Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)

Abstract The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT‐150, UT‐300, UT‐450, Vacuum‐UT‐150, Vacuum‐UT‐300, Vacuum‐UT‐450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum‐ultrasonic‐assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450 W. The mass transfer kinetics ( k 1 and k 2 ) were significantly related to vacuum pretreatment and ultrasonic power. The values of k 1 for total and moisture weight changes decreased with the increase of ultrasonic power, whereas the values of k 2 increased with vacuum pretreatment. The application of ultrasound treatment with vacuum improved the NaCl effective diffusion coefficients ( D e ) from 1.189 × 10 −9 to 1.308–1.449 × 10 −9 m 2 /s, and the highest De was found with Vacuum‐UT‐450. The treatment of ultrasound and vacuum can reduce shear force and enhance the water‐holding capacity (WHC). According to the analysis of water distribution, vacuum and ultrasound could decrease the T 23 values, indicating that the mobility of water decreased. The result of microscopic observation further supported that the disruption of myofibrils was related to the tenderness and WHC changes, which was caused by vacuum and ultrasound treatment. Thus, Vacuum‐UT brining could be employed as an emerging technology for improving the efficiency of brining and meat quality of other meat. Practical Application Vacuum‐ultrasonic‐assisted static brine is an effective and feasible treatment to replace tumbling treatment for maintaining the integrity of the muscle bundles and accelerating the brining rate.