How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein

Abstract

The combined effects of ultrasound (intensity of 15.6 W/cm2 and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated. UPA-treated meat exhibited the lowest moisture loss and shear force (optimized tenderness). The increased fiber space benefited PA invasion to form a heat-induced barrier for harder muscle contraction and avoid moisture withdrawal. Special scale-like structures of dried myofibrillar protein (MP) and the three-dimensional network induced by interactions between PA and MP increased the tenderness. UPA treatment induced stronger electrostatic repulsion between PA molecules and more β-sheet structures of MP, accompanied by a smallest size. The more easily heat-denatured myosin and looser myofibrils accelerated the temperature rise. More immobilized water restricted to myofibrils and moisture captured in the gel network promoted water retention. UPA treatment could be a promising technology to tenderize old chicken breast meat.