Tenderizing effect of ultrasonic/microwave combined with tenderizer on spent laying hen

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 83-87.

Tenderizing effect of ultrasonic/microwave combined with tenderizer on spent laying hen

Ying LI

Received:2011-11-07 Revised:2012-12-26 Online:2013-01-25 Published:2013-01-15
Contact: Ying LI E-mail:hijoly@163.com

Abstract

Abstract: A new type of ultrasonic/microwave equipment was designed and used innovatively. The ultrasonic, microwave and ultrasonic/microwave---three different methods of tenderizing spent laying hen were discussed. The results showed that the tenderizing effect of ultrasonic and microwave together was better than any single method. On the base of ultrasonic/microwave, spent laying hen was dealt with tenderizer. L9 (34) orthogonal experiment was carried out to investigate the tendering effect of ultrasonic/microwave and tenderizer on spent laying hen. The results showed that the increase order of different factors on the shearing force was supersonic/microwave time> papain>CaCl2>complex phosphate. The optimum combination was as follows: treated with ultrasonic/microwave for 10 min, the power of 400 W, ultrasonic /gap time 4s/4s, combined with 1.5% CaCl2, 1.0% complex phosphate, 450 U/g papain. Under this condition, the shearing force of spent laying hen meat was 2.09 kg/cm2. Result of variance analysis showed that the tenderizing effect was notable treated by ultrasonic/microwave and papain, but inapparent by complex phosphate. The taste of tenderized spent laying hen was better remarkably, and close to the chicken by sensory evaluation.

Ying LI. Tenderizing effect of ultrasonic/microwave combined with tenderizer on spent laying hen[J]. FOOD SCIENCE, 2013, 34(2): 83-87.

References

[1]孙道运，钟赛意，张堵．超声波处理对淘汰蛋鸡嫩化效果的初步研究[J].食品研究与开发，2006，27（11）：35-39.
[2]袁丽，陈德倡，高瑞昌．淘汰蛋鸡肉嫩化效果的研究[J]．肉类工业,2005,5:11-13.
[3]高瑞昌，彭增起，陈德倡等．淘汰蛋鸡肉糜功能特性影响因素研究进展[J]．食品与机械，2003，1：l2-l3.
[4]宋玉，诸永志，徐幸莲等．不同浓度木瓜蛋白酶和复合磷酸盐对鸡肉嫩度的影响[J].内蒙古农业科技,2009,5：43-44.
[5]邱燕，崔薇，陈韬．氯化钙处理对牛肉嫩化的研究进展[J].肉类研究,2009,2:10-13.
[6]杨性民，刘青梅，罗海波等．超声波结合嫩化剂对虾干嫩化效果的影响[J].农业工程学报，2006，22（9）：267-269.
[7]DIETRICH K，et a1．Applications and potential of ultrasonic in food processing[J].Trends in Food Science & Technology, 2004, 15：261-266.
[8]吕心泉，安辛欣，张键．微波肉食品开发的初步研究[J].中国食品添加剂，2001,3:50-54.
[9]Garg V, Mendiratta S K. Studies on tenderization and preparation of enrobed pork chunks in microwave oven[J]. Meat Science, 2006, 74:718–726.
[10]杨保刚,霍建聪,王炜．淘汰鸡肉嫩化方法的实验研究[J].肉类工业，2006，3：14-16.
[11]BEHRENDS J M，GOODSON K J，KOOHMARAIE M，et a1. Beef customer satisfaction：factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation[J].Journal of Animal Science，2005，83(12):2869-2875.
[12] KEENAN D F, DESMOND E M, HAYES J E. The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles[J]..Meat Science, 84(4):2010:691-698.
[13] LOWDER A C, GOAD C L, LOU X Q. Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins[J]..Meat Science, 2011, 89(4):491-499.