Physicochemical Changes during Freezing and Thawing of Poultry Meat

Alarcón-Rojo, Alma D.; Janacua-Vidales, Hector

doi:10.1002/9780470504451.ch13

Cited by 2 publications

(1 citation statement)

References 43 publications

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“…Therefore, muscle texture is significantly affected by The pH also determines the protein net charge, dissociation or aggregation, and the electrostatic repulsive forces between protein molecules [34]. The preference to use an acid pH in the marinade is due to protein denaturation, which makes the meat soft, decreases moisture release and hardness, and improves chewiness [35]. In addition, the tenderness provided by an acidic marinade occurs in the first few days of marinating, and this continuous increment in tenderness is attributed to a more significant release of enzymes.…”

Section: Histological Test and Collagen Quantificationmentioning

confidence: 99%

Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

Ulloa-Saavedra,

Jardon-Xicotencatl,

Zambrano-Zaragoza

et al. 2024

Applied Sciences

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The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were prepared using the nanoprecipitation method. Nanocapsules had a particle size of 423 ± 4.1 nm, a polydispersity index of 0.125 ± 3.1, a zeta potential value of −20.1 ± 0.41 mV, an encapsulation efficiency of 75.84 ± 3.1%, and backscattering (ΔBS = 10%); the antioxidant capacity of DPPH was 1052 ± 4.2 µM Eq Trolox and the radical scavenging capacity was 84 ± 0.4%. The dispersions exhibited Newtonian behavior at 25 °C and 4 °C. Incorporating NC-RH into acid marination benefited the tenderness, water-holding capacity, and collagen swelling, and favored changes in myofibrillar proteins corroborated with histological tests. The conditions with the best changes in pork tenderloin were a pH of 4.0 at 4 °C with an NC-RH-administered 11.47 ± 2.2% collagen area. Incorporating rosehip nanocapsules modifies collagen fibers and can be applied in pork marinades to increase the shelf life of a functional product.

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Section: Histological Test and Collagen Quantificationmentioning

confidence: 99%

Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

Ulloa-Saavedra,

Jardon-Xicotencatl,

Zambrano-Zaragoza

et al. 2024

Applied Sciences

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Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage

Soncu

2020

AFSci

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In this study, protein oxidation and subsequent changes were evaluated during the long-term frozen storage of chicken meat cuts. Boneless and skinless chicken breast and thigh meat cuts were packaged, frozen, and stored at −18 °C for 6 months, whereas physicochemical analysis and electrophoretic protein profile were evaluated every 1 month. In breast and thigh meats, carbonyl content was noted to increase, whereas sulphydryl content decreased during frozen storage (p<0.05). A significant decrease in protein solubility and water holding capacity (p<0.05) was also determined due to denaturation and aggregation of proteins as a result of protein oxidation. Myofibrillar proteins, particularly myosin heavy chain, were identified to be more susceptible to oxidation although no notable changes were determined in sarcoplasmic protein pattern. In general, significant proteolytic changes were particularly noted from the third month of storage onward. This could be a useful finding in order to make a decision for shelf life and thus minimize undesirable quality changes in chicken meats. Additionally, strong correlations were noted between the examined quality parameters.

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Physicochemical Changes during Freezing and Thawing of Poultry Meat

Cited by 2 publications

References 43 publications

Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules

Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage

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