Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat

Abstract

The current study investigates the effect of ultrasound-assisted cooking on broiler meat quality. The objective of this study was to explore the combined effect of ultrasound treatment (US) (40 kHz, 120 Wcm−2) at different cooking temperatures (50, 60, 70, 80 °C) on physicochemical and sensory attributes of broiler meat. Therefore, pH, cooking loss %, Thio-barbituric acid reactive substances (TBARS), shear force, color, and sensory properties were investigated and compared with the control group. The result showed that the ultrasound treatment had no significant effect on pH values compared to the control group. The cooking loss % decreased with the application of US treatment at higher temperatures, which implied a higher cooking yield. Furthermore, sonicated meat showed lower shear force values even at 80 °C cooking temperature, which indicates increased tenderness. In addition, lower TBARS values were recorded at 50 °C temperature in combination with ultrasound, but the other treatments were similar to the control group. The application of ultrasound increased the lightness of meat with a significant decrease in lightness and yellowness. Meat cooked at 80 °C with US showed a significantly higher sensory score (odor, flavor, tenderness, juiciness, overall acceptability) than other treatment groups. The treatment of ultrasound combined with temperature was considered a promising and efficient technique for processing as it increased the perception of tenderness with less cooking losses and higher sensory attributes.