Effect of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk)

  • Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University) ;
  • Jo, Kyung (Division of Animal and Dairy Science, Chungnam National University) ;
  • Lee, Sunmin (Division of Animal and Dairy Science, Chungnam National University) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
  • Received : 2019.03.15
  • Accepted : 2019.07.08
  • Published : 2019.09.01


This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.


Supported by : Korea Food Research Institute (KFRI), Ministry of Agriculture, Food and Rural Affairs


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