Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

Kim, Koth-Bong-Woo-Ri; Pak, Won-Min; Kang, Ja-Eun; Park, Hong-Min; Kim, Boram; Ahn, Dong-Hyun

doi:10.5851/kosfa.2014.34.1.122

Cited by 3 publications

(2 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, when the percentage of chicken breast was too high, the hardness of the beef liver paste increased, chewiness decreased, and sensory scores decreased (p < 0.05). Consistent with the findings of Kim et al [44], the addition of chicken breast to mackerel sausage resulted in a product that was superior to sausages without chicken breast in terms of smell, taste, firmness, chewiness, and overall preference. Therefore, the ratios of 2:3, 1:1, and 3:2 for chicken breast and beef liver were selected for response surface optimization.…”

Section: Effect Of Adding Ratio Of Chicken Breast and Beef Liver On T...supporting

confidence: 86%

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Shen

Yang

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0–4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation.

show abstract

Section: Effect Of Adding Ratio Of Chicken Breast and Beef Liver On T...supporting

confidence: 86%

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Shen

Yang

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The color change of the chicken meat during storage was evaluated as described by Kim et al (2014) [30]. Each sample was cut into pieces 2 cm in height and measured with a colorimeter (ColorFlex ® EZ, HunterLAB, Hunter Associates Laboratory, Inc., Reston, VA, USA).…”

Section: Evaluation Of the Color Change In Chicken Meatmentioning

confidence: 99%

Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging

Pelyuntha,

Vongkamjan

2023

Foods

View full text Add to dashboard Cite

Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages), organic acids, and modified atmosphere packaging (MAP). In our study, two selected phages including vB_SenM_P7 and vB_SenP_P32 were used in combination with propionic acid (PA) and MAP for controlling Salmonella of multiple serovars on chicken meat under storage at 4 °C. The two phages showed strong lytic activity against over 72 serovars of Salmonella tested (25.0 to 80.6%). Phages, vB_SenM_P7 and vB_SenP_P32 showed 40% and 60% survival rates, respectively, after the exposure to temperatures up to 70 °C. Both phages remained active, with nearly 100% survival at a wide range of pH (2 to 12) and 15% NaCl (w/v). The available chlorine up to 0.3% (v/v) led to a phage survival rate of 80–100%. A combination of Salmonella phage cocktail and 0.5% PA could reduce Salmonella counts in vitro by 4 log CFU/mL on day 3 whereas a phage cocktail and 0.25% PA showed a 4-log reduction on day 5 during storage at 4 °C. For the phage treatment alone, a 0.3-log reduction of Salmonella was observed on day 1 of storage at 4 °C. In the chicken meat model, treatment by a phage cocktail and PA at both concentrations in MAP conditions resulted in a complete reduction of Salmonella cells (4–5 log unit/g) on day 2 of storage whereas each single treatment under MAP conditions showed a complete cell reduction on day 4. For the meat sensory evaluation, chicken meat treated with a phage cocktail-PA (0.5%) in MAP condition showed the highest preference scores, suggesting highly acceptability and satisfactory. These findings suggest that a combined treatment using a phage cocktail and PA in MAP conditions effectively control Salmonella in poultry meat during storage at low temperature to improve the quality and safety of food.

show abstract

Optimization of the Fish Sausage Added with Olive Oil

Lee¹,

Joo²

2014

The Korean Journal of Food And Nutrition

View full text Add to dashboard Cite

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

show abstract

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

Cited by 3 publications

References 13 publications

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging

Optimization of the Fish Sausage Added with Olive Oil

Contact Info

Product

Resources

About