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Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance
The wooden breast (WB) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of WB chicken fillets and their consumer acceptance. WB fillets were evaluat...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer India
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8104458/ https://www.ncbi.nlm.nih.gov/pubmed/33994581 http://dx.doi.org/10.1007/s13197-021-05123-3 |
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author | Geronimo, Bruna Caroline Prudencio, Sandra Helena Soares, Adriana Lourenço |
author_facet | Geronimo, Bruna Caroline Prudencio, Sandra Helena Soares, Adriana Lourenço |
author_sort | Geronimo, Bruna Caroline |
collection | PubMed |
description | The wooden breast (WB) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of WB chicken fillets and their consumer acceptance. WB fillets were evaluated in regards to color, pH, approximate chemical composition, water holding capacity, cooking loss, shear force, total and soluble collagen, and comparison estimated of pyridinoline. The sensorial analysis used real size images of fillets. The WB showed changes in physical parameters such as an increase in luminosity and shear force. In regards to the chemical parameters, showed an increase in pH value, moisture content, lipids, and mineral, and protein content reduction. There were biochemistry changes in the collagen with an increase of 17.32% in total collage content and a reduction by 30.96% in the estimated pyridinoline content. Technological parameters were negatively altered by a reduction in water holding capacity. WB fillets showed a low acceptance rate and intention to purchase. Results show the WB meat presented biochemistry and technological characteristics compromised besides a low acceptance and purchase intention, leading to economic losses for the poultry sector. |
format | Online Article Text |
id | pubmed-8104458 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Springer India |
record_format | MEDLINE/PubMed |
spelling | pubmed-81044582021-05-10 Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance Geronimo, Bruna Caroline Prudencio, Sandra Helena Soares, Adriana Lourenço J Food Sci Technol Original Article The wooden breast (WB) has caused great damages to meat producing industries, being its etiology still not fully understood. Thus, the objective of this work was to investigate biochemistry and technological characteristics of WB chicken fillets and their consumer acceptance. WB fillets were evaluated in regards to color, pH, approximate chemical composition, water holding capacity, cooking loss, shear force, total and soluble collagen, and comparison estimated of pyridinoline. The sensorial analysis used real size images of fillets. The WB showed changes in physical parameters such as an increase in luminosity and shear force. In regards to the chemical parameters, showed an increase in pH value, moisture content, lipids, and mineral, and protein content reduction. There were biochemistry changes in the collagen with an increase of 17.32% in total collage content and a reduction by 30.96% in the estimated pyridinoline content. Technological parameters were negatively altered by a reduction in water holding capacity. WB fillets showed a low acceptance rate and intention to purchase. Results show the WB meat presented biochemistry and technological characteristics compromised besides a low acceptance and purchase intention, leading to economic losses for the poultry sector. Springer India 2021-05-07 2022-03 /pmc/articles/PMC8104458/ /pubmed/33994581 http://dx.doi.org/10.1007/s13197-021-05123-3 Text en © Association of Food Scientists & Technologists (India) 2021 |
spellingShingle | Original Article Geronimo, Bruna Caroline Prudencio, Sandra Helena Soares, Adriana Lourenço Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
title | Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
title_full | Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
title_fullStr | Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
title_full_unstemmed | Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
title_short | Biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
title_sort | biochemical and technological characteristics of wooden breast chicken fillets and their consumer acceptance |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8104458/ https://www.ncbi.nlm.nih.gov/pubmed/33994581 http://dx.doi.org/10.1007/s13197-021-05123-3 |
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