Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH

Chan, Jacky T.Y.; Omana, Dileep A.; Betti, Mirko

doi:10.3382/ps.2010-01185

Cited by 51 publications

(38 citation statements)

References 51 publications

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“…Decreased hardness of meat gels exhibited the soft characteristics of the PSE-like meat. However, no significant differences were observed in other textural parameters between two color groups in broilers and in the cohesiveness in turkeys (Chan et al, 2011c). The inconsistent results were probably due to the samples selection, or the method of meat batters preparation and cooking conditions.…”

Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatmentioning

confidence: 65%

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A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

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Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatmentioning

confidence: 65%

“…There was no significant difference in the textural characteristics between normal and PSE-like turkey meat batters (Chan, Omana, & Betti, 2011b). However, Chan, Omana, and Betti (2011c) have compared the functional properties of PSE-like and normal turkey *Corresponding author. Email: xlxu@njau.edu.cn CyTA -Journal of Food, 2015Vol.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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“…Chan et al (2011) examined the functional and rheological properties of proteins in frozen Turkey breast meat and reported that in terms of dynamic viscoelastic 1 behavior, low, normal, and high pH meat had the same myosin denaturation temperature (Chan et al 2011). For example, Álvarez et al (2012) carried out a study on textural and viscoelastic properties of pork frankfurters containing canolaolive oils, rice bran, and walnut (Álvarez et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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“…However, emulsifying capacity of myofibrillar protein was not affected by probiotic feeding levels under cyclic heat challenge (Table 5). In addition, Chan et al (2011) found that pH of poultry breast muscle mostly affected emulsifying capacity of sarcoplasmic protein, but not that of myofibrillar protein. This could elucidate no direct effects of probiotic supplementation on WHC of either intact or ground breast muscles from chickens exposed to cyclic heat challenge, in that myofibrillar proteins are largely associated with muscle pro-tein functionalities, rather than sarcoplasmic proteins (Xiong and Brekke, 1989;Wang et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

Kim

Cramer

Ogbeifun

et al. 2017

Meat and Muscle Biology

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IntroductionHeat stress due to an increase in ambient temperature lowers the productivity in the broiler industry, which could lead to substantial economic losses at $51.8 million annually (St-Pierre et al., 2003). Under high ambient temperature or hot seasonal condition, behavioral and physiological changes occur in the chicken body with needed thermoregulation. A major response of heat-stressed chickens is a reduction in feed consumption, which is followed by decreased growth per- Abstract: This study was performed to evaluate the effect of probiotic feeding level on meat quality and protein functionality of breast muscle from chickens exposed to cyclic heat challenge. A total of 180 one-d-old male chicks were randomly allocated in 36 floor pens. From Day 15, the birds were exposed to 32°C for 10 h daily until the end of the experiment (Day 46). Three dietary treatments containing different levels of probiotic (a mixture of 4 lactic acid bacteria, 5.0 × 10 9 cfu/g) were prepared; regular diet without probiotic (control), regular diet with 0.5 g of probiotic/kg feed (probiotic 0.5) and regular diet with 1.0 g of probiotic/kg feed (probiotic 1). Both breast muscles (M. pectoralis major) were collected at 24 h postmortem, and the same side breast muscle was assigned to each experiment 1 (meat quality analysis, n = 6) and 2 (protein functionality analysis, n = 3). Probiotic feeding level did not affect initial pH and temperature declines (P > 0.05) of breast muscle until 6 h postmortem. However, the breast muscles from probiotic 1 group (5.92) showed a significantly higher ultimate pH than those from control (5.78) or probiotic 0.5 (5.82) groups at 24 h postmortem. No differences in chemical composition (moisture, protein, fat, ash, and phospholipids), water-holding capacity (cooking loss and display weight loss), shear force, and lipid oxidation stability were found in breast muscles from chickens exposed to cyclic heat challenge, regardless of probiotic levels (P > 0.05). An increase in probiotic level increased total protein solubility (P = 0.0004) and emulsion activity index of sarcoplasmic protein (P = 0.0032) of ground chicken breast. The results from the current study suggest that the supplementation of this commercial probiotic product could partially improve protein functionality of breast muscles from chickens exposed to cyclic heat challenge, in a dose-dependent manner within the applied level.

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Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH

Cited by 51 publications

References 51 publications

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

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