Work

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

Year: 2025

Type: article

Abstract: • Whole chicken powder was developed by industry-scale microfluidizer system (ISMS). • ISMS effectively destroyed tissue structure and decreased sample particle size. • Whole chicken powder has better quality than commercially samples. • Increasing the pressure of ISMS could improve the quality of the powder. 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 ( D 90 ) 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 brightness 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.

Source: Journal of Future Foods

DOI: 10.1016/j.jfutfo.2025.04.011