Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat

Chan, Jacky T.Y.; Omana, Dileep A.; Betti, Mirko

doi:10.1016/j.foodchem.2010.12.095

Cited by 98 publications

(49 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…1A. Total protein solubility of low and normal pH meats for the control samples was 101.9 mg/g and 103.4 mg/g, respectively, and was not statistically different, which is consistent with our previous study (Chan, Omana, & Betti, 2011). In general, application of high pressure processing caused a significant increase in total protein solubility in both low and normal pH meats compared to that of control (unpressurized) samples.…”

Section: Protein Solubilitysupporting

confidence: 90%

“…2A. There was no significant difference in myofibrillar protein surface hydrophobicity of low (352 Ho) and normal (331 Ho) pH meats for the control samples which was similar to our earlier study (Chan et al, 2011). In low pH meat, pressure at 50 MPa caused the greatest increase in surface hydrophobicity (450 Ho), however it was not statistically different than that at 100 and 200 MPa.…”

Section: Protein Surface Hydrophobicitysupporting

confidence: 86%

See 1 more Smart Citation

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Chan

Omana

Betti

2011

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

Section: Protein Solubilitysupporting

confidence: 90%

Section: Protein Surface Hydrophobicitysupporting

confidence: 86%

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Chan

Omana

Betti

2011

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

“…Studies conducted byŚmiecińska et al [46] revealed increased content of both total and soluble protein in turkey breast meat after 6 weeks of freezing storage. Chan et al [47], on the other hand, observed heightened content of soluble protein in frozen vacuumpacked turkey meat stored for 3 weeks before being thawed in atmospheric air at 4°C. Kim et al [32] did not, however,…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

Augustyńska-Prejsnar

Ormian

Sokołowicz

2018

Journal of Food Quality

View full text Add to dashboard Cite

e paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. e physicochemical indicators of raw breast meat after thawing and after being subjected to heat treatment were evaluated. e sensory evaluation was also conducted. e ndings indicate that the duration of storage has e ects on the quality of meat stored frozen at −20°C. Unfavourable changes (p < 0.05) were observed between the rst and seventh months of freezing storage in respect of such areas as increased drip loss, increased thermal loss, colour changes, and reduced ash content in thawed breast meat as well as in those subjected to heat treatment. Unfavourable changes in the sensory properties, namely, diminished intensity of avour and aroma, were also observed. e analysis revealed signi cant (p < 0.05) impacts of thawing methods on the meat's quality properties, depending on the duration of freezing storage. e application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the avor and juiciness of meat stored for one-month period. A longer period of freezing storage (5 and 7 months) revealed higher degrees of colour saturation towards red (a * ) in raw breast meat as well as reduced brittleness of breast meat thawed using microwave oven method prior to and after the heat treatment in comparison to those thawed using atmospheric air and water. Practical Applications. e duration of freezing storage and thawing methods has impacts on the meat's quality, including its processing value. e current study has its practical implications due to the immense consumption of broiler chicken meat, the high proportion of deep frozen meat products in commerce, and the acceptability and popularity of frozen stored meat in households. e current study enables one to ascertain how the physicochemical and sensory properties of broiler chicken breast meat change over the period of freezing storage (for 1, 3, 5, and 7 months) and which of the applied thawing methods (in atmospheric air, water, or microwave method) is most favourable for retaining meat's best quality.

show abstract

“…Moreover, Zhang and Barbut (2005) found that PSE broiler meat had inferior textural characteristics and lower storage modulus (G′) during heating due to the higher level of protein denaturation. However, Chan, Omana, and Betti (2011a) found that protein extractability of PSE-like turkey meat was similar to normal meat, although they used the similar selection criteria for PSE-like poultry meat. There was no significant difference in the textural characteristics between normal and PSE-like turkey meat batters (Chan, Omana, & Betti, 2011b).…”

Section: Introductionmentioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

show abstract

Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat

Cited by 98 publications

References 43 publications

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Contact Info

Product

Resources

About