scholarly journals Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Antioxidants ◽  
2016 ◽  
Vol 5 (2) ◽  
pp. 18 ◽  
Author(s):  
Marwan Al-Hijazeen ◽  
Eun Lee ◽  
Aubrey Mendonca ◽  
Dong Ahn
Keyword(s):  
Essential Oil ◽  
Storage Stability ◽  
Quality Parameters ◽  
Chicken Breast ◽  
Breast Meat ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Chicken Breast Meat

scholarly journals Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

2012 ◽  
Vol 91 (2) ◽  
pp. 505-511 ◽  
Author(s):  
F. Avila-Ramos ◽  
A. Pro-Martínez ◽  
E. Sosa-Montes ◽  
J.M. Cuca-García ◽  
C.M. Becerril-Pérez ◽  
...  
Keyword(s):  
Vitamin E ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Chicken Breast ◽  
Breast Meat ◽  
Oregano Essential Oil ◽  
Chicken Breast Meat

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.

scholarly journals Quality parameters of chicken breast meat affected by carcass scalding conditions

2019 ◽  
Vol 32 (8) ◽  
pp. 1186-1194 ◽  
Author(s):  
Rosana Aparecida da Silva-Buzanello ◽  
Alexia Francielli Schuch ◽  
André Wilhan Gasparin ◽  
Alex Sanches Torquato ◽  
Fernando Reinoldo Scremin ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

scholarly journals Effect of adding lemon peels oils to gelatin edible films on some quality characteristics of storage chilled chicken breast meat: تأثير إضافة زيت قشور الليمون لأغلفة الجيلاتين القابلة للأكل في بعض صفات الجودة للحم صدر الدجاج المخزّن بالتبريد

2021 ◽  
Vol 5 (4) ◽  
pp. 90-76
Author(s):  
Nesreen Abdulqader Qurabi, Abdulhakim Fahed Azizieh, Abdulwa Nesreen Abdulqader Qurabi, Abdulhakim Fahed Azizieh, Abdulwa
Keyword(s):  
Essential Oil ◽  
Sodium Alginate ◽  
Ph Value ◽  
Storage Period ◽  
Edible Films ◽  
Quality Characteristics ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat

The aim of this investigation is to specific shelf life of storage chilled chicken breast meat by filling it with gelatin-sodium alginate edible films which contain lemon peels essential oil (LPO) at various final concentrations. Lemon peels essential oil was prepared by steam distilling, and gelatin-sodium alginate edible films were prepared, and LPO was added by the following percentages (0, 0.5, 1, 1.5, 2 %). These groups were packaged in gelatin-sodium alginate edible films, then preserved at (4±1° C) for 18 days and examined after 0, 3, 7, 11, 14 and 18 days of refrigeration for total count of bacteria, freshness and chemical properties. Freshness analyses included determination of pH value and thiobarbituric acid TBA. Chemical analyses included determination of moisture, ash, fat, and protein content. The samples treated by gelatin-sodium alginate edible films with 2 % LPO had the best quality characteristics during the chilled storage period, thereby samples of chicken breast meat had saved of quality characteristics for 14 days.

Sign in / Sign up

Export Citation Format

Share Document