Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards

Aktaş, 2003, The effect of organic acid marination on tenderness, cooking loss and bound water content of beef, Journal of Muscle Foods, 14, 181, 10.1111/j.1745-4573.2003.tb00699.x Antti, 2008, Ultrasonic degradation of aqueous carboxymethylcellulose: Effect of viscosity, molecular mass, and concentration, Ultrasonics Sonochemistry, 15, 644, 10.1016/j.ultsonch.2007.09.005 Bai, 2021, Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China, LWT-Food Science and Technology, 139 Bao, 2022, Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat, Ultrasonics Sonochemistry, 82, 10.1016/j.ultsonch.2021.105864 Barekat, 2017, Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment, Innovative Food Science & Emerging Technologies, 39, 223, 10.1016/j.ifset.2016.12.009 Bhat, 2021, Emerging processing technologies for improved digestibility of muscle proteins, Trends in Food Science & Technology, 110, 226, 10.1016/j.tifs.2021.02.010 Bhat, 2019, Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi, Food Research International, 120, 793, 10.1016/j.foodres.2018.11.040 Bourne, 1978, Texture profile analysis, Food Technology, 32, 62 Chen, 2020, Application of ultrasound technology in processing of ready-to-eat fresh food: A review, Ultrasonics Sonochemistry, 63, 10.1016/j.ultsonch.2019.104953 Chumngoen, 2016, Influences of end-point heating temperature on the quality attributes of chicken meat, British Poultry Science, 57, 740, 10.1080/00071668.2016.1216942 Du, 2021, Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue, Ultrasonics Sonochemistry, 79, 10.1016/j.ultsonch.2021.105786 Du, 2022, Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties, International Journal of Refrigeration, 133, 1, 10.1016/j.ijrefrig.2021.10.003 Du, 2021, Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating, Food Chemistry, 362, 10.1016/j.foodchem.2021.130222 Gómez, 2006, Evaluation of tomato maturity by electronic nose, Computers and Electronics in Agriculture, 54, 44, 10.1016/j.compag.2006.07.002 Güven, 2021, Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes, Journal of Food Processing and Preservation, 10.1111/jfpp.15775 Jayasooriya, 2007, Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles, Meat Science, 75, 628, 10.1016/j.meatsci.2006.09.010 Jiang, 2022, Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging, Food Chemistry, 377, 10.1016/j.foodchem.2021.131811 Kang, 2017, Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification, Ultrasonics Sonochemistry, 38, 317, 10.1016/j.ultsonch.2017.03.026 Kong, 2006, Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadricarinatus) stored at 2 °C, Journal of Food Science, 71, E320, 10.1111/j.1750-3841.2006.00117.x Lee, 2021, Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting, Food Chemistry, 338, 10.1016/j.foodchem.2020.128073 Lemos, 1999, Optimization of the still-marinating process of chicken parts, Meat Science, 52, 227, 10.1016/S0309-1740(98)00172-7 Li, 2020, Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage, Food Research International, 133, 10.1016/j.foodres.2020.109142 Li, 2022, Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards, Ultrasonics Sonochemistry, 106038 Li, 2018, The effect of ultrasound treatments on the tenderizing pathway of goose meat during conditioning, Poultry Science, 97, 2957, 10.3382/ps/pey143 Li, 2020, Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling, Ultrasonics Sonochemistry, 64, 10.1016/j.ultsonch.2020.105022 Liu, 2017, Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices, Science of the Total Environment, 599–600, 1614, 10.1016/j.scitotenv.2017.05.147 Ma, 2021, Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility, LWT-Food Science and Technology, 142, 10.1016/j.lwt.2021.110984 Martens, 1982, Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins 1, Journal of Texture Studies, 13, 291, 10.1111/j.1745-4603.1982.tb00885.x Oecd-fao., 2019 Pan, 2021, Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection, Meat Science, 172, 10.1016/j.meatsci.2020.108313 Pan, 2022, Mechanisms of change in emulsifying capacity induced by protein denaturation and aggregation in quick-frozen pork patties with different fat levels and freeze-thaw cycles, Foods, 11, 44, 10.3390/foods11010044 Park, 2020, Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat, Poultry Science, 99, 3286, 10.1016/j.psj.2020.03.004 Peña-Gonzalez, 2019, Ultrasound as a potential process to tenderize beef: Sensory and technological parameters, Ultrasonics Sonochemistry, 53, 134, 10.1016/j.ultsonch.2018.12.045 Rieder, 2021, Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography, Food Chemistry, 358, 10.1016/j.foodchem.2021.129830 Shi, 2021, Dynamics of heat transfer and moisture in beef jerky during hot air drying, Meat Science, 182, 10.1016/j.meatsci.2021.108638 Sobral, 2020, Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion, Food and Chemical Toxicology, 141, 10.1016/j.fct.2020.111401 Stefanović, 2017, Effect of the controlled high-intensity ultrasound on improving functionality and structural changes of egg white proteins, Food and Bioprocess Technology, 10, 1224, 10.1007/s11947-017-1884-5 Sun, 2010, Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages, Meat Science, 86, 276, 10.1016/j.meatsci.2010.04.014 Tavares, 2018, Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets, LWT-Food Science and Technology, 96, 476, 10.1016/j.lwt.2018.06.006 Tornberg, 2005, Effects of heat on meat proteins-Implications on structure and quality of meat products, Meat Science, 70, 493, 10.1016/j.meatsci.2004.11.021 Wang, 2021, Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time, Meat Science, 176 Wang, 2016, Recent advances in food processing using high hydrostatic pressure technology, Critical Reviews in Food Science and Nutrition, 56, 527, 10.1080/10408398.2012.745479 Wang, 2022, Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat, Meat Science, 184, 10.1016/j.meatsci.2021.108690 Wang, 2021, Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices, Food Control, 123, 10.1016/j.foodcont.2020.107855 Wen, 2022, Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry, Meat Science, 183, 10.1016/j.meatsci.2021.108658 Wen, 2015, Effect of cooking on in vitro digestion of pork proteins: A peptidomic perspective, Journal of Agricultural and Food Chemistry, 63, 250, 10.1021/jf505323g Wołoszyn, 2020, The selected goose meat quality traits in relation to various types of heat treatment, Poultry Science, 99, 7214, 10.1016/j.psj.2020.09.062 Yin, 2021, Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue, Meat Science, 172 Zhang, 2020, Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs, Innovative Food Science and Emerging Technologies, 62, 10.1016/j.ifset.2020.102365 Zhang, 2021, Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage, LWT-Food Science and Technology, 136, 10.1016/j.lwt.2020.110359 Zou, 2019, Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism, Ultrasonics Sonochemistry, 59, 10.1016/j.ultsonch.2019.104735