Abstract:The physicochemical and gel properties of ultrasound- and direct current magnetic field-treated spent laying hen breast batter at phase transition temperatures (76 ℃ and 84 ℃) were analyzed. The results showed that both ultrasound and direct current magnetic field enhanced the thermal processing properties of spent laying hen breast batter. At 84 ℃, both ultrasonic treatment and magnetization resulted in reduced firmness, increased elasticity, and improved water retention properties of batter gels. Notably, ultrasonic treatment significantly altered the moisture content of batter gels, whereas magnetization yielded a moisture content closer to that of the control group. At 76 ℃, ultrasonic treatment led to improvements in the experimental group, but the measured indices changed more obviously after 15 min magnetization (firmness reduced to 627.00 g, elasticity increased to 3.60 mm, cooking loss decreased to 12.47%, pH value decreased significantly to 7.39, and content of flow-resistant water changed to 60.02%), which significantly (P<0.05) improved the gel properties of spent laying hen breast batter to values closer to those of commercial broilers. These results indicate that compared with ultrasonic treatment, magnetization for 15 min can improve the thermal processing properties of spent laying hen breast batter. As magnetization has a short operation time and is convenient and simple, it can improve the production and processing of spent laying hens. These findings provide technical support for the factory production of spent laying hen breast batter gels.
