Cargando…

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat

This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide (CP) treatment on the storage quality of chicken breast meat. There were five meat groups at 4 °C for 60 min as follows: untreatment (Control), immersing in deionized water (DW), ultrasound treatment in DW (...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zou, Ye, Li, Liang, Yang, Jing, Yang, Biao, Ma, Jingjing, Wang, Daoying, Xu, Weimin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9463597/ https://www.ncbi.nlm.nih.gov/pubmed/36081316 http://dx.doi.org/10.1016/j.ultsonch.2022.106154

Ejemplares similares

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
por: Zou, Ye, et al.
Publicado: (2021)

Evaluation of ultrasound-assisted (L)-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties
por: Shi, Haibo, et al.
Publicado: (2022)

Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
por: Zhang, Muhan, et al.
Publicado: (2021)

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
por: Xiong, Qiang, et al.
Publicado: (2020)

Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards
por: Li, Haijing, et al.
Publicado: (2022)

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky
por: Song, Dong-Heon, et al.
Publicado: (2014)

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality
por: Zhang, Muhan, et al.
Publicado: (2017)

Metabolomic approach to measuring quality of chilled chicken meat during storage
por: Wen, Dongling, et al.
Publicado: (2020)

Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver
por: Huang, Jin, et al.
Publicado: (2021)

Ultrasound-assisted extraction of collagen from broiler chicken trachea and its biochemical characterization
por: Kaewbangkerd, Kitsanapong, et al.
Publicado: (2023)

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)
por: Kong, Dewei, et al.
Publicado: (2022)

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet
por: Araújo, Íris B.S., et al.
Publicado: (2020)

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
por: Wang, Daoying, et al.
Publicado: (2018)

Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics
por: Xu, Chenchen, et al.
Publicado: (2022)

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
por: Kaewthong, Pensiri, et al.
Publicado: (2019)

A cross-sectional study on the microbiological quality and safety of raw chicken meats sold in Nairobi, Kenya
por: Odwar, Joyce Arua, et al.
Publicado: (2014)

Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast
por: Tasoniero, Giulia, et al.
Publicado: (2022)

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
por: Hong, Go-Eun, et al.
Publicado: (2015)

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast
por: de Oliveira, Rodrigo Fortunato, et al.
Publicado: (2021)

Effect of aerobic and modified atmosphere packaging on quality characteristics of chicken leg meat at refrigerated storage
por: Gurunathan, Kandeepan, et al.
Publicado: (2022)

Comparative studies of type X collagen expression in normal and rachitic chicken epiphyseal cartilage
Publicado: (1989)

High doses of highly pathogenic avian influenza virus in chicken meat are required to infect ferrets
por: Bertran, Kateri, et al.
Publicado: (2014)

The effect of short-time microwave exposures on Listeria monocytogenes inoculated onto chicken meat portions
por: Zeinali, Tayebeh, et al.
Publicado: (2015)

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat
por: Choe, Juhui, et al.
Publicado: (2018)

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage
por: Shin, Dong-Min, et al.
Publicado: (2022)

Dietary composition affects odour emissions from meat chickens
por: Sharma, Nishchal K., et al.
Publicado: (2015)

Intestinal Microbiota Regulate Certain Meat Quality Parameters in Chicken
por: Lei, Jiaqi, et al.
Publicado: (2022)

Update on the campylobacter epidemic from chicken meat in New Zealand: The urgent need for an upgraded regulatory response
por: Baker, M. G., et al.
Publicado: (2020)

First report of Aliarcobacter cryaerophilus in ready-to-cook chicken meat samples from super shops in Bangladesh
por: Mahmud, Md. Muket, et al.
Publicado: (2023)

Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage
por: Qiu, Mengjia, et al.
Publicado: (2022)

Effect of Microbiota-Selenoprotein on Meat Selenium Content and Meat Quality of Broiler Chickens
por: Mohamed, Dalia A., et al.
Publicado: (2020)

Proteomic Profiling of Thigh Meat at Different Ages of Chicken for Meat Quality and Development
por: Zhang, Jian, et al.
Publicado: (2023)

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage
por: Kim, Hee-Jin, et al.
Publicado: (2020)

Characteristics of Reconstituted Collagen Fibers from Chicken Keel Cartilage Depends on Salt Type for Removal of Proteoglycans
por: Pudło, Anna, et al.
Publicado: (2021)

Dietary Alpha Lipoic Acid Improves Body Composition, Meat Quality and Decreases Collagen Content in Muscle of Broiler Chickens
por: El-Senousey, H. K., et al.
Publicado: (2013)

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology
por: Sanden, Karen Wahlstrøm, et al.
Publicado: (2021)

Direct contact ultrasound assisted freezing of chicken breast samples
por: Astráin-Redín, L., et al.
Publicado: (2020)

Effect of chicken raw materials on physicochemical and microbiological properties of ‎mechanically deboned chicken meat
por: Akramzadeh, Naeimeh, et al.
Publicado: (2020)

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality
por: Tasoniero, Giulia, et al.
Publicado: (2020)

Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat
por: Chen, Xia, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_hsgq3olp7slch0aq5oii7j8kfr