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2. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

Author

Xu Zhiqiang, Yinglong Wu, Zhichao Xiao, Dahai Gu, Changrong Ge, Huiquan Tong, Changwei Cao, and Tao Xiongsong

Subjects
0106 biological sciences, chemistry.chemical_classification, business.industry, General Chemical Engineering, Ultrasound, 04 agricultural and veterinary sciences, Ultrasound assisted, 040401 food science, 01 natural sciences, Biochemistry, Chicken breast, 0404 agricultural biotechnology, Enzyme, chemistry, 010608 biotechnology, Medicine, Water holding capacity, Food science, business, Adverse effect, Food Science, Biotechnology
Abstract

The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P

Published
2021
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