scholarly journals Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate

2019 ◽  
Vol 7 (1-2) ◽  
pp. 140-144
Author(s):  
Khabat Noori Hussein ◽  
Laszlo Friedrich ◽  
Gabriella Kisko ◽  
Karina Hidas ◽  
Csaba Nemeth ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Meat Products ◽  
Storage Period ◽  
Allyl Isothiocyanate ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Tbars Values ◽  
And Control ◽  
Water Holding

Due to its biological composition, poultry meat is perishable by nature and susceptible to quality deterioration such as microbial spoilage and oxidation changes. Meat and meat products with healthy, extended shelf-life and good organoleptic properties are highly demanded by consumers. In current study, the antimicrobial and antioxidant effects of allyl-isothiocyanate (AITC) as a natural additive on raw chicken meat during chilling storage were determined. For this purpose, samples of minced were treated with different concentrations of AITC (100, 200, 300 and 500 ppm) and control no AITC added, the samples packaged and stored for 8 days at 4 °C. Fluctuations with no significant effect were noticed in TBARS values during the storage period. Simultaneously, AITC with higher concentration showed lower mesophilic aerobic counts compared to control and meat containing a low concentration of AITC. Moreover, compared to the beginning of storage, AITC decreased water holding capacity (WHC) of meat this can affect other physicochemical properties of meat. Further study needed to determine the effect of AITC on the physicochemical properties of meat and food products.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-Beam and Sous-Vide Treatments

1992 ◽  
Vol 55 (7) ◽  
pp. 528-533 ◽  
Author(s):  
K. SHAMSUZZAMAN ◽  
N. CHUAQUI-OFFERMANNS ◽  
L. LUCHT ◽  
T. MCDOUGALL ◽  
J. BORSA
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Storage Period ◽  
Lethal Effect ◽  
Chicken Breast ◽  
Slight Reduction ◽  
Breast Meat ◽  
Thiamine Content ◽  
Sous Vide ◽  
Chicken Breast Meat

The combined effects of radiation and sous-vide treatment of chicken breast meat were investigated with respect to survival and growth of Listeria monocytogenes, shelf life, thiamine content, and sensory qualities. Chicken breasts were inoculated with L. monocytogenes 81–861 (105 CFU/g), vacuum-packed, irradiated with electron beam (EB) up to 2.9 kGy, and cooked to an internal temperature of 65.6°C. Sous-vide treatment alone had marginal lethal effect on the L. monocytogenes; the residual inoculum reached 107 CFU/g after 8 weeks at 2°C. However, after the combined treatments of sous-vide and EB at 2.9 kGy, the organism remained undetectable during the 8-week storage period. Parallel studies on uninoculated breast meat revealed that sous-vide samples had a shelf life of less than 6 weeks without EB treatment, whereas samples that were irradiated and then received sous-vide treatment had a shelf life of at least 8 weeks. There was a slight reduction in thiamine levels as a result of the EB treatment, but there was essentially no additional loss of thiamine due to the subsequent sous-vide treatment and storage at 2°C. Electron-beam treatment had very little effect on the odor and flavor of the reheated samples. It was concluded that EB treatment combined with sous-vide treatment can greatly enhance the microbial safety and shelf life of chicken breast meat.

scholarly journals Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

2011 ◽  
pp. 55-62 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Snezana Savatic ◽  
Tatjana Tasic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Paprika Oleoresin ◽  
Experimental Group ◽  
Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

2017 ◽  
Author(s):  
Anshul Kumar Khare ◽  
Robinson J.J. Abraham ◽  
V. Appa Rao ◽  
R. Narendra Babu ◽  
Wilfred Ruban
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Number ◽  
Water Holding Capacity ◽  
Plate Count ◽  
Chicken Breast ◽  
Cinnamon Oil ◽  
Water Holding ◽  
Methods Of Application

In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly (P less than 0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

Lipid Oxidation in Chicken Nuggets as Affected by Meat Type, Phosphate and Packaging

1989 ◽  
Vol 52 (1) ◽  
pp. 55-58 ◽  
Author(s):  
S. BARBUT ◽  
H. H. DRAPER ◽  
M. HADLEY
Keyword(s):  
Lipid Oxidation ◽  
Frozen Storage ◽  
Storage Period ◽  
Chicken Breast ◽  
Chicken Nuggets ◽  
Oxidative Rancidity ◽  
Breast Meat ◽  
Sodium Acid Pyrophosphate ◽  
Chicken Breast Meat ◽  
Long Chain

Chicken nuggets were manufactured from either hand deboned chicken breast meat or mechanically deboned chicken meat (MDCM) obtained from backs and necks. The effects of vacuum packaging and sodium acid pyrophosphate (SAPP) on lipid oxidation during 6 weeks of frozen storage were studied. Malondialdehyde (MDA) concentrations, determined by an HPLC procedure, was used as an index of oxidative rancidity. Breast meat nuggets were less prone to oxidation than MDCM nuggets. Vacuum packaged breast meat nuggets containing SAPP exhibited the least oxidative rancidity. However, the addition of SAPP to MDCM nuggets significantly reduced lipid oxidation (P&lt;0.05), and resulted in MDA values not significantly different from the breast meat nuggets without SAPP. Differences in fatty acid composition at the beginning and the end of the storage period indicated that certain long chain polyunsaturated fatty acids were the main sources of oxidative rancidity. Sensory evaluation yielded results which were in close agreement with the MDA data.

scholarly journals Brown rice, selenium yeast and ?-tocopherol acetate in chicken’s diet: effects on meat quality

2017 ◽  
Vol 38 (2) ◽  
pp. 957
Author(s):  
Aline Arassiana Piccini Roll ◽  
Edenilse Gopinger ◽  
Martha Lopes Schuch de Castro ◽  
Jorge Schafhäuser Junior ◽  
Victor Fernando Büttow Roll ◽  
...  
Keyword(s):  
Brown Rice ◽  
Selenium Concentration ◽  
Experimental Unit ◽  
Chicken Breast ◽  
Breast Meat ◽  
Positive Interaction ◽  
Selenium Yeast ◽  
Organic Selenium ◽  
Tocopherol Acetate ◽  
Water Holding

The effects of diet supplementation with ?-tocopherol acetate (VE) and selenium yeast (SeL) on the water holding capacity (WHC), cooking weight loss (CL), drip loss (DL), pH, colour and selenium concentration of the breast of chickens fed diets based on corn or brown rice were studied. From 21 days of age, a total of 200 birds were housed in 38 floor pens (experimental unit) in a randomised 23 factorial arrangement. The levels of supplementation were VE (0 and 200 mg/kg), organic selenium (0 and 0.3 ppm) and two diets (100% corn and 100% brown rice) in a total of eight treatments: T1) corn + 0 SeL + 0 VE (control); T2) corn + 200 mg/kg VE + 0 SeL; T3) corn + 0 VE + 0.3 ppm SeL; T4) corn + 200 mg/kg VE + 0.3 ppm SeL; T5) brown rice + 0 VE +0 SeL; T6) brown rice + 200 mg/kg VE + 0 SeL; T7) brown rice + 0 VE + 0.3 ppm SeL; T8) brown rice + 200 mg/kg VE + 0.3 ppm SeL. The concentration of selenium in the breast increased with VE supplementation in the diet (P < 0.001). However, a positive interaction between VE and SeL on selenium concentration in the meat was found (P = 0.06). A better WHC with the inclusion of SeL and VE was found only in the rice-based diets. The replacement of corn by brown rice decreased (P < 0.05) the yellowness of the meat. CL and DL were not significantly affected by the treatments. Broilers fed with SeL supplemented diets showed a higher pH in the breast than diets without supplementation. In conclusion, the interaction between VE and SeL increased selenium in meat but improved WHC only in rice-based diets. The replacement of corn by brown rice decreased the yellowness of chicken breast meat.

scholarly journals EZ-DripLoss Assessment in Chicken Breast Meat Using Different Sample Areas, Fiber Orientation, and Measurement Intervals

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1095
Author(s):  
Ana Kaić ◽  
Zlatko Janječić ◽  
Andrija Žanetić ◽  
Nikolina Kelava Ugarković ◽  
Klemen Potočnik
Keyword(s):  
Fiber Orientation ◽  
Regression Coefficient ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Fiber Direction ◽  
Breast Meat ◽  
Measurement Interval ◽  
Core Diameter ◽  
Horizontal Fiber ◽  
Chicken Breast Meat

Although the EZ-DripLoss method has been performed in numerous studies, there is a deficiency in our knowledge of the EZ-DripLoss method’s suitability for poultry meat analysis. This study aimed to research the effect of different sample areas (10, 20, and 30 mm; n = 240), and fiber orientations (vertical vs. horizontal) on the EZ-DripLoss in chicken breast meat measured across a period of five days. The influence of sample area on the EZ-DripLoss of chicken breast meat with respect to the fiber orientation and across the five-day measurement interval was significant between 10 and 30 mm samples, and between 20 and 30 mm samples (p < 0.001). The estimated regression coefficient showed that EZ-DripLoss for the samples with horizontal and vertical fiber direction of 10 and 20 mm, significantly increased by 0.04% per hour, while for the samples with vertical fiber direction whose diameter was 30 mm, it significantly increased by 0.06% per hour, and for the horizontal fiber direction, it significantly increased by 0.07% per hour. The samples with vertical fiber orientation had 0.50% greater EZ-DripLoss compared to the samples with horizontal fiber orientation. EZ-DripLoss evaluation in chicken breast should be performed with a sample core diameter of 20 mm, a vertical fiber orientation, and over the course of longer measurement intervals.

scholarly journals 362 Utilizing Chicken Breast with Wooden Breast and White Striping in Processed Meat Products

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 96-96
Author(s):  
Alexander M Stelzleni
Keyword(s):  
Rheological Properties ◽  
Meat Products ◽  
Value Added ◽  
Normal Breast ◽  
Pectoralis Major ◽  
Chicken Breast ◽  
Processed Meat ◽  
Breast Meat ◽  
White Striping ◽  
Wooden Breast

Abstract Wooden breast (WB) and white striping (WS) are two myopathies impacting the broiler market. Wooden breast and WS may occur individually or in concert with each other. Wooden breast is characterized by increased rigidity and firmness in the pectoralis major and has been associated with breast meat from larger, faster growing broilers. It begins in the ventral-cranial region and increases in severity, moving toward the deeper and more caudal portions of the muscle. Although the etiology is not fully understood, compositional characteristics of WB include increased collagen and lipid deposition and decreased water holding capacity. Breast fillets exhibiting WS are characterized by the size and amount of striping that occurs on the surface of the pectoralis major. These breasts express similar compositional characteristics to those with WB. Both WB and WS have been associated with decreased organoleptic and rheological properties, causing industry losses estimated in excess of $200 million annually through value downgrades, trim loss, and diversion to rendering. Although WB and WS meat have decreased rheological properties, some lost value may be recaptured through further processing. Recent studies have shown that both blade tenderization and marination improved the textural properties of afflicted breast meat, but neither were able to overcome the differences between afflicted and normal breast meat. Research investigating comminuted and emulsified products containing WB or WS meat have shown similar results due to the lower extraction of salt-soluble proteins and subsequent low bind and gelation properties. When WB/WS meat was included as a portion of the meat block with normal breast meat, textural and rheological differences were ameliorated. Using WB or WS meat in further processed products may give processors an alternative use for afflicted breast meat. Additional research should continue to explore how WB and WS meat can be incorporated into further processed and value-added products.

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