ZOOGYGENIC ASPECTS OF APPLICATION OF HYDROCARBON HYDROGEN AND  ASSESSMENT OF QUALITY OF CHICKEN MEAT

In present study, the usability of chitosan and gelatin (1:1) films incorporated with green tea extract (GTE) to improve the shelf life of the chicken meat stored in chilled condition was evaluated. The extract of green tea was evaluated for its phenolic content, antioxidant activity and ferric ion chealating ability. The ChGel films possessed antimicrobial activity and inactivated approximately 3 log cfu/ ml of K. pneumoniae, S. typhi var. Weltevreden, S. typhi var. Oslo, Y. enterocolitica, E. feacalis, B. cereus, E. coli and S. aureus in 3 hours. Incorporation of GTE influenced the optical and mechanical properties of the films. Chicken samples without films were observed to be microbiologically safe for not more than 6 days, while ChGel and ChGel-GTE films improved the microbial safety of chicken samples till day 13. ChGel-GTE films also prevented lipid peroxidation in samples as evident by TBARS value (day 10: control: 1.14; ChGel-GTE: 0.21 mg MDA eq/kg). Protein oxidation during chilled storage of chicken was also prevented by ChGel-GTE by inhibiting protein carbonylation, loss of free thiols groups in protein and lowering the number of disulphde bonds. This study supports use of ChGel films with GTE for enhancing the safety of stored chicken meat not only by maintaining the microbial quality of the samples but also preventing oxidative changes which can hamper the functional, nutritional and sensorial properties.

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A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

Food Chemistry ◽

10.1016/j.foodchem.2021.131134 ◽

2021 ◽

pp. 131134

Author(s):

Laura Alessandroni ◽

Giovanni Caprioli ◽

Federico Faiella ◽

Dennis Fiorini ◽

Renzo Galli ◽

...

Keyword(s):

Shelf Life ◽

Chicken Meat ◽

Life Study

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Protein profiling of chicken breast muscles from different slaughter houses in relation to meat quality

IIUM Medical Journal Malaysia ◽

10.31436/imjm.v15i1.1361 ◽

2020 ◽

Vol 15 (1) ◽

Author(s):

Noor Hasniza Zin ◽

Murni Abdul Halim ◽

Noraslinda Muhamad Bunnori ◽

Normah Haron ◽

Widya Abdul Wahab

Keyword(s):

Molecular Size ◽

Protein Band ◽

Poor Quality ◽

Vital Role ◽

Chicken Meat ◽

Protein Profiling ◽

Chicken Breast ◽

Protein Profiles ◽

Αb Crystallin

Introduction: Chicken meat is a source of protein in the human diet. Protein content and values define the quality of chicken meat. This research aimed to analyze variations of protein profiles in chicken breast muscles from different slaughtering houses by using proteomic strategies. Methods: Total proteins of chicken breast muscles from three different slaughtering houses (Sample A, Sample B and Sample C) were extracted and quantified by using Bradford assay. Then, the proteins were separated by SDS-PAGE to monitor the quality of extracted proteins. Protein profiles in different samples were compared by 2D-GE analysis. Results: The most highly expressed protein band was located between the molecular size of 37-50 kD in all samples and it was expected to be betaactin. While resolved in 2D-PAGE, differences in protein expression were observed between samples. There were three spots expressed with highest intensity in Sample B compared to others. The protein spot detected at pH 5.28 and the size range between 50- 75 kD was predicted to be NADPH-cytochrome P450 reductase (CPR), at pH 6.45 and molecular weight between 37-50 kD was expected to be creatine kinase M-type (M-CK) while at pH 6.78 and molecular size nearly 25 kD was expected to be αB-crystallin. Conclusions: It can be mentioned that these proteins could play a vital role in mechanisms that contribute to the poor quality of chicken meat.

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