Effect of high‐pressure treatment on the quality of prepared chicken breast

Dong, Kai; Luo, Xin; Liu, Lan; An, Fengping; Tang, Daobang; Fu, Lingyun; Teng, Hui; Huang, Qun

doi:10.1111/ijfs.14776

Cited by 32 publications

(15 citation statements)

References 52 publications

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“…The color difference of cooked salted egg yolks at the proximate location was analyzed by Chroma Meter CR-400 (Konica Minolta Sensing, Inc., Tokyo, Japan), according to the operation manual and reference [16] . All measurements were recorded six times at a room temperature and the values of L*, a*, b* were obtained (or calculated) by the following Eq (5) :

where L* is lightness, a* is red-green chromaticity, b* is yellow-blue chromaticity.…”

Section: Methodsmentioning

confidence: 99%

“…Thiobarbituric acid (TBARS), determined according to the method of Dong with some subtle modifications, was used to assess lipid oxidation of SEYs [16] . 5 g SEYs was dispersed 25 mL 7.5% trichloroacetic acid (TCA) with 0.1% ethylene diamine tetraacetic acid (EDTA) and homogenized at 10,000 rpm for 45 s. 2 mL filtrate, obtained through double-layered qualitative filter paper, was mixed with 2.0 mL thiobarbituric acid (TBA, 0.02 mol/L) and heated (water bath) at 95 ℃ for 30 min.…”

Section: Methodsmentioning

confidence: 99%

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Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Wang

Huang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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where L* is lightness, a* is red-green chromaticity, b* is yellow-blue chromaticity.…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Wang

Huang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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show abstract

“…4 Ultra-high pressure can not only improve the quality of food, but also can extend the shelf life of prepared meat products. 19 TVB-N is an important index to judge the quality of chilled meat, which can reflect the decomposition of proteins and non-proteins in meat products under the action of microorganisms and endogenous enzymes, resulting in putrid substances. 27 Furthermore, we applied proteome analysis to investigate the deterioration of chicken breast during storage, and a number of differentially expressed proteins were identified.…”

Section: Discussionmentioning

confidence: 99%

“…Color Color was analyzed as previously described by Dong et al 19 The chicken breast was cut into 4 cm thick chunks and visible subcutaneous fat and connective tissue was removed. The color of the chicken breast was determined using a colorimeter (ADCI-60-C, Chen Taike Instruments Co. Ltd, Beijing, China).…”

Section: Cooking Loss Ratementioning

confidence: 99%

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

et al. 2020

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BACKGROUND: Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis. RESULTS:The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, ⊍-1,4-glucan phosphorylase, phosphoglucomutase 1, heat shock protein ⊎-1, tubulin ⊎-7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast. CONCLUSION:The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration.

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“…High pressure processing (HPP) was affirmed to be an alternative for shucking of the shellfish and crustacean, as it is a non‐thermal, nutrition‐preservation, and energy‐saving technique (Aubourg, 2018; Dang et al., 2018; Dong et al., 2020). Our previous study also found that the HPP at 300 MPa for 20 min could be used for Chinese mitten crab shucking, which not only improved the yield of edible part (about 6.6%), maintained the fresh state of the crab meat, but also saved about 56% of energy consumption when compared to the thermal treatment (Ye et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Quality and microbial community of high pressure shucked crab ( Eriocheir sinensis ) meat stored at 4°C

Chen

et al. 2021

J. Food Process. Preserv.

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This study aimed to investigate the effects of storage time on the sensory and biochemical properties as well as the bacterial community composition of the vacuum‐packaged crab meat shucked by high pressure processing (300 MPa/20 min/25°C) stored at 4°C for 8 days. The aerobic plate count (APC), total volatile base nitrogen (TVBN), and histamine content of crab meat reached 5.71 log CFU/g, 24.50, and 0.99 mg/100 g, respectively, on the 8th day, which was below the reference limit. However, the storage limit was recommended to be 6 days by the sensory evaluation. Among quality indicators, the electronic conductivity presented good correlations with APC, TVBN, histamine content, pH, thiobarbituric acid‐reactive substances (TBARS) value, and sensory evaluation. High‐throughput sequencing showed that the community composition at day 8 was obviously varied from that of the others, and Clostridium was found to be the dominant bacteria at the end of the storage. Industrial relevance It has been confirmed that HPP shucking has great potential in the segmentation process of crustaceans. HPP shucking can maintain the fresh state of the crab meat and save energy in comparison to the conventional treatment, which could meet the consumers' demand for fresh and minimally processed seafood products. In this work, the shelf life of HPP‐shucked crab meat stored at 4°C was evaluated to be 6 days and Clostridium was dominant in the spoiled meat. These results can provide basic knowledge for the storage and distribution of HPP‐shucked crab meat. Novelty impact statement The storage quality of HPP‐shucked crab meat was studied, and shelf life of the HPP‐shucked crab meat stored at 4°C was 6 days. The microbial composition at day 8 differed from that of previous time points, and Clostridium was the predominant genera. The electronic conductivity had a good correlation with other indicators.

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Effect of high‐pressure treatment on the quality of prepared chicken breast

Cited by 32 publications

References 52 publications

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

Quality and microbial community of high pressure shucked crab ( Eriocheir sinensis ) meat stored at 4°C

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