1
|
Wei Y, Qin K, Qin X, Song F, Xu X. Effects of different types of xanthophyll extracted from marigold on pigmentation of yellow-feathered chickens. Anim Biosci 2023; 36:1853-1859. [PMID: 37402457 PMCID: PMC10623028 DOI: 10.5713/ab.23.0097] [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: 03/19/2023] [Revised: 04/28/2023] [Accepted: 05/17/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE This study aimed to explore the effects of different types of xanthophyll extracted from marigold on the growth performance, skin color, and carcass pigmentation. METHODS A total of 192 healthy 60-day-old yellow-feathered broilers weighing an average of 1,279±81 g were randomly allocated to 4 groups, each with 6 replicates and 8 broilers. The 4 treatments were as follows: i) CON group, fed with basal diet; ii) LTN group, supplemented with lutein; iii) MDP group, supplemented with monohydroxyl pigment including dehydrated lutein, β-cryptoxanthin, and α-cryptoxanthin; iv) LTN+MDP group, supplemented with lutein and monohydroxyl pigment in proportion to 1:1. The supplementary content of LTN, MDP, and LTN+MDP was 2 g/kg. Skin color was measured after 7, 14, 21, and 28 days of feeding the dietary treatments. The breast, thigh, and abdominal fat of slaughtered chickens were stored in cold storage at 4°C for 24 hours and then the meat color of lightness (L*), redness (a*), and yellowness (b*) values was determined. RESULTS The results showed that all treatments enhanced the yellow scores of subwing skin on day 14, 21, and 28 (p<0.05), and the mixture of lutein and monohydroxyl pigment promoted the yellow scores of shanks on day 14, 21, and 28 (p<0.05). The mixture of lutein and monohydroxyl pigment increased the yellow scores of beaks and all treatments enhanced the yellow of shanks on day 28 (p<0.05). In addition, all treatments improved the yellow (b*) values of breast and thigh muscle, moreover, the monohydroxyl pigment and the mixture of lutein and monohydroxyl pigment enhanced the values of redness (a*) and yellow (b*) of abdominal fat (p<0.05). CONCLUSION In summary, different types of xanthophyll extracted from marigold significantly increased the yellow scores of skin color and the yellow (b*) values of carcass pigmentation. Especially, the mixture of lutein and monohydroxyl pigment was more efficient on skin color.
Collapse
Affiliation(s)
- Yu Wei
- Hubei Key Laboratory of Animal Nutrition and Feed Science (Wuhan Polytechnic University), School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023,
China
| | - Kun Qin
- Hubei Key Laboratory of Animal Nutrition and Feed Science (Wuhan Polytechnic University), School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023,
China
| | - Xu Qin
- Hubei Key Laboratory of Animal Nutrition and Feed Science (Wuhan Polytechnic University), School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023,
China
| | - Fulong Song
- Hubei Key Laboratory of Animal Nutrition and Feed Science (Wuhan Polytechnic University), School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023,
China
| | - Xiao Xu
- Hubei Key Laboratory of Animal Nutrition and Feed Science (Wuhan Polytechnic University), School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023,
China
| |
Collapse
|
2
|
Wongphan P, Nerín C, Harnkarnsujarit N. Enhanced compatibility and functionality of thermoplastic cassava starch blended PBAT blown films with erythorbate and nitrite. Food Chem 2023; 420:136107. [PMID: 37105087 DOI: 10.1016/j.foodchem.2023.136107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/13/2023] [Accepted: 04/02/2023] [Indexed: 04/29/2023]
Abstract
Improved miscibility between thermoplastic starch (TPS) and polybutylene adipate-co-terephthalate (PBAT) enhances processability and properties of TPS-based biodegradable plastic packaging. This research investigated compatibility and functionality of TPS/PBAT (50/50) blends with sodium nitrite and sodium erythorbate (1-5%) via blown film extrusion. Film morphology and mechanical and barrier properties were investigated. Sodium nitrite and sodium erythorbate improved processing efficiency of TPS, modified film flexibility and enhanced physical and chemical compatibility between TPS and PBAT matrices via hydrolysis, confirmed by 1H NMR and ATR-FTIR analyses. These chemical reactions also affected thermal and phase transition behaviors. Increased starch granule dispersion caused smoother microstructure, resulting in higher oxygen barrier. Sodium nitrite and sodium erythorbate functionalized TPS/PBAT films reduced discoloration of packaged cured meat during storage at 4 °C for 9 days. These compounds provided extra functionality and improved compatibility between TPS and PBAT biodegradable plastic blends for novel and sustainable food packaging.
Collapse
Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Cristina Nerín
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Maria de Luna 3, 50018 Zaragoza, Spain
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
| |
Collapse
|
3
|
Hasani E, Csehi B, Darnay L, Ladányi M, Dalmadi I, Kenesei G. Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast. Foods 2022; 11:foods11040521. [PMID: 35205995 PMCID: PMC8870995 DOI: 10.3390/foods11040521] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 12/10/2022] Open
Abstract
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells’ inactivation for the main pathogens of interest (C. perfringens and L. monocytogenes).
Collapse
Affiliation(s)
- Endrit Hasani
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
- Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo
- Correspondence: ; Tel.: +36-702449392
| | - Barbara Csehi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| | - Lívia Darnay
- Department of Food Hygiene, University of Veterinary Medicine Budapest, István u.2., 1078 Budapest, Hungary;
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, 1118 Budapest, Hungary;
| | - István Dalmadi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| | - György Kenesei
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| |
Collapse
|
4
|
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073189] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.
Collapse
|
5
|
Jantaranikorn M, Yongsawatdigul J. Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast. J Food Sci 2020; 85:2398-2405. [PMID: 32614081 DOI: 10.1111/1750-3841.15308] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 04/12/2020] [Accepted: 05/03/2020] [Indexed: 11/29/2022]
Abstract
Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td ) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.
Collapse
Affiliation(s)
- Matthanee Jantaranikorn
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| |
Collapse
|
6
|
Cellulose nanocrystals (CNCs) loaded alginate films against lipid oxidation of chicken breast. Food Res Int 2020; 132:109110. [DOI: 10.1016/j.foodres.2020.109110] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Revised: 02/10/2020] [Accepted: 02/18/2020] [Indexed: 11/21/2022]
|
7
|
Zhuang H, Bowker B. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major. Poult Sci 2018; 97:4458-4461. [DOI: 10.3382/ps/pey284] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Accepted: 06/18/2018] [Indexed: 11/20/2022] Open
|
8
|
Bae SM, Cho MG, Hong GT, Jeong JY. Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts. Korean J Food Sci Anim Resour 2018; 38:417-430. [PMID: 29805289 PMCID: PMC5960837 DOI: 10.5851/kosfa.2018.38.2.417] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 03/30/2018] [Accepted: 04/02/2018] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures (70°C, 75°C, 80°C, and 85°C). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE a* values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE a* values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.
Collapse
Affiliation(s)
| | | | | | - Jong Youn Jeong
- Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea
| |
Collapse
|
9
|
Suman SP, Nair MN, Joseph P, Hunt MC. Factors influencing internal color of cooked meats. Meat Sci 2016; 120:133-144. [DOI: 10.1016/j.meatsci.2016.04.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/25/2016] [Accepted: 04/06/2016] [Indexed: 01/06/2023]
|
10
|
Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
11
|
Ingr I, Božek R, Jůzl M. Myopathy of slaughter chickens. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200654050049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
12
|
Yin HD, Gilbert ER, Chen SY, Wang Y, Zhang ZC, Zhao XL, Zhang Y, Zhu Q. Effect of hybridization on carcass traits and meat quality of erlang mountainous chickens. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:1504-10. [PMID: 25049734 PMCID: PMC4093072 DOI: 10.5713/ajas.2013.13097] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/10/2013] [Revised: 06/14/2013] [Accepted: 06/04/2013] [Indexed: 11/27/2022]
Abstract
Native chickens hold a significant share of the market in China. In response to the huge demand from the market, the productivity of Chinese native chickens needs to be improved. Cross breeding is an effective method to increase productivity, although it might affect meat quality. In this study, two pure lines (SD02 and SD03) of Erlang mountainous chickens were hybridized with a yellow feather and faster growing line (SD01). The effect of hybridization on carcass and meat quality (physiochemical and textural traits) was measured in the F1 population at d 91 of age. The hybrids exhibited higher body weight and dressed weight, and amount of semi-eviscerated, eviscerated, breast muscle and abdominal fat (p<0.05). Abdominal fat yield also increased (p<0.05) compared to the offspring of the two pure-lines. Meanwhile, there was no significant difference in meat quality traits except for the myofiber diameter and density and the shear force of the breast muscle. Overall, the offspring of cross-lines were similar to pure lines in meat color, pH value, inosinic acid, crude protein, crude fat, dry matter, moisture content and amino acid composition in the breast muscle. These results suggest that productivity can be improved via cross-breeding while maintaining meat quality of the Erlang mountainous chicken.
Collapse
Affiliation(s)
- H D Yin
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - E R Gilbert
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - S Y Chen
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - Y Wang
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - Z C Zhang
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - X L Zhao
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - Yao Zhang
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| | - Q Zhu
- College of Animal Science and Technology, Sichuan Agricultural University, Ya'an, Sichuan, 625014, China
| |
Collapse
|
13
|
|
14
|
Fraqueza M, Barreto A. Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide. Poult Sci 2011; 90:2076-84. [DOI: 10.3382/ps.2011-01366] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
15
|
HOLOWNIA K, CHINNAN MS, REYNOLDS AE. Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13357.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
16
|
Holownia K, Chinnan MS, Reynolds AE, Davis JW. Relating induced in situ conditions of raw chicken breast meat to pinking. Poult Sci 2004; 83:109-18. [PMID: 14761092 DOI: 10.1093/ps/83.1.109] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Our objective was to simulate the pink color defect in cooked chicken breast meat with treatment combinations that would induce measurable changes in the conditions of raw meat. In addition, the feasibility of using induced raw meat conditions to develop a logistic regression model for prediction of pinking was studied. Approximately 960 breast fillets from 2 plants with 2 replications were used for inducing in situ conditions with 16 combinations of sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite (present and not present). Muscles in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Raw samples were analyzed for pH, oxidation-reduction potential, and pigment evaluation. Results indicated a significant role of induced in situ conditions of raw meat in the occurrence of pinking. Presence of 1 ppm or more of sodium nitrite in raw meat produced significant pinking of cooked meat. The light muscle color group was least affected and the dark group was most affected by induced pH, oxidation-reduction potential conditions, and metmyoglobin and nitrosopigment content. The predictive ability of the logistic model was more than 90% with nitrosopigment, pH, and reducing conditions being the most important factors. Moreover, validation of the model was confirmed by close association between observed pink samples and those predicted as pink.
Collapse
Affiliation(s)
- K Holownia
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
| | | | | | | |
Collapse
|