scholarly journals Water-Holding Capacity in Chicken Breast Muscle is Enhanced by Pyruvate and Reduced by Creatine Supplements

2004 ◽  
Vol 83 (3) ◽  
pp. 400-405 ◽  
Author(s):  
J.F. Young ◽  
A.H. Karlsson ◽  
P. Henckel
Keyword(s):  
Water Holding Capacity ◽  
Breast Muscle ◽  
Chicken Breast ◽  
Water Holding

Effect of Chitosan and Cinnamon oil edible coating on shelf life of chicken fillets under refrigeration conditions

2017 ◽  
Author(s):  
Anshul Kumar Khare ◽  
Robinson J.J. Abraham ◽  
V. Appa Rao ◽  
R. Narendra Babu ◽  
Wilfred Ruban
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Acid Number ◽  
Water Holding Capacity ◽  
Plate Count ◽  
Chicken Breast ◽  
Cinnamon Oil ◽  
Water Holding ◽  
Methods Of Application

In present study, chicken fillets were coated with chitosan and cinnamon oil by three methods viz., spraying, brushing and dipping and shelf-life of coated meat were studied. Efficiency of coating material and three methods of application were determined through shelf-life studies of coated meat under refrigeration conditions (4±1°C). Based on the results of physico-chemical, sensory and microbial characteristics, spraying method had lower Tyrosine Value, Thiobarbituric Acid number, Standard Plate count, drip loss and higher sensory scores compared to other methods of application. Extract Release Volume and Water Holding Capacity decreased significantly (P less than 0.05) with storage period in all the samples. However spraying had comparatively lower values/or higher water holding capacity. Hunter color values did not differ significantly with storage and between treatments though brushing and dipping samples had comparatively higher yellowness and lightness but lower redness value. Spraying of chicken breast extended the shelf life of chicken breast upto 7 days compared to 3 to 5 days for control and treatments.

Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel

2018 ◽  
Vol 239 ◽  
pp. 1134-1142 ◽  
Author(s):  
Jing Yao ◽  
Ying Zhou ◽  
Xing Chen ◽  
Fei Ma ◽  
Peijun Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Sodium Alginate ◽  
Water Holding Capacity ◽  
Chicken Breast ◽  
Water Holding

scholarly journals Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets

2018 ◽  
Vol 8 (3) ◽  
pp. 343 ◽  
Author(s):  
Beibei Jia ◽  
Wei Wang ◽  
Seung-Chul Yoon ◽  
Hong Zhuang ◽  
Yu-Feng Li
Keyword(s):  
Water Holding Capacity ◽  
Chicken Breast ◽  
Textural Data ◽  
Water Holding

scholarly journals The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

2021 ◽  
Vol 9 (8) ◽  
pp. 1485-1494
Author(s):  
Meltem Serdaroğlu ◽  
Özlem Yüncü ◽  
Hülya Serpil Kavuşan ◽  
Elnaz Sharefiabadi ◽  
Sahar Seyedhosseini
Keyword(s):  
Quality Parameters ◽  
Model System ◽  
Chicken Meat ◽  
Water Holding Capacity ◽  
Chicken Breast ◽  
Control Group ◽  
Ph Values ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Water Holding

This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

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