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| Effects of Ultrasonic-Assisted Stewing on the Quality and Flavor of Marinated Xueshan Chicken |
| ZHOU Weiyi, LU Xinyi, DAI Jianing, ZHOU Ziyang, WU Mangang, YU Hai, GE Qingfeng, LIU Rui |
| 1. College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China; 2. Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China |
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Abstract In order to explore the effect of ultrasonic on the quality and flavor of marinated chicken, whole Xueshan chicken carcasses were marinated and boiled with ultrasonic treatment for different durations (0, 30, 60, 90 and 120 min) at a power of 300 W and a frequency of 20 kHz before being simmered. The yield, color, texture, shear force, sensory quality, protein oxidation index and volatile flavor compounds of marinated chicken were measured, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was employed for protein profiling of chicken meat. The results showed that the ultrasound-assisted stewing improved the yield of marinated chicken, reaching the highest value of 91.43% at 90 min. Ultrasonic treatment enhanced the color and sensory quality of marinated chicken, and significantly reduced the hardness and chewiness and improved the tenderness (P < 0.05). The lowest shear force value of 26.49 N was found at 120 min of ultrasound treatment. Analysis by SDS-PAGE revealed that ultrasound treatment promoted the degradation of proteins with molecular mass of 130–250 kDa thus increasing the intensity of small molecular mass protein bands, and affected the oxidative state of proteins. According to the results of principal component analysis (PCA) and heat map analysis, ultrasonic treatment increased the type and content of volatile flavor substances and improved the flavor of marinated chicken. Therefore, compared with the traditional marination process, the ultrasonic-assisted process could improve the quality and flavor of marinated chicken.
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2021, Vol. 35 
