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

Figures (2) Tables (3)

Cooking method	Core temperature	Replicate
Water bath	(T0) 72 °C (control group)
Thermo- sonication	(T1) 50 °C (T2) 60 °C (T3) 70 °C (T4) 80 °C	5 × 4 × 3 = 60 Birds 5– treatments 4– birds per treatment 3– treatment repetition

Table 1.

Experimental design and treatment conditions.

Treatment	L*	a*	b*	pH
T0	68.08 ± 0.70^d	6.67 ± 0.26^b	20.48 ± 1.00^a	6.33 ± 0.10
T1	73.18 ± 1.24^c	10.39 ± 0.61^a	19.30 ± 0.40^a	6.33 ± 0.10
T2	79.33 ± 0.44^a	5.65 ± 0.16^c	19.50 ± 0.50^a	6.32 ± 0.08
T3	76.29 ± 0.85^b	5.45 ± 0.22^c	18.85 ± 0.45^a	6.36 ± 0.10
T4	74.12 ± 0.89^bc	5.19 ± 0.21^c	16.82 ± 0.46^b	6.17 ± 0.06
P-value	< 0.0001	< 0.0001	0.0025	0.5753
Different superscripts (a, b and c) in the same column represent significant differences (P < 0.05) of mean values of this study. T0: Control, T1: 50 °C + 20 min US, T2: 60 °C + 20 min US, T3: 70 °C + 20 min US, T4: 80 °C + 20 min US.

Table 2.

Effect of ultrasound-assisted cooking on broiler meat color and pH.

Treatment	TBARS	Odor	Flavor	Tenderness	Juiciness	Overall acceptability
T0	2.76 ± 0.12^b	5.28 ± 0.39^bc	5.72 ± 0.44^b	6.67 ± 0.41^a	6.17 ± 0.39^ab	5.94 ± 0.42^b
T1	1.42 ± 0.28^c	3.83 ± 0.24^d	3.89 ± 0.49^c	4.17 ± 0.56^b	5.33 ± 0.47^b	4.39 ± 0.54^c
T2	2.92 ± 0.66^b	4.59 ± 0.50^cd	3.52 ± 0.22^c	4.70 ± 0.45^b	4.94 ± 0.43^b	3.94 ± 0.35^c
T3	2.94 ± 0.18^b	5.89 ± 0.33^b	6.05 ± 0.35^b	6.50 ± 0.31^a	6.67 ± 0.47^a	6.06 ± 0.39^b
T4	4.30 ± 0.41^a	7.83 ± 0.18^a	7.28 ± 0.22^a	7.22 ± 0.34^a	6.83 ± 0.31^a	7.50 ± 0.18^a
P-value	< 0.0001	0.0000	0.0000	0.0000	0.0075	0.0000
Different superscripts (a, b and c) in the same column represent significant differences (P < 0.05) of mean values of this study. T0: Control, T1: 50 °C + 20 min US, T2: 60 °C + 20 min US, T3: 70 °C + 20 min US, T4: 80 °C + 20 min US.

Table 3.

Effect of ultrasound-assisted cooking on broiler meat oxidation and sensory characteristics.