Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

Panaite, Tatiana Dumitra; Mironeasa, Silvia; Vlaicu, Alexandru

doi:10.9755/ejfa.2019.v31.i4.1937

Cited by 12 publications

(4 citation statements)

References 36 publications

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“…Determination of meat color parameters in the CIELAB space by measuring the parameters L* (lightness), a* (saturation index in green/red), b* (saturation index in blue/yellow), h* (hue angle) and C* (metric chroma) and the total color difference (ΔE * ) was performed according to the method described by Panaite et al [ 27 ] using a Konica Minolta CR-400 (Tokyo, Japan) colorimeter. The results were expressed as an average for three measurements/sample.…”

Section: Methodsmentioning

confidence: 99%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

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The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

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Section: Methodsmentioning

confidence: 99%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

Self Cite

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show abstract

“…Determination of meat color parameters in the CIELAB space by measuring the parameters L* (lightness), a* (saturation index in green/red), b* (saturation index in blue/yellow) and c* (metric chroma) and the total color difference (∆E*) was performed according to the method described by Panaite et al [26] and Mancini et al [27], using a Konica Minolta CR-400 (Tokyo, Japan) colorimeter. The results were expressed as an average for three measurements/sample.…”

Section: Instrumental Color Measurementsmentioning

confidence: 99%

Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters

et al. 2021

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The purpose of this study was to evaluate the effects of grape seed oil (GSO) supplementation to broilers fed polyunsaturated fatty acids (PUFA)-enriched diets on growth performance, color, texture, fatty acid content and lipid peroxidation of meat. The 4-week feeding trial was conducted on 120 Cobb 500 broilers, assigned to three groups and housed in an experimental hall on permanent wood shaves litter. GSO was tested as source of natural antioxidants at different levels, 0% (GSO0, control), 1.5% (GSO1.5) and 3% (GSO3) in the presence of 4% flaxseed meal (FSM) in a completely randomized design. The results show that at the end of the experiment (42 days) the GSO supplementation had no effect (p < 0.05) on productivity parameters, except the final weight which was improved in GSO3 compared to GSO. The thigh meat color indicated a higher degree of lightness (p < 0.05), but the meat texture was not influenced (p < 0.05) by the new tested diets. The GSO diets increased (p < 0.05) the saturated fatty acid (SFA) content and decreased the PUFA content in the thigh meat. Thigh meat samples from GSO treatments had significantly (p < 0.05) improved oxidative stability. In the breast meat only the concentration of thiobarbituric acid-reactive substances (TBARS) decreased (p < 0.05). It is concluded that the GSO significantly improved the thigh meat oxidative stability.

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“…Table 2 shows that the rheological Ostwald-de Waele model was very appropriately chosen in accordance with the literature [ 22 , 23 ], as the coefficient of determination R 2 reached values of 0.9165 on average, and the SSE values were 2.6429 on average, which are very good values [ 24 ].…”

Section: Resultsmentioning

confidence: 71%

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Kumbár

Ondrušíková

Trost

et al. 2021

Foods

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Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their processing. In this article, the rheological properties of liquid egg products were determined. Eggs from six different species of poultry are used: domestic hen (Gallus gallus domesticus) hybrid Hisex Brown; Japanese quail (Coturnix japonica); German carrier goose (Anser anser f. domestica); domestic ducks (Anas platyrhynchos f. domestica); domestic guinea fowl (Numida meleagris f. domestica); and domestic turkeys (Meleagris gallopavo f. domestica). Liquid egg products showed pseudoplastic behaviour in range of shear strain rates from 0.2 up to 200 s−1 and at the temperature of 18 °C. Thus, the flow curves were constructed using the Ostwald-de Waele rheological model, with respect to the pseudoplastic behaviour of liquid egg products. According to the values of the coefficients of determination (R2), the sum of squared estimate of errors (SSE) and the root mean square error (RMSE), this model was appropriately chosen. Using the consistency coefficient K, the flow index n and the adjusted equations for the flow rate of technical and biological fluids in standard pipelines, the 3D velocity profiles of liquid egg products were successfully modelled. The values of the Reynolds number of the individual liquid egg products were calculated, and the type of flow was also determined. A turbulent flow has been detected for some liquid egg products.

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Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

Cited by 12 publications

References 36 publications

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

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