Physicochemical and Functional Properties of Chicken Meat

Milićević, Dragan; Trbović, Dejana; Petrović, Z; Jakovac-Strajn, Breda; Nastasijević, Ivan; Korićanac, Vladimir

doi:10.1016/j.profoo.2015.09.054

Cited by 12 publications

(12 citation statements)

References 10 publications

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“…Results of meat species identification testing in cooked porcine and bovine reference sample mixtures. The results of Real Time PCR and ELISA are reported as positive or negative for each duplicate sample (Milicevic et al, 2015). the technique of PCR is PCR Digital which has the specific feature that the sample may be diluted and divided into hundreds up to millions of the reactive.…”

Section: Discussionmentioning

confidence: 99%

“…From those 26 samples, 23 were labelled correctly and 3were mislabeled. From the four inconsistent samples, two samples were detected by one of the methods (Sample 37, 39) and labeled correctly, the other two may be mislabeled (Samples 44, 45) (Milicevic et al, 2015).…”

Section: Comparative Evaluation Of Real Time Pcr Methods and Elisa Testmentioning

confidence: 99%

“…Enzyme immune tests [enzyme immonoassay (EAI), enzyme-linked immunosorbent assay (ELISA)] are quantitative methods of identifying and measuring the quantity of molecules in a biological sample through the use of enzymelinked conjugate, enzyme substrate and observing for a color change reaction (Kaddour et al, 2015). The researchers developed specific antibody or antigen to identify a low-concentration molecule like certain proteins, hormones, drugs (Milicevic et al, 2015). Enzymatic immunoassays are either homogenous or heterogeneous methods ( Figure 9).…”

Section: Digital Drops Pcrmentioning

confidence: 99%

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Methods of Detecting Meat Species in Food of Animal Origin

Chiş¹,

Vodnar²

2018

BUASVMCN-FST

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An important factor in the detection of falsification is the control of the composition of the meat at each stage of manufacturing the product. The PCR method is based on the study of proteins and meat nucleic acids used in food for the detection of animal species. Another technique is the Elisa method that works on the principle of identification and measurement of the quantity of molecules in a sample. There are several types of Elisa to increase specificity due to differences in structure and sample characteristics. By comparing the two methods used to identify the processed meat product species, Real Time PCR had the highest prediction as results. However, the Elisa method is more time efficient and easier to use. Real Time PCR is effective in identifying processed meat products that require low detection. The Elisa Kit is useful because of the ease of use.

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Section: Discussionmentioning

confidence: 99%

Section: Comparative Evaluation Of Real Time Pcr Methods and Elisa Testmentioning

confidence: 99%

Section: Digital Drops Pcrmentioning

confidence: 99%

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Methods of Detecting Meat Species in Food of Animal Origin

Chiş¹,

Vodnar²

2018

BUASVMCN-FST

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“…These values were higher than those observed in the control rainbow trout burgers and in burgers supplemented with thermally modified starch, during the storage time. Milicevic et al (2015) studied the use of starch as a supplemental material in chicken meat and sausage, respectively. They reported an increase in L* values of 56.75 in chicken meat and of 68 in sausage.…”

Section: Time Storagementioning

confidence: 99%

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Acosta-Pérez

Zamudio‐Flores

Ornelas‐Paz

et al. 2019

CyTA - Journal of Food

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Native and modified starches of chayotextle and potato were mixed with rainbow trout meat, and the resistant starch content, pH, water-holding capacity (WHC), malonaldehyde content, sensorial properties and texture profile of the rainbow trout fish burger (RTB) were investigated during 21 days of storage at 0°C. The addition of acid-modified starches (AMS) to RTB resulted in a high content of resistant starch (RS). The RTB with added native and modified starches showed a better stability of pH, WHC and texture profile values during the 21 days of storage. The lipid oxidation values of the RTB control showed higher values than the RTB with added native and modified starches. In the sensory evaluation test, the RTB supplemented with AMS have the highest score regarding acceptability. The result confirmed the potential of modified starches as a prebiotic food ingredient, since they improve the physicochemical and sensorial properties of RTB.

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“…Milicevic et al (2015) studied the physicochemical and functional properties of chicken meat and reported that protein composition was higher in chicken breast (19.59-23.62%) compared to that in chicken leg (16.72-19.93%) while fat content was lower in the breast (1.32-6.78%) than in the leg (4.33-15.29%). This means that chicken breast is more suitable for health-related purposes, having high protein and low fat.…”

Section: Introductionmentioning

confidence: 99%

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

Lee¹,

Jo²,

Nam³

et al. 2016

The Korean Journal of Food And Nutrition

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We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

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Physicochemical and Functional Properties of Chicken Meat

Cited by 12 publications

References 10 publications

Methods of Detecting Meat Species in Food of Animal Origin

Methods of Detecting Meat Species in Food of Animal Origin

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

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