The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties

For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken brea...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Zhengrong Wang, Lichun Han, Xiaolei Tian, Hanjun Ma
Formato:	article
Lenguaje:	EN ES
Publicado:	Taylor & Francis Group 2021
Materias:	pectoralis major dynamic rheological analysis antibacterial effect temperature shelf-life Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d8c729bec4d24dc3b9589698f47953f7
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:d8c729bec4d24dc3b9589698f47953f7
record_format	dspace
spelling	oai:doaj.org-article:d8c729bec4d24dc3b9589698f47953f72021-11-11T14:23:42ZThe combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties1947-63371947-634510.1080/19476337.2021.1989493https://doaj.org/article/d8c729bec4d24dc3b9589698f47953f72021-01-01T00:00:00Zhttp://dx.doi.org/10.1080/19476337.2021.1989493https://doaj.org/toc/1947-6337https://doaj.org/toc/1947-6345For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken breast stored under SC plus FAA for 8 and 16 days compared with 4 °C storage; dynamic rheological analysis revealed that they had better gel characteristics than those under SC or 4 °C storage. Moreover, SC with FAA significantly decreased the chicken breast pH, total viable count, total volatile basic nitrogen and thiobarbituric acid reactive substance contents, and electrical conductivity (P < .01), and significantly increased the water-holding capacity (P < .01). Conclusively, SC plus FAA storage is recommended for meat and meat products because of its effectiveness at preserving the quality of fresh chicken meat, providing longer shelf lives than chicken under SC or 4 °C storage.Zhengrong WangLichun HanXiaolei TianHanjun MaTaylor & Francis Grouparticlepectoralis majordynamic rheological analysisantibacterial effecttemperatureshelf-lifeNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENESCyTA - Journal of Food, Vol 19, Iss 1, Pp 782-792 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES
topic	pectoralis major dynamic rheological analysis antibacterial effect temperature shelf-life Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	pectoralis major dynamic rheological analysis antibacterial effect temperature shelf-life Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Zhengrong Wang Lichun Han Xiaolei Tian Hanjun Ma The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
description	For shelf-life prolongation, the effect of super-chilling (SC, −1.5 °C) combined with food antistaling agents (FAAs) on the chemical and microbiological proprieties of chicken breast were investigated. The results showed a significant difference (P < .05) in protein solubility in the chicken breast stored under SC plus FAA for 8 and 16 days compared with 4 °C storage; dynamic rheological analysis revealed that they had better gel characteristics than those under SC or 4 °C storage. Moreover, SC with FAA significantly decreased the chicken breast pH, total viable count, total volatile basic nitrogen and thiobarbituric acid reactive substance contents, and electrical conductivity (P < .01), and significantly increased the water-holding capacity (P < .01). Conclusively, SC plus FAA storage is recommended for meat and meat products because of its effectiveness at preserving the quality of fresh chicken meat, providing longer shelf lives than chicken under SC or 4 °C storage.
format	article
author	Zhengrong Wang Lichun Han Xiaolei Tian Hanjun Ma
author_facet	Zhengrong Wang Lichun Han Xiaolei Tian Hanjun Ma
author_sort	Zhengrong Wang
title	The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
title_short	The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
title_full	The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
title_fullStr	The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
title_full_unstemmed	The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
title_sort	combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties
publisher	Taylor & Francis Group
publishDate	2021
url	https://doaj.org/article/d8c729bec4d24dc3b9589698f47953f7
work_keys_str_mv	AT zhengrongwang thecombinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT lichunhan thecombinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT xiaoleitian thecombinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT hanjunma thecombinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT zhengrongwang combinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT lichunhan combinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT xiaoleitian combinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties AT hanjunma combinedimpactoffoodantistalingagentsandsuperchillingonchickenbreastmeatbyphysicochemicalanddynamicrheologicalproperties
_version_	1718438992659087360

The combined impact of food antistaling agents and super-chilling on chicken breast meat by physicochemical and dynamic rheological properties

Ejemplares similares