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Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality |
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| Authors: | Huiquan Tong Changwei Cao Yanli Du Yong Liu Wei Huang |
| Affiliation: | 1. Kunming University, Kunming, Yunnan, 650214 China H. Tong, C. Cao and Y. Du are co-first authors. Contribution: Conceptualization (equal), Data curation (equal), Funding acquisition (equal), Investigation (equal), Methodology (equal);2. College of Food Science, Sichuan Agricultural University, Ya’ an, Sichuan, 625014 China;3. College of Animal Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China H. Tong, C. Cao and Y. Du are co-first authors. Contribution: Investigation (equal), Resources (equal), Software (equal), Writing - original draft (equal);4. College of Animal Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China Contribution: Methodology (equal);5. Kunming University, Kunming, Yunnan, 650214 China Contribution: Project administration (equal) |
| Abstract: | The effects of ultrasound-assisted phosphate curing (UPC), phosphate curing (PC), and deionised water curing (DC) on the quality of chicken breast meat were investigated. The analysis of tissue sections, low-field nuclear magnetic resonance (LF-NMR), and headspace solid-phase microextraction gas-phase mass spectrometry (HS-SPME-GC-MS) of water distribution, myofibrillary structure, and volatile components of the meat samples were performed to reveal the mechanism. Also, the curing rate, water holding capacity (WHC), and shear force of meat were assessed. The results revealed that ultrasonic-assisted salting improved the meat salting rate, WHC, and tenderness by mechanically destroying the muscle fibre structure, increasing the space between the muscle fibre bundles, promoting water migration and uniform distribution, and reducing water freedom in the treated samples. In addition, HS-SPME-GC-MS analysis revealed that PC significantly reduced the content of volatile flavour components in the chicken breast meat compared with DC (P < 0.05); however, the combination treatment with PC and ultrasonic curing could reconstruct the flavour loss caused by phosphate. Thus, our cumulative results suggest that the ultrasonic technology may effectively assist the processing technology in improving the quality of meat and reconstructing the flavour loss in meat products. |
| Keywords: | HS-SPME-GC-MS low-field nuclear magnetic resonance meat quality phosphate ultrasound |