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Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach

文献类型： 外文期刊

作者： Ru, Haodong 1 ; Wang, Haijie 1 ; Deng, Zixin 1 ; Zhang, Yubin 2 ; Niu, Xiaoying 4 ; Zhang, Dequan 1 ; Wang, Zhenyu 1 ; Zhang, Chunjiang 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Integrated Lab Proc Technol Chinese Meat Dishes, Minist Agr & Rural Affairs, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

2.Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Peoples R China

3.Univ Coll Dublin, Sch Agr & Food Sci, Dublin, Ireland

4.Hebei Univ, Coll Qual & Tech Supervis, Baoding 071002, Peoples R China

关键词： Donkey meat; Ultrasound-assisted pulsed vacuum marination; Water retention; Flavor

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：3.4； 五年影响因子：4.2 ）

ISSN： 0960-3085

年卷期： 2025 年 153 卷

页码：

收录情况： SCI

摘要： Donkey meat is a therapeutic tonic good, which is well-liked by consumers due to its unique taste. However, donkey meat's processing is still in primary stage, its products are relatively single. One essential problem during processing of donkey meat is low curing efficiency. To solve this problem and promote the deep-processing of donkey meat, this study used standing pressure curing (SC), pulsed vacuum curing (PVC), ultrasonic-assisted curing (UAC), and ultrasonic-assisted pulsed vacuum curing (UVC) on donkey meat. Compared with other methods, UVC significantly optimized flavor of donkey meat. UVC treatment enhanced the muscle fiber gap and free amino acid content, promoted transitions in protein secondary structures and notably elevated the content of key volatiles such as heptanal, octanal, nonanal, (E)-2-octenal, decanal and 2-pentylfuran in samples of donkey meat. The results also identified the close relationship between water and flavor. In conclusion, UVC is a superior method in improving donkey meat quality, suggesting its potential for advancing donkey meat processing industries.

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