Effect of vacuum-pressure alternating tumbling, aided by ultrasonic waves on the quality of marinated chicken was investigated in this study. At 4 h post-mortem, fresh chicken breast samples without tendons (50 ± 1 g, 5 × 4 × 4 cm) were randomly divided into two groups, placed into separate Ziploc bags containing marinades, and treated with two different methods including atmospheric tumbling and vacuum-pressure alternating tumbling aided by ultrasonic waves. Subsequently, shear force, differential scanning calorimetry (DSC), and other indicators of different treatment samples were determined. The results showed that, compared with atmospheric tumbling, vacuum-pressure alternating tumbling aided by ultrasonic waves produced better indicator values in a relatively shorter time. For instance, the tenderness of chicken breast effectively improved and after a 100-min treatment, shear force reduced to 6.7 N and cooking loss reduced to 34%. With a longer treatment time, rate of marinade absorption (p < 0.05) and myofibrillar fragmentation index (MFI) value (p < 0.05) increased significantly. Sodium dodecyl sulfate-gel electrophoresis patterns showed that vacuum-pressure alternating tumbling aided by ultrasonic wave significantly shortened the time to degrade high-molecular weight proteins and generate low-molecular weight proteins. DSC results showed that proteins were more sensitive to heat after tumbling. Therefore, vacuum-pressure alternating tumbling aided by ultrasonic waves was shown to improve the quality of marinated chicken.
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