Chemical and Biochemical Aspects of Color in Muscle Foods

Pérez-Alvarez, J.A.; Fernández‐López, Juana

doi:10.1002/9780470277829.ch4

Cited by 4 publications

(3 citation statements)

References 183 publications

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“…Legume leaf meals contain oxycarotenoids (D'Mello et al, 1987). Since colour is one of the most important parameters affecting initial purchase decisions (Resurreccion, 2003), inclusion of the leaf meal at 10% could have a negative effect on consumer buying decisions (Wilkins et al, 2000;Qiao et al, 2001;Perez-Alvarez & Fernandez-Lopez, 2012). Cooking loss refers to the water percentage that is lost in cooking (Al-Owaimer et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Effect of <i>Acacia angustissima</i> leaf meal on performance, yield of carcass components and meat quality of broilers

Ncube¹,

Halimani²,

Chikosi³

et al. 2018

SA J. An. Sci.

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The study determined the appropriate levels of including Acacia angustissima leaf meal in broiler diets for optimum performance, carcass part yield, and meat quality characteristics. One hundred and fifty broiler chicks were allocated to 0%, 5%, and 10% A. angustissima leaf meal-based diets in a completely randomized design, with five replicates per treatment. Weekly feed intake and live weights were measured. Weekly weight gains and feed conversion ratios were calculated. At six weeks, two birds per replicate were slaughtered and dressed. Carcass and portion yields were determined. Breast proximate components, CIELAB colour variations, cooking loss and shear force were estimated. Consumer preferences for colour, aroma, taste, flavour and tenderness were determined. Voluntary feed intake (VFI), weekly weight gain, weekly live weights and feed conversion ratios (FCR) were the same across treatments at two weeks. At weeks 4 and 6, the control and 5% groups outperformed the 10% group. Increasing dietary leaf meal had no effect on dressing out percentage, but decreased carcass weight from 1456 g to 1060 g, breast yield from 36.83% to 32.69%, breast meat to bone ratio from 4.77% to 2.94%, and proportion of drumstick skin from 11.57% to 7.92%. It also resulted in increased yield of thighs from 14.63% to 15.97%, proportion of thigh skin from 11.50% to 14.31% and breast skin proportion from 5.37% to 7.95%. The leaf meal had no effect on the proximate components of breast meat. The L* values decreased from 53.66 to 49.23; the b* values increased from 12.93 to 19.97; shear force increased from 14.14 N to 14.54 N; and cooking loss increased from 5.95% to 7.64% with increasing leaf meal levels. It was concluded that up to 5% A. angustissima leaf meal inclusion has no negative effect on performance, yield of carcass parts and meat quality characteristics of broilers.

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Section: Resultsmentioning

confidence: 99%

Effect of <i>Acacia angustissima</i> leaf meal on performance, yield of carcass components and meat quality of broilers

Ncube¹,

Halimani²,

Chikosi³

et al. 2018

SA J. An. Sci.

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“…The colour of foods is the first characteristic that makes an impression on consumers and is one of the most intuitive factors influencing consumer purchase decisions [ 32 , 33 ]. Contrary to what might be expected, pure fats and oils are colourless.…”

Section: Discussionmentioning

confidence: 99%

Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

Peña-Saldarriaga¹,

Fernández‐López

Pérez-Alvarez

2020

Foods

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The growth in the production and consumption of chicken meat and related products is responsible for the formation a large number of by-products. Among these, abdominal and gizzard fat is usually considered as waste and thus is discarded, creating an environmental problem. This work aims to characterize chicken fat by-products, evaluating their lipid profile and colour properties for their potential use as fat sources in meat products in substitution of traditionally used fats. In addition, the role of farm location, keeping the feeding and other farmer routines fixed, in the lipid profile was also evaluated. “Parrilleros” Colombian chickens from three farms located in various geographical zones of the Antioquia region were selected. After slaughtering, abdominal and gizzard fat was obtained. Lipid profile was evaluated by gas chromatography and the CIELAB colour properties were assessed. The production results and the lipid profile of chicken fat by-products (abdominal and gizzard fat) was similar in the three farms studied, which is important for their potential application as fat source in the formulation of meat products. The predominant fatty acids were oleic, palmitic and linoleic acids, showing a higher amount of unsaturated fatty acids than the fat sources traditionally used for this purpose. Valorization of chicken by-products by the use of abdominal and gizzard fat as fat source in chicken meat products formulation could be a feasible alternative contributing to the poultry sector sustainability.

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“…Among the specific characteristics that contribute to the appearance of fish and other meat types, color is the one that most influences consumers’ choice [ 60 ]. L *, b *, C * and H° values increased, whereas a * values decreased during storage ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Multivariate Nature of Fish Freshness Evaluation by Consumers

Viana

Monteiro

Ferrari

et al. 2022

Foods

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The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.

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Chemical and Biochemical Aspects of Color in Muscle Foods

Cited by 4 publications

References 183 publications

Effect of <i>Acacia angustissima</i> leaf meal on performance, yield of carcass components and meat quality of broilers

Effect of <i>Acacia angustissima</i> leaf meal on performance, yield of carcass components and meat quality of broilers

Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties

Multivariate Nature of Fish Freshness Evaluation by Consumers

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