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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This case study examines the nutritional differences between agroecological, conventional, and commercial products in Valle del Cauca, Colombia. Using a participatory methodology with local farmers, eggs, chicken, and plantain were selected for analysis. Moisture, protein, fat, ash, phosphorus, potassium, calcium, and magnesium contents were compared across the three production systems. Statistical analyses included ANOVA and MANOVA. Results indicate that agroecological products from the studied farms tended to have lower moisture content. Agroecological eggs showed higher fat content (11.09 g/100 g vs 9.32 g/100 g conventional and 8.45 g/100 g commercial). Agroecological chicken presented higher protein content (22.37 g/100 g vs 20.73 g/100 g conventional and 18.1 g/100 g commercial) and potassium (281 mg/100 g vs 298 mg/100 g conventional and 213 mg/100 g commercial). Agroecological plantain had higher ash content (0.85 g/100 g vs 0.77 g/100 g conventional and 0.79 g/100 g commercial) and calcium (8 mg/100 g vs 5 mg/100 g conventional and 6 mg/100 g commercial). These differences were statistically significant (p < 0.05). While these findings suggest potential nutritional benefits of agroecological production in this region, further studies with a larger number of replicates are needed to confirm these trends on a broader scale. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT‐150, UT‐300, UT‐450, Vacuum‐UT‐150, Vacuum‐UT‐300, Vacuum‐UT‐450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum‐ultrasonic‐assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450 W. The mass transfer kinetics (k1 and k2) were significantly related to vacuum pretreatment and ultrasonic power. The values of k1 for total and moisture weight changes decreased with the increase of ultrasonic power, whereas the values of k2 increased with vacuum pretreatment. The application of ultrasound treatment with vacuum improved the NaCl effective diffusion coefficients (De) from 1.189 × 10−9 to 1.308–1.449 × 10−9 m2/s, and the highest De was found with Vacuum‐UT‐450. The treatment of ultrasound and vacuum can reduce shear force and enhance the water‐holding capacity (WHC). According to the analysis of water distribution, vacuum and ultrasound could decrease the T23 values, indicating that the mobility of water decreased. The result of microscopic observation further supported that the disruption of myofibrils was related to the tenderness and WHC changes, which was caused by vacuum and ultrasound treatment. Thus, Vacuum‐UT brining could be employed as an emerging technology for improving the efficiency of brining and meat quality of other meat. Practical Application: Vacuum‐ultrasonic‐assisted static brine is an effective and feasible treatment to replace tumbling treatment for maintaining the integrity of the muscle bundles and accelerating the brining rate. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

High sodium intake from processed foods has been linked to increased risks of hypertension and cardiovascular diseases, prompting the need for sodium reduction strategies in meat products. This study aims to investigate the influence of partially replacing salt (NaCl) with Salicornia herbacea L. in the formulation of meat chips on their yield, quality, and sensory characteristics. The main difference between control and experimental recipes lies in the substitution of part of the salt (NaCl) with S. herbacea L., known for its beneficial properties and lower sodium content. Beef, chicken breast, and horse meat were used for chip preparation. Control recipes contained 8% NaCl, whereas in experimental recipes, NaCl constituted 4%, and S. herbacea L. constituted 4%. The preparation process involved grinding the meat to a minced state, adding salt and spices, forming chips, a three‐stage drying process, and subsequent cooling. The results indicated that the inclusion of S. herbacea L. reduces chip yield by 2%. Moisture, fat content, protein composition, and caloric content of the chips also slightly decreased in experimental recipes. Meanwhile, antioxidant activity and chip‐shape stability increased. Experimental recipes also demonstrated improved sensory characteristics such as taste, aroma, and texture. Thus, despite a minor decrease in production yield the use of S. herbacea L. in meat chip formulations was justified. Simultaneously, alongside sodium reduction, there was an improvement in the product's antioxidant activity and sensory properties. The incorporation of S. herbacea L. makes meat chips more nutritious and appealing to health‐conscious consumers. [ABSTRACT FROM AUTHOR]

Tetracyclines (TCs) are among the most widely used antibiotics worldwide for treating bacterial infections (both Gram-positive and Gram-negative) in humans and animals. In Brazil, chicken is one of the most produced and traded meats, with TCs being the primary antibiotics used in its production. This study applied two experimental designs to optimize the QuEChERS method for simultaneous quantitative analysis by HPLC–DAD of three TCs (tetracycline, chlortetracycline, and oxytetracycline) in chicken. The optimized conditions of the QuEChERS method for the preconcentration of TCs were 500 mg of sample, 1000 mg of Na2SO4, 700 mg of NaCl, 100 mg C18, 100 mg of PSA in 10 mL of the extracting solvent, vortex for 1 min, and centrifugation 4000 rpm for 5 min with a total run time of 10 min. LOQ values were lower than the MRL for all antibiotics established by ANVISA, precision in intra-day and inter-day ranged from 0.1 to 5.0%, and recovery ranged from 80 to 101%, greatly improving the work efficiency. The analytical method was applied to four commercial chicken breast samples and other proteins, one for beef and one for pork, of which no residues were found. The "GREEnness" of the optimized method demonstrated that the proposed approach made it possible to develop a "greener" method than traditional methods. [ABSTRACT FROM AUTHOR]

The objective of the study was to investigate the effect of radio frequency parameters on the thawing time and the uniformity. During the radio frequency thawing of frozen chicken breast at 27.12 MHz and 6 kW, the effects of operating parameters such as electrode gap (8, 9, 10, and 11 cm), voltage (70%, 75%, and 80%) and sample thickness (4, 5, and 6 cm) on the pattern of temperature rise and the uniformity were examined. The results showed that with decreasing electrode gap and increasing voltage and sample thickness, the temperature rise accelerated and the uniformity index decreased. The optimum parameters were determined as 9 cm and 75% for electrode gap and voltage, respectively based on the thawing time and temperature distribution. Compared with thawing at ambient temperature (20 ℃, 6 h), the thawing time with radio frequency was shortened to 54.67 min, and the total viable count, the drip loss and total volatile basic nitrogen (T-VBN) content were significantly reduced (P < 0.05). The results of this study provide a theoretical basis and technical support for the practical application of radio frequency technology in the field of meat thawing.

Summary: The stability, microstructure and antioxidant capacity of the composite coating solution of chitosan (CS) and oleuropein (OLE, 0.08–0.32%, w/v) were estimated by zeta potential, rheological properties, scanning electron microscope and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging assays. Effects of the composite coating on refrigerated chicken breasts were evaluated by microbial, chemical and sensory assays. The results revealed that the coating solutions were stable, intact and exhibited good antioxidant activities. When chicken samples were stored at 4 °C for 12 days, the microbial population treated with CS + OLE decreased to 5.43–7.59 log CFU g−1 compared with the control (8.41 log CFU g−1). The increase in pH values, total volatile base nitrogen and thiobarbituric acid reactive substances contents, and drip loss rate of chicken samples had also been deferred. Overall, the results indicated that it was feasible to apply CS with OLE to extend the shelf life of chicken breasts. [ABSTRACT FROM AUTHOR]

Extensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable‐source‐derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light‐sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging. Highlights: The incorporation of peppermint oil resulted in higher opacity values.Peppermint incorporated PLA films showed antimicrobial activity.Peppermint oil addition decreased water vapor permeability of PLA films.Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Listeria monocytogenes (L. monocytogenes) is a foodborne pathogen with high morbidity and mortality rates, necessitating rapid detection methods. Current techniques, while reliable, are labor-intensive and not amenable to on-site testing. We report the design and synthesis of a novel imprinted upconversion fluorescence probe through Pickering emulsion polymerization for the specific detection of L. monocytogenes. The probe employs trimethylolpropane trimethacrylate and divinylbenzene as cross-linkers, acryloyl-modified chitosan as a functional monomer, and the bacterium itself as the template. The developed probe demonstrated high specificity and sensitivity in detecting L. monocytogenes, with a limit of detection of 72 CFU/mL. It effectively identified the pathogen in contaminated salmon and chicken samples, with minimal background interference. The integration of molecular imprinting and upconversion fluorescence materials presents a potent and reliable approach for the rapid and specific detection of L. monocytogenes, offering considerable potential for on-site food safety testing.

This study was designed to determine the optimal aging conditions after analyzing the physicochemical and microbiological properties of dry-aged chicken breast using an electric field supercooling system (EFSS). Chicken breast was aged for up 5 weeks at three different temperatures (0°C, −1°C, and −2°C). Aging and trimming loss at −2°C treatment showed lower values than at 0°C and −1°C treatments. Thiobarbituric acid reactive substances and volatile basic nitrogen in all treatments increased during the aging process but showed the lowest levels at −2°C. As a result of analysis of aerobic bacteria, it is microbiologically safe to dry-age for up to 2 weeks at 0°C and up to 3 weeks at −1°C and −2°C. Therefore, the dry-aged chicken breast with EFSS was optimally aged for 3 weeks at −2°C.

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Research background. While the use of chemical preservatives in meat may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequently, many people have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. The bioactive components present in West Indian bay leaf and turmeric essential oils have a promising potential for use as novel, green preservatives in the meat industry. Experimental approach. Raw chicken breast samples (28 g) were each treated with different volumes (0.5, 1 and 1.5 mL) of the essential oil of West Indian bay leaf or turmeric or their mixture (1:1 to make up a final volume of 0.5, 1 and 1.5 mL). Physicochemical, microbiological and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 °C. Results and conclusions. The West Indian bay leaf oil had a higher extraction yield and total phenolic content, while the turmeric oil had a higher total flavonoid content. The most effective treatments, compared to the control, significantly (p<0.05) minimized the pH increase by 13.9 % (1.5 mL bay leaf oil), reduced texture loss by 44.8 % (1.5 mL oil mixture) and reduced protein loss by 98.9 % (1 mL bay leaf oil). Most treated samples had reduced microbial loads, with the turmeric oil showing the highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) sensory scores than the control on the final day of storage, with the 1.5 mL oil mixture proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days. Novelty and scientific contribution. This study has shown for the first time that the essential oil from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oil as natural preservative agents in lieu of synthetic alternatives. [ABSTRACT FROM AUTHOR]

In recent years, the increasing interest in healthier and more sustainable food behaviours led to a greater demand for organic products, especially in animal foods. This study aims to increase knowledge on the organic meat quality through a comparative shelf-life analysis of organic and conventional broiler (Ross 308) breast meat. A total of 11 biogenic amines and 21 volatile organic compounds (VOCs) were monitored combining the results with meat pH and microbiological and sensorial analyses during 10 days of storage (days 0, 3, 6 10). The organic meat showed generally a lower value in spoilage markers than the conventional one. Meat spoilage-related VOC concentrations underlined important differences, especially on day 10. The same trend emerged by the total biogenic amines concentration on day 10 with values of 853.24 mg kg−1 in organic and 354.12 mg kg−1 in conventional meat. Microbiological analysis reported a delayed bacterial proliferation in organic meat. Conventional meat maintains a better aspect, but odour and elasticity scores were higher in organic ones. In conclusion, chicken breast meat from organic production systems showed overall higher shelf-life than chicken meat from conventional inside-ground farms. [ABSTRACT FROM AUTHOR]

Essential oils can be used as natural preservatives in the poultry meat industry. The aim of this research was to determine the effect of some essential oils on the microbial, physicochemical, and sensory properties of marinated chicken breast. For this purpose, rosemary, thyme, and clove essential oils were used at doses of 125 mg·kg-1 and 250 mg·kg-1 while marinating chicken breasts. After the marinated chicken breasts were divided into groups, they were stored in the refrigerator at 4°C. The results showed that 250 mg·kg-1 doses of essential oils, especially at 24 h, and rosemary had more inhibitory effects on some microbial (total mesophilic aerobic, total psychrophilic aerobic, and yeast–mold) parameters. However, the sensory groups with the addition of 125 mg·kg-1 were more accepted. Among these groups, the most acceptable group was the group that added 125 mg·kg-1 of thyme essential oil. The study shows that the use of thyme essential oil as an alternative to chemical preservatives may be beneficial both in extending the shelf life of marinated chicken breasts and in terms of consumer taste.

Objective This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

Research background. While the use of chemical preservatives in meat may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequently, many people have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. The bioactive components present in West Indian bay leaf and turmeric essential oils have a promising potential for use as novel, green preservatives in the meat industry. Experimental approach. Raw chicken breast samples (28 g) were each treated with different volumes (0.5, 1 and 1.5 mL) of the essential oil of West Indian bay leaf or turmeric or their mixture (1:1 to make up a final volume of 0.5, 1 and 1.5 mL). Physicochemical, microbiological and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 °C. Results and conclusions. The West Indian bay leaf oil had a higher extraction yield and total phenolic content, while the turmeric oil had a higher total flavonoid content. The most effective treatments, compared to the control, significantly (p

In this study, the expression and abundance of two candidate chicken (Gallus gallus; gga) microRNAs (miRNAs, miR), gga-miR-21-5p (miR-21) and gga-miR-126-5p (miR-126), have been analyzed in order to identify biomarkers for the traceability and quality of poultry meat. Two breeds of broiler chickens were tested: the most common Ross308 (fast-growing) and the high-quality Ranger Gold (slow-growing). A preliminary analysis of the two miRNAs expressions was conducted across various tissues (liver, lung, spleen, skeletal muscle, and kidney), and the three tissues (lung, spleen, and muscle) with a higher expression were chosen for further analysis. Using quantitative reverse transcription polymerase chain reaction (RT-qPCR), the expression of miRNAs in the three tissues of a total of thirteen animals was determined. The results indicate that miR-126 could be a promising biomarker for the lung tissue in the Ranger Gold (RG) breed (p < 0.01), thus suggesting a potential applicability for tracing hybrids. RG exhibits a significantly higher miR-126 expression in the lung tissue compared to the Ross308 broilers (R308), an indication of greater respiratory capacity and, consequently, a higher oxidative metabolism of the fast-growing hybrid. During sampling, two R308 broilers presented some anomalies, including airsacculitis, hepatic steatosis, and enlarged spleen. The expression of miR-126 and miR-21 was compared in healthy animals and in those presenting anomalies. Chickens with airsacculitis and hepatic steatosis showed an up-regulation of miR-21 and miR-126 in the most commercially valuable tissue, the skeletal muscle or breast (p < 0.05). [ABSTRACT FROM AUTHOR]

The aim of the study was to explore the impact of both the macronutrient composition and snacking timing on the postprandial glycemic insulinemic responses and food intake. Seventeen healthy female volunteers completed the randomized crossover trials. The volunteers were provided a standard breakfast and lunch at 8:00 and 13:00, respectively, and an ad libitum dinner at 18:00. Provided at either 10:30 (midmorning) or 12:30 (preload), the glycemic effects of the three types of 70 kcal snacks, including chicken breast (mid-C and pre-C), apple (mid-A and pre-A), and macadamia nut (mid-M and pre-M), were compared with the non-snack control (CON), evaluated by continuous glucose monitoring (CGM). The mid-M showed increased insulin resistance after lunch compared with CON, while the pre-M did not. The pre-A stabilized the glycemic response in terms of all variability parameters after lunch, while the mid-A had no significant effect on postprandial glucose control. Both the mid-C and pre-C improved the total area under the glucose curve, all glycemic variability parameters, and the insulin resistance within 2 h after lunch compared with CON. The pre-C attained the lowest energy intake at dinner, while the mid-A and the mid-M resulted in the highest. In conclusion, the chicken breast snack effectively stabilized postprandial glycemic excursion and reduced insulin resistance while the macadamia snack did not, regardless of ingestion time. Only as a preload could the apple snack mitigate the glucose response after the subsequent meal. [ABSTRACT FROM AUTHOR]

This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low‐temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water‐holding capacity, water distribution), the texture properties (easy‐to‐cut level), and the bioelectrical impedance were determined and analyzed. The easy‐to‐cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner‐Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer‐oriented cutting behavior analysis using frame‐by‐frame video recording analysis method. These two methods were used to characterize the easy‐to‐cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy‐to‐cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 =.9417) with Warner‐Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 =.8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy‐to‐cut thawing endpoint for both industry processing and home cooking. [ABSTRACT FROM AUTHOR]

BACKGROUND: Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. The present study investigated the effects of chicken breast on the gel properties of mixed minced meat products. RESULTS: With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30:70, the gel strength of mixed gels had the highest strength of 759.00 g cm−1 and also the highest water holding capacity of 87.36%. Compared with surimi gels (0:100), the hardness, adhesiveness and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40:60, the area of immobile water (A22) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased as a result of the addition of chicken breast. The results of microstructure, electrophoresis and Raman spectroscopy indicated that the addition of chicken breast promoted the cross‐linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α‐helical to β‐folded structure, thus forming a more uniform and orderly network structure. CONCLUSION: These results suggest that improving the gel properties of silver carp surimi by use of chicken breast has practical implications for the development of new blended products for surimi processing. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Heat-induced gel properties are important indicators for evaluating meat quality. Conventional water bath (WB) heating is a common method for processing gelatin meat products, but the longer heating times have some adverse effects on their network structures. Therefore, this study aimed to explore a novel approach by combining radio frequency (RF) processing with WB heating to improve the gel properties of minced chicken breast. Effects of electrode gaps (110, 115, and 120 mm) and sample diameters (42, 49, and 56 mm) on RF heating rate and uniformity were investigated under a fixed sample height of 80 mm. The heating time and gel quality changes after RF + WB (55, 60, 65, 70 ℃) at different transition temperature, single RF, and sole WB treatments were also compared. The results showed that when the electrode gap was 110 mm, the sample with a diameter of 49 mm and a height of 80 mm provided the optimized heating uniformity and required processing time. The combination of RF and WB processes reduced cooking time by 17 to 44% compared to single WB heating (34.8 min). Furthermore, the RF + WB (65 ℃) treatment exhibited the better gel quality or texture, and smoother microstructure of minced chicken breast compared to the other applications, the water holding capacity (WHC) value of the sample reached the maximum (78%), and the gel strength increased by 64.32%. This study demonstrated that RF + WB (65 ℃) heating might be presented as an efficient method to improve the gel properties of minced chicken breast with its environmental-friendly features in the view of process sustainability. [ABSTRACT FROM AUTHOR]

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and garlic EOs to be selected due to their higher antimicrobial activity. In addition, it was possible to determine the EO minimum inhibitory concentrations against Pseudomonas aeruginosa and Escherichia coli and to identify EO binary mixtures showing synergistic or additive effects. Based on the obtained results, a ternary mixture constituted by 0.073, 0.292, and 0.146 µL/mL of headspace of mustard, oregano, and garlic, respectively, was proposed for its application to chicken breasts. The ternary mixture inhibitory action was confirmed in vitro against P. aeruginosa and E. coli. Furthermore, the presence of numerous compounds with recognized antimicrobial and antioxidant activity was found in its volatile phase through gas chromatography. When applying an EO mixture in its vapor phase in combination with 1.0% v/v of lactic acid immersion pretreatment on refrigerated chicken breast, a decrease in mesophilic microorganisms' growth rate as well as in lipid oxidation was observed. Moreover, in a preliminary sensory test, the treated chicken breast was found to be acceptable to consumers and showed no significant differences compared to untreated chicken. In conclusion, the combined use of lactic acid immersion and EOs in their vapor phase was an effective alternative to increase chicken breast shelf life. [ABSTRACT FROM AUTHOR]

This study investigated the tenderizing and flavor-enhancing effects of koji, a fermented grain cultured with a single microorganism, on chicken breasts during curing. Chicken breasts were cured with different ingredients, including 4% (w/w) curing agent (GC), 5% (w/w) Aspergillus oryzae with rice (FR), A. oryzae with soybean (FS), and Bacillus subtilis with soybean (BS) for 4 h at 4 °C prior to cooking. After the superheated steam procedure, all samples were cooked in a convection oven, and their physicochemical properties were analyzed. Koji-treated samples exhibited significantly higher expressible moisture due to the degradation of the protein matrix (p < 0.05). Texture profile analysis showed that the tenderness of koji-treated samples was significantly higher than that of GC (p < 0.05). Furthermore, koji-treated samples were regarded as tenderer, and they were preferred over GC (p < 0.05) in the sensory evaluation. Principal attributes analysis revealed that the overall preference for koji-treated samples was highly correlated with umami, juiciness, and tenderness (p < 0.05). Overall, this study provides insights into applying koji as a potential curing treatment to improve the eating quality of chicken breasts. Koji can be used as a novel technology in the food industry to improve taste and tenderness simultaneously. [ABSTRACT FROM AUTHOR]

Simple Summary: The development of food-derived bioactive peptides with beneficial health effects has gained a lot of attention and is regarded as a natural approach to enhancing human health. Bioactive peptides are short protein fragments with beneficial biological functions. Frozen chicken is a protein-rich food that contains bioactive peptides, which can be produced through enzymatic hydrolysis. The current study was designed to purify and characterize bioactive peptides from frozen chicken breast. The obtained findings showed that frozen chicken breast is a promising source of bioactive peptides with inhibitory action on the angiotensin-converting enzyme and antimicrobial and antioxidant properties. Furthermore, chicken hydrolysates could significantly reduce bacterial growth and lipid oxidation when applied to chicken breast. Muscle-derived hydrolysates, particularly chicken hydrolysate, hold promise as potential natural preservatives to replace chemical additives. Frozen chicken breast was hydrolyzed by treatment with thermolysin enzyme to obtain a chicken hydrolysate containing bioactive peptides. After that, a peptide was purified from the chicken hydrolysate utilizing a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weight of the chicken peptide was 2766.8. Protein sequence analysis showed that the peptide was composed of 25 amino acid residues. The peptide, designated as C25, demonstrated an inhibitory action on the angiotensin-converting enzyme (ACE) with a half maximal inhibitory concentration (IC50) value of 1.11 µg/mL. Interestingly, C25 showed antimicrobial activity against multi-drug resistant bacteria Proteus vulgaris F24B and Escherichia coli JM109, both with MIC values of 24 µg/mL. The chicken hydrolysate showed antioxidant activity with an IC50 value of 348.67 µg/mL. Furthermore, the proliferation of aerobic bacteria and Enterobacteriaceae as well as lipid oxidation were significantly reduced when the chicken hydrolysate was used as a natural preservative during cold storage of chicken breasts. Hydrolysates derived from muscle sources have the potential to be used in formulated food products and to contribute positively to human health. [ABSTRACT FROM AUTHOR]

Copyright of Ecosistemas y Recursos Agropecuarios is the property of Universidad Juarez Autonoma de Tabasco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sanhuang chicken is a popular native breed in China and well-known for delicious flavour. Spices could enhance the chicken meat flavour and work well in preservation. Chinese 5-spice blend (CS) and garam masala (GM) are routinely using spices in China and Pakistan, respectively. The flavour profiles of Sanhuang chicken breast (CB) and its blends with CS and GM were obtained by electronic nose (E-nose), solid-phase microextraction gas chromatography-mass spectrometry (SPME GC-MS) and GC-ion mobility spectrometry (GC-IMS). Principal component analysis (PCA) efficiently discriminated the aroma profiles of three chicken formulations. The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices. Aldehydes were the major contributors of chicken aroma, while most of the aromatic hydrocarbons were generated by spices. Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination, showing the antioxidation capacity of spices leading to meat preservation. GC-IMS is not only a rapid and comprehensive detection method, but also proved to be more sensitive than GC-MS. The substantial role of both traditional spices in enhancing flavour quality of chicken meat, and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Arcobacter genus comprises a group of bacteria widely distributed in different habitats that can be spread throughout the food chain. Fluoroquinolones and aminoglycosides represent the most common antimicrobial agents used for the treatment of Arcobacter infections. However, the increasing trend of the antimicrobial resistance of this pathogen leads to treatment failures. Moreover, the test implementation and interpretation are hindered by the lack of reference protocols and standard interpretive criteria. The purpose of our study was to assess the antibiotic resistance pattern of 17 A. butzleri strains isolated in Central Italy from fresh vegetables, sushi, chicken breast, and clinical human samples to provide new and updated information about the antimicrobial resistance epidemiology of this species. Antimicrobial susceptibility testing was carried out by the European Committee on Antimicrobial Susceptibility Testing (EUCAST)'s disc diffusion method. All the strains were multidrug resistant, with 100% resistance to tetracyclines and cefotaxime (third generation cephalosporins). Some differences were noticed among the strains, according to the isolation source (clinical isolates, food of animal origin, or fresh vegetables), with a higher sensitivity to streptomycin detected only in the strains isolated from fresh vegetables. Our data, together with other epidemiological information at the national or European Union (EU) level, may contribute to developing homogeneous breakpoints. However, the high prevalence of resistance to a wide range of antimicrobial classes makes this microorganism a threat to human health and suggests that its monitoring should be considered by authorities designated for food safety. [ABSTRACT FROM AUTHOR]

Antimicrobial edible coatings can eliminate the risk of pathogen contamination on the surface of poultry products during storage. In this study, an edible coating (EC) based on wheat gluten, Pistacia vera L. tree resin (PVR), and the essential oil (EO) of PVR was applied on chicken breast fillets (CBF) by a dipping method to prevent the growth of Salmonella Typhimurium and Listeria monocytogenes. The samples were packed in foam trays wrapped with low-density polyethylene stretch film and stored at 8 °C for 12 days to observe the antimicrobial effects and sensory properties. The total bacteria count (TBC), L. monocytogenes, and S. Typhimurium were recorded during storage. The samples coated with EC, containing 0.5, 1, 1.5, and 2% v/v EO (ECEO), showed significant decreases in microbial growth compared to the control samples. The growth of TBC, L. monocytogenes, and S. Typhimurium was suppressed by 4.6, 3.2, and 1.6 logs, respectively, at the end of 12 days on the samples coated with ECEO (2%) compared to the uncoated controls (p < 0.05). Coating with ECEO (2%) also preserved the appearance, smell, and general acceptance parameters better than uncoated raw chicken (p < 0.05) on the fifth day of storage. In grilled chicken samples, ECEO (2%) did not significantly change the appearance, smell, and texture (p > 0.05) but increased the taste and general acceptance scores. Therefore, ECEO (2%) can be a feasible and reliable alternative to preserve CBFs without adversely affecting their sensory properties. [ABSTRACT FROM AUTHOR]

ABSTRACT: The prerigor salting effect is known to provide superior meat processing quality. Based on the urgent need for low salt meat products, the present study was undertaken to evaluate the prerigor salting effect when basic amino acids were introduced at 1% NaCl level. Ground chicken breast meat was salted with NaCl and basic amino acids at 30 min, 60 min, and 90 min postmortem for prerigor treatments. Compared to the 1% NaCl (w/w) treatment, the introduction of 0.06% basic amino acids (w/w) in the prerigor significantly led to an increase in myofibril fragmentation, myofibrillar protein solubility, emulsion activity, storage modulus change rate, gel water-holding capacity and hardness (P < 0.05). Furthermore, smaller and more uniformly sized droplets were produced in emulsion by basic amino acids. Individual basic amino acids had different prerigor salting effects, and it was indicated that basic amino acids could play a positive role in the prerigor salting effect when NaCl was reduced.

The efficiency of natural antioxidant uptake into fresh and frozen chicken breast meat was investigated. Uniform pieces of chicken breast fillets (4 × 2 × 2 cm) were immersed for increments between 0 and 60 min in solution containing extracts of natural antioxidants of rosemary, small red bean, sunflower seed, and ginger at200 mg total phenolic equivalent. Moisture uptake and antioxidant (phenolic content) diffusion into different layers of chicken breast fillets were monitored. The moisture uptake was found significantly highest (P fascia membrane side> the core. Fresh and frozen breast fillets dipped into rosemary solution had the highest total phenolic content over immersion time, while the highest penetration of phenolic content was found in frozen samples. Rapid absorption of phenolic content in fresh meat was in the first 20 min and the frozen meat was at 60 min. These finding proved that all antioxidants were capable of improving moisture uptake and phenolic content in chicken fillets when dipped in a natural antioxidant solution, suggesting that penetration of a particular solution into chicken meat may be very useful to increase water-holding capacity, decrease oxidation process and improving texture Since most margination solution that employed in commercial meat processing contain sever phenolic compound.

[1]Introduction: Poultry and meat products are the largest sources of non-typhoid salmonella infections in most countries. Studies have shown that raw foods of animal origin, especially poultry and its products, are the main source of contamination of kitchens and restaurants. In terms of growth conditions, these microorganisms are resilient bacteria and easily adapt to their environmental conditions. Salmonella has been known to cause intestinal disease for many years and has been reported as the most important cause of food poisoning. According to Iranian and international standards, there should be no S. enteritidis or S. typhimurium in 25 grams of food. DNA-based methods for the identification and differentiation of Salmonella serovars have been designed and applied using specific primers at the genus and serovar levels. Therefore, they can be used as useful and rapid screening tests, as well as to supplement or replace conventional biochemical and serological tests. Real-time PCR, with the most accurate and reliable results using a fluorescence probe, which of course has a high cost. In this method, sequence specific fluorescence probes are used, and as a result, in the target molecule, screening and determination the presence or even the concentration of specific sequences is possible. Therefore, even in the presence of other types of nucleic acid molecules, the results are obtained quickly and have a high level of specificity. Under these conditions, if specific probes with different florescence dyes are used, even multiple targets can be detected in a single PCR reaction. The aim of this study was to identify S. enteritidis or S. typhimurium by PCR and Salmonella spp. by real time PCR method in poultry products. Material and Method: In total, 45 samples of poultry products, including chicken breast, liver and gizzard (15 samples each) were purchased from different regions of Mashhad and from various companies and transferred to the laboratory in accordance with hygienic standards. For each sample, 25 g of tissue was isolated and homogenized under sterile conditions and DNA extraction was then performed using a DNA extraction kit. The extracted DNA was evaluated by agarose gel electrophoresis. The purity and quantity of DNA extracted from each sample was examined by spectrophotometry method. In the next step, in order to identify the genus Salmonella, the samples were examined by real time PCR. In this method we used an internal control to ensure that negative results are not false negative due to inhibitors. The results of real time PCR showed that out of 45 samples, nine samples were infected with Salmonella. Then, these nine samples were evaluated for Salmonella typhimurium and Salmonella enteritidis infection by conventional PCR method. Result and Discussion: The results showed that out of nine samples that were positive in real time PCR test, seven samples were contaminated with Salmonella typhimurium, of which five samples were related to chicken breast and two to liver. Regarding Salmonella enteritidis infection, out of nine samples, only one sample was contaminated, which was related to chicken breast. Conventional methods have been traditionally used to enumerate target bacteria in food. However, these methods have some limitations and require considerable time and labor. Previous studies have already shown that real time PCR is more effective than conventional bacteriological methods for the detection of Salmonella spp. In a study by Whyte et al. (2002) The presence of Salmonella was assessed by traditional culture methods and by a Salmonella-specific polymerase chain reaction (PCR) test. Salmonella was recovered from 16% of samples using traditional culture methods. In contrast, the PCR assay proved to be more sensitive and detected Salmonella DNA in 19% of the examined samples (Whyte et al. 2002). Results of PCR with specific primers showed that reactions in real time PCR with general primers of Salmonella spp. were done correctly. Despite of accuracy and speed of real time PCR to detect DNA of microorganisms, further studies are developed to have more advantages. Loop-mediated isothermal amplification (LAMP) showed a higher sensitivity of Salmonella detection in compare to qPCR (Vichaibun & Kanchanaphum, 2020). Although LAMP could detect trace amount of Salmonella DNA but primer design for this reaction is very difficult. However, it is important to highlight that non-viable cells can be detected by real time PCR or other DNA-based methods, which does not occur in traditional methods of culture and isolation that require viable cells for quantification (Zeng et al., 2016).

Objective: This study aimed to increase the diversity of surimi products and promote the industrialized production of high-quality traditional food. Methods: Using frozen surimi and chicken breast as raw materials, double-protein vermicelli was prepared by extrusion molding. The effects of raw material composition on the quality of double-protein vermicelli were studied by measuring its holding capacity, pulping value, color, stretch, texture and sensory evaluation. Results: The optimal mixing ratio of surimi and chicken was 8∶2, and the optimal amount of water was 20%. The tensile strength, tensile deformation and total sensory scores of the dual protein fish filaments prepared under this condition were increased by 23.84%, 28.13% and 17.39%, respectively, compared with the shredded fish without chicken. When 30% potato starch was added, the tensile strength and tensile deformation of dual-protein filaments reached the maximum values, which were 4.47 N/cm2 and 3.27 mm/mm, respectively, and the water holding capacity was better (73.27%) with lower pulp value (10.45%). When 3.5% salt was added, the water holding capacity, tensile strength, tensile deformation, elasticity and adhesiveness of dual-protein filaments all reached the maximum values, which were 68.62%, 4.94 N/cm2, 4.97 mm/mm, 6.48 N and 4.63 N, respectively. Conclusion: The mixing ratio of surimi and chicken was 8∶2, with the water content of 20%, the potato starch of 30%, and the salt of 3.5%, the quality of fish-chicken dual-protein vermicelli was optimum.

Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80℃ for 1 h. The differences in texture, water distribution and volatile flavor components among different groups （adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.