Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

Bae, Young Sik; Lee, Jae Cheong; Jung, Samooel; Kim, Hyun Joo; Jeon, Seung Yeop; Park, Do Hee; Lee, Soo Kee; Changyeon, Jo

doi:10.5851/kosfa.2014.34.1.73

Cited by 23 publications

(21 citation statements)

References 22 publications

(32 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Interestingly, the TBARS values occurred in the raw MDPM samples were much lower than levels reported as the threshold values for the acceptability of rancidity in chicken meats in studies by Ozer andSaric¸ObaN (2010), Radha Krishnan et al (2014) and Bae et al (2014).…”

Section: Analysis Of the Mdcm Samples Marinated With Peomentioning

confidence: 65%

The Use ofPistacia khinjukEssential Oil to Modulate Shelf-Life and Organoleptic Traits of Mechanically Deboned Chicken Meat

Azimi

Sharifan

Tarzi

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Mechanically deboned poultry meat (MDPM) products are largely prone to oxidative and bacterial rancidity due to processing conditions and high microorganisms action. Plant essential oils may be utilized to curtail meat deterioration. Analyses were performed to evaluate the effects of Pistacia khinjuk essential oil (PEO) on the antibacterial potency and the oxidative stability of MDPM. The samples treated with 1%, 2% and 3% wt/wt PEO were also explored for thiobarbituric acid reactive substances (TBARS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), microbial counts, plus organoleptic characteristics. PEO indicated inhibitory activity against Salmonella typhi with MIC of 1% wt/wt. The samples show statistically significant differences in terms of TBARS values, DPPH free radical scavenging activity and cell counts prior to and following S. typhi inoculation when exposed to various PEO concentrations throughout 21-day storage. Although cooked MDPM marinated with highest content of PEO was slightly undesirable as compared with the other antioxidants and control group. PRACTICAL APPLICATIONSThe application of PEO as a natural preservative can be considered because of its desirable outcome to curtail microbial growth, retard lipid oxidation and modulate sensory attributes.

show abstract

Section: Analysis Of the Mdcm Samples Marinated With Peomentioning

confidence: 65%

The Use ofPistacia khinjukEssential Oil to Modulate Shelf-Life and Organoleptic Traits of Mechanically Deboned Chicken Meat

Azimi

Sharifan

Tarzi

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…This loss of brightness is significantly ( p < .05) lower in the samples packed with G2 film, indicating a good protective action of chitosan together with HEAR. Bae et al () and Krishnan et al () found that chicken meat stored under aerobic conditions in different periods of time tends to lose luminosity. Chouliara, Karatapanis, Savvaidis, and Kontominas () when analyzing chicken meat for 25 days of storage, noticed that the samples were significantly darker throughout the experiment, indicating that the meat was getting more and more dull during the storage.…”

Section: Resultsmentioning

confidence: 99%

“…Samples belonging to the GC did not present significant differences ( p > .05) for the values of b *, during the days of storage (Table ), whereas the samples of G1 and G2 presented heterogeneous behavior, being not possible to establish a trend of values. According to Bae et al (), the instability of chroma b * may be caused by the lipid oxidation that occurred in the samples along the days of storage, which may have influenced significantly the values of this parameter.…”

Section: Resultsmentioning

confidence: 99%

“…The highest value obtained for TVC occurred in the GC sample, on the fifth day of storage (5.23 log cfu/g), overcoming the suggested as acceptable (Kannat et al, ). In the literature, some authors consider that a meat product is deteriorated when it presents values higher than 7 log cfu/g for TVC analysis (Bae et al, ; Bazargani‐gilani et al, ; Kannat et al, ; Soysal et al, ). However, this value was not reached by any sample during this study.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Zegarra

Santos²,

Silva

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

Biodegradable materials have great potential to improve and maintain the food quality. Chitosan biofilms (1% wt/vol) added with three concentrations of extract of acerola agroindustrial residue (vol/wt) were produced: 0% (G1); 1.0% (G2); and 2.5% (G3). The study was conducted in two main stages: in the first step, samples of all three groups and a control group (GC) were stored for 18 days (4 °C ± 1 °C), being analyzed for TBARS and pH. The groups 1 and G2 showed the best results. In the second stage, chicken meat packed with biofilms G1, G2, and a new GC were stored for 20 days (4 °C ± 1 °C), being evaluated for pH, temperature, TBARS, color parameters, water‐holding capacity, TPA, and microbiological analysis. The biofilm G2 presented the best results, maintaining the quality of the samples for 20 days of storage. Practical applications The film developed in this work has as main characteristics the biodegradability and the antioxidant activity, which were incorporated into the film with an antioxidant extract of acerola, produced from the agroindustrial residue of acerola, a byproduct usually discarded by the juice industry. For the development of this film, low‐cost materials and straightforward equipment were used, their application in the chicken meat was simple and the results were satisfactory, since the lipid oxidation was delayed and the quality of the product was maintained for 20 days. It can be observed that the chitosan film produced in this work is a package with significant active functions and an ally in maintaining the quality of the chicken meat. It is believed that this film will also be efficient in delaying the lipid oxidation of other meat products. Further investigation are necessary to confirm this.

show abstract

“…확인되었다 (Jung et al, 2011;Bae et al, 2014) Values with different letters within the same row differ significantly (p<0.05). et al, 1975;Giddings, 1977;Kim et al, 2012).…”

Section: 이 보고되어 본 연구 결과는 기존의 연구 결과와 일치함이mentioning

confidence: 95%

Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat

Lee¹,

Koo²,

Choi³

et al. 2015

CNU Journal of Agricultural Science

Self Cite

View full text Add to dashboard Cite

: This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at 4℃ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

show abstract

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

Cited by 23 publications

References 22 publications

The Use ofPistacia khinjukEssential Oil to Modulate Shelf-Life and Organoleptic Traits of Mechanically Deboned Chicken Meat

The Use ofPistacia khinjukEssential Oil to Modulate Shelf-Life and Organoleptic Traits of Mechanically Deboned Chicken Meat

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat

Contact Info

Product

Resources

About