Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

Alahakoon, Amali U.,Jayasena, Dinesh D.,Jung, Samooel,Kim, Hyun Joo,Kim, Sun Hyo,Jo, Cheorun Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2

Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at $4^{\circ}C$ under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.

Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

Amali U. Alahakoon,Dinesh D. Jayasena,정사무엘,김현주,김선효,조철훈 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%,respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breastmeat stored at 4°C under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01%lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unableto inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treat-ment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressedchanges in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid hadadverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treatedwith calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride andlactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.

Microbial Safety and Physicochemical Characteristics of Electron Beam Irradiated Whole Egg Powder

김현주,hae in yong,Dinesh D. Jayasena,이현정,Haelim Lee,조철훈 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2

The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25oC. The D10 values for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium were 0.26, 0.13, and 0.26 kGy, respectively. The L* value increased, while the a* and b* values decreased with increasing irradiation dose. Foaming ability of irradiated samples increased at 0 and 1 months, but not at 2 month. The peroxide value of sample increased both with irradiation and storage. After 1 and 2 months, samples irradiated at 2 and 4 kGy had lower sensory scores for color than those irradiated at 1 kGy. These results suggested that the use of low-dose EB irradiation (≤2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes.

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

Jayasena, Dinesh D.,Jung, Samooel,Alahakoon, Amali U.,Nam, Ki Chang,Lee, Jun Heon,Jo, Cheorun Japan Poultry Science Association 2015 Journal of Poultry Science Vol.52 No.2

Association of carcass weight with quality and functional properties of beef from Hanwoo steers

Jayasena, Dinesh D.,Nam, Ki Chang,Kim, Jong Ju,Ahn, Hyeonju,Jo, Cheorun CSIRO Publishing 2015 Animal Production Science Vol.55 No.5

<P> The association of carcass weight with quality and functional properties of Hanwoo (Korean native cattle) beef was investigated. The carcasses of 250 Hanwoo steers were categorised into light (<375 kg; n = 74), medium (375-425 kg; n = 76) and heavy (>425 kg; n = 100) groups and were evaluated for back fat thickness, rib eye area, and beef marbling score 24 h postmortem using the Korean carcass grading system. Rib eye area, back fat thickness, and marbling score significantly increased (P < 0.05) with increasing carcass weight. However, marbling score and intramuscular fat content showed only a little increase (P < 0.05) beyond a limit of 375 kg. Inosine-5′-monophosphate concentration was significantly higher (P < 0.05) in medium and heavy carcasses. Carnosine concentration was significantly higher in medium carcasses. Total saturated fatty acid content and n-6 : n-3 ratio decreased as carcass weight increased (P < 0.05). Medium and heavy carcasses had significantly higher (P < 0.05) scores for sensory quality parameters. Overall, medium carcasses of Hanwoo displayed optimal sensory and health benefits while minimising the economic disadvantages of growing cattle to heavier weights. </P>

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.

Jayasena, Dinesh D,Kim, Sun Hyo,Lee, Hyun Jung,Jung, Samooel,Lee, Jun Heon,Park, Hee Bok,Jo, Cheorun Poultry Science Association, etc 2014 Poultry science Vol.93 No.12

<P>This study was aimed at comparing the taste-related compound content in the breast and leg meat from 100-d-old Korean native chickens (KNC-100) and 32-d-old commercial broilers (CB-32) and determining the changes in these compounds during cooking. Cocks from certified meat-type commercial broiler (Ross) and Korean native chicken (Woorimatdag) strains were raised under similar standard commercial conditions, and a total of 10 birds from each breed were slaughtered at 32 and 100 d of age, which represents their market ages, respectively. Raw and cooked meat samples were prepared separately from the breast and leg and analyzed. The KNC-100 showed significantly higher concentrations of inosine 5'-monophosphate, reducing sugars, glutamic acid, linoleic acid, arachidonic acid, and docosahexaenoic acid than CB-32 did. Additionally, significantly higher inosine 5'-monophosphate, cysteine, arachidonic acid, and docosahexaenoic acid concentrations were observed in the breast meat, whereas the leg meat had higher concentration of glutamic acid, oleic acid, and linoleic acid (P < 0.05). Significant depletions in the concentration of all taste-related compounds occurred during the cooking process, except oleic and linoleic acids. We suggest that the higher levels of taste-related compounds present in KNC-100 meat compared with CB-32 meat may result in the unique taste of the former meat, as has been previously reported. In addition, the results of this study may provide useful information for selection and breeding programs.</P>

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking

Jayasena, D.D.,Jung, S.,Bae, Y.S.,Kim, S.H.,Lee, S.K.,Lee, J.H.,Jo, C. POULTRY SCIENCE ASSOCIATION 2014 Poultry science Vol.93 No.7

This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P < 0.05). The KNC meat lost significant amounts of all bioactive compounds during cooking (P < 0.05). Leg meat had high retention percentages of carnosine and anserine after cooking, whereas breast meat showed almost complete retention of betaine and carnitine. The results of this study provide useful and rare information regarding the presence, amounts, and determinants of endogenous bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat.

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

Jayasena, Dinesh D.,Jung, Samooel,Kim, Hyun Joo,Yong, Hae In,Nam, Ki Chang,Jo, Cheorun Elsevier 2015 Poultry science Vol.94 No.8

<P>The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10??birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a??minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat.</P>

Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review

Jayasena, Dinesh D.,Jo, Cheorun Taylor Francis 2014 Food reviews international Vol.30 No.1

Flavour Chemistry of Chicken Meat: A Review

Jayasena, Dinesh D.,Ahn, Dong Uk,Nam, Ki Chang,Jo, Cheorun Asian Australasian Association of Animal Productio 2013 Animal Bioscience Vol.26 No.5

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.