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This study aimed to investigate the effects of ultrasonic pre-treatment and low-temperature brining two-stage processing on the quality and flavor of chicken meat. The chicken breast meat was chosen as the research subject. Single-factor and orthogonal experiments were conducted to examine the influence of pre-cooking time, brining time, pre-cooking temperature, and brining temperature on the quality of low-temperature brined chicken meat. Shear force and sensory evaluation were used as target values to obtain optimized process parameters for low-temperature brining of chicken breast meat. Furthermore, using a high-temperature brining group (HT) and without-ultrasonic pretreatment group (WUP) as controls, measurements were taken for texture profile analysis (TPA), moisture content, color, lipid oxidation (thiobarbituric acid reactive substances, TBARS), myofibril fragmentation index (MFI), protein solubility, and volatile flavor substance levels in the ultrasonic pretreatment and low-temperature brine group (UP) based on the optimal process. The results showed that the optimal process for the UP group was a pre-cooking time of 10 minutes, a brining time of 3 hours, a pre-cooking temperature of 45 ℃, and a brining temperature of 69 ℃. Compared to the HT group, the UP group exhibited significantly reduced texture parameters (hardness, cohesiveness, springiness and resilience) (P |
