及蛋白质消化率的研究

研究了超声预处理和炒制时间对鸡胗品质和蛋白质消化率的影响。结果表明，随着翻炒时间的延长，样品的产率、弹性、嫩度和蛋白质消化率显著降低(P <p < 0.05)，超声预处理后升高。当搅拌时间为5 min时，超声处理的样品剪切力比未超声处理的样品降低了25.4%，蛋白质消化率分别提高了65.3%和34.7%。超声预处理(U-5)后炒5min的样品总体接受度最高，风味最佳。对所得数据进行聚类分析，描述了不同处理组的鸡胗样品的主要特征。综上所述，超声预处理是提高鸡胗品质和促进蛋白质消化的有效方法。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.