Effects of Ozone and Ultraviolet on Physical and Oxidative Properties in Edible Coating’s Chicken Breast Meat

The effects of gaseous ozone exposure on the physical and oxidative properties were evaluated in chicken breast fillets, which were pretreatment of gaseous ozone, ultraviolet, edible coatings and stored at 8°C (refrigerator), 27°C (closed pack), and 27°C (opened pack) for 4 d. The physical and oxidative properties of chicken meat are maintained after preozonation treatment is then applied to the edible coating. pH of chicken meat given ozone, UV and edible coating and stored at refrigerator that a pH closest to the normal chicken meat pH of 5.87. Combination of ozone, UV and edible coating has and the highest water holding capacity value and TBA value but the lowest cooking loss value. The brightness level of chicken meat coated in edible coating and stored at various temperatures showed a difference. The ability to store longer or with an increase in storage temperature, besides that, it can add value to the bioactive antioxidant and antimicrobial components.

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Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

Journal of Food Protection ◽

10.4315/0362-028x-62.11.1303 ◽

1999 ◽

Vol 62 (11) ◽

pp. 1303-1307 ◽

Cited By ~ 5

Author(s):

SABINE VAN CALENBERG ◽

BEN PHILIPS ◽

WIM MONDELAERS ◽

OSWALD VAN CLEEMPUT ◽

ANDRE HUYGHEBAERT

Keyword(s):

Storage Temperature ◽

Electron Beams ◽

Vacuum Packaging ◽

Chicken Meat ◽

Chicken Breast ◽

X Rays ◽

Breast Meat ◽

The Mean ◽

And Storage ◽

Chicken Breast Meat

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5°C was between 13 and 24 μg per 100-g product lower than in samples stored and/or ionized at −18°C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5°C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 μgof thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 ± 4.9°C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

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Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Food Research ◽

10.26656/fr.2017.4(2).273 ◽

2019 ◽

Vol 4 (2) ◽

pp. 327-334

Author(s):

Rozzamri Ashari ◽

Atiqah-Izyannie A.M. ◽

Mat Yusoff M. ◽

Ismail Fitry Mohamed Rashedi

Keyword(s):

Moisture Content ◽

Meat Products ◽

Fat Content ◽

Chicken Meat ◽

Chicken Breast ◽

Breast Meat ◽

High Moisture ◽

Overall Acceptability ◽

Chicken Breast Meat

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

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Inactivation of Salmonella and Listeria in Ground Chicken Breast Meat during Thermal Processing

Journal of Food Protection ◽

10.4315/0362-028x-62.9.980 ◽

1999 ◽

Vol 62 (9) ◽

pp. 980-985 ◽

Cited By ~ 68

Author(s):

R. Y. MURPHY ◽

B. P. MARKS ◽

E. R. JOHNSON ◽

M. G. JOHNSON

Keyword(s):

Thermal Processing ◽

Thermal Inactivation ◽

Process Condition ◽

Medium Composition ◽

Chicken Meat ◽

Listeria Innocua ◽

Chicken Breast ◽

Breast Meat ◽

Salmonella Spp ◽

Chicken Breast Meat

Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

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Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0623485 ◽

2007 ◽

Vol 55 (4) ◽

pp. 1248-1255 ◽

Cited By ~ 51

Author(s):

R. Lantto ◽

E. Puolanne ◽

K. Kruus ◽

J. Buchert ◽

K. Autio

Keyword(s):

Chicken Breast ◽

Cross Linking ◽

Gel Formation ◽

Breast Meat ◽

Water Holding ◽

Chicken Breast Meat ◽

Protein Cross Linking

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EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES

Latin American Applied Research - An international journal ◽

10.52292/j.laar.2021.749 ◽

2021 ◽

Vol 51 (3) ◽

pp. 211-216

Author(s):

Orhan Ozunlu ◽

Haluk Ergezer ◽

Engin Demiray ◽

Ramazan Gokce

Keyword(s):

Moisture Diffusivity ◽

Chicken Meat ◽

Effective Moisture Diffusivity ◽

Chicken Breast ◽

Breast Meat ◽

First Order ◽

Hot Air ◽

Effective Moisture ◽

Kinetics Of ◽

Chicken Breast Meat

In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water. ΔE and chroma values of the rehydrated samples at 90°C and 100°C samples were found statistically similar. To describe the rehydration kinetics, four different models, Peleg’s, Weibull, first order and exponential association, were considered. Between these four models proposed Peleg’s model gave a better fit for all rehydration conditions applied. The effective moisture diffusivity values of chicken meat increased as water rehydration temperature increased.

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Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v36i2.17676 ◽

2014 ◽

Vol 36 (2) ◽

pp. 355 ◽

Cited By ~ 2

Author(s):

Sandriane Pizato ◽

William Renzo Cortez-Vega ◽

Audecir Giombelli ◽

Carlos Prentice

Keyword(s):

Storage Temperature ◽

Microbiological Quality ◽

Chicken Breast ◽

Breast Meat ◽

Physical Chemical ◽

Chicken Breast Meat

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Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.2255 ◽

2011 ◽

Vol 236-238 ◽

pp. 2255-2258 ◽

Cited By ~ 1

Author(s):

Rong Rong Liang ◽

Xi Bin Zhang ◽

Xiu Jiang Wang ◽

Ren Huan Wang ◽

Yan Wei Mao ◽

...

Keyword(s):

Shelf Life ◽

Early Stage ◽

Edible Coating ◽

Chicken Meat ◽

Potassium Sorbate ◽

Chicken Breast ◽

Edible Coatings ◽

Drip Loss ◽

Refrigerated Storage

To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.

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Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk

International Journal of Environment Agriculture and Biotechnology ◽

10.22161/ijeab.62.14 ◽

2021 ◽

Vol 6 (2) ◽

pp. 131-135

Author(s):

Rana Dally ◽

Ali Alkatib ◽

Hassan S. Hajj Hussein ◽

Sami Tlais

Keyword(s):

Shelf Life ◽

Sensory Evaluation ◽

Customer Service ◽

Chicken Meat ◽

Chicken Breast ◽

Breast Meat ◽

Overall Acceptability ◽

Chicken Breast Meat

Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavor. We also showed a correlation between color and the overall acceptability of breast chicken meat. This work is laying the ground for better customer service for poultry businesses and restaurant chains. Our work shows that focusing on color is essential to increase consumers' acceptability.

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Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase

Animals ◽

10.3390/ani11092641 ◽

2021 ◽

Vol 11 (9) ◽

pp. 2641

Author(s):

Ana Kaić ◽

Zlatko Janječić ◽

Silvester Žgur ◽

Monika Šikić ◽

Klemen Potočnik

Keyword(s):

Pectoralis Major Muscle ◽

Meat Product ◽

Meat Products ◽

Sensory Attributes ◽

Chicken Meat ◽

Chicken Breast ◽

Breast Meat ◽

Overall Acceptability ◽

Meat Samples ◽

Chicken Breast Meat

Transglutaminases (TG) are enzymes that improve the functional properties of proteins in meat products, contribute to the strong cohesion of meat without the further need for the addition of sodium chloride or phosphates, and have a positive effect on the texture of the meat product. This study aimed to investigate the physicochemical and sensory attributes of intact and restructured chicken meat supplemented with different TG proportions. The study was conducted on chicken breast meat samples (n = 40) originating from the line Ross 308. The intact samples were separated from the pectoralis major muscle, whereas the rest of the breast meat was ground, divided into equal parts, and supplemented with TG (0.2%; 0.4%; 0.6%; 0.8%; 1%). The intact meat had the highest cooking loss (19.84) when compared to 0.2% (15.51), 0.4% (15.04), 0.6% (14.95), 0.8% (14.95), and 1% (15.79) TG-supplemented meat. The intact meat had greater shear force (16.90) than 0.2% (5.16), 0.4% (5.39), 0.6% (5.16), 0.8% (5.98), and 1% (6.92) TG supplemented meat. There was no difference between intact meat and TG-supplemented meat in color, taste, odor, texture, and overall acceptability (P > 0.05). Therefore, TG supplementation can be used in improving yield and texture of minced chicken meat.

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