Restructured ground chicken quality study by ultrasound combined with plasma protein treatment

Abstract

This study aims to explore the possibility of preparing and improving the quality of restructured ground chicken (RGC) by ultrasound treatment with plasma protein (URGCP). The results showed that the effects of factors on gumminess in URGCP were in the order of plasma protein addition amount > ultrasound power > ultrasound time. Moreover, the optimal conditions were as follows: ultrasound power of 190 W, ultrasound time of 15 min, and addition of plasma protein of 2.27% (w/w). The final gumminess of URGCP was increased by 7.96% over that of RGC. Under optimized process, the microstructure was enhanced and hardness of URGCP was decreased by 6.82% and the springiness of URGCP was increased 1.39 times than that of RGC. The water hold capability was also significantly improved. Hence, this study provided a practical basis for the application of ultrasound treatment and plasma protein in RGC processing.