Abstract
The effects of air thawing, water thawing, slightly acidic electrolyzed water thawing, ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water thawing (EUT) on the myofibrillar protein conformation and gel quality of chicken breasts were investigated. In the EUT group, protein solubility was higher (52.43%) than other thawing groups, and particle size was 24.57% smaller than the control group. Gel of EUT and WUT groups had stronger elasticities than the control group. Gel whiteness level was not significantly different between the EUT and control group. Gel water holding capacity of the EUT group was 9.07% greater than the control group. Gel water distributions and mobilities of the EUT and WUT groups were closer to the control group. The gel of the EUT group had a compact and homogeneous network. In conclusion, EUT treatment effectively reduced conformation disruption and improved gel properties, which was conducive to producing gel products.
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