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

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 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.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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