Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

Hyun Wook Kim,Min Sung Choi,Ko Eun Hwang,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,Seong Jin Chang,Yun Bin Lim,Yun Sang Choi 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

Kim, Hyun-Wook,Choi, Min-Sung,Hwang, Ko-Eun,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,Chang, Seong-Jin,Lim, Yun-Bin,Choi, Yun-Sang,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.

A Comparison of Meat Characteristics between Duck and Chicken Breast

Ali, Md. Shawkat,Kang, Geun-Ho,Yang, Han-Sul,Jeong, Jin-Yeon,Hwang, Young-Hwa,Park, Gu-Boo,Joo, Seon-Tea Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.6

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

김현욱,황고은,최민성,김천제,송동헌,김용재,함윤경,장성진,임윤빈,최윤상 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural andsensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin andchicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, therebyresulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increas-ing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition ofchicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evalua-tions, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emul-sion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chickenbreast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancingthe textural and sensory properties of emulsion sausages.

튀김 닭고기 가슴살의 품질에 영향을 미치는 초음파 주사 효과

정인철,문윤희,박경숙,윤동화,Jung In-Chul,Moon Yoon-Hee,Park Kyung-Sook,Youn Dong-Hwa 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

This study was carried out to investigate the effect of ultrasonic wave scanning on the quality of fried chicken breast. The ultrasonic wave scanning time was 0(US-0), 3(US-3), 7(US-7) and 10(US-10) minutes, no respective comparison here. The moisture of raw breast was higher than that of flied chicken, while the crude protein, fat and ash of fried chicken were higher than those of raw breast(p<0.05). The moisture content was influenced by the ultrasonic waves scanning, but the crude protein, fat and ash were not. The $L^*$(lightness) and $b^*$(yellowness) values of fried chicken were higher than those of raw breast but the $a^*$(redness) value of raw breast was higher than that of fried chicken. The $L^*$ value was lowest in US-0, while the $a^*$ value was not significantly different and the $b^*$ value was lowest in US-7 among the fried chicken samples(p<0.05). The fried chicken was not influenced by the ultrasonic wave scanning, indicating that the longer scanning time increased the water holding capacity. The pH ranged from 6.54 to 6.93, and the calorie of fried was higher than that of raw breast, but was not influenced by the ultrasonic wave scanning time. The VBN content ranged from 8.73 to 12.3 mg%. The TBARS value of raw breast was lower than that of flied chicken and was not influenced by the ultrasonic wave scanning time. Total amino acid was highest in raw breast and lowest in US-3(p<0.05). The taste, texture and juiciness were superior with increasing scanning time, but flavor and Palatability were not significantly different among the fried chicken samples(p<0.05).

냉동과 해동처리가 계육 가슴살의 natural microflora, 접종된 Listeria monocytogenes와 Campylobacter jejuni에 미치는 영향

최은지,정영배,김진세,천호현 한국식품위생안전성학회 2016 한국식품위생안전성학회지 Vol.31 No.1

The effects of freezing and thawing conditions on microbiological quality and microstructure change of inoculated (Listeria monocytogenes and Campylobacter jejuni) and non-inoculated chicken breasts were investigated. Chicken breasts were frozen with air blast freezing (–20, –70, and –150°C), ethanol (–70°C) and liquid nitrogen (–196°C) immersion freezing. There were no significant differences on the populations of L. monocytogenes inoculated with chicken breasts under different freezing conditions. However, air blast freezing (–20°C) resulted in significant reductions for total aerobic bacteria and C. jejuni compared to the control and other freezing treatments. The frozen samples were thawed with (hot or cold) air blast, water immersion, and high pressure thawing at 4°C and 25°C. the populations of total aerobic bacteria, and yeast and mold in the frozen chicken breast increased by 5.78 and 4.05 log CFU/g after water immersion thawing (25°C) treatment. After five freeze-thaw cycles, the populations of total aerobic bacteria, yeast and mold, and C. jejuni were reduced by 0.29∼1.40 log cycles, while there were no significant differences (P>0.05) in the populations of L. monocytogenes depending on the freeze-thaw cycles. In addition, the histological examination of chicken breasts showed an increase in spacing between the muscle fiber and torn muscle fiber bundles as the number of freeze-thaw cycles increased. These results indicate that freezing and thawing processes could affect in the levels of microbial contamination and the histological change of chicken breasts.

Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model

이선민,조경,정현경,정슬기찬,박정인,용해인,최윤상,정사무엘 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2

This study investigated the protein digestibility of chicken breast and thigh in an in vitro digestion model to determine the better protein sources for the elderly in terms of bioavailability. For this purpose, the biochemical traits of raw muscles and the structural properties of myofibrillar proteins were monitored. The thigh had higher pH, 10% trichloroacetic acid-soluble α-amino groups, and protein carbonyl content than the breast (p<0.05). In the proximate composition, the thigh had higher crude fat and lower crude protein content than the breast (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of myofibrillar proteins showed noticeable differences in the band intensities of tropomyosin α-chain and myosin light chain-3 between the thigh and breast. The intrinsic tryptophan fluorescence intensity of myosin was lower in the thigh than in the breast (p<0.05). Moreover, circular dichroism spectroscopy of myosin revealed that the thigh had higher α-helical and lower β-sheet structures than the breast (p<0.05). The cooked muscles were then chopped and digested in the elderly digestion model. The thigh had more α-amino groups than the breast after both gastric and gastrointestinal digestion (p<0.05). SDS-PAGE analysis of the gastric digesta showed that more bands remained in the digesta of the breast than that of the thigh. The content of proteins less than 3 kDa in the gastrointestinal digesta was also higher in the thigh than in the breast (p<0.05). These results reveal that chicken thigh with higher in vitro protein digestibility is a more appropriate protein source for the elderly than chicken breast.

Effects of the treatment parameters on the efficacy of the inactivation of <i>Salmonella</i> contaminating boiled chicken breast by in-package atmospheric cold plasma treatment

Roh, Si Hyeon,Lee, Seung Young,Park, Hyeon Hwa,Lee, Eun Song,Min, Sea C. Elsevier 2019 International journal of food microbiology Vol.293 No.-

<P><B>Abstract</B></P> <P>The effects of surface coating, microbial loading, surface-to-volume ratio, sample stacking, mixing of samples with romaine lettuce, and shaking of the samples on the inactivation of <I>Salmonella</I> contaminating boiled chicken breast (BCB) cubes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment at 38.7 kV were investigated. Whey protein coating increased the ADCP treatment efficacy in inactivating <I>Salmonella</I> on BCB cubes; the <I>D</I>-value increased from 0.2 to 1.3 min when the initial inoculum concentration increased from 3.8 to 5.7 log CFU/sample. ADCP decontaminated stacked BCB samples uniformly, and shaking during the treatment increased the inactivation rate. The concentrations of chicken protein isolate, water, and soybean oil in a chicken breast model food that resulted in the highest <I>Salmonella</I> reduction (1.7 log CFU/sample) were 20.5%, 68.9%, and 10.6%, respectively. ADCP treatment did not affect the color and tenderness of the model food, irrespective of its composition. The present study indicated that ADCP is a feasible technology to decontaminate prepackaged ready-to-eat meat cube products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Atmospheric cold plasma (CP) decontaminates lettuce-mixed boiled chicken meat cubes. </LI> <LI> Meat cube coating aids effective inactivation of <I>Salmonella</I> on chicken breast. </LI> <LI> Chicken composition affects the microbial reduction efficacy of CP treatment (CPT). </LI> <LI> CPT with shaking uniformly decontaminates a chicken-salad model food. </LI> <LI> CPT does not affect the color and tenderness of chicken and chicken model foods. </LI> </UL> </P>

Effects of Grapefruit Seed Extract on Oxidative Stab-ility and Quality Properties of Cured Chicken Breast

Su-tae Kang,Hee-kyoung Son,Hyun-joo Lee,Jung-seok Choi,Yang-il Choi,Jae-joon Lee 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.3

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC50 value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with inc-reasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter`s L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and vola-tile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

Reduction of <i>Listeria monocytogenes</i> on chicken breasts by combined treatment with UV-C light and bacteriophage ListShield

Yang, Sungdae,Sadekuzzaman, Mohammad,Ha, Sang-Do Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.86 No.-

<P><B>Abstract</B></P> <P>The aim of this study was to determine the effect of a commercial bacteriophage (ListShield) against <I>Listeria monocytogenes</I>, alone or in combination with UV-C treatment, using artificially inoculated chicken breast. A mixture of three <I>L. monocytogenes</I> strains ATCC 19113, ATCC 19115, and ATCC 13932 was inoculated in chicken breast muscle (approximately 4.5 log CFU/g), followed by UV-C irradiation (at 600, 1200, 1800, and 2400 mWs/cm<SUP>2</SUP>), and/or phage treatment. Chicken breast samples were analyzed after 5 min and then stored for 72 h at 4 °C. Phage treatment was seen to reduce bacterial counts by up to 0.84 log units when applied alone, or 2.04 log units in combination with UV-C treatment during storage for 72 h. Additionally, the quality evaluation of chicken breast fillets such as thiobarbituric acid reactive substances (TBARS), pH, surface color as well as other sensory analysis were examined. There were no significant difference (<I>p</I> > 0.05) in color, pH (up to 48 h), TBARS and sensory quality (up to 24 h) due to phage and UV-C treatment (600–2400 mWs/cm<SUP>2</SUP>). In conclusion, our results demonstrate that a commercial bacteriophage preparation can be very effective for the control of <I>L. monocytogenes</I> in chicken fillets, either alone or in combination with UV-C treatment.</P> <P><B>Highlights</B></P> <P> <UL> <LI> The effect of ListShield on inhibition of <I>L. monocytogenes</I> in chicken breasts. </LI> <LI> The effect of UV-C light on inhibition of <I>L. monocytogenes</I> in chicken breasts. </LI> <LI> The effect of UV-C light/ListShield on inhibition of <I>L. mono</I> in chicken breasts. </LI> </UL> </P>