This study explored the possibility of forecasting the performance of marinade solutions in improving the water-holding capacity (WHC; weight gain, drip loss, cooking loss, and total yield) of marinated broiler breast meat based upon the electrical conductivity (EC) of the marinade solution. Normal- (50 ≤ L* ≤ 56) and light-colored samples (L* > 56), obtained from a production line, were marinated with 1 to 6% sodium bicarbonate (NaHCO3), 0.5 to 3% sodium tripolyphosphate (STPP), 1 to 6% sodium chloride (NaCl), and 0.05 to 0.5% acetic acid (CH3COOH) solutions. EC of all solutions increased with increasing solute concentration, and high EC of any salt solution correlated with increased weight gain and decreased drip loss and cooking loss, leading to increased total yield. CH3COOH had the least effect on the WHC of marinated breast meat. The effect of increasing EC of marinade solutions on drip loss was similar in the light- and normal-colored samples, but light-colored samples consistently had higher cooking losses and lower total yields compared with the normal-colored samples. At the same EC, NaHCO3 and STPP solutions had greater abilities to improve the total yield of marinated breast meat than the NaCl solution. Therefore, the WHC of the sample did not depend on the EC of the solution alone. However, increasing EC had a high correlation with gains in WHC of marinated breast meat for all marinade solutions (r > 0.96 for total yield). The total yield of both normal- and light-colored samples of broiler breast meat could be improved to a value higher than 75% when samples were marinated in salt solutions with EC ≥ 8.79 mS/cm for NaHCO3 or ≥ 9.91 mS/cm for STPP. NaCl solutions with EC ≥70.08 and ≥44.58 mS/cm could be used to improve total yield to values higher than 75% for light- and normal-colored samples, respectively. Our results revealed that EC could be used to forecast the performance of marinade solution in improving the WHC of marinated breast meat.

This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated. The fat content of the bread spread was significantly increased, whereas the protein content was decreased with increasing levels of SP (p ≤ 0.05). The increased level of SP resulted in the final products being dark in color, as indicated by the significant decrease in L* and the significant increase in a* and b* (p ≤ 0.05). SP50 was accepted by the consumer. Thereafter, the characteristics and sensory acceptance of SP50 with different levels of coconut oil (CO) (100%; SP50-100, 70%; SP50-70, 40%; SP50-40, and 10%; SP50-10 of CO content in the control sample) were studied. The firmness and stickiness increased, whereas TEF decreased with decreasing CO levels, which was related to the decreased spreadability of SP50. SP50-40 obtained satisfactory sensory properties by the consumer. The energy value for SP50-40 was within the normal range for bread spread products. Therefore, SP could be a source of fat and protein for the production of an alternative food product to increase the added value of edible insects.

Durian (Durio zibethinus Murr.), like many other exotic, tropical, and conventional fruits, is important in the prevention of different diseases. In this study, the characterization of the main bioactive compounds of the most popular cultivars of durian and their properties are described. The changes in the quality indices of the antioxidant status were determined by CUPRAC, ABTS, FRAP, DPPH, and ORAC assays. The profiling of phytochemicals was carried out by Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). For the first time, in vitro studies were performed by the interaction of extracted durian polyphenols with human serum proteins (HSP) such as human serum albumin (HSAlb), fibrinogen (HSFib) and globulin (HSGlo) as novel biomarkers of coronary artery disease (CAD). The fluorescence measurements of the resulting intensity and calculated binding properties of the interaction of polyphenols with proteins showed that the most reactive was Monthong durian cultivar. This study suggests that durian cultivars have relatively strong antioxidant, binding, and health potentials and could be a significant source of natural antioxidants used in daily fresh consumption and for functional foods.

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3℃) and fluctuating temperatures (ranging from −20℃ to −5℃) as compared to the quality of meat stored at chilled (2-4℃) and frozen (−20℃) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and 18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3℃) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage.