The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

Alahakoon, Amali U.,Bae, Young Sik,Kim, Hyun Joo,Jung, Samooel,Jayasena, Dinesh D.,Yong, Hae In,Kim, Sun Hyo,Jo, Cheorun Institute of Agricultural Science 2013 Korean Journal of Agricultural Science Vol.40 No.2

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

Effects of Different Natural Antimicrobial Agents on Marinated Chicken Breast during Storage at Different Temperatures

Alahakoon, Amali U.,Jayasena, Dinesh D.,Yong, Hae In,Bae, Young Sik,Kang, Ho Jin,Moon, Sung Sil,Lee, Kyung Haeng,Jo, Cheorun 韓國食品營養學會 2014 韓國食品營養學會誌 Vol.27 No.2

본 연구는 양념 닭 가슴살의 양념 액에 귤 껍질 추출물(CPE, 2%), 양파 껍질 추출물(OPE, 2%), calcium lactate(2%), 난황 유래 phosvitin(0.1%)과 CPE, OPE 및 calcium lactate 복합처리를 첨가하였을 때 서로 다른 저장온도와 저장기간에 따른 항균 효과 및 품질 변화를 확인하고자 수행되었다. 모든 저장온도와 저장기간에서 CPE, OPE 및 복합 처리군의 총 호기성 세균 수는 대조구에 비해 유의적으로 낮게 확인되었으며, 가장 높은 미생물 생장 억제 효과가 있었던 처리군은 CPE 처리군이었다. 하지만, calcium lactate와 phosvitin 처리군의 미생물의 성장 억제 효과는 나타나지 않았다. pH의 경우, calcium lactate와 OPE 처리군은 모든 저장온도의 저장 0일차에서 대조구에 비해 유의적으로 낮은 값을 나타내었다. OPE 처리군은 모든 저장온도와 저장기간에서 다른 처리구들에 비해 유의적으로 높은 적색도를 나타내었고, CPE와 함께 저장온도에 따른 유의적 차이를 나타내지 않았다. 하지만 이러한 OPE 처리군은 풍미, 맛 및 종합적 기호도에서 다른 처리구들에 비해 유의적으로 낮은 값을 보였으며, calcium lactate와 phosvitin 처리군의 종합적 기호도는 대조구와 유의적 차이가 나타나지 않았다. 결론적으로, 양념 닭가슴살의 CPE, OPE 및 복합처리군에서 저장온도를 달리한 저장기간에 따른 미생물 억제 효과를 확인할 수 있었으나, 관능적 특성을 개선하는 방법의 개발이 필요하다고 판단된다.

An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

Alahakoon, Amali U.,Jo, Cheorun,Jayasena, Dinesh D. Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2

Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

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.

Design and Development of a Double-chamber Down Draft (DcDD) Pyrolyzer for Biochar Production from Rice Husk

Alahakoon A. M. Y. W.,Karunarathna A. K.,Dharmakeerthi R. S.,Silva F. H. C. A. 한국농업기계학회 2022 바이오시스템공학 Vol.47 No.4

Purpose This study describes the design and development of a pyrolysis reactor for continuous biochar production using rice husk. The main purpose was to invent a simple technology with minimal specifc operational requirements which could be operated easily under feld conditions. Methods The designed novel double-chamber downdraft (DcDD) reactor comprised of an insulated outer cylinder for energy generation, inner cylinder for pyrolysis, and a condensing system. During the study, temperature behavior, energy interactions, and biochar properties were employed to evaluate the performance of the reactor. Results The operational temperature was monitored continuously at four predetermined heights and a temperature profle was observed at a range of 380 to 685 °C on the cylindrical reactor. Design confguration and thermal conservation techniques helped to achieve a heat loss as low as 0.81 MJ/kg biochar. The results revealed that the thermal efciency of the DcDD reactor was 57% with an average biochar production rate of 10±1 kghr-1. It consumed 35±3 kghr-1 of rice husk as the feedstock and 14±5 kghr-1 of rice husk as fuel. Conclusions With the achieved operational capacity and thermal efciency, DcDD reactor is a suitable option for converting the discarded biomass to a demanding product which will enhance the soil properties in agricultural production systems.

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.

An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

Amali U. Alahakoon,조철훈,Dinesh D. Jayasena 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

Amali U. Alahakoon,Young Sik Bae,Hyun Joo Kim,Samooel Jung,Dinesh D. Jayasena,Hae In Yong,Sun Hyo Kim,Cheorun Jo 충남대학교 농업과학연구소 2013 농업과학연구 Vol.40 No.2

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at 4℃, 10℃ and 20℃. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under 20℃ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at 4℃ and more than 6 days at 10℃ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at 4℃. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

Effects of Electron Beam Irradiation and High-Pressure Treatment with Citrus Peel Extract on the Microbiological, Chemical and Sensory Qualities of Marinated Chicken Breast Meat

Kim, Hyun-Joo,Alahakoon, Amali U.,Jayasena, Dinesh D.,Khan, Muhammad I.,Nam, Ki Chang,Jo, Cheorun,Jung, Samooel The Korean Society of Poultry Science 2015 韓國家禽學會誌 Vol.42 No.3

Chicken breast meat samples were injected with marinade solution (salt, sugar, phosphate, monosodium glutamate, and nucleic acid) with or without 2% citrus peel extract (CPE), and then a subset were irradiated with a 1 or 2 kGy electron beam (EB) and/or subjected to high-pressure (HP) at 300 or 400 MPa. The initial total aerobic bacterial (TAB) count of the control sample was 4.57 log CFU/g and reached 7.17 log CFU/g after 3 days of storage at $4^{\circ}C$. The 2 kGy EB reduced the TAB count to 4.61 log CFU/g after 7 days. The 400 MPa HP treatment was also effective in reducing the TAB count, but the effect was slightly less than that noted with the 2 kGy EB. The CPE, in combination with the EB and HP, decreased the TAB count by 1.71 and 1.32 log CFU/g at the initial stage and further decreased the count during storage. The 2 kGy EB and the HP (300 and 400 MPa) increased the thiobarbituric acid-reactive substances value, whereas the CPE did not show an antioxidative effect. The EB and HP caused no difference in the sensory qualities. In contrast, the CPE decreased all sensory qualities tested. Sensory panelists commented that the samples with CPE were not in the "rejection" category but were "unfamiliar" for chicken breast meat. In conclusion, the EB was more effective than HP in improving the microbial quality of marinated chicken breast meat. The use of CPE in the marinade solution may synergistically increase the shelf life; however, it is necessary to develop an appropriate formulation to ensure that the sensory qualities are maintained.

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

Rashmi A. Rupasinghe,Amali U. Alahakoon,Achala W. Alakolanga,Dinesh D. Jayasena,조철훈 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.