Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

Khiari, Zied; Omana, Dileep A.; Pietrasik, Z.; Betti, Mirko

doi:10.1111/1750-3841.12167

Cited by 10 publications

(3 citation statements)

References 39 publications

(52 reference statements)

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“…The cook loss of pecan‐shell‐smoked chicken breast was 26.22%, but there were no differences in cook loss among the differently treated samples. Khiari, Omana, Pietrasik, and Betti (2013) reported cook losses in cooked chicken breasts of 19.35% to 21.90%, depending on the type of marinade ingredients used to treat the samples. Some differences in cooking loss may be expected based on the meat variety, age, degree of marination, and cooking method.…”

Section: Resultsmentioning

confidence: 99%

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Fu¹,

Kerr

2020

Journal of Food Science

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Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood moisture content ranged from 7.94% to 11.43%, whereas ash ranged from 0.97% to 3.11%. The particle size varied among the smoke sources, with chopped pecan shells having more pieces in the "coarse" category. Several properties related to quality of the cooked meat were measured including moisture content, water activity, color, cook loss, expressible moisture, and maximum shear force. Moisture content ranged from 70.13% to 71.72%, whereas pH ranged from 6.39 to 6.43. Chicken breasts smoked with pecan shells were darker (L * = 72.86 compared to 74.94 to 76.57) and slightly redder (a * = 5.71; b * = 25.70) than other samples. Color development was localized to the surface of the meat. Cooking loss did not differ significantly among the samples (26.13% to 27.03%) nor did expressible moisture (9.68% to 11.87%). Meat tenderness was assessed by shear values, but did not differ among the samples. Consumer panels showed that all samples were well liked. Samples smoked with mesquite had slightly lower scores for flavor and overall likability, whereas the scores for samples smoked with hickory, apple, or pecan shells were no different.

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Section: Resultsmentioning

confidence: 99%

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Fu¹,

Kerr

2020

Journal of Food Science

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“…The latter state refers to the isoelectric point in which the protein has the lowest solubility. Precipitation at isoelectric point is widely utilized to recover proteins ( 63 – 68 ), however, it is not usually applied for enzyme isolation due to irreversible denaturation which is the greatest disadvantage of isoelectric point precipitation ( 69 ).…”

Section: Typical Enzyme Recovery Processesmentioning

confidence: 99%

Sustainable Upcycling of Fisheries and Aquaculture Wastes Using Fish-Derived Cold-Adapted Proteases

Khiari

2022

Front. Nutr.

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The fisheries and aquaculture industries are some of the major economic sectors in the world. However, these industries generate significant amounts of wastes that need to be properly managed to avoid serious health and environmental issues. Recent advances in marine waste valorization indicate that fish waste biomass represents an abundant source of high-value biomolecules including enzymes, functional proteins, bioactive peptides, and omega-3 rich oils. Enzyme-assisted processes, for the recovery of these value-added biomolecules, have gained interest over chemical-based processes due to their cost-effectiveness as well as their green and eco-friendly aspects. Currently, the majority of commercially available proteases that are used to recover value-added compounds from fisheries and aquaculture wastes are mesophilic and/or thermophilic that require significant energy input and can lead to unfavorable reactions (i.e., oxidation). Cold-adapted proteases extracted from cold-water fish species, on the other hand, are active at low temperatures but unstable at higher temperatures which makes them interesting from both environmental and economic points of view by upcycling fish waste as well as by offering substantial energy savings. This review provides a general overview of cold-adapted proteolytic enzymes from cold-water fish species and highlights the opportunities they offer in the valorization of fisheries and aquaculture wastes.

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“…Marination is an important step in which ingredients, such as NaCl, sodium tripolyphosphate (STPP) and glucose, are commonly applied during vacuum tumbling (Khiari, Omana, Pietrasik, & Betti, 2013). These ingredients are used to tenderize the meat, increase the water holding capacity, and enhance the flavor (Dhanda, Pegg, & Shand, 2003;Kijowski & Mast, 1988).…”

Section: Introductionmentioning

confidence: 99%

Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Jantaranikorn

Yongsawatdigul

2020

Journal of Food Science

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Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.

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Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

Cited by 10 publications

References 39 publications

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast

Sustainable Upcycling of Fisheries and Aquaculture Wastes Using Fish-Derived Cold-Adapted Proteases

Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

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