食品工业科技2026，Vol.47Issue(9)：141-148,8.DOI:10.13386/j.issn1002-0306.2025040255
超声辅助处理对滑炒鸡丁品质与蛋白氧化的影响
Effects of Ultrasonic-assisted Treatment on the Quality and Protein Oxidation of Stir-fried Chicken Dices
摘要
Abstract
To investigate the impact of ultrasound-assisted curing on the quality attributes and protein oxidation of stir-fried chicken dices and its underlying mechanism,chicken dices were cured under ultrasound conditions(120 W,40 kHz)for varying durations(0,30,60,90,120,150 min).Changes in physicochemical properties,texture characteristics,sensory quality,oxidation indicators,and protein digestibility were systematically analyzed.The results demonstrated that ultrasound-assisted curing significantly increased the moisture content of stir-fried chicken dices(P<0.05)and improved color parameters,with the 90-min treatment group exhibiting optimal L* and a* values(60.83 and 7.44,respectively).Texture profile analysis revealed that ultrasound treatment significantly reduced hardness(from 3474.99 g to 2673.61 g)and chewiness,effectively enhancing tenderness.Protein oxidation analysis indicated that ultrasound accelerated the oxidation process of myofibrillar protein,characterized by a decrease in total sulfhydryl group content and an increase in carbonyl group content.However,SDS-PAGE results confirmed no significant protein degradation occurred.With the extension of ultrasound time,the in vitro digestibility of protein significantly increased from 40.3%in the control group to 86.4%in the 150-minute group,while the digestibility of the 90-minute treatment group was 72.3%,and the overall sensory score significantly improved.When the ultrasound treatment duration exceeded 90 min,excessive protein oxidation occurred,leading to quality deterioration.Comprehensive analysis identified 90 min as the optimal ultrasound-assisted curing time.Under these conditions,stir-fried chicken dices exhibited the best texture characteristics,sensory quality,and nutritional value.关键词
滑炒鸡丁品质/腌制时间/肌原纤维蛋白/蛋白氧化Key words
stir-fried chicken dices quality/curing time/myofibrillar protein/protein oxidation分类
轻工纺织引用本文复制引用
罗来庆,高恩奎,周干,陆雨,王良云..超声辅助处理对滑炒鸡丁品质与蛋白氧化的影响[J].食品工业科技,2026,47(9):141-148,8.基金项目
四川省教育厅研究中心项目(CC18Z23). （CC18Z23）
