Development of a Food Freshness Indicator for Monitoring Spoilage of Chicken Breast Using a Porous Substrate

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

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Growth of Haematococcus pluvialis on a Small-Scale Angled Porous Substrate Photobioreactor for Green Stage Biomass

Applied Sciences ◽

10.3390/app11041788 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1788

Author(s):

Thanh-Tri Do ◽

Binh-Nguyen Ong ◽

Tuan-Loc Le ◽

Thanh-Cong Nguyen ◽

Bich-Huy Tran-Thi ◽

...

Keyword(s):

Light Intensity ◽

Algal Biomass ◽

Haematococcus Pluvialis ◽

Biomass Productivity ◽

Pilot Scale ◽

Small Scale ◽

Porous Substrate ◽

Low Light ◽

Green Algal ◽

Green Stage

In the production of astaxanthin from Haematococcus pluvialis, the process of growing algal biomass in the vegetative green stage is an indispensable step in both suspended and immobilized cultivations. The green algal biomass is usually cultured in a suspension under a low light intensity. However, for astaxanthin accumulation, the microalgae need to be centrifuged and transferred to a new medium or culture system, a significant difficulty when upscaling astaxanthin production. In this research, a small-scale angled twin-layer porous substrate photobioreactor (TL-PSBR) was used to cultivate green stage biomass of H. pluvialis. Under low light intensities of 20–80 µmol photons m−2·s−1, algae in the biofilm consisted exclusively of non-motile vegetative cells (green palmella cells) after ten days of culturing. The optimal initial biomass density was 6.5 g·m−2, and the dry biomass productivity at a light intensity of 80 µmol photons m−2·s−1 was 6.5 g·m−2·d−1. The green stage biomass of H. pluvialis created in this small-scale angled TL-PSBR can be easily harvested and directly used as the source of material for the inoculation of a pilot-scale TL-PSBR for the production of astaxanthin.

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

Foods ◽

10.3390/foods10071610 ◽

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.

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