Improving amino acids and digestive peptides contents of chicken breast paste using ultrasound-assisted EGCG treatment within a complex meat matrix.

Jiahui Chen, Xinglian Xu

Abstract read

In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

2 authors.

Jiahui ChenInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 20240071@jaas.ac.cn.

Xinglian XuCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xlxus@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically investigated the unique effects of ultrasound-assisted EGCG treatment on the amino acids and digestive peptides contents of chicken breast paste. As a complex system, chicken samples exhibited distinct ultrasonic responses that cannot be extrapolated from simplified protein-based studies. To be specific, results demonstrated that ultrasound-assisted EGCG treatment significantly enhanced the essential/non-essential amino acids ratio to 41.03%, which could not be acquired through individual treatment. More so, structural analysis of meat pastes revealed that particle size was reduced by 62.72% after treatment. Furthermore, ultrasound-assisted EGCG treatment reduced total water contents by 13.65%, thereby promoting the transition of immobilized to free water. The above-mentioned changes enhanced enzymatic accessibility and increased peptide contents by 2.18%. This study innovatively highlighted the efficiency of ultrasonic-assisted EGCG treatment in enhancing nutritional features at the level of chicken matrix, offering an important advancement from theory to practice.

Indexed as

Amino AcidsCatechinMeatPeptidesSonicationUltrasonic WavesAnimalsChickensFood, ProcessedWaterAmino AcidsCatechinepigallocatechin gallatePeptidesWaterChicken breast pasteEpigallocatechin gallate (EGCG)Food polyphenolsMeatMyofibrillar proteinUltrasound

Identifiers

PMID41496396

DOI10.1016/j.ultsonch.2025.107728

PMCPMC12926029

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LicenceCC BY-NC

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.