Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards.
Chicken gizzard
Flavor
Saucing
Tenderness
Ultrasound pretreatment
Journal
Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356
Informations de publication
Date de publication:
May 2022
May 2022
Historique:
received:
04
03
2022
revised:
07
05
2022
accepted:
13
05
2022
pubmed:
25
5
2022
medline:
3
6
2022
entrez:
24
5
2022
Statut:
ppublish
Résumé
The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.
Identifiants
pubmed: 35609506
pii: S1350-4177(22)00131-6
doi: 10.1016/j.ultsonch.2022.106038
pmc: PMC9126853
pii:
doi:
Substances chimiques
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
106038Informations de copyright
Copyright © 2022 The Authors. Published by Elsevier B.V. All rights reserved.
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