Effect of ultrasonic-assisted tumbling on fresh chicken curing

Curing effects of ultrasonic-assisted tumbling treatment on fresh chicken was researched. Fresh chicken which eliminated tendons after 4 hours' slaughtering (chicken breast, (150±1) g) was divided into 6groups at random, then treated respectively by ultrasonic and tumbling. The six groups' cumulative treating time was 10, 20, 30, 40, 50 and 60 min. The shear force, marinade absorptivity and other indicators were determined. The studies showed that with the long time ultrasonic-assisted tumbling, the shear force decreased significantly (p<0.05) , the marinade absorptivity added significantly (p<0.05) . At 60 min, the shear force reduced to 5.37 N, marinade absorptivity reached 3.34%. Also MFI increased significantly with the cumulative treating time extended (p<0.05) . At 30 min, the MFI reached the maximum 57.04. Also through the SDS-PAGE pattern, the ultrasonic-assisted tumbling could promote the high molecular weight proteins decomposition (45.0 ~116.0ku) and produce many small molecular weight proteins (18.4~45.0ku) . Results indicated that ultrasonicassisted tumbling could improve the tenderness of fresh chicken and shorten the curing cycle.