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Barbut S. Measuring water holding capacity in poultry meat. Poult Sci 2024; 103:103577. [PMID: 38518668 PMCID: PMC10973172 DOI: 10.1016/j.psj.2024.103577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 02/11/2024] [Accepted: 02/15/2024] [Indexed: 03/24/2024] Open
Abstract
In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g., centrifugal force), and heating while measuring water exudate to predict the water holding capacity (WHC) during storage, processing, cooking, and/or distribution. More sophisticated methods include nuclear magnetic resonance (NMR) in which the relaxation of water molecules within a meat protein/gel system is measured to predict how the water (75% in lean meat) will behave during processing. Overall, the number of tests reported is also so high because there are quite big variations in test conditions (e.g., 750-30,000 g for centrifugal testing). The aim of this article (outcome of a symposium on methods for poultry meat characterization) is to help the reader navigate through the different setups and suggest standardized testing based on scientific principles. The recommended WHC test is the application of low centrifugal force (750 g so sample is not permanently deformed) to a protein gel, while the sample is placed on a screen platform to avoid reabsorbing the liquid separating during the slowing down of the centrifuge. It is also recognized that some meat samples (e.g., high in fat) might require a different g-force, so it is recommended to employ both the conditions mentioned above and the lab-specific conditions. Our overall goal should always be to increase uniformity in test procedures, which will enhance our capabilities to compare results among research groups.
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Affiliation(s)
- Shai Barbut
- Department of Food Science, University of Guelph, Ontario, N1G 2W1, Canada.
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Feng Y, Zhu X, Wang P, Xu X, Xiao Q, Liu X, Zeng X, Zhao T. Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement. J Texture Stud 2023. [PMID: 37984984 DOI: 10.1111/jtxs.12814] [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: 04/24/2023] [Revised: 10/29/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.
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Affiliation(s)
- Yanqiu Feng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinyao Zhu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Peng Wang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Qian Xiao
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xuan Liu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang, Yunnan, China
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Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck. Foods 2022; 11:foods11050664. [PMID: 35267297 PMCID: PMC8909173 DOI: 10.3390/foods11050664] [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: 01/28/2022] [Revised: 02/16/2022] [Accepted: 02/22/2022] [Indexed: 02/05/2023] Open
Abstract
To investigate the mechanism of the texture formed by protein thermal denaturation, the profile and formation of texture and thermal denaturation of protein were evaluated using texture profile analysis (TPA) and transmission electron microscopy (TEM) combined with differential scanning calorimeter (DSC). Results indicated that the surface temperature of Beijing roast duck increased from 23.9 to 174.4 °C, while the center temperature rose from 20.6 to 99.3 °C during roasting. Shear force decreased significantly during the first 20 min, and the texture profile largely changed at 20 and 40 min. Firstly, Band I was broken and twisted, Band A was overstruck, and Z-line was diffused and finally disappeared, resulting in a blurred myofibril structure. The sarcomere considerably contracted within 30 min. Secondly, the main myofibrillar proteins were denatured at 20 and 40 min, respectively. The formation of hydrophobic interactions and the reduction of ionic bonds were observed. Thirdly, roasting induced protein thermal denaturation, which was correlated with interprotein forces, texture profile, and the shear force. Muscle fibers were damaged and shrunken, accompanied by the formation of hydrophobic interactions and the reduction of ionic bonds. The turning points were at 20 and 40 min, and the main proteins were denatured, leading to the formation of tenderness of Beijing roast duck.
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Tan FJ, Li DC, Kaewkot C, Wu HDI, Świąder K, Yu HC, Chen CF, Chumngoen W. Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness. Br Poult Sci 2021; 63:164-170. [PMID: 34287092 DOI: 10.1080/00071668.2021.1955330] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
1. The objectives of this study were to use principal component analysis (PCA) to analyse the variability of the three instrumental and 14 descriptive sensory properties of chicken breast meat. The meat was cooked until the internal temperature reached 85°C and further cooked for 0, 20, and 40 min. The second objective was to identify the most critical variables for assessing meat juiciness.2. Cooking loss and moisture content exhibited high correlation with sensorial moisture release and mouth feel.3. The distribution of objects on the axes of the first two principal components (PCs) enabled the identification of three groups undergoing different cooking durations. The four major PCs explained 80.0% of the total variability.4. Cooking loss, moisture content, water-holding capacity, sensorial moisture release and mouth feel were demonstrated as the most effective variables for the first two PCs. PCA with instrumental and sensory analyses proved an effective procedure for systematically and comprehensively judging chicken meat juiciness.
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Affiliation(s)
- F-J Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - D-C Li
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - C Kaewkot
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - H-D I Wu
- Department of Applied Mathematics, National Chung Hsing University, Taichung, Taiwan
| | - K Świąder
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - H-C Yu
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - C-F Chen
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - W Chumngoen
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
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Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101054] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Pang B, Bowker B, Zhuang H, Yang Y, Zhang J. Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat. Poult Sci 2020; 99:6287-6290. [PMID: 33142547 PMCID: PMC7647922 DOI: 10.1016/j.psj.2020.08.038] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/16/2020] [Accepted: 08/10/2020] [Indexed: 11/30/2022] Open
Abstract
The objective of this study was to evaluate different methods used for estimating cook loss in broiler breast fillets (pectoralis major). Two experiments were conducted. In the first experiment, intact fillets were weighed, cooked to 75°C, and then subjected to 1 of 3 postcook handling treatments: cooling for 5 min at room temperature before reweighing (5-minute), cooling at room temperature until they reached room temperature before reweighing (RT), or cooling in ice water until they reached room temperature before reweighing (IW). In the second experiment, breast fillet portions were used to compare the effects of endpoint temperature (53°C, 57°C, 68°C, 75°C, or 90°C) on cook loss estimation by the 5-minute and RT methods. Breast fillets were collected from local chicken processing plants and trimmed to similar weight prior to cooking. Cook loss, cook loss retention, and total cook loss after 24 h in cooked fillets were measured for comparisons. Data showed that cook loss (<17%) and total loss (19.3%) estimated with the IW method were lower (P < 0.05) than those with the 5-minute and RT methods (19-21% for cook loss and 21.1-21.3% for total loss), which did not differ from each other. When the endpoint temperature was ≥75°C, no differences in cook loss estimates or moisture loss were noted between the 5 min and RT methods (after 3 h cooling). However, when the temperatures were 53°C to 75°C, cook loss estimations were significantly different (P < 0.05) between the 5 min and RT methods (more than 4%). Reduced endpoint temperature resulted in increasing differences (from less than 5% to more than 9%) in cook loss estimates. These results demonstrate that endpoint cooking temperature and postcooking sample handling methods may affect cook loss estimates in broiler breast meat.
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Affiliation(s)
- B Pang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - Y Yang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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GÖK V, UZUN T, TOMAR O, ÇAĞLAR MY, ÇAĞLAR A. The effect of cooking methods on some quality characteristics of gluteus medius. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.13018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Haskaraca G, Kolsarici N. An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption. J Food Saf 2019. [DOI: 10.1111/jfs.12592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Güliz Haskaraca
- Department of Food EngineeringFaculty of Engineering, Sakarya University Sakarya Turkey
| | - Nuray Kolsarici
- Department of Food EngineeringFaculty of Engineering, Ankara University Ankara Turkey
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Aguirre ME, Owens CM, Miller RK, Alvarado CZ. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poult Sci 2018; 97:1456-1461. [PMID: 29438548 DOI: 10.3382/ps/pex428] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Accepted: 12/06/2017] [Indexed: 11/20/2022] Open
Abstract
The broiler industry is currently experiencing a muscle anomaly referred to as "woody breast," and the effect of different cooking methods on the marination properties of severe woody breast (SWB) has not yet been reported. This study compared the texture attributes of marinated (injected) normal (NOR) and SWB using a convection oven and a flat-top grill. The objectives were 1) to develop and validate a descriptive texture attribute panel with 6 trained panelists using a 16-point scale and 2) to evaluate the instrumental texture profile analysis (TPA) using a texture analyzer. Sixty-four NOR and SWB were obtained from a commercial facility. Fillet color (L*, a*, b*) and pH were measured before marination. In each of 2 trials, the breast muscles were injected in bulk with 15% brine (0.48 STPP, 0.55% NaCl, final concentration), and marinade retention was determined after 20 minutes. The meat was vacuum packaged, stored at -20°C (7 d sensory; 29 d TPA) and then thawed (4°C, 24 h). Fillets were cooked to 73°C on a flat-top grill (176°C) or in an oven (176°C), and cook loss % was determined. Panelist samples (2 × 2 cm) and TPA samples (4 × 2 cm) were cut into 3 pieces. Color and pH were higher for SWB than NOR fillets (P < 0.05). Marinade retention was 83.21% for NOR meat and 59.23% for SWB meat. The flat-top grill method resulted in higher cook loss than oven (P < 0.05). SWB had higher cook loss when compared to NOR (P < 0.05). Sensory texture descriptors springiness, hardness, denseness, cohesiveness, fracturability, fibrousness, crunchiness, and chewiness were higher for SWB than NOR fillets (P < 0.05). TPA attributes also showed higher values for SWB compared to NOR (P < 0.05). No differences in texture were found between the grill and oven for sensory and TPA attributes. In summary, marinated SWB has significant texture differences when compared to NOR, regardless of cooking method.
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Affiliation(s)
- M E Aguirre
- Department of Poultry Science, Texas A&M University, College Station TX 77843, United States
| | - C M Owens
- Department of Poultry Science, University of Arkansas, Fayetteville AR 72701, United States
| | - R K Miller
- Department of Animal Science, Texas A&M University, College Station TX 77843, United States
| | - C Z Alvarado
- Department of Poultry Science, Texas A&M University, College Station TX 77843, United States
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Chumngoen W, Chen C, Tan F. Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat. Anim Sci J 2017; 89:193-201. [DOI: 10.1111/asj.12864] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Accepted: 05/12/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Wanwisa Chumngoen
- Department of Animal Science National Chung Hsing University TaichungTaiwan
- Department of Animal Science Faculty of Agriculture at Kamphaeng Saen Kasetsart University Nakhon Pathom Thailand
| | - Chih‐Feng Chen
- Department of Animal Science National Chung Hsing University TaichungTaiwan
| | - Fa‐Jui Tan
- Department of Animal Science National Chung Hsing University TaichungTaiwan
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Chatterjee D, Zhuang H, Bowker BC, Rincon AM, Sanchez-Brambila G. Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition. Poult Sci 2016; 95:2449-54. [PMID: 27418659 DOI: 10.3382/ps/pew204] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/13/2016] [Indexed: 11/20/2022] Open
Abstract
The objective was to characterize texture properties of raw and cooked broiler fillets (Pectoralis major) with the wooden breast condition (WBC) using the instrumental texture techniques of Meullenet-Owens Razor Shear (MORS) and Texture Profile Analysis (TPA). Deboned (3 h postmortem) broiler fillets were collected from a commercial plant and categorized as normal, moderate, or severe WBC based on the incidence and severity of diffuse hardened areas throughout fillets and the degree of palpable hardness. The fillets were then either stored at 4°C overnight or in a -20°C freezer. The MORS and TPA of the raw samples were determined at 24 h postmortem for fresh samples and after thawing overnight for frozen samples. The same measurements were also taken after the samples were cooked to 78°C. Regardless of freshness (fresh vs. frozen-thawed), cooking (raw vs. cooked), and degree of WBC, both MORS force and energy of the WBC samples were higher than that of the normal samples (P < 0.05). For TPA adhesiveness and resilience, there were no differences between normal and WBC samples (P > 0.05). However, average TPA hardness and chewiness measurements of the fillets with WBC were higher than the normal fillets (P < 0.05). Regardless of texture measurement, there were no interactions between freshness and the wooden condition or no differences between moderate and severe WBC fillets (P > 0.05). These results demonstrate that there are significant differences in instrumental texture properties between normal fillets and those exhibiting the WBC. The WBC fillets required more force to cut through, harder, and chewier than normal breast muscles. These results suggest that cooked WBC meat would likely be tougher than cooked normal meat.
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Affiliation(s)
- D Chatterjee
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
| | - H Zhuang
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
| | - B C Bowker
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
| | | | - G Sanchez-Brambila
- USDA-Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605
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