Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat

2015 ◽  
Vol 39 (6) ◽  
pp. 2332-2339 ◽  
Author(s):  
Amali U. Alahakoon ◽  
Dinesh D. Jayasena ◽  
Samooel Jung ◽  
Sun Hyo Kim ◽  
Hyun Joo Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Electron Beam Irradiation ◽  
Chicken Breast ◽  
Pressure Treatment ◽  
Beam Irradiation ◽  
Breast Meat ◽  
Citrus Peel ◽  
High Pressure Treatment ◽  
Peel Extract ◽  
Chicken Breast Meat

Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

1995 ◽  
Vol 58 (5) ◽  
pp. 497-501 ◽  
Author(s):  
KAZI SHAMSUZZAMAN ◽  
LISA LUCHT ◽  
NOEMI CHUAQUI-OFERMANNS
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Chicken Breast ◽  
Beam Irradiation ◽  
Breast Meat ◽  
Sous Vide ◽  
Chicken Breast Meat ◽  
Long Storage

The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 106 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1°C), and stored at 8°C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8°C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments.

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

2009 ◽  
Vol 26 (2) ◽  
pp. 224-227 ◽  
Author(s):  
M. Medina ◽  
M.C. Cabeza ◽  
D. Bravo ◽  
I. Cambero ◽  
R. Montiel ◽  
...  
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
Beam Irradiation ◽  
High Pressure Treatment ◽  
Smoked Salmon ◽  
Microbiological Aspects
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