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Quality changes of chicken meat jerky with different sweeteners during storage.

ABSTRACT: Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as well as sensory evaluation during storage at room temperature. The moisture content and water activity (aw) of samples stored in 33 %RH conditions was continuously diminished during storage that related to harder texture and unacceptable quality in sensory evaluation. All samples stored in vacuum and 75 %RH condition demonstrated the lower shear force value than that stored in 33%RH condition (p < 0.05). Samples stored in vacuum condition had the lowest lipid oxidation (p < 0.05.) which corresponding to the highest scores in less rancidity and overall acceptance attributes. All samples stored in vacuum condition also had the highest acceptability in all sensory attributes (taste, rancidity, color and overall acceptance) followed by 75 %RH storage condition (p < 0.05). Samples prepared with mixed sugar could improve color and retard rancidity in chicken jerky meat product. Sample prepared with mixed sugar kept in vacuum condition had the lowest lipid oxidation and highest sensory score in overall acceptance attributes along the extended storage.

SUBMITTER: Wongwiwat P

PROVIDER: S-EPMC4648942 | biostudies-literature | 2015 Dec

REPOSITORIES: biostudies-literature

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Quality changes of chicken meat jerky with different sweeteners during storage.

Wongwiwat Pirinya P Wattanachant Saowakon S

Journal of food science and technology 20150620 12

Chicken meat jerky with high sugar content is popular intermediate-moisture meat product in Asia. Different types of sugar, sucrose and mixed sugar (sucrose: fructose: sorbitol 70: 15: 15), were evaluated to improve the quality of product. Quality changes of chicken meat jerky stored in vacuum and aerobic (33 and 75 %relative humidity, %RH) conditions were studied for suitable condition to extend shelf-life of product. The samples were determined the physical and chemical characteristics, as wel ...[more]

PMID: 26604411

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Project description:Background: Chicken meat has become a major source of protein for human consumption. However, the quality of the meat is not yet under control, especially since pH values that are too low or too high are often observed. In an attempt to get a better understanding of the genetic and biochemical determinants of the ultimate pH, two genetic lines of broilers were divergently selected for low (pHu-) or high (pHu+) breast meat pHu. In this study, the serum lipidome of 17-day-old broilers from both lines was screened for pHu markers using liquid-chromatography coupled with mass spectrometry (LC-HRMS). Results: A total of 185 lipids belonging to 4 groups (glycerolipids, glycerophospholipids, sterols, sphingolipids) were identified in the sera of 268 broilers from the pHu lines by targeted lipidomics. The glycerolipids, which are involved in energy storage, were in higher concentration in the blood of pHu- birds. The glycerophospholipids (phosphatidylcholines, phosphatidylethanolamines) with long and polyunsaturated acyl chains were more abundant in pHu+ than in pHu- while the lysophosphatidylcholines and lysophosphatidylethanolamines, known to be associated with starch, were observed in higher quantity in the serum of the pHu- line. Finally, the concentration of the sterols and the ceramides, belonging to the sphingolipids class, were higher in the pHu+ and pHu-, respectively. Furthermore, orthogonal partial least-squares analyses highlighted a set of 68 lipids explaining 77% of the differences between the two broilers lines (R2Y = 0.77, Q2 = 0.67). Among these lipids, a subset of 40 predictors of the pHu value was identified with a Root Mean Squared Error of Estimation of 0.18 pH unit (R2Y = 0.69 and Q2 = 0.62). The predictive model of the pHu value was externally validated on 68 birds with a Root Mean Squared Error of Prediction of 0.25 pH unit. Conclusion: The sets of molecules identified will be useful for a better understanding of relationship between serum lipid profile and meat quality, and will contribute to define easily accessible pHu biomarkers on live birds that could be useful in genetic selection.

Project description:Growing evidence of intestinal microbiota-muscle axis provides a possibility to improve meat quality of broilers through regulating intestinal microbiota. Water-holding capacity is a crucial factor to evaluate the meat quality. High quality of water-holding capacity is usually described as a low drip-losing rate. This study aimed to explore the relationship between intestinal microbiota and water-holding capacity of muscle in broilers. According to our results, two native breeds of broilers (the Arbor Acres broilers and the Beijing-You broilers) exhibited remarkable differences in microbiota composition. However, the regular of gut bacteria compositions gradually became similar when the two breeds of broiler were raised in a same feeding environment. Therefore, this similar regular of intestinal microbiota induced similar water-holding capacity of the muscle from the two breeds. In subsequent fecal microbiota transplantation (FMT) experiments, the intestinal microbiota community of the Arbor Acres broilers was remodeling by oral gavage of bacterial suspension that was derived from the Beijing-You broilers. Then, not only body weight and abdominal fat rate were increased, but also drip loss of muscle was decreased in the Arbor Acres broilers. Additionally, muscle fiber diameter of biceps femoris muscle and expression of MyoD1 were notably enlarged. Muscle fiber diameter and related genes were deemed as important elements for water-holding capacity of muscle. Simultaneously, we screened typical intestinal bacteria in both the two native breeds of broilers by 16S rDNA sequencing. Lachnoclostridium was the only bacteria genus associated with drip-losing rate, meat fiber diameter, body weight, and abdominal fat rate.ImportanceHigher body weight and superior meat quality in livestock imply an adequate source of protein and substantial commercial value. Regulating the intestinal microbiota of broilers is a promising approach to optimize commercial phenotypes. Our results indicate that the intestinal microbiota profile could be reconstructed by external factors, leading to advantageous changes in muscle characteristics. The cecum microbiota of native broilers have the ability to improve certain meat quality and production performance. The population of Lachnoclostridium spp. could be used to regulate body weight and drip-losing rate in broilers, but more study is needed.

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Quality changes of chicken meat jerky with different sweeteners during storage.

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Quality changes of chicken meat jerky with different sweeteners during storage.

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