Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

Abstract

In order to explore novel processing for modifying the functional properties of pale, soft, exudative (PSE)-like chicken breast meat, we investigated the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of PSE-like meat batter suspension. Normal and PSE-like chicken breast meat batter suspensions (7.5 % meat proteins, w/w) were prepared and treated by ultrasound for either 0, 3, or 6 min (frequency 20 kHz and amplitude 60 %). Ultrasound treatment significantly increased pH, gel strength, and water holding capacity of normal and PSE-like meat gels (P < 0.05). Ultrasound treatment altered the rheological behavior of normal and PSE-like batter samples, which was accompanied with the increase of the elastic (G′) and viscous (G″) modulus. After ultrasound treatment, the microstructure of heated normal and PSE-like batter samples enabled the formation of a compact and more dense gel network. Ultrasound treatment reduced the salt solubility of myosin as indicated by its intensity in SDS-PAGE. However, the particle size of ultrasound-treated normal and PSE-like batter samples was reduced and became more uniform. Moreover, ultrasound decreased the α-helical content and increased the formation β-sheet, β-turns, and unordered contents of normal and PSE-like meat proteins. These results suggest that high-intensity ultrasound may be used to modify the functionality of PSE-like meat with the potential to increase economical benefits for the poultry industry.