超声辅助鸡爪胶原蛋白肽处理对鸡胸肉贮藏品质的影响

探究4 ℃（冷鲜）与－18 ℃（冷冻）条件下超声辅助鸡爪胶原蛋白肽处理对鸡胸肉贮藏品质的影响。设置未处理、去离子水浸泡、超声辅助去离子水浸泡、鸡爪胶原蛋白肽溶液浸泡、超声辅助鸡爪胶原蛋白肽溶液浸泡5 个处理组，研究4、－18 ℃贮藏期间鸡胸肉的品质变化，包括滴水损失率、蒸煮损失率、水分分布、质构指标和组织结构变化。结果表明：随着贮藏时间的延长，2 个贮藏温度下的鸡胸肉水分构成均发生大幅改变，4 ℃组的不易流动水向自由水大量转化，导致滴水损失率和蒸煮损失率变化的上升速率更快，－18 ℃组的水分迁移程度较小；4 ℃组鸡胸肉的保水性较差；超声处理组的质构参数得到显著改善（硬度降低、弹性增加），且对鸡胸肉色泽无显著影响。超声辅助鸡爪胶原蛋白肽处理能显著提高鸡胸肉贮藏期内的品质。

Effect of Ultrasound-Assisted Chicken Feet Collagen Peptide Treatment on the Storage Quality of Chicken Breast Meat

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.