Abstract
SummaryThis study investigates the impact of ultrasound treatment and marination on turkey meat proteins, focusing on functional and sensory properties and protein hydrolysis. Three different treatments, marination (M), ultrasound (US) and a combination of ultrasound and marination (USM), were applied to turkey meat. The USM caused the highest water‐holding capacity, increased tenderness and improved the general acceptability of turkey meat. SEM images of raw samples showed that US and M changed the structure of muscle fibres, exhibiting more cavities and irregular, broken and separated fibres. Cooking changed the muscle fibres of the sample, forming several cavities and separate fibres. SDS‐PAGE profiles showed that different treatments affected protein solubility during gastric digestion. Ultrasound treatment caused the loss of some essential amino acids in the supernatant of intestinal digests, including lysine, leucine and tyrosine. In vitro bioaccessibility of leucine, threonine, lysine, valine and isoleucine was the highest in the untreated sample.
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