Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation

Chmiel, Marta; Roszko, Marek; Adamczak, Lech; Florowski, Tomasz; Pietrzak, Dorota

doi:10.3382/ps/pez029

Cited by 31 publications

(26 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This means that redness of samples decreased during storage. The reason might be the presence of brownness from oxidization of proteins and lipids during storage (Botsoglou, Christaki, Fletouris, Florou‐Paneri, & Spais, ; Cardoso et al, ; Chmiel, Roszko, Adamczak, Florowski, & Pietrzak, ; Sadeghinejad, Amini Sarteshnizi, Ahmadi Gavlighi, & Barzegar, ). ∆E value in 2 or 5 months featured high level which meant big change in color.…”

Section: Resultsmentioning

confidence: 99%

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2CS), 0.5% CGA in 2% chitosan (0.5CGA/2CS), or 1.0% CGA in 2% chitosan (1.0CGA/2CS) solution; and then, coated samples were vacuum‐packaged and stored at 2 ± 0.5°C. pH values, color values, microbial loads, hardness, sensory qualities, and oxidization of lipids and proteins of stored fish fillets were investigated for 5 months. Antimicrobial activity was found to be nonsignificant (p ≤ .05) among different coated fish fillets, while color, antioxidant, and pH values were significantly (p ≤ .05) different. Lipid oxidation and protein oxidation were found to be inhibited in 2CS‐, 0.5CGA/2CS‐ and 1.0CGA/2CS‐coated fish fillet. All CGA/CS coating delayed increase in pH (p ≤ .05) and resulted brown color. However, only CS coating resulted in higher sensory scores (p ≤ .05) and controlled browning. Considering antioxidant properties and other quality parameters, CGA/CS coating might be applied commercially in fish preservation.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Cao

Islam

Chitrakar

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…It has been shown in this study, that omega-3 fatty acid supplementation decrease plasma cholesterol levels (Atakisi et al 2009). Poultry meat is an animal product with a high level of unsaturated fatty acids, especially polyunsaturated fatty acids (Chmiel et al 2019). Therefore, enrichment of meat by these fatty acids reduces resistance to lipid oxidation (Cortinas et al 2005).…”

Section: Discussionmentioning

confidence: 99%

The Effects of supplementing different vegetable oils in the diet of quails on growth, carcass traits and serum biochemical parameters

Kara¹,

Bülbül²

2021

Kocatepe Veterinary Journal

View full text Add to dashboard Cite

A six weeks long study trial was conducted on Japanese quails to evaluate the growth performance, carcass traits, some blood parameters and oxidative status when different vegetable oils were supplemented through diet. A total of 400, 3 days old, Japanese quails, were randomly divided into four different groups and each consisting of 100 quails. Each of the main group was further divided into five replicates and each replicate was composed of 20 quails. Soybean oil, sunflower oil, safflower oil and olive oil was supplemented to experimental diets separately at level of 3%. The results showed that there were no changes in terms of growth performance and carcass traits as well as alkaline phosphatase, alanine aminotransferase, aspartate aminotransferase, total protein, triglyceride and cholesterol levels in all experimental groups with soybean oil, sunflower oil, safflower oil and olive oil supplementation (p>0.05). However it was observed that, the serum malondialdehyde level was decreased, whereas serum antioxidant activity level was significantly increased (p<0.05) in the safflower oil treatment group. From the results, it could be concluded that supplementation of soybean, sunflower, safflower and olive oil in quail diets had neither harmful nor beneficial effects on the growth performance, carcass traits, serum biochemical parameters and oxidation status of breast meat. Furthermore, it can also be stated that prevention of serum lipid oxidation might be more effective by supplementation of safflower oil in quails.

show abstract

“…Os efeitos sensorial e encurtar a vida útil devido aos processos de oxidação. Segundo alguns autores, a embalagem a vácuo ou a embalagem em uma atmosfera pobre em oxigênio modificada podem reduzir a oxidação lipídica durante o armazenamento da carne (CHMIEL et al, 2019).…”

Section: Fatores Que Contribuem Para a Contaminação Microbiológica Da Carne De Frangounclassified

Características microbiológicas da carne de frango: uma revisão narrativa / Microbiological characteristics of chicken meat: a narrative review

Brito¹,

Coelho²

2021

BJDV

View full text Add to dashboard Cite

A carne de frango está amplamente disponível no mercado e é uma das mais consumidas no mundo, devido ao seu alto valor nutritivo e por ter um preço acessível. O consumo dessa proteína tem aumentado de forma constante nas últimas décadas, embora a preferência do consumidor por tipos de carne, incluindo bovina, suína e de frango, varie entre países, locais e indivíduos. É um alimento altamente perecível e muito suscetível à deterioração microbiana. Microrganismos de produtos de origem animal procedem de sua microbiota superficial, de seu trato respiratório e gastrointestinal, além disso, a carne de frango pode se tornar um veículo de transmissão de muitos deles, muitos dos quais são patogênicos, destacando-se Salmonella sp., Campylobacter sp. Escherichia coli enteropatogênica, Staphylococcus aureus, comumente associados a condições higiênicosanitárias insatisfatórias durante o processamento de aves e por estarem expostos a patógenos desde a criação, abate e manuseio de carcaças no mercado.

show abstract

Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation

Cited by 31 publications

References 43 publications

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

The Effects of supplementing different vegetable oils in the diet of quails on growth, carcass traits and serum biochemical parameters

Características microbiológicas da carne de frango: uma revisão narrativa / Microbiological characteristics of chicken meat: a narrative review

Contact Info

Product

Resources

About