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Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Japan Poultry Science Association
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005396/ https://www.ncbi.nlm.nih.gov/pubmed/32055229 http://dx.doi.org/10.2141/jpsa.0180106 |
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author | Kaewthong, Pensiri Pomponio, Luigi Carrascal, Jorge R. Knøchel, Susanne Wattanachant, Saowakon Karlsson, Anders H |
author_facet | Kaewthong, Pensiri Pomponio, Luigi Carrascal, Jorge R. Knøchel, Susanne Wattanachant, Saowakon Karlsson, Anders H |
author_sort | Kaewthong, Pensiri |
collection | PubMed |
description | The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3°C) and fluctuating temperatures (ranging from −20°C to −5°C) as compared to the quality of meat stored at chilled (2–4°C) and frozen (−20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage. |
format | Online Article Text |
id | pubmed-7005396 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Japan Poultry Science Association |
record_format | MEDLINE/PubMed |
spelling | pubmed-70053962020-02-13 Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage Kaewthong, Pensiri Pomponio, Luigi Carrascal, Jorge R. Knøchel, Susanne Wattanachant, Saowakon Karlsson, Anders H J Poult Sci Full Papers The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−1.3°C) and fluctuating temperatures (ranging from −20°C to −5°C) as compared to the quality of meat stored at chilled (2–4°C) and frozen (−20°C) temperatures, respectively. Results indicated that the TVC and LAB count of the chilled and superchilled breast meat increased with storage time. TVC of the chilled and superchilled breast meat reached the safety level of 7 log cfu/g at approximately day 8 and18, respectively. This suggested that the superchilling method extended the storage duration by 10 days. Weight loss and TBARS of the chilled and superchilled samples tended to increase with increasing storage time. The color, texture, protein solubility, and MFI were stable throughout the entire storage period of the chilled (9 days) and superchilled (28 days) samples. Results indicated that while three cycles of storage temperature fluctuation influenced the weight loss and dry matter of the meat, they did not affect the TVC, LAB count, texture, color, pH, MFI, and protein solubility. The superchilling technique (−1.3°C) could extend the shelf-life of meat and maintain the quality of chicken breast meat. Fluctuations in temperature during frozen storage decreased the water-holding capacity of chicken breast meat, indicating that temperature stability should be maintained during frozen storage. Japan Poultry Science Association 2019-10-25 /pmc/articles/PMC7005396/ /pubmed/32055229 http://dx.doi.org/10.2141/jpsa.0180106 Text en 2019, Japan Poultry Science Association. The Journal of Poultry Science is an Open Access journal distributed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. To view the details of this license, please visit (https://creativecommons.org/licenses/by-nc-sa/4.0/). |
spellingShingle | Full Papers Kaewthong, Pensiri Pomponio, Luigi Carrascal, Jorge R. Knøchel, Susanne Wattanachant, Saowakon Karlsson, Anders H Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage |
title | Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage |
title_full | Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage |
title_fullStr | Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage |
title_full_unstemmed | Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage |
title_short | Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage |
title_sort | changes in the quality of chicken breast meat due to superchilling and temperature fluctuations during storage |
topic | Full Papers |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005396/ https://www.ncbi.nlm.nih.gov/pubmed/32055229 http://dx.doi.org/10.2141/jpsa.0180106 |
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