Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P < 0.05), but the shear force and WHC gradually worsened with the extension of ultrasound radiation time over 20 min. Low-field NMR results showed that ultrasound-assisted treatment increases the percentage of immobilized water (T21) in the meat by promoting the migration and uniform distribution of water; thus, improving the WHC of meat. Myofibrillar fragmentation index (MFI), myofibril microstructure and rupture status revealed that enzymes and ultrasound softened meat texture by destroying muscle fiber structure. These results indicated that ultrasound technology is a promising auxiliary method to improve meat quality, and ultrasound with enzymes has a synergistic effect on the improvement of meat quality.