Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins

Abstract

Chicken dark meat has been considered as a major underused commodity due to the increasing demand for further-processed breast meat products. One option to increase the utilization of chicken dark meat is to extract myofibrillar proteins and separate them from fat and pigments to enhance their application for the preparation of further-processed meat products. The objective of the current study was to determine the effect of pH, in the range of 10.5 to 12.0, on the alkaline solubilization process of chicken dark meat. Aspects studied were the effect of the alkali-aided process on protein content, lipid composition, lipid oxidation, and color characteristics of the extracted meat. Each experiment and each assay were done at least in triplicate. Lipid content of the extracted meat showed a 50% reduction compared with the chicken dark meat. Neutral lipids were reduced by 61.51%, whereas polar lipids were not affected by the alkali treatments. There was a higher amount of TBA reactive substances observed in the extracted meat compared with chicken dark meat, indicating that extracted meat was more susceptible to oxidation. Long-chain polyunsaturated fatty acids (22:4n-6, 20:3n-3, 20:5n-3, 22:5n-3, and 22:6n-3), which were detected only in the polar lipids, were responsible for increasing lipid oxidation susceptibility of extracted meat compared with chicken dark meat. Alkali-aided extraction of chicken dark meat lightened the color of the meat. The redness, yellowness, and total heme pigments in extracted meat significantly decreased by 83, 11, and 53%, respectively, compared with chicken dark meat. Even though this process did not remove polar lipids, based on our early findings, the extracted meat had considerable physicochemical and textural properties for product preparation compared with those of raw dark meat. Hence, alkali recovery of protein can be considered a potentially useful method to increase the utilization of dark chicken meat.

Effects of the addition of blood plasma proteins on physico‐chemical properties of emulsion‐type pork sausage during cold storage

“…This trend was also observed after 5 weeks. Lightness is main factor that affects whiteness, and both show positive correlation . The highest chroma value was in the sausage with CCP for the entire 5 weeks ( P < 0.05).…”

“…Lightness is main factor that affects whiteness, and both show positive correlation. 21 The highest chroma value was in the sausage with CCP for the entire 5 weeks (P < 0.05). According to the study by Min and Green, 22 it was concluded that the highest chroma value of catfish patty is due to the highest yellowness, and similar results were found in this study.…”

Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low‐Fat Turkey Bologna

“…Hue angle values of SPI, 1.5% PPI, and control‐1 were not significantly different; but were significantly higher than 2% PPI and control‐2 samples. Dominance of hue angle value indicates that the color is slightly toward the yellowish spectrum (Hoffman and Mellet 2003), or in other words, reduction in visually perceived redness (Moayedi and others 2010).…”

Potential Production of Healthier Protein Isolate from Broiler Meat using Modified Acid-Aided pH Shift Process

“…This technology efficiently recovers functional and nutritious protein isolates from muscle foods including fish, poultry and their byproducts (Matak et al 2015;Moayedi et al 2010;Omana et al 2010;Hrynets et al 2011;Tahergorabi et al 2011) and has been used to eliminate toxic compounds and off-odour substances contaminated in fish (Marmon et al 2009;Yanpakdee et al 2012). The extraction mechanism of the two processes is to solubilise the muscle proteins at low and high pH to separate soluble proteins, bone, skin, connective tissue, cellular membranes and neutral storage lipids through centrifugation.…”