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Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

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Abstract

In order to explore novel processing for modifying the functional properties of pale, soft, exudative (PSE)-like chicken breast meat, we investigated the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of PSE-like meat batter suspension. Normal and PSE-like chicken breast meat batter suspensions (7.5 % meat proteins, w/w) were prepared and treated by ultrasound for either 0, 3, or 6 min (frequency 20 kHz and amplitude 60 %). Ultrasound treatment significantly increased pH, gel strength, and water holding capacity of normal and PSE-like meat gels (P < 0.05). Ultrasound treatment altered the rheological behavior of normal and PSE-like batter samples, which was accompanied with the increase of the elastic (G′) and viscous (G″) modulus. After ultrasound treatment, the microstructure of heated normal and PSE-like batter samples enabled the formation of a compact and more dense gel network. Ultrasound treatment reduced the salt solubility of myosin as indicated by its intensity in SDS-PAGE. However, the particle size of ultrasound-treated normal and PSE-like batter samples was reduced and became more uniform. Moreover, ultrasound decreased the α-helical content and increased the formation β-sheet, β-turns, and unordered contents of normal and PSE-like meat proteins. These results suggest that high-intensity ultrasound may be used to modify the functionality of PSE-like meat with the potential to increase economical benefits for the poultry industry.

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Acknowledgments

The authors thank Dr Ron Tume from CSIRO, Animal, Food and Health Sciences for his helpful discussion and manuscript corrections. This study was supported by the National Natural Science Foundation of China (NSFC, Grant Nos. 31171707 and 31101308), the National Science and Technology Pillar Program during the Twelfth Five-year Plan Period of China (Grant No. 2012BAD28B01), and China Agriculture Research System (CARS-42) funded by the China Ministry of Agriculture.

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  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People’s Republic of China

    Ke Li, Zhuang-Li Kang, Ying-Ying Zhao, Xing-Lian Xu & Guang-Hong Zhou

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  1. Ke Li
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  2. Zhuang-Li Kang
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Li, K., Kang, ZL., Zhao, YY. et al. Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat. Food Bioprocess Technol 7, 3466–3477 (2014). https://doi.org/10.1007/s11947-014-1358-y

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