Whole chicken powder produced by industry-scale microfluidizer system: Improvement on physicochemical properties, protein digestibility and volatile flavor

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods Pub Date : 2025-05-19 DOI:10.1016/j.jfutfo.2025.04.011

Yuying Han , Hongyi Liu , Jun Chen , Ruihong Liang , Taotao Dai , Chengmei Liu , Chengliang Lv , Ping Huang , Xiaohong Liang , Lizhen Deng

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引用次数: 0

Abstract

This work examined the performance of an innovative industry-scale microfluidizer system (ISMS) at various pressures (0, 30, 60, 90 and 120 MPa) on processing chicken powder (CP). Results indicated that ISMS considerably destroyed the tissue structure of sample. With the treatment intensity of ISMS increased from 0 to 120 MPa, the particle size (D90) of CP significantly decreased from 153.00 to 50.21 μm, which was much lower than those of commercial samples (124.00 and 99.70 μm). Increasing the ISMS pressure also greatly improved the quality of CP, such as the bulk density, tapped density, and L* values increased. ISMS treatment well preserved the nutrients, the contents and in vitro digestibility of protein were significantly higher than those of commercial samples. Moreover, the content of main flavor components increased after ISMS treatment. Therefore, the ISMS would be a potential technique to process CP with high quality and efficiency.

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工业规模微流化系统生产的全鸡粉：理化性质、蛋白质消化率和挥发性风味的改善

本文研究了工业规模的新型微流控器系统（ISMS）在不同压力（0、30、60、90和120 MPa）下处理鸡粉（CP）的性能。结果表明，ISMS对样品的组织结构有明显的破坏作用。随着ISMS处理强度从0 ~ 120 MPa增加，CP的粒径（D90）从153.00 μm显著降低至50.21 μm，远低于商品样品（124.00 μm和99.70 μm）。增加ISMS压力也大大提高了CP的质量，如堆积密度、出丝密度和L*值增加。ISMS处理很好地保存了营养成分，蛋白质含量和体外消化率显著高于商品样品。经ISMS处理后，主要风味成分含量增加。因此，ISMS将是一种有潜力的高质量、高效率加工CP的技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Future Foods

CiteScore

5.80

自引率

0.00%

发文量