Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat
LIU Gongming1, ZHANG Wangang2, GUO Guangping3, SUN Jingxin1,*, HUANG Ming2
1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Yantai Xiwang Foods Co. Ltd., Yantai 264000, China
Abstract：Chicken breast meat was cooked with ultrasonic irradiation at a power of 300 W and a frequency of 40 kHz, and NaCl content, tenderness, cooking loss and degree of protein denaturation were measured and compared with those obtained by the conventional cooking method. The results showed that the content of salt and tenderness in the ultrasonic treatment group were increased by 49.8% and 34.1% compared with the conventional cooking group, and that the cooking loss of chicken breast meat was reduced by 29.1% in the former group. Moreover, the extent of protein denaturation in the ultrasonic treatment group was larger than that in the conventional cooking group (P < 0.05). This design made up for the deficiency of the traditional cooking method and the lack of existing ultrasonic device for heat production. It could also improve the quality of meat products, shorten the production time and enhance the productivity. Therefore, it is feasible to enhance penetration by ultrasonic irradiation in the cooking process of chicken breast meat.
刘功明，张万刚，郭光平，孙京新，黄 明. 超声波促渗在鸡胸肉蒸煮工艺中的应用[J]. 肉类研究, 2015, 29(4): 1-5.
LIU Gongming, ZHANG Wangang, GUO Guangping, SUN Jingxin, HUANG Ming. Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat. Meat Research, 2015, 29(4): 1-5.
