Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards.
Chicken gizzard
Flavor
Protein digestibility
Stir-frying
Tenderness
Ultrasound
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
11 2022
11 2022
Historique:
received:
27
05
2022
revised:
24
07
2022
accepted:
17
08
2022
entrez:
4
10
2022
pubmed:
5
10
2022
medline:
6
10
2022
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 36192934
pii: S0963-9969(22)00840-7
doi: 10.1016/j.foodres.2022.111782
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
111782Informations de copyright
Copyright © 2022 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.