Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue
The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 2...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-11-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772100328X |
| _version_ | 1819030727674560512 |
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| author | Xin Du Haijing Li Maheshati Nuerjiang Shuo Shi Baohua Kong Qian Liu Xiufang Xia |
| author_facet | Xin Du Haijing Li Maheshati Nuerjiang Shuo Shi Baohua Kong Qian Liu Xiufang Xia |
| author_sort | Xin Du |
| collection | DOAJ |
| description | The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature (Tmax) (10.7%) and enthalpy (ΔH) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization. |
| first_indexed | 2024-12-21T06:34:45Z |
| format | Article |
| id | doaj.art-20015538ffe64abe9caa2d7874111522 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-21T06:34:45Z |
| publishDate | 2021-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-20015538ffe64abe9caa2d78741115222022-12-21T19:12:54ZengElsevierUltrasonics Sonochemistry1350-41772021-11-0179105786Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissueXin Du0Haijing Li1Maheshati Nuerjiang2Shuo Shi3Baohua Kong4Qian Liu5Xiufang Xia6College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCorresponding author.; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaThe tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature (Tmax) (10.7%) and enthalpy (ΔH) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization.http://www.sciencedirect.com/science/article/pii/S135041772100328XChicken gizzardTendernessUltrasound treatmentMuscle fiberConnective tissue |
| spellingShingle | Xin Du Haijing Li Maheshati Nuerjiang Shuo Shi Baohua Kong Qian Liu Xiufang Xia Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue Ultrasonics Sonochemistry Chicken gizzard Tenderness Ultrasound treatment Muscle fiber Connective tissue |
| title | Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue |
| title_full | Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue |
| title_fullStr | Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue |
| title_full_unstemmed | Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue |
| title_short | Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue |
| title_sort | application of ultrasound treatment in chicken gizzards tenderization effects on muscle fiber and connective tissue |
| topic | Chicken gizzard Tenderness Ultrasound treatment Muscle fiber Connective tissue |
| url | http://www.sciencedirect.com/science/article/pii/S135041772100328X |
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