Quality parameters of chicken breast meat affected by carcass scalding conditions

Abstract

Objective The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations—T 1 , 54°C/210 s; T 2 , 55°C/180 s; T 3 , 56°C/150 s; T 4 , 57°C/120 s; T 5 , 58°C/90 s. Results Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction—determined by emulsification capacity and protein denaturation—in chicken breast fillets 24 h post-mortem . Protein secondary structures had conformational changes, with a decrease of the α-helix and an increase of the β-sheet and β-turn proportions, mainly in T 1 and T 5 samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in T 5 , which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the T 5 , thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

“…In contrast to this result, Sánchez del Pulgar et al [23] reported that sous vide pork cheeks cooked at 60 • C had a higher L* compared to those cooked at 80 • C. The authors concluded that samples cooked at lower temperatures preserved more water during cooking which might be released to the surface during the slicing process before color measurement. On the other hand, the chicken breast color can be classified into pale (L* > 53), dark (L* < 46), and normal (46 < L* < 53) based on the L* value [33]. In our study, sous vide chicken breast fillets in all combinations of temperature and time showed a pale appearance.…”

“…The color of meat samples before and after cooking was measured on the external surface of each fillet with a colorimeter (CR-400, Konica Minolta, Osaka, Japan) equipped with a standard illuminant D65 and 10 • observer angle [33]. The results are reported as L* (lightness), a* (redness/greenness), and b* (yellowness/blueness).…”

The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat

“…The association between the secondary proteins, amide I, amide II, and alpha helix, and high protein in HRFI could be explained by insulin resistance control when intramuscular lipids have accumulated as discussed earlier regarding the lower protein content of LRFI KR chickens ( Table 3 ). The high content of alpha helix in the HRFI KR chickens could be explained by the work of da Silva-Buzanello et al [ 36 ]. They reported that a high scalding temperature during the chicken slaughtering process could make conformational changes in protein by decreasing the alpha helix and increasing the beta sheet contents and the proportions of beta turn in the breast meat which contains the highest levels of polyunsaturated fatty acids.…”

In pursuit of a better broiler: carcass traits and muscle myopathies in conventional and slower-growing strains of broiler chickens.

“…Color of the skinless breast fillets was measured at 3 different locations (cranial, medial and caudal) using Minolta CR-400 with Spectra QC-400 software (Folio Instruments, Kitchener, ON, Canada) to identify possibly overscalded samples, following the CIE L*a*b* system, in which L* represents lightness, a* represents redness, and b* represents yellowness. Samples showing L* values equal or greater than 59 were removed from the WS assessment (Sirri et al, 2011;da Silva-Buzanello et al, 2019).…”