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| Effect of Ultrasound-Assisted Chicken Feet Collagen Peptide Treatment on the Storage Quality of Chicken Breast Meat |
| ZOU Ye, WU Yujie, LU Fangyun, MA Jingjing, YANG Biao, YANG Jing, ZHANG Xinxiao, WANG Daoying, XU Weimin |
| 1.Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212001, China |
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Abstract The effect of ultrasound-assisted chicken feet collagen peptide treatment on the quality of chicken breast meat during storage at 4 or ?18 ℃ was investigated. Five groups including untreated (control), deionized water immersion, ultrasound-assisted deionized water immersion, chicken feet collagen peptide solution immersion and ultrasound-assisted chicken feet collagen peptide solution immersion were set up to study the changes in meat quality traits including drip loss, cooking loss, water distribution, texture properties and histological features during storage. The results showed that for each storage temperatures, the states of water changed significantly with storage time. At 4 ℃, a large amount of immobilized water was transformed into free water, resulting in faster increase in dip loss and cooking loss, while the extent of water mobility was small at ?18 ℃. Chicken meat had poor water-holding capacity at 4 ℃. The ultrasonic-treated groups showed a significant improvement in texture parameters (decreased hardness, increased elasticity) and had no significant effect on meat color. To sum up, ultrasound-assisted chicken feet collagen peptide treatment can significantly improve the quality of chicken breast meat during storage.
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2021, Vol. 35 
