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- W3206989379 abstract "• Ultrasound treatment promoted myofibril fragmentation of chicken gizzard. • Ultrasound treatment could weaken the degree of covalent cross-linking of collagen. • Ultrasound treatment reduced the thermal stability of chicken gizzard collagen. • 500 W/30 min ultrasound treatment had the best tenderization effect. The tenderizing effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated. It could be concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively, while the myofibril fragmentation index (MFI) was increased by 238.1% than the control. More importantly, the contents of hydroxylysine pyridinoline and lysine pyridinoline of the samples treated with ultrasound for 500 W/30 min were 23.1% and 40.5% lower than those of the control. Tenderizing effect of 500 W/30 min sample on thermal stability was verified from the decrease in transition temperature ( T max) (10.7%) and enthalpy ( ΔH ) (21.7%) of collage compared with the control. In general, proper ultrasound treatment could effectively improve the tenderness of gizzard, and 500 W/30 min had the best tenderization effect. Therefore, the treatment of ultrasound was considered as a promising and efficient technique in meat processing, especially for the meat tenderization." @default.
- W3206989379 created "2021-10-25" @default.
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- W3206989379 date "2021-11-01" @default.
- W3206989379 modified "2023-10-15" @default.
- W3206989379 title "Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue" @default.
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- W3206989379 doi "https://doi.org/10.1016/j.ultsonch.2021.105786" @default.
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