Chicken Breast Fillets Research Articles

Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets

The aim of this work was to study the influence of lemon and vinegar marinades on Salmonella inoculated on chicken fillets and stored under different storage temperatures for nine days in the presence of indigenous microbiota. In addition to this, model development for the determination of the inactivation boundaries and the prediction of pathogens response was attempted. The different acid concentrations in the marinades, the type of acid, the storage temperature as well as the duration of storage impacted the levels of pathogens and background flora. The higher tested concentrations (2% and 4% v/v for acetic and citric acid) were more effective against Salmonella and spoilage microorganisms than the lower ones (0.5 and 1% v/v for acetic and citric acid), while the intermediate concentrations (1, 1.5 and 2, 3% v/v for acetic and citric acid, respectively) presented differentiations of particular interest to the microbial responses to acidic stress. The aforementioned parameters also differentiated Salmonella serovars persistence and spoilage microorganisms dominance. Regarding model development, the probability of inactivation of Salmonella was satisfactorily predicted particularly in the case of acetic acid marination while in model validation, the majority of the vinegar marinated samples were correctly classified, whereas, in case of lemon marination, a higher number of misclassifications was observed, indicating a partial weakness of the model to predict the pathogens response at interface concentrations.

Quality parameters of chicken breast meat affected by carcass scalding conditions.

ObjectiveThe influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated.MethodsTwo hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations—T1, 54°C/210 s; T2, 55°C/180 s; T3, 56°C/150 s; T4, 57°C/120 s; T5, 58°C/90 s.ResultsScalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction—determined by emulsification capacity and protein denaturation—in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the α-helix and an increase of the β-sheet and β-turn proportions, mainly in T1 and T5 samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in T5, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the T5, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA.ConclusionIntermediate scalding-parameters avoided the negative changes in the chicken meat quality.

Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

A b s t r a c t: The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.

A Proposed Mechanism for Texture Property of Woody Breast in Broilers

ObjectivesWoody breast is a myopathy observed in chicken breast meat (Pectoralis major) characterized by its tough and rubbery texture. However, the exact causation of woody breast texture is still unknown. We hypothesize that sarcoplasmic reticulum (SR) dysfunctionality early postmortem results in rapid leakage of intracellular calcium may partially contribute to the abnormal meat texture observed in woody breast meat. The objective of this preliminary study was to investigate this hypothesis.Materials and MethodsFourteen Ross line broiler breast fillets (7 severe woody breast and 7 normal) were collected at 3 h postmortem from a commercial processing plant located in the southeast United States. The 7 woody breast samples also exhibited moderate to severe white striping. The 7 normal samples did not exhibit any signs of white striping or woody breast. Each sample was trimmed, weighed, vacuum packaged and frozen at –20°C at approximately 8 h postmortem. One 1.9 cm strip across the cranial end of each fillet was fabricated and pulverized in liquid nitrogen to measure sarcomere length (Laser Scan Confocal Microscope with a 100x/NA 1.4 objective), calpain activity (immunoblotting for µ-calpain autolysis), proteolysis (immunoblotting for troponin-T degradation) and collagen content (hydroxyproline content). Purge was also collected from each sample to evaluate protein (bicinchoninic acid assay) and free calcium concentration (atomic absorption).ResultsWoody breast fillets were heavier than normal chicken breast fillets (522.9 vs. 446.9g; P < 0.05). Woody breast samples tended to have shorter sarcomeres (1.70 vs. 2.02 µm; P = 0.0543) and less intact troponin-T compared to normal breast samples (relative intact troponin-T band density: 49.98 vs. 56.97%; P = 0.0515) at 8 h postmortem. It was interesting to note that no µ-calpain band was detected through immunoblotting for both the woody breast and normal samples at 8 h postmortem. Other studies have found similar results as poultry µ-calpain autolyzed at a much rapid rate than µ-calpain in mammalian species. In addition, the purge from woody breast samples also had higher levels of free calcium compared to normal samples (6.2 vs. 4.2 nmol calcium/mg protein; P < 0.05). Lastly, there was more collagen present in the woody breast samples compared to normal chicken breast samples (3.89 vs. 2.08 mg collagen/g muscle tissue; P < 0.05).ConclusionThe results indicated that the cause of texture abnormality of woody breast may be the combined effects of more calcium being released from the SR early postmortem resulting in shorter sarcomere length and more collagen being deposited in the chicken breast meat. Additional research with the focus on SR integrity and functionality as well as collagen crosslinks are needed to further elucidate the basic mechanism of woody breast texture formation.

The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets

Chitosan (CH)- and polycaprolactone (PCL)-based films containing nanocellulose (NC) (2% w/w) and grape seed extract (GSE) (15% w/w) were prepared in monolayer form (F1, F2, F5, F6) and bilayer form (F3, F4, F7, F8). Chicken breast fillets packaged with these films were analyzed for physicochemical (change in pH, color and thiobarbituric acid reactive substances-TBARS), and microbiological characteristics (total mesophilic aerobic bacteria (TMAB) and total coliform bacteria (TCB)) during 15 days under refrigerated conditions. The bilayer films with GSE kept the pH of the chicken breast fillets stable during storage. The resulting total color change (ΔE) was higher for the samples packaged with bilayer films, and chicken breast fillets packaged with bilayer films including GSE showed the highest ΔE values (p < 0.05). Samples packaged with GSE, and active bilayer films with GSE and NC had lower TBARS values than those of the control (p < 0.05). Film samples combined with GSE and NC led to a significant reduction in TMAB and TCB in chicken breast fillets (p < 0.05) during storage when compared with the control samples. The results indicated that CH- and PCL-based bilayer films could be a promising material to transfer functional compounds as active packaging material layers in food packaging applications.

Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage

Despite the recent advances achieved in food industries to fulfil the growing consumer demand for high quality and food safety, microbial contamination remains a serious issue. This study aimed to incorporate ϕIBB-PF7A bacteriophage (phage) onto sodium alginate-based films crosslinked with calcium chloride, to prevent poultry spoilage caused by Pseudomonas fluorescens. Films were prepared by casting and characterized in terms of phage loading, distribution, stability, release profile and antimicrobial performance. Results showed that phages were successfully incorporated as evidenced by their viability and homogeneous distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after 8 weeks when stored under refrigerated conditions. Antimicrobial activity demonstrated that incorporated phages significantly impaired P. fluorescens growth. Films' antimicrobial efficacy was further demonstrated on chicken breast fillets artificially inoculated, decreasing 2Log P. fluorescens viable cell counts in the first two days and reductions were maintained up to 5 days of exposure (1 Log). These results highlight that phage incorporation onto sodium-alginate-based films constitutes a simple approach of preserving the antimicrobial activity of phages in a dried and insoluble format, that can further be applied in food industry for the prevention of microbial spoilage.

Predictable and unpredictable survival of foodborne pathogens during non-isothermal heating

In previous work, extreme survival of various bacterial species during cooking was reported when attached to chicken meat. In this paper the effects of an extremely high challenge temperature on survival of Salmonella Typhimurium and Campylobacter jejuni, attached to chicken breast fillets or pork to test for matrix effects are reported. Survival was predicted, using standard D- and z-values from the literature, and compared to experimentally obtained data. Attached to meat, both S. Typhimurium and C. jejuni survived longer than predicted, longer when attached to chicken meat than when attached to pork.Additionally, the effect of non-isothermal heating on survival of almonella in buffer is described. In buffer, when slowly heated, Salmonella died off as predicted. When Salmonella was heated in buffer according to a heating profile mimicking that of the surface of meat in boiling water, it appeared that cells died off much slower than predicted. It is shown that the thermal characteristics of Salmonella surviving the first 35 s of fast heating had changed. After these 35 s, remaining Salmonella survived for minutes, even at a challenge temperature of 90 °C.During heating, cell size decline was observed. A loss of intracellular water during cooking might have resulted in smaller, dehydrated cells, in cells with altered thermal resistance characteristics. This could explain why the use of standard D-and z-values did not allow the correct prediction of survival of Salmonella during fast heating in buffer, or during cooking, being attached to the surface of meat.Many factors affect the level of heat resistance of bacteria. The results of this and a former study show that attachment to meat contributes to an increased level of heat resistance of bacteria. A fast heating process further contributes to the increased level of heat resistance possibly as the result of changed thermal characteristics due to a loss of water.

The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets

The effect of grape seed extract (GSE) (at 5, 10 and 15%) incorporated into chitosan (CH) film was evaluated by considering its physico-mechanical properties, antioxidant and antimicrobial activities in order to show improved shelf life for vacuum-packed food under refrigerated conditions. GSE-incorporated films showed higher water vapor permeability, elastic modulus, opacity, and a* and b* values (p < 0.05). Increasing the GSE concentration lowered the transmittance and L* values. The addition of GSE provided antioxidant activity to the CH films and the addition of 15% GSE into CH films inhibited the oxidation of chicken breast fillets during refrigerated storage (p < 0.05). GSE-incorporated CH films inhibited Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa more efficiently than CH films alone. CH films incorporating 15% GSE inhibited total mesophilic aerobic bacteria (TMAB) and coliforms in chicken breast fillets (p < 0.05) and provided a 1.50–2.33 log reduction in TMAB and coliforms, respectively, during storage. These results reveal that the inclusion of GSE into CH films has the potential to help develop antioxidant/antimicrobial packaging for food products.

Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets.

Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p < 0.05) upon the concentrations of silver precursor and the number of silver coatings used. Better antimicrobial activity against P. fluorescens, S. aureus and chicken microflora was observed when the concentration of silver precursor was 3% and the spray coating deposition of silver was repeated four times. Use of silver-coated low-density polyethylene films extended ( p < 0.05) shelf life of chicken breast fillets and enhanced ( p < 0.05) oxidative stability compared to control films. Results indicated that silver-coated low-density polyethylene films could potentially be used as antimicrobial packaging for food applications.

Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

Antimicrobial starch:gelatin (1:1) films containing N-α-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at 4 °C and their physicochemical properties (pH, colour and lipid oxidation) and microbial quality were analysed throughout storage. Both TP and OC films significantly (p < 0.05) extended the shelf life of chicken breast fillets compared to control samples. The starch oxidation reaction in OC films promoted the formation of Maillard reaction compounds in the starch-gelatine blends, which enhanced the antimicrobial effectiveness of the OC films, but also promoted oxidative processes. This greatly affected the pH and colour parameters in OC packaged samples. Therefore, TP blend films containing LAE are recommended since they effectively extended the shelf life of chicken breast fillets without affecting the meat oxidation.

Effects of alginate coating incorporated with Bunium persicum essential oil and Lactoperoxidase system on inoculated Listeria monocytogenes in chicken breast fillets

Effects of alginate coating incorporated with Bunium persicum essential oil and Lactoperoxidase system on inoculated Listeria monocytogenes in chicken breast fillets

Fusion of Spectra and Texture Data of Hyperspectral Imaging for the Prediction of the Water-Holding Capacity of Fresh Chicken Breast Filets

This study investigated the fusion of spectra and texture data of hyperspectral imaging (HSI, 1000–2500 nm) for predicting the water-holding capacity (WHC) of intact, fresh chicken breast filets. Three physical and chemical indicators—drip loss, expressible fluid, and salt-induced water gain—were measured to be different WHC references of chicken meat. Different partial least squares regression (PLSR) models were established with corresponding input variables including the full spectra, key wavelengths, and texture variables, as well as the fusion data of key wavelengths and the corresponding texture variables, respectively. The results demonstrated that for drip loss and expressible fluid, texture data was an effective supplement to spectra data, and fusion data as an input variable could effectively improve the predictive ability of the independent prediction set (Rp = 0.80, RMSEp = 0.80; Rp = 0.56, RMSEp = 2.10). While the best model to predict salt-induced water gain was based on key wavelengths (Rp = 0.69, RMSEp = 18.04), this was mainly because salt-induced water gain was measured on mince samples, which lacked the important physical structure to represent the texture information of meat. Our results of this study demonstrated the potential to further improve the evaluation of the WHC of chicken meat by HSI.

Mechanical and Barrier Properties of Semi Refined Kappa Carrageenan-based Composite Edible Film and Its Application on Minimally Processed Chicken Breast Fillet

Kappa-carrageenan (KC) is one of the most interesting biopolymers that is composed of a linear chain of sulfated galactans and extracted from red seaweed, Kappaphycus alvarezii. It shows good potential for development as a source of biodegradable or edible films. However, KC films do not have good water vapor barrier properties, as they are intrinsically hydrophilic. Palmitic acid (PA) as hydrophobic material was incorporated into semi-refined kappa-carrageenan (SRKC) edible films in order to improve water vapor barrier properties. In this study, composite films based on SRKC incorporating PA were prepared and their applications on minimally processed chicken breast fillet were evaluated. Composite SRKC-based films with varying concentrations of PA (5%, 10%, and 15% w/w) were obtained by a solvent casting method. Their mechanical and barrier properties were investigated. Results showed that the incorporation of PA in films caused an increase in thickness, but decrease in water vapor transmission rate (WVTR) as the concentration of PA increased (from 5% to 15% w/w). Composite SRKC-based edible film incorporating 15% w/w of PA presented better water vapor barrier properties as compared to other films with 5% and 10% w/w PA incorporation. Thus, formulation containing 15% w/w PA was used as a wrapping material for film application on minimally processed chicken breast fillet. The application results showed that the incorporation of PA in film caused an effect (p < 0.05) on preventing of weight loss significantly compare to control (non-wrapping), however it did not significantly (p >0.05) change the color of minimally processed chicken breast fillet.

Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets

The aim here was to explore the potential of visible and near-infrared (Vis/NIR) hyperspectral imaging (400–1000 nm) to classify fresh chicken breast fillets into different water-holding capacity (WHC) groups. Initially, the extracted spectra and image textural features, as well as the mixed data of the two, were used to develop partial least square-discriminant analysis (PLS-DA) classification models. Smoothing, a first derivative process, and principle component analysis (PCA) were carried out sequentially on the mean spectra of all samples to deal with baseline offsets and identify outlier data. Six samples located outside the confidence ellipses of 95% confidence level in the score plot were defined as outliers. A PLS-DA model based on the outlier-free spectra provided a correct classification rate (CCR) value of 78% in the prediction set. Then, seven optimal wavelengths selected using a successive projections algorithm (SPA) were used to develop a simplified PLS-DA model that obtained a slightly reduced CCR with a value of 73%. Moreover, the gray-level co-occurrence matrix (GLCM) was implemented on the first principle component image (with 98.13% of variance) of the hyperspectral image to extract textural features (contrast, correlation, energy, and homogeneity). The CCR of the model developed using textural variables was less optimistic with a value of 59%. Compared to results of models based on spectral or textural data individually, the performance of the model based on the mixed data of optimal spectral and textural features was the best with an improved CCR of 86%. The results showed that the spectral and textural data of hyperspectral images together can be integrated in order to measure and classify the WHC of fresh chicken breast fillets.

Effect of cold atmospheric pressure plasma treatment on inactivation of Campylobacter jejuni on chicken skin and breast fillet

The applicability of an atmospheric pressure plasma jet to reduce Campylobacter jejuni on chicken skin and breast fillet was evaluated. The efficacy of plasma treatment against two C. jejuni strains was examined using different feed gases (argon, air), exposure times (30–180 s) and distances from plasma source to sample (5, 8 or 12 mm). Furthermore, changes in color and temperature of treated samples were measured. Maximum mean C. jejuni reductions using argon or air as feed gases ranged from 0.78 to 2.55 and 0.65 to 1.42 log CFU/cm2, respectively. Highest C. jejuni reductions were observed when using argon as feed gas, especially at longer treatment times. Most experimental settings had low and insignificant impact on color values. However, when using argon combined with a shorter distance of 8 mm, the lightness (L*) of chicken breast samples increased significantly after 120 s treatment time. Temperature measurement revealed a maximum surface temperature of 61 °C, suggesting that denaturation could have affected inactivation efficacy and L* values. This study shows that C. jejuni can effectively be reduced on chicken skin and breast fillet using an atmospheric pressure plasma jet.

Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage

AbstractThe main aim of this study was to investigate the effect of alginate coating samples without lactoperoxidase system (A‐L 0) and alginate coating samples containing lactoperoxidase system (LPOS) at levels of 2% (A‐L 2), 4% (A‐L 4), and 6% (A‐L 6) on the shelf‐life of chicken breast fillets. Chemical tests, including total volatile basic nitrogen (TVB‐N), peroxide value (PV), pH, thiobarbituric acid reactive substances (TBARS), and free fatty acids (FFA), bacteriological tests of aerobic mesophilic bacteria (AMB), lactic acid bacteria (LAB), Pseudomonas aeruginosa, and Enterobacteriaceae and sensory analyses, including odor, transparency, color, and overall acceptability were performed. These coatings (especially A‐L 6), despite the effect on decreasing the formation of TVB‐N compounds (27.82 for control samples, and 21.72 mg N/100 g for A‐L 6 samples) had no significant impact (p &gt; .05) on FFA, PV, and TBARS. The LPOS‐alginate coating was effective against Enterobacteriaceae, Pseudomonas aeruginosa, and aerobic mesophilic bacteria (AMB). Also, A‐L 6 samples got acceptable sensory results. Overall acceptability of A‐L 0 and A‐L 6 samples were 3.21 ± 0.36 and 6.23 ± 0.38, respectively on the last day. These scores are significantly different (p &lt; .05). Generally, results demonstrated a positive effect of alginate‐LPOS coatings on shelf‐life extension of chicken breast fillets during cold storage.Practical applicationsConcerning the effect of alginate coating incorporated with lactoperoxidase system on controlling the bacterial growth and improving the shelf‐life of chicken breast fillets, such coating could has practical applications in increasing the food safety in meats and meat products.

EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P &lt; 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P &lt; 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach

Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat.

Quality Assessment of Intact Chicken Breast Fillets Using Factor Analysis with Vis/NIR Spectroscopy

Factor analysis (FA) method was tested to assess quality of chicken breast fillets with the visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm. According to inherent correlation, three factors were extracted from the measured eight quality traits (L*, a*, b*, pH, moisture, drip loss, expressible fluid, and salt-induced water gain). The extracted “grade factor” (F 1), “color factor” (F 2), and “moisture factor” (F 3) could respectively represent the characteristics and the variation tendency of the corresponding quality traits and were defined as three new quality assessment indexes. Furthermore, partial least squares regression (PLSR) models were established to quantitatively relate spectral information to eight individual quality traits and three factors. The results indicated that the models for predicting each factor performed better than those for individual quality traits. Key wavelengths of each quality trait were then selected, and the corresponding spectra were taken to build new PLSR prediction models. The selected key wavelengths showed obvious practical significance, and the new models had comparable predictive performance to those models developed based on the full spectra, among which the new models of F 1 and F 2 had acceptable and robust predictive abilities (R2p = 0.73, RPD = 1.91; R2p = 0.74, RPD = 1.97). Our results in the present study demonstrate the potential for FA and Vis/NIR spectroscopy as a useful method to assess the quality of chicken breast fillets.

Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets

Abstract The objective was to produce chilled chicken breast fillets with extended shelf life using osmotic (OD) and high pressure (HP) processing. Samples were processed in osmotic solution (60% maltodextrin:5% NaCl; 15 °C–45 min), subsequently cold-pasteurized in-pack (600MPa–25 °C–5 min) and stored at 0–15 °C. Quality parameters considered were: microbiological (TVC, Pseudomonas spp., LAB, Brochothrix thermosphacta), physicochemical (texture, color) and sensory attributes. Both OD and OD-HP combined process led to improved texture and color characteristics. Application of HP alone reduced microbial load and ensured stability during storage, but negatively affected texture (20% increase of hardness) and color of breast fillets (increase of luminosity-color comparable to lightly cooked product). The combined application of OD and HP led to significant extension of shelf life and quality improvement of chicken breast fillets. Based on microbial growth and sensory acceptability the shelf life at 5 °C was estimated as 6, 9, 16, 25 d for untreated, OD, HP and OD-HP samples, respectively.