Functional ingredients for poultry meat products

Petracci, Massimiliano; Bianchi, Maurizio; Mudalal, Samer; Cavani, Claudio

doi:10.1016/j.tifs.2013.06.004

Cited by 198 publications

(152 citation statements)

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“…The characteristics of PSE-like meat were pale color, soft texture, and low water-holding capacity (WHC), which affects the sensory qualities and impairs the functional properties when used in further processed meat products (Droval et al, 2012;Petracci, Bianchi, & Cavani, 2009). PSE-like poultry meat quality defect has become one of the great challenges in the context of the functional properties of meat and meat products for the poultry industry (Petracci, Bianchi, Mudalala, & Cavani, 2013). The recent reported incidence of PSE-like broiler breast meat in commercial poultry plants from Brazil was approximately 10.2% (Garcia et al, 2010).…”

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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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: 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

View full text Add to dashboard Cite

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“…These dynamics influence the liquid losses of meat products during storage. Amylopectin molecules, on the other hand, do not release as much liquid from the structure of the weak gel (Petracci et al 2013;Rolland-Sabaté et al 2012).…”

Section: Resultsmentioning

confidence: 99%

“…Among polysaccharides, starch is one of the most used because it has high water-binding capacity, which contributes to improvement in the stability and texture of products (Petracci et al 2013). Starches from different sources can be used; native, modified or partially hydrolyzed.…”

Section: Introductionmentioning

confidence: 99%

“…Amylose and amylopectin are homopolymers that only have D-glucose as the constituent monomer (Damoradan et al 2010); due to differences in the glycosidic bonds and in the molar mass, the two polymers (linear or branched) present distinct technological properties (Petracci et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Several chemical and physical treatments of starch granules can promote changes in hydrogen bonds, which consequently affect the functionality of the starch. These modified starches are generally more thermostable and less sensitive to shear stress and to syneresis, which are common constraints on the use of native starches; they are also known to mimetize fat improving texture (Petracci et al 2013). …”

Section: Introductionmentioning

confidence: 99%

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Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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Meat Products

Toldrá¹

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Meat products are an important part of human diet. Consumers' expectations have evolved over the years, and today, consumers not only expect flavorful and nutritional meat products, but they are also concerned with their safety and healthiness. For example, saturated fatty acids in red meat and the potential risk of nitrosamines generation in cured meats are among such concerns. In response to consumers' demands, manufacturers of meat products are developing new technologies and improving the existing ones. In this article, the ingredients and processing procedures of meat products, as well as technological approaches for reducing the fat and salt in meat products while keeping sensory perception, are discussed. Nutritional and health factors, and the safety of meat products, packaging, and labeling information to help consumers select products, are also mentioned.

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Functional ingredients for poultry meat products

Cited by 198 publications

References 55 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

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Meat Products

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