Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

Filho, Djalma Vitorino Costa; Rocha, Thayse Cavalcante da; CARVALHO, Jéssica Moreira de; Carvalho, Leila Moreira de; Galvão, Mércia de Sousa; Pedrão, Mayka Reghiany; Estévez, Mario; Madruga, Marta Suely

doi:10.1016/j.psj.2023.102826

Cited by 6 publications

(5 citation statements)

References 44 publications

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“…These can be used to track lipid oxidation in these tissues, in which, hexanal can be a potential general marker of monitoring lipid oxidation in tilapia as it can be seen at the maximum level in all tissues tested, particularly muscle at the 9th day of storage (Table 2). Hexanal was also reported to be a general indicator of lipid oxidation in other muscle food such as lamb and chicken, among others (Costa Filho et al., 2023; Karabagias, 2018).…”

Section: Resultsmentioning

confidence: 91%

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

Karbsri,

Hamzeh,

Yongsawatdigul

2024

Journal of Food Science

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Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investigated by evaluating peroxide values (PVs), lipoxygenase (LOX) activity, fatty acid (FA) composition, and volatile substances. LOX activity and PV were determined in the gills, skin, and muscles throughout 9 days of storage in ascending order to the extended storage time. The highest level of LOX activity was found in the gills, whereas the highest PV was determined in the skin. FA content of all tissues decreased during the storage period. Oleic acid was the predominant monounsaturated fatty acid, whereas linoleic acid and docosahexaenoic acid were the main polyunsaturated fatty acids and omega‐3 in all tissues. The fish gills were shown to have the highest level of volatile compounds followed by the skin and muscle, based on headspace solid‐phase microextraction coupled with gas chromatography and mass spectrometry. Principal component analysis indicated gradual changes in the volatile compound composition with increasing storage time. 2‐Butanone and nonanal in the muscle, 6‐methyl‐2‐heptanone and 2‐nonenal in the gills, and 1‐heptanol, and 1‐nonanol in the skin were found to be the potential freshness indicators. In addition, hexanal could be a general potential marker for measuring the degree of lipid oxidation in all tissues.Practical ApplicationUnderstanding the volatile compound formation related to lipid oxidation within storage time at various tissues of tilapia could be critical to the side‐stream processing to yield the desired quality.

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Section: Resultsmentioning

confidence: 91%

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

Karbsri,

Hamzeh,

Yongsawatdigul

2024

Journal of Food Science

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“…Growing evidence has pointed out an association between growth-related myopathies with limited vascularization in conjunction with hypoxia and oxidative stress [ 50 ]. The latest condition is attributed to an accumulation of reactive oxygen species (ROS), which further induce oxidation of proteins and lipids in the affected meat [ 27 , 28 , 51 ]. In this study, the results indicating increased lipids in the WS + WB samples compared to in the normal and WS ones are in good agreement with the previous results from Li et al [ 28 ] and Costa Filho et al [ 51 ].…”

Section: Discussionmentioning

confidence: 99%

“…The latest condition is attributed to an accumulation of reactive oxygen species (ROS), which further induce oxidation of proteins and lipids in the affected meat [ 27 , 28 , 51 ]. In this study, the results indicating increased lipids in the WS + WB samples compared to in the normal and WS ones are in good agreement with the previous results from Li et al [ 28 ] and Costa Filho et al [ 51 ]. As for protein oxidation, no significant differences in protein carbonyl content were observed among the samples ( p ≥ 0.05); however, the mean values trended upward in the WS and WS + WB samples.…”

Section: Discussionmentioning

confidence: 99%

Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities

Srimarut,

Phanphuet,

Trithavisup

et al. 2024

Foods

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An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH2 and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts.

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“…Among all established aldehydes, hexanal showed the highest amount in the studied samples; this aldehyde was also significantly more abundant in muscles affected by WB together with WS. Filho et al [55] announced that raw and cooked WS meat showed higher hexanal concentrations than samples of muscles without myopathy. Additionally, hexanal is mainly derived from the oxidation of linoleic and oleic acids [30,55,56].…”

Section: Discussionmentioning

confidence: 99%

“…Filho et al [55] announced that raw and cooked WS meat showed higher hexanal concentrations than samples of muscles without myopathy. Additionally, hexanal is mainly derived from the oxidation of linoleic and oleic acids [30,55,56]. According to our research, higher levels of oleic acid were also established in this study, and this may explain elevated concentrations of hexanal in WB-and WS-affected meat.…”

Section: Discussionmentioning

confidence: 99%

Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies

Lebednikaitė,

Klupšaitė,

Bartkienė

et al. 2023

Animals

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The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). The amount of monounsaturated fatty acids (MUFAs) was significantly higher in samples affected by mild and severe myopathies than in those without myopathies (p < 0.05). There was significantly more aldehyde hexanal in muscles affected by mild and severe myopathies than in muscles without myopathies (p < 0.05). In conclusion, WB and WS myopathies of the breast muscle not only affected the physical parameters of broiler meat but also may have influenced its FA profile and VOC composition. Additionally, an elevated amount of hexanal in muscles affected by WB together with WS suggests that oxidative stress could be important in the etiopathogenesis of WB and WS myopathies. Therefore, poultry meat affected by myopathies have the potential to alter breast meat flavor and composition.

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Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

Cited by 6 publications

References 44 publications

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities

Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies

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