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Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage.


ABSTRACT: Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.

SUBMITTER: Santos MMF 

PROVIDER: S-EPMC6706603 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage.

Santos Miriane Moreira Fernandes MMF   de Lima Darlinne Amanda Soares DAS   Bezerra Taliana Kênia Alencar TKA   de Sousa Galvão Mércia M   Madruga Marta Suely MS   da Silva Fábio Anderson Pereira FAP  

Journal of food science and technology 20190624 9


Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days  ...[more]

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