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Guanghong Zhou - One of the best experts on this subject based on the ideXlab platform.
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application of isoelectric solubilization precipitation processing to improve gelation properties of protein isolated from pale soft exudative pse like chicken Breast Meat
Lwt - Food Science and Technology, 2016Co-Authors: Xue Zhao, Minyi Han, Xing Chen, Chang Qian, Guanghong ZhouAbstract:Isoelectric solubilization/precipitation (ISP) process has been attempted to improve gelation properties of pale, soft, exudative (PSE)-like chicken Breast Meat protein. The protein was recovered at pH values of 2.5, 3.0, 3.5, 11.0, 11.5 and 12.0. The results showed that ISP treated PSE-like chicken Breast Meat with pH 11.0 and pH 3.5 significantly increased (P < 0.05) gel hardness and water retention capacity. Whiteness of cooked sample was obviously enhanced while the extraction carried out at pH 3.5, 11.0, 11.5 and 12.0 (P < 0.05). SDS-PAGE indicated ISP process significantly affected salt extracted protein profile rather than that of total protein. ISP treatment altered the dynamic rheological behavior of PSE-like samples. Since enhanced hardness was induced by ISP, the low elastic (G′) modulus revealed ISP-extracted sample form more rigid gel instead of elastic one. Based on our study, the best gel properties were obtained by solubilizing the PSE-like chicken Breast muscle at pH 11. In conclusion, this method may have potential to increase the economic value of PSE-like chicken Breast Meat by improving the protein gelation properties.
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effect of freezing on electrical properties and quality of thawed chicken Breast Meat
Asian-australasian Journal of Animal Sciences, 2016Co-Authors: Ran Wei, Peng Wang, Minyi Han, Tianhao Chen, Guanghong ZhouAbstract:OBJECTIVE The objective of this research was to study the electrical properties and quality of frozen-thawed chicken Breast Meat and to investigate the relationship between these parameters at different times of frozen storage. METHODS Thawed samples of chicken Breast muscles were evaluated after being kept in frozen storage at -18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). RESULTS The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken Breast Meat. CONCLUSION Impedance measurement has a potential to assess the quality of frozen chicken Meat combining with quality indices.
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effect of ultrasound treatment on functional properties of reduced salt chicken Breast Meat batter
Journal of Food Science and Technology-mysore, 2015Co-Authors: Zhuangli Kang, Yufeng Zou, Guanghong ZhouAbstract:The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken Breast Meat batter were investigated. Results showed salt level significantly (p 0.05) on texture, cooking loss or WHC. However, longer ultrasound (40 min) treatment resulted in a decrease in hardness, G′ value and WHC. Microstructural analysis revealed that gels treated with ultrasound for 20 min had a compact structure whereas those treated for 40 min contained more protein aggregations and more cavities. Low-field nuclear magnetic resonance (LF-NMR) indicated that ultrasound treatment for 20 min lowered the values of spin-spin relaxation time (T2) and increased the proportion of myofibillar water. Overall, high power ultrasound technology is a promising process which can improve the gelation properties and thereby allowing for a partial reduction in the salt levels in chicken Meat gels.
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reduced functionality of pse like chicken Breast Meat batter resulting from alterations in protein conformation
Poultry Science, 2015Co-Authors: Yurui Zhao, Peng Wang, Minyi Han, Zhuangli Kang, Guanghong ZhouAbstract:Abstract The objectives of this study were to evaluate protein thermal stability, water-protein interaction, microstructure, and protein conformation between PSE-like and normal chicken Breast Meat batters. Sixty pale, soft, and exudative (PSE)-like (L*>53, pH24 h
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use of high intensity ultrasound to improve functional properties of batter suspensions prepared from pse like chicken Breast Meat
Food and Bioprocess Technology, 2014Co-Authors: Zhuangli Kang, Ying-ying Zhao, Guanghong ZhouAbstract:In order to explore novel processing for modifying the functional properties of pale, soft, exudative (PSE)-like chicken Breast Meat, we investigated the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of PSE-like Meat batter suspension. Normal and PSE-like chicken Breast Meat batter suspensions (7.5 % Meat proteins, w/w) were prepared and treated by ultrasound for either 0, 3, or 6 min (frequency 20 kHz and amplitude 60 %). Ultrasound treatment significantly increased pH, gel strength, and water holding capacity of normal and PSE-like Meat gels (P < 0.05). Ultrasound treatment altered the rheological behavior of normal and PSE-like batter samples, which was accompanied with the increase of the elastic (G′) and viscous (G″) modulus. After ultrasound treatment, the microstructure of heated normal and PSE-like batter samples enabled the formation of a compact and more dense gel network. Ultrasound treatment reduced the salt solubility of myosin as indicated by its intensity in SDS-PAGE. However, the particle size of ultrasound-treated normal and PSE-like batter samples was reduced and became more uniform. Moreover, ultrasound decreased the α-helical content and increased the formation β-sheet, β-turns, and unordered contents of normal and PSE-like Meat proteins. These results suggest that high-intensity ultrasound may be used to modify the functionality of PSE-like Meat with the potential to increase economical benefits for the poultry industry.
D L Fletcher - One of the best experts on this subject based on the ideXlab platform.
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effects of high frequency electrical stunning and decapitation on early rigor development and Meat quality of broiler Breast Meat
Poultry Science, 2003Co-Authors: W D Mcneal, D L FletcherAbstract:Abstract Three independent trials were conducted to determine the effects of high frequency electrical stunning followed by decapitation on broiler Breast Meat rigor development and Meat quality. All birds were stunned and half of the birds were killed using a conventional unilateral neck cut, half were killed by decapitation, and both groups were allowed to bleed for 90 s prior to scalding and picking. New York dressed carcasses were chilled in a static ice-water bath for 90 min and held at 2 degrees C prior to deboning. Breast fillets were removed from the carcasses at 2, 4, and 24 h postmortem. From the right Breast fillet, R-values and pH were determined at time of deboning. The left fillet was wrapped in plastic and held for 24 h at 2 degrees C prior to determining lightness (L*), redness (a*), yellowness (b*), cook yield, and Allo-Kramer shear. Deboning time affected raw Meat pH, R-value, cook loss, and shear value but had no effect on color. The Breast Meat from the decapitated birds had significantly higher pH values at 2 and 24 h postmortem than the conventionally killed birds. Other than for the effect on Breast Meat pH, decapitation had no effect on rigor development, R-value, Meat color, or Meat quality as measured by cooked-Meat yield and Allo-Kramer shear.
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effects of stunning and decapitation on broiler activity during bleeding blood loss carcass and Breast Meat quality
Poultry Science, 2003Co-Authors: W D Mcneal, D L Fletcher, R J BuhrAbstract:Four experiments were conducted to determine the effects of electrical stunning and decapitation on bird activity as well as carcass and Meat quality. In Experiment 1, broilers were subjected to one of four stunning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of 1 to 4 with 1 being no activity and 4 being severe wing flapping and muscular contractions. Carcasses were also scored for red wing tips and broken bones. In Experiments 2 to 4, all birds were stunned prior to neck cut or decapitation. Carcasses were scored as described in Experiment 1 as well as measurements of blood loss, feather removal, and Breast Meat pH, color, cook loss, and tenderness. Based on carcass activity in Experiment 1, decapitation following stunning was similar to a conventional stun and unilateral neck cut, except there was almost no late activity (after 60 s) observed in the decapitated birds. Decapitation following stunning did not result in any consistent carcass quality defects compared to conventional killing in the four experiments. No differences were found in 24-h lightness values, yellowness, cook yield, tenderness, and ultimate pH between conventionally killed and decapitated birds. Blood loss and Breast Meat redness were inconsistent. These results indicate that high frequency stunning and decapitation may be an acceptable alternative to conventional slaughter based on carcass and Meat quality and by ensuring an irreversible loss of consciousness.
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effects of stunning and decapitation on broiler activity during bleeding blood loss carcass and Breast Meat quality
Poultry Science, 2003Co-Authors: W D Mcneal, D L Fletcher, R J BuhrAbstract:Four experiments were conducted to determine the effects of electrical stunning and decapitation on bird activity as well as carcass and Meat quality. In Experiment 1, broilers were subjected to one of four stunning and killing methods: no stun and neck cut, stun and neck cut, no stun and decapitation, and stun and decapitation. Birds were scored for severity of physical activity on a scale of 1 to 4 with 1 being no activity and 4 being severe wing flapping and muscular contractions. Carcasses were also scored for red wing tips and broken bones. In Experiments 2 to 4, all birds were stunned prior to neck cut or decapitation. Carcasses were scored as described in Experiment 1 as well as measurements of blood loss, feather removal, and Breast Meat pH, color, cook loss, and tenderness. Based on carcass activity in Experiment 1, decapitation following stunning was similar to a conventional stun and unilateral neck cut, except there was almost no late activity (after 60 s) observed in the decapitated birds. Decapitation following stunning did not result in any consistent carcass quality defects compared to conventional killing in the four experiments. No differences were found in 24-h lightness values, yellowness, cook yield, tenderness, and ultimate pH between conventionally killed and decapitated birds. Blood loss and Breast Meat redness were inconsistent. These results indicate that high frequency stunning and decapitation may be an acceptable alternative to conventional slaughter based on carcass and Meat quality and by ensuring an irreversible loss of consciousness.
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the relationship between raw broiler Breast Meat color and composition
Poultry Science, 2002Co-Authors: M Qiao, D L Fletcher, J K Northcutt, D.p. SmithAbstract:Experiments were conducted to compare the chemical composition of broiler Breast Meat that was naturally lighter than normal, normal, and darker than normal. In each of three separate replicated trials (wk), fillets were obtained from three commercial processing plants. Approximately 25 fillets of each color group were selected based on International Commission on Illumination (CIE) lightness values as follows: lighter than normal (L * > 53), normal (48 < L * < 51), and darker than normal (L * < 46). The fillets from each replicate, plant, and color group were ground and mixed together, and samples for the 27 treatment groups subjected to color, pH, and chemical analyses (protein, ash, moisture, total lipids, iron, glycogen, and fatty acids profile). The whole fillets had significantly different color values for the three color groups at 0 and 24 h prior to grinding. Of the ground Meat samples, there were significant treatment and plant differences in composition. There were no color treatment effects on moisture, lipid, glycogen, iron, ash, or fatty acid ratios. Meat from the light group had significantly lower protein values than the normal or dark Meat and lower ash than the dark group. The light group also had significantly higher levels of C16:1 and lower levels of C18:0 and C20:4 fatty acids than the dark group. Among the three plants, there were significant effects for Breast Meat color and composition. Results indicated that, although plant had more effect on composition, differences by color group might indicate that extreme variation in color may be due to long-term genetic factors as well as short-term antemortem stress.
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effects of raw broiler Breast Meat color variation on marination and cooked Meat quality
Poultry Science, 2002Co-Authors: M Qiao, D.p. Smith, D L Fletcher, J K NorthcuttAbstract:Three replicate trials were conducted to determine the effect of raw broiler Breast Meat color on marinated and cooked Meat quality. In each trial, 90 fillets were collected from a commercial processing plant based on lightness (L*) values of Breast Meat as follows: light, L* > 53; normal, 48 < L* < 51; and, dark, L* < 46. For each fillet the color, pH, and weight were determined, and the fillets were marinated in three lots of 10 fillets from each color group (20% wt:wt of 5% salt and 2.5% sodium tripolyphosphate in a vacuum tumbler). Marination uptake was determined; the samples were held for 24 h at 2 C, and color, pH, and weight again were determined. Next, the samples were cooked, and the Meat was subjected to color, pH, cooked yield, shear force, and moisture analyses. Results showed that absolute color values changed with marination and cooking, but that L* and pH differences by color group were maintained through marination and cooking. There were also significant differences in marinade absorption, cooked yield, and shear value, particularly among the extremes of light and dark Meats. There was no significant difference in final cooked Meat moisture. As expected, there were significant negative correlations between Meat lightness and pH; however, raw muscle pH was not correlated to final product moisture or shear but was positively correlated to cooked Meat yield and negatively correlated to marinade absorption. These results indicate that the pH variation associated with extreme raw Breast Meat color variation can affect Breast Meat marination and cooked Meat quality.
M Quinton - One of the best experts on this subject based on the ideXlab platform.
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seasonal effect on pale soft exudative pse occurrence in young turkey Breast Meat
Food Research International, 1996Co-Authors: R D Mccurdy, S Barbut, M QuintonAbstract:Colour distribution of turkey Breast Meat was evaluated in different flocks during the year to assess the frequency of the pale soft exudative (PSE) problem. The pH, water-holding capacity, cooking loss, and texture of selected samples were also evaluated. Significant correlations (P ≤ 0.05) were found between ‘L’ value and the other parameters, indicating that a colour measurement could be used, on a commercial scale, to assess PSE conditions in turkey Breast Meat. Overall, mean L value was the highest during the summer (P ≤ 0.05), lowest during the winter, and intermediate during the spring and autumn. Colour measuring time (3 vs 24 h) post mortem had an effect on the measured L value, especially at the low range (L value < 45). The approach for selecting an appropriate cut-off L value, for industrial purposes, by targeting a certain water-holding capacity level is also discussed.
Zhuangli Kang - One of the best experts on this subject based on the ideXlab platform.
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effect of ultrasound treatment on functional properties of reduced salt chicken Breast Meat batter
Journal of Food Science and Technology-mysore, 2015Co-Authors: Zhuangli Kang, Yufeng Zou, Guanghong ZhouAbstract:The effect of ultrasound treatments (40 kHz, 300 W) for different times (10, 20, 30 and 40 min) combined with different salt contents (1.0 %, 1.5 % and 2.0 %) on gel properties and water holding capacity (WHC) of chicken Breast Meat batter were investigated. Results showed salt level significantly (p 0.05) on texture, cooking loss or WHC. However, longer ultrasound (40 min) treatment resulted in a decrease in hardness, G′ value and WHC. Microstructural analysis revealed that gels treated with ultrasound for 20 min had a compact structure whereas those treated for 40 min contained more protein aggregations and more cavities. Low-field nuclear magnetic resonance (LF-NMR) indicated that ultrasound treatment for 20 min lowered the values of spin-spin relaxation time (T2) and increased the proportion of myofibillar water. Overall, high power ultrasound technology is a promising process which can improve the gelation properties and thereby allowing for a partial reduction in the salt levels in chicken Meat gels.
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reduced functionality of pse like chicken Breast Meat batter resulting from alterations in protein conformation
Poultry Science, 2015Co-Authors: Yurui Zhao, Peng Wang, Minyi Han, Zhuangli Kang, Guanghong ZhouAbstract:Abstract The objectives of this study were to evaluate protein thermal stability, water-protein interaction, microstructure, and protein conformation between PSE-like and normal chicken Breast Meat batters. Sixty pale, soft, and exudative (PSE)-like (L*>53, pH24 h
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use of high intensity ultrasound to improve functional properties of batter suspensions prepared from pse like chicken Breast Meat
Food and Bioprocess Technology, 2014Co-Authors: Zhuangli Kang, Ying-ying Zhao, Guanghong ZhouAbstract:In order to explore novel processing for modifying the functional properties of pale, soft, exudative (PSE)-like chicken Breast Meat, we investigated the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of PSE-like Meat batter suspension. Normal and PSE-like chicken Breast Meat batter suspensions (7.5 % Meat proteins, w/w) were prepared and treated by ultrasound for either 0, 3, or 6 min (frequency 20 kHz and amplitude 60 %). Ultrasound treatment significantly increased pH, gel strength, and water holding capacity of normal and PSE-like Meat gels (P < 0.05). Ultrasound treatment altered the rheological behavior of normal and PSE-like batter samples, which was accompanied with the increase of the elastic (G′) and viscous (G″) modulus. After ultrasound treatment, the microstructure of heated normal and PSE-like batter samples enabled the formation of a compact and more dense gel network. Ultrasound treatment reduced the salt solubility of myosin as indicated by its intensity in SDS-PAGE. However, the particle size of ultrasound-treated normal and PSE-like batter samples was reduced and became more uniform. Moreover, ultrasound decreased the α-helical content and increased the formation β-sheet, β-turns, and unordered contents of normal and PSE-like Meat proteins. These results suggest that high-intensity ultrasound may be used to modify the functionality of PSE-like Meat with the potential to increase economical benefits for the poultry industry.
Adriana Maria Descalzo - One of the best experts on this subject based on the ideXlab platform.
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fatty acid composition and oxidative stability of Breast Meat from broiler chickens supplemented with moringa oleifera leaf meal over a period of refrigeration
Food Chemistry, 2014Co-Authors: T T Nkukwana, Voster Muchenje, P J Masika, L C Hoffman, K Dzama, Adriana Maria DescalzoAbstract:Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler Breast Meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1-8 of storage at 4°C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P<0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird's DMI improved the FA profile and reduced lipid oxidation in broiler Breast Meat.