Chicken Fillets Research Articles

Oven-baking and Frozen Storage Affect Folate Vitamer Retention

A high-performance liquid chromatography (HPLC) method for folate monoglutamates was used to study folate vitamer stability in food. Folate vitamers in fish and chicken fillets were determined raw and after oven-baking. Folate stability in liver sausage was also evaluated. Folate vitamer stability in raw beef liver and strawberries was determined during frozen storage. True vitamin retention (TVR) for tetrahydrofolate in rainbow trout and pollack after oven-baking was poor (9–60%). TVR for 5-methyltetrahydrofolate was above 65% for both fish species and chicken meat. Folate vitamers were well retained in the processing of liver sausage. Stability of folate vitamers during frozen storage of beef liver and strawberries (up to 7 months) was very good. HPLC was successfully used to study the effects of cooking and frozen storage on folate vitamers.

Effects of stunning duration on quality characteristics of early deboned chicken fillets

The objective of this study was to determine effects of electrical stunning duration on quality of broiler chicken fillets. Seventy-two broiler chickens were electrically stunned for 0, 2, 4, 6, 8, or 10 s, slaughtered, and chilled. After 1 h post-mortem, both pectoral muscles were excised and cooked. Cooking loss, pH, cooked color values, and shear values were measured. As stunning time increased, pH and shear values significantly increased. Except for a small but significant increase in yellowness, color values were unaffected by stunning duration. Cooking loss was unaffected by stunning duration. These data indicate that stunning duration can affect post-mortem muscle metabolism as measured by pH change. Therefore, control of the process of slaughtering broilers requires careful regulation of stunning duration.

Liquid Chromatographic Determination of Folate Monoglutamates in Fish, Meat, Egg, and Dairy Products Consumed in Finland

A liquid chromatographic (LC) method with fluorescence and UV detection was used to determine the folate contents of fish, meat, fish and meat products, chicken, eggs, and milk consumed in Finland. 5-Methyltetrahydrofolate, tetrahydrofolate, 5-formyltetrahydrofolate, 10-formylfolic acid, and folic acid from 24 commodities obtained from supermarkets, retail stores, and different outlets in the Helsinki area were analyzed. Pooled samples were extracted at pH 6.0 in the presence of antioxidants and deconjugated with hog kidney deconjugase. Very low levels of folates were detected in meat and meat products. Fresh fish, fish sticks, and chicken meat contained reasonable amounts (3-13 micrograms/100 g) of tetrahydrofolate and 5-methyltetrahydrofolate. Egg yolk contained high concentrations of 5-methyltetrahydrofolate (140-150 micrograms/100 g); 10-formylfolic acid was also detected (14-17 micrograms/100 g). Between-species differences in folate monoglutamate distributions were observed. The highest levels of tetrahydrofolate, > 5 micrograms/100 g, were found in chicken meat and fillets of rainbow trout, whitefish, and baltic herring. Tetrahydrofolate was most abundant in fresh fish. LC was well suited for analyzing folate compositions of meat, fish, and other foods of animal origin. Recovery of added folates ranged from 49 to 96%.

Detection of Salmonella spp. in food products by polymerase chain reaction and hybridization assay in microplate format.

Here, hybridization assay of amplified products is described which detect Salmonella spp. from chicken fillets and other food homogenates within 24 h. This technique is composed of four steps: (1) sample is pre-enriched overnight in phosphate buffered peptone water; (2) total DNA is extracted; (3) a Salmonella spp. specific DNA target sequence is amplified by polymerase chain reaction; (4) amplified products are captured by a probe covalently bound onto NH-Covalink (Nunc, Danemark) microwells and detected by a chemiluminescent enzymatic reaction. This hybridization of amplified products was demonstrated as sensitive as their analysis on agarose gel. Compared to a bacteriological method for Salmonella spp. detection, its specificity was estimated at 100% and its sensitivity was 93.2% from analysis of 207 naturally contaminated chicken fillets samples.

The effect of quick-freezing in ethylene glycol on morphological survival and in vitro development of mouse embryos frozen at different pre-implantation stages

Campylobacteriosis is the most common foodborne bacterial infection in developed countries and many cases are associated with poultry. This study investigated the immediate and storage effect of dipping inoculated poultry skin samples in trisodium phosphate (TSP, 10 & 14%, w/v), lactic acid (LA, 1 & 5%, v/v), citric acid (CA, 1 & 5%, w/v), peroxyacids (POA, 100 & 200 ppm) and acidified sodium chlorite (ASC, 500 & 1200 ppm). Spray application was also tested using the higher concentrations in the laboratory. In a broiler processing plant the efficacy of using TSP (14%) and CA (5%) applied by immersion and spray was investigated using naturally contaminated carcasses and the effect of these treatments on the sensory attributes of a skin-on (drumstick) and skin-off (fillet) raw and cooked product was assessed using descriptive sensory analysis. In the laboratory, immersion in TSP (14%), LA (5%), CA (5%) and ASC (1200 ppm) significantly (P < 0.05) reduced the Campylobacter counts and a 2.5 to 3 log10 cfu/cm2 reduction was observed within the shelf-life (3–5 days) of poultry meat. Spraying was ineffective even after storage. In the broiler processing plant, immersion in TSP (14%) or CA (5%) achieved Campylobacter reductions of 2.49 and 1.44 log10 cfu/cm2, respectively. There were no significant differences between the treatments for any of the attributes measured in either raw or cooked drumsticks. The ‘colour’ of raw chicken fillets treated with both TSP (14%, w/v) and CA (5%, w/v) was significantly (P ≤ 0.05) lighter than that of control samples. The ‘intensity of chicken odour’ and the perception of ‘salt’ in cooked chicken fillets treated with CA (5%, w/v) were also significantly (P ≤ 0.05) higher than that of either control or TSP (14%, w/v) treated samples. It was concluded that TSP (14%) or CA (5%) could be applied to significantly reduce Campylobacter contamination of broilers without adversely affecting the sensory quality of the product.

A very-low-calorie conventional Japanese diet: its implications for prevention of obesity.

A very-low-calorie conventional Japanese diet of 370 kcal/day has been shown to be useful for weight reduction and its long-term maintenance. Sources of the diet were mainly from chicken fillet, egg white, fish white-meat, mushroom, seaweed and low- or non-calorie fiber-rich vegetable, and contained 4.4g fat, 38.1g protein, 45.2g carbohydrate and essential minerals and vitamins. However, metabolic and neural implications of a commercial very-low-calorie liquid formula diet have rarely been investigated from the view point of food intake and appetite regulation. Animal studies have demonstrated the rationale for efficacy of the very-low calorie conventional Japanese diet as follows: (1) Increased hypothalamic histamine suppressed food intake through H1-receptors in the ventromedial hypothalamus (VMH) and paraventricular nucleus, the satiety centers. (2) Low energy intake enhanced satiety and decreased food intake through histaminergic activation of VMH neurons. (3) Mastication activated afferent signal transmission from proprioceptors in the oral cavity to the mesencephalic trigeminal nucleus(Me5). Histaminergic systems in the hypothalamus were activated by mastication and low energy supply, which was accompanied by satiation through the action of histamine in the VMH. Usefulness of the very-low-calorie conventional Japanese diet derives from utilization of conventional Japanese food stuffs as a fiber rich, low energy food source, and from enhancement of satiation by increased mastication required of the diet. The properties of the diet seemed to effect a closed positive feedback loop between histaminergic activation in hypothalamic satiety centers and behavioral changes to enhance satiation and cause feeding suppression.

Modified Atmosphere‐packed Marinated Chicken Breast and Rainbow Trout Quality as Affected by Package Leakage

ABSTRACTMarinated chicken breast pieces and sliced rainbow trout were packed in modified atmosphere and stored to measure effects of package leakage. The sensory shelf life of products decreased slowly but linearly as leakage rate increased, with exception of the appearance of sliced rainbow trout, which was not affected by leakage rate. The concentration of ethanol in head space was a potential indicator of spoilage and package leakage for both products. The presence of dimethylsulfide indicated spoilage of chicken fillet and acetone indicated leakage in sliced trout packages. A redox leakage color‐indicator functioned properly in package lids.

"The Last of the African Kings" from Les Derniers Rois Mages

Justin, Spero's father, had been one of those children who seem to be in mourning for the mother they buried at childbirth. Moreover, Djere, his Papa, was so taken up with writing his Notebooks that he paid him no more attention than he did the paint peeling off the walls of the house on the Morne Verdol or the ever darker spots on the ceiling made by the water dripping from the roof nobody repaired rainy season after rainy season. Fortunately there was Hosannah, his grandmother, who treated him like the apple of her eye. She dressed him in velvet and silk poplin with wide sailor collars triple edged in blue. She fed him chicken fillets and creamed mashed potatoes. Never breadfruit or dasheen, none of those basic foodstuffs the poor have to make do with as an accompaniment to their codfish and salt pork. The neighbors jeered at all the trouble she went to, for the child made no progress at school. It was obvious he'd end up like his father who was bone idle, his mind muddled by his constant swilling of rum and that nonsense about a royal ancestor and exile in Martinique. Some people were only too quick to blame Hosannah who after having spoilt and mollycoddled her own son was now doing the same with her son's son. Constantly hearing Djere churn out his nonsense at the Cerf-Volant, a rum shop at the bottom of the hill where he was one of the regulars, some smart alecks had nicknamed him Wise Man Djere, a name that was later passed on to his son. At Epiphany on January 6, a golden paper crown was placed on his head and he was obliged to buy a general round of rum or absinthe. He complied with the money that Hosannah stuffed into his pockets and recited pages out of his Notebooks that nobody listened to. Justin could not bear his father. Throughout his childhood he had wondered why he didn't have a Papa who on weekdays went off to work with his lunch tin at the d'Arboussier factory like everyone else and on Sundays dressed up in a white starched drill suit. Why did Djere just sit at the dining room table, dipping his pen into a glass inkwell, scribbling and scratching from morning to late afternoon on pieces of paper, and in the evening when he was drunk telling stories that nobody could make either head or tail of? He could not bear his grandmother either. Hosannah was a sadlooking black woman, a genuine beast of burden who worked and worked and worked. Insensitive to the treats she dealt out in silence, he blamed her for a surely unwarranted devotion to Djere. For worshipping him as God in person. Instead of treating him as an egoist, a swiller of rum and an incredible bore who ignored everyone around him.

EFFECT OF STORAGE TIME AND STORAGE DEVICE ON OBJECTIVE QUALITY MEASUREMENTS OF FRIED CHICKEN FILET SANDWICHES

When fried chicken filet sandwiches are distributed beyond the retail outlets at which they are produced, it is necessary to ensure that they are maintained at temperatures above 60C until they are served as safety regulations specify. Furthermore, it is essential that the product maintains acceptable quality during transport and distribution. The purpose of this study was to measure changes in the temperature and the quality of fried chicken filet sandwiches as a function of holding time and holding device. Several holding devices were tested. The electrically-heated bun warmer maintained product temperature at the initial temperature throughout 120 min of storage. The effectiveness of the other devices in terms of time required for the most rapidly cooling sandwich to reach 60C was as follows: Pizza Box® with Lavapacs®, Coleman Cooler® : 120 min; Styrofoam® chest: 70 min; Pizza Box without Lavapacs: 60 min. The Pizza Box with Lavapacs held at 5C external temperature maintained product temperature above 60C for 80 min. Objective quality characteristics of fried chicken filet sandwiches were monitored during holding in a storage cabinet. The moisture content of the chicken filets and buns, the surface color, and the texture of the chicken filets were the quality characteristics measured. There were no significant trends in any of the quality parameters with holding time.

Evaluation of different DNA extraction procedures for the detection of Salmonella from chicken products by polymerase chain reaction.

Polymerase chain reaction (PCR) was used after a short pre-enrichment culture to detect Salmonella subspecies in chicken fillets. A direct PCR assay performed with chicken meat inoculated with Salmonella Typhimurium produced no PCR products. Six different DNA extraction protocols were tested to recover efficiently Salmonella DNA after a short incubation period. Three of them gave results that were reliable, rapid and sensitive. Successful protocols used Proteinase K and/or a centrifugation step to concentrate the samples. For reliable detection of Salmonella subspecies, a few thousand bacterial cells per ml must be present. To obtain this number of bacterial cells with an inoculation of about one cell in 25 g of ionized food products, it was necessary to incubate samples for at least 10 h before PCR. A larger inoculum of approximately 10 cells in 25 g of ionized food products, required 8 h in culture broth to give positive results by PCR-based assay.

New armed forces recipe service recipes: Leaner and meaner

The newest revision of the Armed Forces Recipe Service (AFRS) was published in September 1992 and released Spring of 1993. The set, printed on 5-in by 8-in cards, includes 1310 recipes, variations and guideline cards. All existing recipes were reviewed by the AFRS Committee members for acceptability, promotion of current nutrition initiatives and efficient utilization of resources. The U.S. Army Natick Research, Development and Engineering Center had the technical responsibility to test all recipes submitted for modification and to develop new recipes that were intrinsically lower in fat and cholesterol, higher in complex carbohydrates and fiber and/or recipes for new popular items. All recipes were standardized for 100 portion yield, food preparation methods, weight and volume relationships, and A.P./E.P. ratios. Guidelines for reducing salt, fat and cholesterol have been developed and refined. Newly developed low fat recipes include a Hot and Spicy Chicken baked rather than fried, Fruit Dressing made with yogurt instead of salad dressing, and a Grilled Unbreaded Chicken Fillet Sandwich. The new Oatbran Muffins, Oatmeal Rolls, and Zesty Bean Soup feature complex carbohydrates and fiber. Easy Chocolate Cake and Easy Vanilla Cake are made without egg yolks. Chicken recipes were modified to prebake and drain chicken pieces before sauces are added. Armed with these new and modified recipes, dining facilities can offer military personnel a broad variety of nutritious menu items from which to choose a healthier diet.

Effects of Refrigerated Storage, pH Adjustment, and Marinade on Color of Raw and Microwave Cooked Chicken Meat

Chicken carcasses from 7-wk-old birds were skinned, deboned by hand, and the meat ground twice through a meat grinder. Samples were divided into 90-g portions, packaged, and stored at 3 C. The pH, cooking yield, and color of raw and cooked ground chicken meat were determined at 4-day intervals during 28 days of storage. In addition, ground meat samples were brought to pH values ranging from 4.9 to 7.1 by treating with citric acid or Na3 PO4. Chicken fillets were marinated in suspensions that contained citric acid and Na3 PO4 for color evaluation. Increased refrigerated storage time increased (P < .05) the pH of ground chicken meat. As ground meat pH increased, Hunter Lab “L” and “a” values decreased (P < .05). After samples were cooked, both internal and external Hunter Lab “L” and “b” values decreased (P < .05) and “a” increased (P < .05) as storage time progressed. Results indicated that raw and cooked chicken meat color were related to pH values and the color of raw and cooked chicken fillets can be altered with marinades containing citric acid and Na3 PO4.

Effects of Meal Size Reduction on Postprandial Variables in Male Volunteers

To investigate the effects of meal size reduction on postprandial variables, adult male volunteers consumed at noon hot lunches composed of cooked white rice, fried chicken fillet, raisins, bigarreaus and curry sauce with carbohydrate/fat ratios of either 0.77 or 2.04 (37-57 en% carbohydrate, respectively). Prior to the actual experiment, the individual meal sizes were determined by allowing the volunteers to eat a self-preferred amount of the high carbohydrate meal. The test meals were adjusted to either 70 or 100% of the energy content of this individually chosen meal size. A higher degree of satiety was detected up to 4 h after the 100%-size carbohydrate-rich meal as compared to that after the fat-rich meals and the 70%-size carbohydrate-rich meal. The reduction in meal size had only small effects on the postprandial curves of glucose, insulin, free fatty acid and total glycerol in the blood relative to those induced by the variation in carbohydrate/fat ratio in the meals. No significant effects of meal size were detected on the postprandial curve of free glycerol. Thus limited restriction in the size of a meal relative to the ad libitum intake of an individual may be expected to lead to only minor effects on the various postprandial curves in meal-eating studies.

Minor difference in postprandial responses of men between starch and sugar when replacing fat in a normal meal

Healthy male volunteers consumed hot lunches consisting of cooked white rice, fried chicken fillet, raisins, bigarreaus (sweet cherries) and curry sauce with carbohydrate: fat ratios of either 0.77 or 2.04, and polysaccharide: (mono + di)saccharide ratios (P:MD) varying between 5.3 and 0.95. Before and at various time intervals after the start of the meal, blood samples were analysed for glucose, insulin, triacylglycerol (TG), free glycerol (FG), free fatty acids (FFA) and cholesterol. Elevated postprandial glucose and insulin peaks were induced by the meals containing a larger amount of carbohydrate. The type of carbohydrate in the meal appeared to have little or no effect on the peak maximum. A small second glucose peak was seen at 2 h after the meals with P: MD greater than 3.1. The TG concentration in the blood showed a similar and rapid rise. After the meal containing the largest amount of simple sugars, the TG curve levelled off 1 h after the start of the meal and then remained at a nearly constant level (1.5 mM). In contrast, a larger amount of complex carbohydrates induced a TG concentration which rapidly rose to a maximum of 1.75 mM, and subsequently decreased slowly to somewhat below that of the simple sugar-rich meal at 4 h. The postprandial curves after the fat-rich meals showed a continuous rise of TG up to a maximum of about 2 mM at 2 h, and a subsequent slow decrease. FG and FFA all showed a rapid drop immediately after the start of the consumption of the meals, followed by a rebound at 1 h. The postprandial curves of total cholesterol, as well as the areas below the curve of both total cholesterol and free, unesterified cholesterol were lower after the carbohydrate-rich meals than after the fat-rich meals. This is attributed to the larger amount of cholesterol in the fat-rich meals.

Characterisation of piezoelectric transducers used in ultrasonic devices operating above 0.1GHz: Meitzler, A.H., Sittig, E.K. Journal of Applied Physics, vol 40, no 11 (October 1969) pp 4341–4352 (2078)

Biodegradable films reinforced with bio-nanomaterials are a solution for developing active packaging systems, shelf-life extension and protection of environment against conventional packaging. This study aimed to characterize the biocompatible chitosan (CS) films formulated with nano-liposomal garlic essential oil (NLGEO) and assess the physicho-mechanical, morphology properties and also microbial and chemical changes in chicken fillets during storage time at 4 °C. NLGEO was obtained by thin-layer hydration-sonication method using glycerol and tween 80 as plasticizer and emulsifier, respectively. Different levels (0, 0.5, 1 and 2%) of NLGEO with average size of ~101 nm were added into the chitosan matrix and films fabricated by casting method. The average size, polydispersity index and zeta potential were ~101 nm, 0.127 and −7.23, respectively. Control samples showed higher values for pH, total volatile nitrogen (TVN), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and microbial count including total viable count (TVC), coliforms, Staphylococcus aureus and psychrotroph bacteria than treated samples. The films with higher NLGEO content represented stronger inhibitory effects. The incorporation of NLGEO improved the mechanical properties and water resistance of active films. Microstructure analysis also showed a nearly smooth surface morphology and homogenous structure with a good dispersion for NLGEO films. Significant synergistic effects in chemical and bacterial preservation of chicken fillet samples were observed by NLGEO films. The optimal mechanical and barrier properties of chitosan-NLGEO films introduced it a potential active packaging to extend the shelf life of chicken fillet.