Brine absorption in seasoned chicken pieces

Lorenzetti, Elidiane; Soares, Juliana Marques; Treichel, Helen; Cansian, Rogério Luís; Steffens, Clarice; Valduga, Eunice

doi:10.1007/s00003-015-0946-8

Cited by 9 publications

(5 citation statements)

References 16 publications

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“…The pH value in uences the protein conformation; as the pH value increases, the isoelectric point of the protein deviates, and the net negative charge of the protein molecules increases. This could result in increased electrostatic repulsion among the molecules, a large gap between actin and myosin, and enhanced interaction between protein and water, thereby reducing water loss during the cooking process to decrease hardness (Lorenzetti et al 2015). This was consistent with the hardness results in our study.…”

Section: Ph Value Analysissupporting

confidence: 91%

Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

Sun

Zhang

Ren

et al. 2023

Food Bioprocess Technol

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Antarctic krill (Euphausia Superba) has a high nutritional value; however, due to its autolysis characteristics and easy deterioration characteristics after heating, which leads to di culties in processing, canned Antarctic krill is one of the few products that exist. However, canned Antarctic krill have a rough taste, high hardness, and poor palatability. Therefore, there is a need to improve its quality.In recent years, the good performance of basic amino acids as a Phosphate-free additives in improving the product quality of foods has indicated their broad application prospect. The purpose of this study was to evaluate the effect of basic amino acid (L-arginine (Arg), L-lysine (Lys), and L-histidine (His)) pretreatment on enhancing the quality of canned Antarctic krill. Low-eld nuclear magnetic resonance, magnetic resonance imaging, and textural pro le analyses, color, scanning electron microscopy, thiobarbituric acid reaction substances (TBARS), pH, and sensory evaluation were used to determine the indices of krill meat at different pretreatment conditions and processing stages. The results showed that compared to the sodium tripolyphosphate pretreatment group, krill meat pretreated with Lys had a larger peak area of immobile water, higher pseudo-color image brightness after sterilization of krill meat, a more complete microstructure network. Additionally, it had the best water-holding capacity, lower hardness and TBARS values, and signi cantly higher a* values, indicating that Lys effectively improved the texture and color of krill, protecting the microstructure, and reducing the degree of oxidation. Sensory evaluation results showed that the Lys-treated canned Antarctic krill had a better avor and texture compared to other canned products. The results of this study suggest that Lys can provide a regulatory strategy for effectively enhancing the quality of canned Antarctic krill. common method of food preservation as it can be stored at room temperature for a long time, is easy to carry, transport, and store, saves the cooking process time, overcomes the seasonal and regional restrictions on the supply of food varieties, and is popular with consumers (Draszanowska et al. 2019).To improve the safety of canned food, the microorganisms in canned food need to be destroyed, which also extend the shelf life of the food. The best method is heat sterilization, but this process can lead to food browning (color changes), damage the avor, and reduce nutritional value (Muñoz et al. 2022).Canned Antarctic krill is one of the products exported to earn foreign exchange; however, its processing causes severe moisture loss, resulting in a tough texture, rough taste, and poor product quality. The main reason is that during the storage of raw Antarctic krill, the autolysis enzymes degrade the myo brillar protein, whereas it forms corrugated folded structures during thermal processing (Sun et al. 2022). Consequently, improving the taste, avor, and nutritional value of canned Antarctic krill is a practical issue that needs to be...

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Section: Ph Value Analysissupporting

confidence: 91%

Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

Sun

Zhang

Ren

et al. 2023

Food Bioprocess Technol

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“…These findings are similar to those of the current study, as, at 4 rpm, there was an increase of 8% to 11% in brine absorption from 30 to 60 min. Lorenzetti et al (2015) investigated the effects of tumbling operating conditions and reported that increases in pressure (414–690 mmHg) and time (6–10 min) led to an increase in brine absorption. However, a visible rupture of chicken meat has occurred at rotation speeds and process times greater than 10 rpm and 10 min, respectively, resulting in noncompliance with quality standards.…”

Section: Resultsmentioning

confidence: 99%

Processing of cooked marinated chicken breast: Evaluation of the final product and wastewater

Silva

Batistela

Porciuncula

et al. 2023

J Food Process Engineering

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This study aimed to investigate the process of marination of chicken breast, assess the characteristics of the final product (cooked and diced) and determine wastewater generation and composition. Breast fillet samples were marinated, and tumbled at 4 rpm and 540 mmHg for 60 min. Different formulations were prepared by varying the brine (20.15%–9.15% w/w) to chicken breast (79.85%–90.85% w/w) ratio. Wastewater generation decreased from 82.95 to 10.67 m3 t−1 by reducing the proportion of brine used in formulations. Moisture content, protein content, and hardness of final products ranged from 68.97 to 70.43 g 100 g−1, 61.63 to 64.55 g 100 g−1, and 22.52 to 30.06 N, respectively. The standard formulation and that prepared with the lowest brine proportion had similar sensory attributes, indicating that brine reduction is a viable strategy to decrease the volume and organic load of the resulting wastewater, increasing the sustainability of the agroindustrial chain.Practical ApplicationsThe definition of the conditions of tumbling, together with the choice of the best proportion of chicken breast fillet and brine used in the marination of chicken breast fillet, promote the reduction of the volume of wastewater generated by the industry, and, increases its degradability. Moreover, the final product (chicken breast diced and cooked) obtained in the modified process have physical–chemical and sensory properties similar to the conventional product.

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“…In addition, with an increase in Lys concentration, the pH value of the Antarctic krill meat significantly increased in a dose‐dependent manner ( P < 0.05). Increasing pH and enhancing ionic strength have been proven to be important reasons for phosphate to improve meat quality 32 . The conformation of the protein was affected by the pH value 33 .…”

Section: Resultsmentioning

confidence: 99%

“…Increasing pH and enhancing ionic strength have been proven to be important reasons for phosphate to improve meat quality. 32 The conformation of the protein was affected by the pH value. 33 With an increase of pH, the isoelectric point of the protein deviated and the net negative charge of the protein molecules increased, making the electrostatic repulsion between the molecules and increased gaps stronger.…”

Section: Ph Value Analysismentioning

confidence: 99%

Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination

Lin

Zhang

et al. 2022

J Sci Food Agric

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BACKGROUND: The quality deterioration of Antarctic krill (Euphausia superba) after thermal processing limits its industrial application. This study sought to improve the texture characteristics of Antarctic krill after heat treatment through pre-soaking using L-lysine (Lys) solution and sodium tripolyphosphate (STPP). Moreover, the effects of Lys on heat-treated Antarctic krill were explored.RESULTS: Lys significantly reduced the cooking loss and improved the texture characteristics of Antarctic krill during heat treatment. The low-field nuclear magnetic resonance results showed that Lys reduced the water loss of Antarctic krill during heat treatment. Additionally, the surface hydrophobicity, Fourier transform infrared spectroscopy, and endogenous fluorescence spectroscopy results showed that Lys could inhibit the structural damage of Antarctic krill protein under the thermal denaturation condition and enhance the thermal stability of the protein. The scanning electron microscopy results showed that Lys could protect the structural integrity of Antarctic krill muscle fibers during heat treatment.CONCLUSION: The cooking loss in the Lys added groups was better than the sodium tripolyphosphate added group, and 2.0% Lys solution could minimize the cooking loss of Antarctic krill. The secondary and tertiary structures of the Antarctic krill protein were actively protected by Lys during heat treatment. Overall, the study will provide insights into the application of Lys in the food industry as a natural additive and an alternative to phosphate.

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Brine absorption in seasoned chicken pieces

Cited by 9 publications

References 16 publications

Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill

Processing of cooked marinated chicken breast: Evaluation of the final product and wastewater

Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination

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