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Ali M, Aung SH, Abeyrathne EDNS, Park JY, Jung JH, Jang A, Jeong JY, Nam KC. Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food Sci Anim Resour 2023; 43:245-268. [PMID: 36909856 PMCID: PMC9998199 DOI: 10.5851/kosfa.2022.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/07/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022] Open
Abstract
The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4°C for 1 d, and the rest of the meats were kept at -18°C for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.
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Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Production and
Management, Sher-e-Bangla Agricultural University, Dhaka 1207,
Bangladesh
| | - Shine Htet Aung
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Zoology, Kyaukse
University, Kyaukse 05151, Myanmar
| | - Edirisinghe Dewage Nalaka Sandun Abeyrathne
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri Lanka
| | - Ji-Young Park
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
| | | | - Aera Jang
- Department of Applied Animal Science,
Kangwon National University, Chuncheon 24341, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Ki-Chang Nam
- Department of Animal Science and
Technology, Sunchon National University, Suncheon 57922,
Korea
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Barido FH, Lee SK. Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang. Food Sci Anim Resour 2021; 41:869-882. [PMID: 34632405 PMCID: PMC8460325 DOI: 10.5851/kosfa.2021.e43] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/01/2021] [Accepted: 08/05/2021] [Indexed: 11/29/2022] Open
Abstract
Sodium chloride (NaCl) replacement with calcium chloride (CaCl2)
effect on protein solubility, proteolytic enzyme and quality characteristics of
a chicken soup prepared from spent hen (SH) chicken were investigated. By means
of immerse marination prior to cooking, a total of 60 skinless SH breast meat
were randomly allocated into ten groups admitted to treatments with marinade
solution containing sodium tripolyphosphate (STPP) and reduced percentage of
NaCl with CaCl2 at 0%, 25%, 50%, 75%, and
100% at 4±2°C for 20 h. STPP was adjusted to 0.5%
for all treatments and NaCl replacement at 0% was used as control. The
different methods, particularly boiling at 100°C and retorting at
121°C, 1.5 kgf/cm2 for 60 minutes, were applied following
marination. An upregulation of cathepsin-B and caspase-3 enzymes were a
consequences from a higher percentage of CaCl2 within meat
environment. Accordingly, modified the protein solubility in particular the
myofibrillar and total protein solubility. In addition, a significant increase
in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI),
and moisture content was obtained due to salt replacement (p<0.05).
Limited effect was observed for shear force value, collagen content and cooking
yield. Eventually, this study implied that although protelytic enzyme and
protein solubility was upregulated by the replacement of NaCl with
CaCl2 at >75%, extensive effect on texture
properties was not observed. Therefore, NaCl replacement at 75% could be
a promising strategy for quality improvement of SH chicken soup.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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Barido FH, Lee SK. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage. Poult Sci 2021; 100:101056. [PMID: 33744615 PMCID: PMC8005812 DOI: 10.1016/j.psj.2021.101056] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 01/02/2023] Open
Abstract
A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.
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Chang YS, Hsu MJ, Chou RGR. Postmortem role of calpain-11 in ostrich skeletal muscle. Meat Sci 2018; 143:147-152. [PMID: 29751221 DOI: 10.1016/j.meatsci.2018.04.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 04/23/2018] [Accepted: 04/23/2018] [Indexed: 10/17/2022]
Abstract
The postmortem calpain-11 role in ostrich muscle was investigated. Pairs of ostrich muscle (Iliotibialis cranialis) were excised from 32 ostrich carcasses in 3-h postmortem and randomly assigned into four treatments. The muscle was cut into 2.5-cm thick meat cores. The cores were incubated in 30 mM CaCl2, 30 mM EDTA, 90 mM NaCl, or control. The cores from the left-side carcasses were sampled after 0, 1, 2, and 3 days of incubation at 5 °C, while the right-side meat cores were taken at 1-day and 3-day incubation for shear force measurements. The results showed that the decrease in unautolyzed and total activities of calpain-11, desmin content and shear force was more rapid in CaCl2-incubated samples than in control, NaCl- and EDTA-incubated samples. Thus, present results suggest that in the absence of calpain-1, calpain-11 with an extensive activation by adding exogenous Ca2+ could enhance the postmortem proteolysis and tenderization of ostrich muscle.
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Affiliation(s)
- Ya-Shiou Chang
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | - Man-Jung Hsu
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan
| | - Rong-Ghi R Chou
- Department of Animal Science, National Chiayi University, Chiayi City, Taiwan.
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The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning. Animal 2012; 6:1018-22. [DOI: 10.1017/s1751731111002047] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Zhang ZR, Jiang XS, Du HR, Li XC, Zhu Q, Liu YP. Tissue-Specific Expression of the Chicken Calpain2 Gene. Mol Biol Int 2010; 2010:373241. [PMID: 22110955 PMCID: PMC3218305 DOI: 10.4061/2010/373241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2010] [Revised: 06/21/2010] [Accepted: 06/30/2010] [Indexed: 11/20/2022] Open
Abstract
We quantified chicken calpain 2 (CAPN2) expression in two Chinese chicken breeds (mountainous black-bone chicken breed [MB] and a commercial meat type chicken breed [S01]) to discern the tissue and ontogenic expression pattern and its effect on muscle metabolism. Real-time quantitative PCR assay was developed for accurate measurement of the CAPN2 mRNA expression in various tissues from chickens of different ages (0, 2, 4, 6, 8, 10, and 12 weeks). Results showed that the breast muscle and leg muscle tissues had the highest expression of CAPN2 compared to the other tissues from the same individual (P<.05). Overall, the CAPN2 mRNA level exhibited a “rise” developmental change in all tissues. The S01 chicken had a higher expression of the CAPN2 mRNA in all tissues than the MB chicken. Our results suggest that chicken CAPN2 expression may be related to chicken breeds and tissues.
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Affiliation(s)
- Zeng-Rong Zhang
- Institute of Poultry Sciences, Sichuan Animal Science Academy, Chengdu, Sichuan 610066, China
- Breeding Center, College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Xiao-Song Jiang
- Institute of Poultry Sciences, Sichuan Animal Science Academy, Chengdu, Sichuan 610066, China
| | - Hua-Rui Du
- Institute of Poultry Sciences, Sichuan Animal Science Academy, Chengdu, Sichuan 610066, China
| | - Xiao-Cheng Li
- Sichuan Dahen Poultry Breeding Company, Chengdu, Sichuan 610066, China
| | - Qing Zhu
- Breeding Center, College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
| | - Yi-Ping Liu
- Breeding Center, College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan 625014, China
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Lee H, Santé-Lhoutellier V, Vigouroux S, Briand Y, Briand M. Role of Calpains in Postmortem Proteolysis in Chicken Muscle. Poult Sci 2008; 87:2126-32. [DOI: 10.3382/ps.2007-00296] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Woods KL, Rhee KS, Sams AR. Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional aging. Poult Sci 1997; 76:548-51. [PMID: 9068060 DOI: 10.1093/ps/76.3.548] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
The goal of these experiments was to determine the effects of CaCl2 and NaCl injections on spent fowl meat tenderness and oxidative stability. Two hundred spent Leghorn hens were used in this two-part study. In the first experiment, breast fillets from 160 spent Leghorn hens were harvested immediately after death, injected with 0.3 M CaCl2 or H2O, vacuum tumbled, and either cooked immediately after tumbling or aged at 1 C for 23 h prior to cooking. Although the CaCl2 injection reduced shear values without aging, additional tenderization occurred during the aging period. In the second experiment, breast fillets from 40 spent Leghorn hens were harvested immediately after death, injected with 0.3 M CaCl2, 0.6 M NaCl, 0.15 M CaCl2 + 0.3 M NaCl, or H2O, vacuum tumbled, and then aged at 1 C for 23 h before cooking. The three salt injection treatments reduced shear values to a similar extent, but the sarcomeres were significantly longer for the NaCl treatment than the CaCl2 or combination treatments. Panelists preferred the CaCl2 + NaCl fillets over the CaCl2 fillets. Replacing some of the CaCl2 with NaCl maintained the tenderizing effect, and panelist comments indicated that the slight aftertaste of the 0.3 M CaCl2 treatment was reduced. The sodium contribution of the 0.6 M NaCl treatment would also be reduced by the CaCl2 + NaCl treatment.
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Affiliation(s)
- K L Woods
- Department of Poultry Science, Texas A&M University System, College Station 77843-2472, USA
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