A method for improving the quality of frozen and thawed chicken cutlets

Abstract

This invention relates to the field of frozen food pretreatment technology, and more particularly to a method for improving the quality of frozen-thawed chicken cutlets. Compared with existing technologies, this invention provides a method for improving the quality of frozen-thawed chicken cutlets by using ultrasound to assist in the treatment of chicken cutlets before freezing, thereby improving the quality of the frozen-thawed chicken cutlets and enhancing their taste and other characteristics. The method provided by this invention is simple, convenient to operate, safe, and reliable. Using natural king oyster mushrooms as a modifying ingredient, it is natural and healthy, does not introduce secondary pollution, and can effectively ensure food safety. The method provided by this invention has controllable costs, with the main cost being the king oyster mushroom powder. It does not rely on complex equipment, has the potential for industrial-scale production, and has broad application prospects.

Description

Technical Field

[0001] This invention relates to the field of frozen food pretreatment technology, and in particular to a method for improving the quality of frozen and thawed chicken cutlets. Background Technology

[0002] As people's living standards improve, frozen food, as a product that better preserves the freshness of ingredients, has become a hot-selling item in the market. Although frozen food brings great convenience in transportation and consumption, its quality remains a key concern for consumers.

[0003] For example, chicken cutlets, as one of the main commercially available meat products, primarily use frozen chicken cutlets as raw materials to ensure the safety, freshness, and non-spoilage of the ingredients. However, the freezing and thawing process of frozen chicken cutlets can affect their quality, leading to a decline in the quality of frozen-thawed chicken cutlets.

[0004] Therefore, how to better ensure the quality of frozen and thawed chicken cutlets and improve their taste is a problem faced by those skilled in the art. Summary of the Invention

[0005] In view of this, the present invention provides a method for improving the quality of frozen and thawed chicken cutlets, which can effectively improve the quality of frozen and thawed chicken cutlets.

[0006] This invention provides a method for improving the quality of frozen and thawed chicken cutlets, comprising the following steps: After mixing chicken cutlets, king oyster mushroom powder, and water, the mixture is subjected to ultrasonic treatment, pretreatment, freezing, and thawing in sequence.

[0007] Preferably, the particle size of the king oyster mushroom powder is no greater than 120 mesh.

[0008] Preferably, the preparation method of the king oyster mushroom powder includes the following steps: slicing, drying, grinding and sieving the king oyster mushrooms in sequence; the drying temperature is 33~36 degrees Celsius and the heat preservation time is 23~25 hours.

[0009] Preferably, the mass ratio of the chicken cutlet to the king oyster mushroom powder is 100:2~8; the mass ratio of the chicken cutlet to the volume ratio of water is (22~28)g:50mL.

[0010] Preferably, the ultrasonic power is 230~250Hz, the ultrasonic time is 28~32 minutes, the ultrasonic temperature is 3~5 degrees Celsius, and the ultrasonic is performed in an ultrasonic water bath containing ice.

[0011] Preferably, the pretreatment temperature is 3-5 degrees Celsius, and the holding time is 11-13 hours.

[0012] Preferably, the freezing temperature is -17 to -19°C, and the holding time is 6 to 8 days.

[0013] Preferably, the thawing temperature is 3-5 degrees Celsius, and the heat preservation time is 11-13 hours.

[0014] Preferably, the mixing method is homogenization; the homogenization speed is 9500~10500 rpm, and the homogenization time is 55~65 seconds.

[0015] Preferably, the chicken cutlet is a boneless chicken cutlet; the cutlet is made from chicken breast meat.

[0016] This invention provides a method for improving the quality of frozen and thawed chicken cutlets. Compared with the prior art, this invention achieves the following beneficial effects: (1) This invention uses ultrasound to assist king oyster mushroom powder in treating chicken cutlets before freezing, thereby improving the quality of frozen and thawed chicken cutlets and improving the taste of frozen and thawed chicken cutlets.

[0017] (2) The method provided by the present invention is simple, easy to operate, safe and reliable. It uses natural king oyster mushroom as the modified ingredient, which is natural and healthy, does not introduce secondary pollution, and can well ensure the safety of food.

[0018] (3) The method provided by the present invention has controllable cost, with the main cost being king oyster mushroom powder. It does not rely on complex equipment and has the potential for industrial-scale production. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of this invention, the accompanying drawings used in the embodiments of this invention or in the prior art are briefly described below. For those skilled in the art, other drawings can be derived from the following drawings without creative effort, and all such drawings are within the protection scope of this invention.

[0020] Figure 1 A comparison of centrifugal losses in frozen-thawed chicken cutlets in one control group and four experimental groups; Figure 2 A comparison of thawing losses in frozen and thawed chicken cutlets in one control group and four experimental groups; Figure 3 A comparison of cooking losses in frozen-thawed chicken cutlets between one control group and four experimental groups; Figure 4 A comparison of the moisture content of frozen and thawed chicken cutlets in one control group and four experimental groups; Figure 5 A comparison chart of P2 (T2 peak rate) of chicken cutlets in one control group and four experimental groups; Figure 6 Images of hydrogen proton density in chicken cutlets during freeze-thaw cycles in one control group and four experimental groups. Detailed Implementation

[0021] This invention provides a method for improving the quality of frozen and thawed chicken cutlets, comprising the following steps: After mixing chicken cutlets, king oyster mushroom powder, and water (referred to as the first mixture), the mixture is subjected to ultrasonic treatment, pretreatment, freezing, and thawing in sequence.

[0022] In this invention, the chicken cutlet is preferably boneless; the cutlet is preferably made from chicken breast, more preferably from chicken breast grown at 42 days of age. The chicken cutlet used in this invention has had its bones removed from the chicken breast, and excess connective tissue and fat trimmed.

[0023] In this invention, the particle size of the king oyster mushroom powder is preferably no greater than 120 mesh, and more preferably 300~120 mesh.

[0024] In this invention, the method for preparing the king oyster mushroom powder preferably includes the following steps: slicing, drying, grinding and sieving the king oyster mushrooms in sequence.

[0025] In this invention, the king oyster mushrooms are preferably washed with water before use; the drying temperature is preferably 33-36 degrees Celsius, more preferably 35 degrees Celsius, and the heat preservation time is preferably 23-25 ​​hours, more preferably 24 hours; the drying equipment is preferably a drying oven; the grinding equipment is preferably a food grinder; and the mesh size of the sieve used for sieving is preferably 120 mesh. The king oyster mushroom powder prepared by this invention is stored in a sealed bag for later use.

[0026] In this invention, the mass ratio of the chicken cutlet to the king oyster mushroom powder is preferably 100:2~8, and more preferably 100:4~6.

[0027] In this invention, the water is preferably deionized water.

[0028] In this invention, the preferred ratio of the mass of the chicken cutlet to the volume of water is (22~28)g:50mL, and more preferably 25g:50mL.

[0029] In this invention, the first mixing method is preferably homogenization; the homogenizing equipment is preferably a high-speed homogenizer; the homogenization speed is preferably 9500~10500 rpm, more preferably 10000 rpm, and the homogenization time is preferably 55~65 seconds, more preferably 60 seconds. This invention, through the first mixing, ensures that the king oyster mushroom powder is uniformly dispersed in water.

[0030] In this invention, the ultrasonic power is preferably 230~250Hz, more preferably 240Hz, the ultrasonic time is preferably 28~32 minutes, more preferably 30 minutes, the ultrasonic temperature is preferably 3~5 degrees Celsius, more preferably 4 degrees Celsius, and the ultrasonic is preferably performed in an ultrasonic water bath containing ice.

[0031] In this invention, the pretreatment temperature is preferably 3-5 degrees Celsius, more preferably 4 degrees Celsius, and the heat preservation time is preferably 11-13 hours, more preferably 12 hours; the pretreatment equipment is preferably a refrigerator.

[0032] In this invention, the pretreatment preferably includes post-treatment of the obtained chicken cutlet; the post-treatment is preferably: wiping away the residual moisture on the surface of the pretreated chicken cutlet.

[0033] In this invention, the freezing parameters preferably include: the freezing temperature is preferably -17~-19℃, more preferably -18℃, and the heat preservation time is preferably 6~8 days, more preferably 7 days.

[0034] In this invention, the thawing temperature is preferably 3 to 5 degrees Celsius, more preferably 4 degrees Celsius, and the heat preservation time is preferably 11 to 13 hours, more preferably 12 hours.

[0035] To further illustrate the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings and embodiments.

[0036] In a specific embodiment of the present invention, all chicken breasts were purchased from CP Foods Co., Ltd.

[0037] Example 1: (1) Cut the washed king oyster mushrooms into slices and dry them in a drying oven at 35 degrees Celsius for 24 hours. Grind the dried king oyster mushrooms using a food grinder. Then, sift the ground king oyster mushroom powder through a 120-mesh stainless steel sieve and store the sifted king oyster mushroom powder in a sealed bag.

[0038] (2) Select 42-day-old chicken breasts. First, remove the bones from the chicken breasts, and then carefully trim excess connective tissue and fat. Accurately weigh 25g of the trimmed chicken breasts, add king oyster mushroom powder at 2% of the chicken breast weight, and add 50mL of deionized water at a material-to-liquid ratio of 1:2 (w / v). Homogenize the mixture at 10,000 rpm for 60 seconds using a high-speed homogenizer to ensure the king oyster mushroom powder is evenly dispersed in the water. Then, use an ultrasonic water bath with ice at 4 degrees Celsius and a frequency of 240Hz for 30 minutes. Pre-treat the chicken breasts at 4 degrees Celsius for 12 hours, then wipe off any residual moisture on the surface. Freeze the chicken breasts at -18 degrees Celsius for 7 days, and then thaw them at 4 degrees Celsius for 12 hours.

[0039] Example 2: (1) Cut the washed king oyster mushrooms into slices and dry them in a drying oven at 35 degrees Celsius for 24 hours. Grind the dried king oyster mushrooms using a food grinder. Then, sift the ground king oyster mushroom powder through a 120-mesh stainless steel sieve and store the sifted king oyster mushroom powder in a sealed bag.

[0040] (2) Select 42-day-old chicken breasts. First, remove the bones from the chicken breasts, and then carefully trim excess connective tissue and fat. Accurately weigh 25g of the trimmed chicken breasts, add king oyster mushroom powder at 4% of the chicken breast weight, and add 50mL of deionized water at a material-to-liquid ratio of 1:2 (w / v). Homogenize the mixture at 10,000 rpm for 60 seconds using a high-speed homogenizer to ensure the king oyster mushroom powder is evenly dispersed in the water. Then, use an ultrasonic water bath with ice at 4 degrees Celsius and a frequency of 240Hz for 30 minutes. Pre-treat the chicken breasts at 4 degrees Celsius for 12 hours, then wipe off any residual moisture on the surface. Freeze the chicken breasts at -18 degrees Celsius for 7 days, and then thaw them at 4 degrees Celsius for 12 hours.

[0041] Example 3: (1) Cut the washed king oyster mushrooms into slices and dry them in a drying oven at 35 degrees Celsius for 24 hours. Grind the dried king oyster mushrooms using a food grinder. Then, sift the ground king oyster mushroom powder through a 120-mesh stainless steel sieve and store the resulting king oyster mushroom powder in a sealed bag.

[0042] (2) Select 42-day-old chicken breasts. First, remove the bones from the chicken breasts, and then carefully trim excess connective tissue and fat. Accurately weigh 25g of the trimmed chicken breasts, add king oyster mushroom powder at 6% of the chicken breast weight, and add 50mL of deionized water at a material-to-liquid ratio of 1:2 (w / v). Homogenize the mixture at 10,000 rpm for 60 seconds using a high-speed homogenizer to evenly disperse the king oyster mushroom powder in the water. Then, use an ultrasonic water bath with ice at 4 degrees Celsius and a frequency of 240Hz for 30 minutes. Pre-treat the chicken breasts at 4 degrees Celsius for 12 hours, then wipe off any residual moisture on the surface. Freeze the chicken breasts at -18 degrees Celsius for 7 days, and then thaw them at 4 degrees Celsius for 12 hours.

[0043] Example 4: (1) Cut the washed king oyster mushrooms into slices and dry them in a drying oven at 35 degrees Celsius for 24 hours. Grind the dried king oyster mushrooms using a food grinder. Then, sift the ground king oyster mushroom powder through a 120-mesh stainless steel sieve and store the resulting king oyster mushroom powder in a sealed bag.

[0044] (2) Select 42-day-old chicken breasts. First, remove the bones from the chicken breasts, and then carefully trim excess connective tissue and fat. Accurately weigh 25g of the trimmed chicken breasts, add king oyster mushroom powder at 8% of the chicken breast weight, and add 50mL of deionized water at a material-to-liquid ratio of 1:2 (w / v). Homogenize the mixture at 10,000 rpm for 60 seconds using a high-speed homogenizer to ensure the king oyster mushroom powder is evenly dispersed in the water. Then, use an ultrasonic water bath with ice at 4 degrees Celsius and a frequency of 240Hz for 30 minutes. Pre-treat the chicken breasts at 4 degrees Celsius for 12 hours, then wipe off any residual moisture on the surface. Freeze the chicken breasts at -18 degrees Celsius for 7 days, and then thaw them at 4 degrees Celsius for 12 hours.

[0045] Comparative Example 1: (1) Cut the washed king oyster mushrooms into slices and dry them in a drying oven at 35 degrees Celsius for 24 hours. Grind the dried king oyster mushrooms using a food grinder. Then, sift the ground king oyster mushroom powder through a 120-mesh stainless steel sieve and store the resulting king oyster mushroom powder in a sealed bag.

[0046] (2) Select 42-day-old chicken breasts. First, remove the bones from the chicken breasts, and then carefully trim excess connective tissue and fat. Accurately weigh 25g of the trimmed chicken breasts, add king oyster mushroom powder (without adding king oyster mushroom powder) at 0% of the weight of the chicken breasts, and add 50mL of deionized water at a material-to-liquid ratio of 1:2 (w / v). Homogenize the mixture at 10,000 rpm for 60 seconds using a high-speed homogenizer to ensure that the king oyster mushroom powder is evenly dispersed in the water. Then, use an ultrasonic water bath with ice at 4 degrees Celsius and a frequency of 240Hz for 30 minutes. Pre-treat the chicken breasts at 4 degrees Celsius for 12 hours, then wipe off any residual moisture on the surface. Freeze the chicken breasts at -18 degrees Celsius for 7 days, and then thaw them at 4 degrees Celsius for 12 hours.

[0047] Test Example 1: This test case collected chicken cutlets from Examples 1-4 and Comparative Example 1 that were untreated (without the addition of king oyster mushroom powder, ultrasound, pretreatment, freezing, and thawing processes) (recorded as 0 freeze-thaw cycles). Using the preparation methods of Examples 1-4 and Comparative Example 1, 20 frozen chicken cutlets were prepared for 3 freeze-thaw cycles each, serving as samples. Five of the 15 prepared samples were randomly selected as initial measurement samples (recorded as 1 freeze-thaw cycle). The remaining chicken cutlets were returned to their respective freezers and subjected to the freezing and thawing steps of each example until the 3rd and 5th freeze-thaw cycles. That is, the above samples underwent the freeze-thaw process 0, 1, 3, and 5 times, respectively, and were recorded as F0, F1, F3, and F5.

[0048] One control group and four experimental groups were set up: The control group consisted of samples without king oyster mushroom powder according to Comparative Example 1 (denoted as Control), used to evaluate the baseline effect of king oyster mushroom powder addition on chicken cutlet quality. The experimental groups were equipped with 2%, 4%, 6%, or 8% king oyster mushroom powder according to the weight of the chicken cutlets, respectively denoted as US-P2%, US-P4%, US-P6%, and US-P8%. Each group had three parallel samples, and the experiment was independently repeated three times.

[0049] 1) Centrifugal loss: The centrifugal loss of frozen-thawed chicken cutlets in one control group and four experimental groups was tested, and the results are as follows: Figure 1 As shown. According to Figure 1 It can be seen that under specific ultrasonic conditions (240Hz, 30min) assisted by the treatment of king oyster mushroom powder, the centrifugal loss of chicken cutlets in each group increased significantly with the increase of the number of freeze-thaw cycles. However, the present invention, through ultrasonic-assisted treatment of king oyster mushroom powder, can significantly reduce the centrifugal loss of the samples. After 5 freeze-thaw cycles, the centrifugal loss of the control group was 14.90%, while the centrifugal loss of the experimental groups decreased to 11.65%, 10.02%, 8.30%, and 10.98%, respectively. During the freezing process of chicken cutlets, the formation of ice crystals damages muscle cells, causing contents to flow out of the cells. After thawing, the water cannot return to its original position, resulting in water loss. The addition of king oyster mushroom powder in conjunction with ultrasound significantly inhibited this trend, and within a certain range, the higher the amount added, the lower the centrifugal loss of the chicken cutlets. This may be because ultrasound promotes the binding of polysaccharides, polyphenols, and other components in king oyster mushroom powder with meat protein, thereby more effectively reducing water loss during repeated freeze-thaw cycles. King oyster mushroom polysaccharides can tightly bind with water molecules through their -OH groups, thereby reducing the formation of larger ice crystal particles during freezing. These results demonstrate the potential advantages of polysaccharides from king oyster mushrooms in processing and rheology, including high hydrophilicity, thickening properties, and stability. Furthermore, when the amount of king oyster mushroom powder added was too high, the water retention effect decreased, indicating that excessive addition may have a negative impact under ultrasonic assistance.

[0050] 2) Losses from thawing: Thawing loss of frozen-thawed chicken cutlets was tested in one control group and four experimental groups. The results are as follows: Figure 2 As shown. According to Figure 2It can be seen that under specific ultrasound (240Hz, 30min) assisted treatment with king oyster mushroom powder, the thawing loss of chicken cutlets in all groups increased significantly with the increase of freeze-thaw cycles. However, ultrasound synergistic treatment with king oyster mushroom powder significantly inhibited the thawing loss of the samples. After 5 freeze-thaw cycles, the thawing loss of the control group was 13.21%, while the thawing loss of the experimental groups decreased to approximately 10.67%, 9.70%, 8.87%, and 9.89%, respectively. During the freezing process, ice crystal formation in the chicken cutlets damages the muscle cell structure, leading to the outflow of contents. After thawing, the moisture cannot be completely restored, resulting in moisture loss. The addition of king oyster mushroom powder synergistically alleviated this trend, and within a certain range, the lower the thawing loss, the better. This indicates that under ultrasound assistance, the polysaccharides, polyphenols, and other components in king oyster mushroom powder may more effectively enhance the binding between water and protein, thereby reducing moisture loss during repeated freeze-thaw cycles. In addition, when the amount of king oyster mushroom powder added increased to 8%, the water-holding capacity decreased, indicating that excessive addition may have an adverse effect on the protein network structure or water distribution under the synergistic effect of ultrasound.

[0051] 3) Cooking loss: The cooking loss of frozen-thawed chicken cutlets in one control group and four experimental groups was tested, and the results are as follows: Figure 3 As shown. According to Figure 3 It can be seen that under the specific ultrasound (240Hz, 30min) assisted treatment with king oyster mushroom powder, the cooking loss of chicken cutlets in each group increased significantly with the increase of freeze-thaw cycles. Overall, compared with the control group, the cooking loss of chicken cutlets in the experimental group was significantly reduced, indicating that king oyster mushroom powder can better retain moisture in the spatial structure during cooking. After 5 freeze-thaw cycles, the cooking loss of the control group was 25.26%, while the cooking loss of the experimental group samples decreased to approximately 23.69%, 22.15%, 20.05%, and 22.56%, respectively. When the addition amount increased to 8%, the cooking loss rebounded to approximately 22.56%. During the cooking process, the chicken cutlets are heated, causing protein denaturation and shrinkage, and internal moisture is squeezed out. Repeated freeze-thaw cycles exacerbate the damage to the myofibril structure, thus increasing the cooking loss. The addition of king oyster mushroom powder in conjunction with ultrasound significantly alleviated this trend, and within a certain addition range, the higher the concentration of king oyster mushroom powder, the lower the cooking loss. This indicates that, under ultrasound assistance, the polysaccharides and proteins in king oyster mushroom powder may more effectively reduce water loss during heating by enhancing gel network stability and increasing protein denaturation temperature. However, when the amount of king oyster mushroom powder added increased to 8%, the water-holding capacity decreased, suggesting that excessive addition may interfere with the effective cross-linking of myofibrils and gel formation under the synergistic effect of ultrasound.

[0052] 4) Moisture distribution: The T2 relaxation time of chicken cutlets during freeze-thaw cycles was tested, and the results are as follows: Figures 4-5 As shown in Table 1.

[0053] Table 1: T2 relaxation time of chicken cutlets in 1 control group and 4 experimental groups:

[0054] Note: In Table 1, different uppercase letters indicate significant differences in the same amount added between different freeze-thaw cycles; different lowercase letters indicate significant differences in different treatment groups with the same freeze-thaw cycle, P < 0.05.

[0055] according to Figures 4-5 As shown in Table 1, after 5 freeze-thaw cycles, the T value of the control group was significantly lower than that of the experimental group. 22 The peak shifted significantly towards longer relaxation times, indicating that muscle tissue damage and protein denaturation led to increased free water mobility; while the T values ​​in each experimental group... 22 The peak shifted to the left compared to the control group, indicating that it effectively enhanced the binding of water molecules and reduced fluidity.

[0056] Three characteristic peaks can be detected in the figure: T 2b (0.1~10ms) represents water that is tightly bound to macromolecules such as proteins; T 21 (10~100ms) corresponds to free water within the myofibril structure; T 22 (100~1000ms) reflects the free flow of water outside the cell and between myofilaments. The ratio of the integral area to the total area at different T2 relaxation times (i.e., P) 2b P 21 P 22 () represent the relative content of each form of water.

[0057] T in the control group 22 The rightward shift of the peak may be related to the disruption of the muscle tissue microstructure during freeze-thaw cycles: the expansion of intramuscular space weakens the interaction forces between water and tissues and macromolecules. 21 and T 22 The increased fluidity stems from enhanced water migration within the sample, cell membrane rupture by extracellular ice crystals during thawing, and water loss due to migration from the solid to the liquid state. Regarding relative water content, the free water content P in the control group was lower. 22 The highest, while the experimental group's P 22 All values ​​were significantly reduced, with the US-P6% group showing a 15.6% decrease, indicating that it effectively limits the formation of free water. Meanwhile, the retained water content P in the experimental groups was also significantly reduced. 21 The increase was significant, with a 17.3% increase in the US-P6% group, indicating that the addition of king oyster mushroom powder promoted the conversion of free water to a low-fluidity state. This effect is attributed to the hydrogen bonding between the hydroxyl groups of the polysaccharide and water molecules and its enhancement of gel network stability, thereby strengthening water retention within the myofibril matrix.

[0058] 5) Hydrogen proton density imaging: The hydrogen proton density of chicken cutlets in one control group and four experimental groups during freeze-thaw cycles was measured. Hydrogen proton density imaging (MRI) can visually present the spatial distribution and migration of water inside the chicken cutlet, and the changes in signal intensity in the color image reflect the level and uniformity of water content. Therefore, to more intuitively reflect the migration of water in freeze-thawed chicken cutlets, MRI was used to evaluate the hydrogen proton density. The results are as follows: Figure 6 As shown.

[0059] according to Figure 6 As can be seen, before the freeze-thaw process, a large number of red and orange signals were observed in the hydrogen proton density images of all groups, reflecting the fixed or bound water associated with macromolecules in the chicken cutlets before freezing. However, after the freeze-thaw process, a considerable number of green signals were observed on the surface of the control group, indicating that the freeze-thaw treatment increased the migration behavior of water in the chicken cutlets, which is consistent with the change in free water content. The addition of king oyster mushroom powder led to an increase in red and orange signals, especially in the US-P6% group, where the red-orange signals were prominent. These results indicate that the addition of crude polysaccharides inhibited water migration, promoted water distribution, and resulted in a relatively uniform distribution pattern, which is also consistent with water retention capacity.

[0060] 6) Color: The color of meat is mainly affected by the content of myoglobin, and the quality of the color influences consumers' purchasing desire. Therefore, this test examined chicken cutlets under different freeze-thaw cycles. L* value, a* Value and b* The changes in the values ​​were tested, and the results are shown in Table 2.

[0061] Table 2: Color of frozen-thawed chicken cutlets in 1 control group and 4 experimental groups:

[0062] Note: In Table 2, different uppercase letters indicate significant differences in the same amount added between different freeze-thaw cycles; different lowercase letters indicate significant differences in different treatment groups with the same freeze-thaw cycle, P < 0.05.

[0063] As shown in Table 2, after 5 freeze-thaw cycles, the chicken cutlets treated with US-P2%, US-P4%, US-P6%, and US-P8%... a* The values ​​were 4.03, 4.14, 3.96, and 4.24, respectively, all significantly lower than the control group. P <0.05). The results show that US-P can effectively mitigate... a* The decrease in value improves color stability, control group a*The increase in values ​​may be attributed to a reduction in lipid oxidation products and a delay in myoglobin oxidation. During the freeze-thaw cycle, the moisture on the surface of the chicken cutlet... L* The value increased. US-P6% L* Significantly lower than the control group ( P <0.05), indicating that US-P can reduce water loss, decrease myofiber damage, thereby reducing surface water accumulation and limiting [the risk of water loss]. L The increase in b* values ​​is attributed to the synergistic effect of ultrasound and king oyster mushroom powder in inhibiting ice crystal growth and recrystallization, thereby maintaining cell integrity and reducing protein oxidation. With increasing freeze-thaw cycles, b* values ​​in all groups showed a continuous upward trend. The increase in b* values ​​is mainly attributed to lipid oxidation induced by repeated freeze-thaw cycles. Ice crystals disrupt cell membrane structure, allowing membrane lipids to come into contact with pro-oxidants, generating yellow oxidation products such as malondialdehyde. However, the increase in b* values ​​was slower in the experimental groups, possibly because the polyphenols and ergothioneine in king oyster mushroom powder effectively scavenge free radicals, chelate metal ions, and inhibit lipid oxidation. Simultaneously, the hydrophilicity of polysaccharides reduces ice crystal size and alleviates cell damage.

[0064] 7) Texture: The texture of frozen and thawed chicken cutlets in one control group and four experimental groups was tested, and the results are shown in Table 3.

[0065] Table 3: Texture of frozen-thawed chicken cutlets in 1 control group and 4 experimental groups:

[0066] Note: In Table 3, different uppercase letters indicate significant differences in the same amount added between different freeze-thaw cycles; different lowercase letters indicate significant differences in different treatment groups with the same freeze-thaw cycle, P < 0.05.

[0067] As shown in Table 3, under ultrasound-assisted king oyster mushroom powder conditions, the textural properties of all chicken cutlet samples exhibited a regular change with increasing freeze-thaw cycles: hardness and chewiness significantly increased, while elasticity, cohesion, and adhesiveness significantly decreased. This indicates that repeated freeze-thaw cycles lead to hardening of the chicken meat texture, loosening of its structure, and systematic deterioration of its quality. The observed increase in hardness is attributed to water loss during the freeze-thaw process, as discussed in the section on water retention, where the texture of the chicken cutlet is directly related to its moisture content. The deterioration of chicken cutlet quality is mainly caused by fat oxidation and protein oxidation, and the temperature fluctuations caused by repeated freeze-thaw cycles promote oxidation. During repeated freeze-thaw cycles, the increase in ice crystals leaves more pores after thawing, increasing the surface area of ​​the chicken cutlet in contact with active oxygen, thus intensifying oxidation and causing a sharp decline in the texture properties of the chicken cutlet. After 5 freeze-thaw cycles, the control group had the highest hardness value, reaching 3146g, while the experimental group had a lower hardness value, consistent with the water retention analysis.

[0068] Elasticity and cohesion indicate that the chicken cutlet can recover its initial shape when subjected to external mechanical stress. The freeze-thaw process easily leads to myofibrillar protein degradation, resulting in quality deterioration and reduced resistance to external forces. However, these results suggest that the addition of king oyster mushroom powder reduces these negative effects, thereby improving the elasticity, adhesiveness, and resilience of the gel. P<0.05 After adding king oyster mushroom powder, the elasticity value of the chicken cutlet was approximately 0.94. After five freeze-thaw cycles, its elasticity ranged from 0.46 to 0.54. The improvement in the experimental group may be attributed to the ultrasonic cavitation effect, which promoted the release and penetration of active ingredients such as polysaccharides β-glucan and dietary fiber in the king oyster mushroom powder. These components can bind with myofibrillar proteins through hydrogen bonds and hydrophobic interactions, filling the micropores caused by ice crystal damage and participating in the formation of a denser and more stable three-dimensional composite gel network. This enhanced network structure not only improves water retention and reduces juice loss but also effectively buffers the physical damage from ice crystals and inhibits excessive protein aggregation and oxidation, thereby maintaining overall textural stability.

[0069] The embodiments of the present invention have been described above; however, these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. All other embodiments obtained by those skilled in the art based on the above embodiments of the present invention without inventive effort are within the protection scope of the present invention.

Claims

1. A method for improving the quality of frozen and thawed chicken cutlets, characterized in that, Includes the following steps: After mixing chicken cutlets, king oyster mushroom powder, and water, the mixture is subjected to ultrasonic treatment, pretreatment, freezing, and thawing in sequence.

2. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The particle size of the king oyster mushroom powder is no greater than 120 mesh.

3. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The preparation method of the king oyster mushroom powder includes the following steps: The king oyster mushrooms are sliced, dried, ground, and sifted in sequence. The drying temperature is 33-36 degrees Celsius, and the holding time is 23-25 ​​hours.

4. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The mass ratio of the chicken cutlet to the king oyster mushroom powder is 100:2~8; The ratio of the mass of the chicken cutlet to the volume of water is (22~28)g:50mL.

5. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The ultrasonic power is 230~250Hz, and the ultrasonic duration is 28~32 minutes; The temperature of the ultrasound is 3-5 degrees Celsius; The ultrasound was performed in an ultrasonic water bath containing ice.

6. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The pretreatment temperature is 3-5 degrees Celsius, and the holding time is 11-13 hours.

7. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The freezing temperature is -17 to -19°C, and the holding time is 6 to 8 days.

8. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The thawing temperature is 3-5 degrees Celsius, and the holding time is 11-13 hours.

9. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The mixing method is homogeneous; The homogenization speed is 9500~10500 rpm, and the homogenization time is 55~65 seconds.

10. The method for improving the quality of frozen and thawed chicken cutlets according to claim 1, characterized in that, The chicken cutlet is a boneless chicken cutlet; The cut of chicken mentioned is chicken breast.

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