Frozen Chicken Breast Research Articles

Enhancing refrigerated chicken breasts preservation: Novel composite hydrogels incorporated with antimicrobial peptides, bacterial cellulose, and polyvinyl alcohol

Microbial contamination annually leads to substantial food resource loss. Effective food packaging can mitigate food contamination and waste, yet conventional materials such as plastics often lack bacteriostatic activity. This study aimed to synthesise FengycinA-M3@bacterial cellulose@polyvinyl alcohol composite hydrogels via dual cross-linking with hydrogen and borate bonding, with the goal of enhancing antibacterial properties and prolonging the preservation period of refrigerated chicken breast. The composite hydrogel was subjected to comprehensive characterisation for structural, mechanical, water absorption, slow peptide release, antimicrobial capacity, biocompatibility, and chicken breast freshness preservation. The results showed that the composite hydrogel had a porous network structure and excellent gel elasticity and biocompatibility. It was effective in inhibiting Staphylococcus aureus and Escherichia coli, and prolonged the storage time of frozen chicken breast for up to 12 days. These findings emphasise the potential of hydrogel food packaging to prolong storage periods and its suitability for food industry applications due to ease of manufacture.

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement.

This study focuses on analyzing the texture properties and bioelectrical impedance characteristics of frozen chicken breasts during low-temperature thawing, meanwhile, we also compared the differences in physiochemical properties. Frozen chicken breasts were thawed at 4 ± 2°C for 2, 4, 6, 8, and 10 h separately, then the physiochemical properties (color, pH, water-holding capacity, water distribution), the texture properties (easy-to-cut level), and the bioelectrical impedance were determined and analyzed. The easy-to-cut level of the samples was evaluated by the sensory panel and two indexes, one is Warner-Bratzler shear force measured by texture analysis machine, and the other is cutting speed value calculated by the consumer-oriented cutting behavior analysis using frame-by-frame video recording analysis method. These two methods were used to characterize the easy-to-cut level of the frozen samples during thawing from the industrial processing and home cooking standpoint. Strong correlations were observed between the easy-to-cut level and the bioelectrical impedance of the frozen chicken breasts during thawing. The impedance magnitude at 100 kHz showed a high correlation coefficient (R2 = .9417) with Warner-Bratzler shear force, and the impedance magnitude at 50 Hz showed a high correlation coefficient (R2 = .8658) with cutting speed. Our results indicated the acceptability of using bioelectrical impedance to evaluate the easy-to-cut thawing endpoint for both industry processing and home cooking.

Identification of a Novel Bioactive Peptide Derived from Frozen Chicken Breast Hydrolysate and the Utilization of Hydrolysates as Biopreservatives.

Frozen chicken breast was hydrolyzed by treatment with thermolysin enzyme to obtain a chicken hydrolysate containing bioactive peptides. After that, a peptide was purified from the chicken hydrolysate utilizing a Sep-Pak C18 cartridge and reversed-phase high-performance liquid chromatography (RP-HPLC). The molecular weight of the chicken peptide was 2766.8. Protein sequence analysis showed that the peptide was composed of 25 amino acid residues. The peptide, designated as C25, demonstrated an inhibitory action on the angiotensin-converting enzyme (ACE) with a half maximal inhibitory concentration (IC50) value of 1.11 µg/mL. Interestingly, C25 showed antimicrobial activity against multi-drug resistant bacteria Proteus vulgaris F24B and Escherichia coli JM109, both with MIC values of 24 µg/mL. The chicken hydrolysate showed antioxidant activity with an IC50 value of 348.67 µg/mL. Furthermore, the proliferation of aerobic bacteria and Enterobacteriaceae as well as lipid oxidation were significantly reduced when the chicken hydrolysate was used as a natural preservative during cold storage of chicken breasts. Hydrolysates derived from muscle sources have the potential to be used in formulated food products and to contribute positively to human health.

Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast

Radio frequency (RF) heating as an emerging technology has been widely used for tempering and thawing of frozen meat products, while the RF heating non-uniformity is still the main problem before industrial applications. The objective of this study was to provide a new method for improving the RF heating uniformity by adding cold air (−5 °C, 1.5 m/s) around the frozen chicken breast in a rectangular polypropylene container. The effects of cold air assisted RF tempering (CARFT), RF tempering (RFT), air tempering (AT), water tempering (WT), and refrigerator tempering (RT) on heating behaviors and quality of chicken breast were also compared. The results showed that the cold air slightly reduced the RF heating rate but significantly ( P < 0.05) improved the heating uniformity of frozen chicken breast during RFT. Meanwhile, the optimal tempering method was CARFT at the electrode gap of 110 mm, which could provide a larger heating rate than AT, WT and RT and a better heating uniformity than AT, WT and RFT. Additionally, the quality, such as color, drip loss (1.42%), pH (6.38), and total volatile base nitrogen (10.37 mg/100 g), of CARFT treated chicken breast were better than those with other methods. Therefore, CARFT can further be expanded to optimize industrial-scale RF tempering protocols in frozen chicken breast. • RF heating non-uniformity is still the main problem of industrial tempering applications. • Added cold air improved the RF heating uniformity of frozen chicken breast. • Optimal tempering method was cold air assisted RF tempering with electrode gap of 110 mm. • Quality of CARFT treated chicken breast was better than that with other methods.

Effect of antifreeze protein on the quality and microstructure of frozen chicken breasts

The cryo-protective effects of different concentrations of antifreeze protein (AFP, 0 %, 0.10 %, 0.15 %, 0.20 %, 0.25 %, w/v) on chicken frozen at −18 °C for different storage perispeeods were investigated by monitoring water holding capacity (WHC), water distribution, color, protein properties, microstructure and histological changes. The results showed that AFP significantly maintained the quality traits of frozen chicken. Treatment with 0.20 % AFP represented highest cryo-protective effect on the WHC and protein properties during frozen storage. The carbonyl content with 0.20 % AFP was significantly lower than that of without AFP (P < 0.05). Besides, the myofibrils of chicken supplemented with AFP, especially with 0.25 % AFP, had significantly tighter microstructure, smaller ice crystal area and equivalent diameter than those of without AFP treatment (P < 0.05) after 75 d freezing storage. Overall, AFP had a positive effect to improve the quality of frozen chicken, and it was a potential, safe and efficient cryo-protective agent.

Edible Clusteroluminogenic Films Obtained from Starch of Different Botanical Origins for Food Packaging and Quality Management of Frozen Foods

Starch is a naturally occurring material showing high potential for use in food packaging because of its low cost, natural abundance and high biodegradability. Over the years, different starch-based packaging films have been developed, but the impact of botanical sources on film performance has rarely been exploited. Efforts devoted to exploiting the role played by the clusteroluminescence of starch in food packaging are also lacking. This study fills these gaps by comparing the properties of edible starch films generated from different botanical sources (including water chestnuts, maize and potatoes) in food packaging. Such films are produced by solution casting. They are highly homogeneous, with a thickness of 55–65 μm. Variations in the botanical sources of starch have no significant impact on the color parameters (including L*, a* and b*) and morphological features of the films but affect the water vapor permeability, maximum tensile strength and elongation at break. Starch films from water chestnut show the highest percentage of transmittance, whereas those from potatoes are the opaquest. No observable change in the intensity of clusteroluminescence occurs when a packaging bag generated from starch is used to package fresh or frozen chicken breast meat; however, a remarkable decline in the intensity of luminescence is noted when the frozen meat is thawed inside the bag. Our results reveal the impact of starch sources on the performance of starch films in food packaging and demonstrate the possibility of using the clusteroluminescence of starch as an indicator to reveal the state of packaged frozen food.

Prevalence of different mold genera and total aflatoxin content in frozen chicken meat and giblets: a health risk assessment study

This study aimed at investigating the prevalence of different mould genera and total aflatoxins (AFTs) content in the retailed frozen chicken breast, thigh, and giblets, including wings, livers, and gizzards. Furthermore, the estimated daily intakes (EDI) of AFTs were calculated. Aflatoxin-related cancer risks among Egyptian adults and children were further assessed using the margin of exposure (MOE) approach. The obtained results indicated mould contamination of the examined chicken breast, thigh, wings, livers, and gizzards at 40%, 30%, 25%, 70%, and 60%, respectively. Aspergillus spp. and Penicillium spp. were the most predominant mould genera among the examined samples. Further identification of the isolated Aspergilli revealed that Aspergillus niger and Aspergillus flavus were the dominant Aspergillus spp. AFTs were detected only in 40% and 25% of the examined liver and gizzard samples, respectively. Positive correlations between AFTs and total mould counts in both livers and gizzards were observed. Calculation of the EDI and MOE of AFTs via consumption of chicken livers and gizzards revealed that excessive consumption of such products represents a potential risk, particularly among children. Therefore, it is highly recommended to adopt strict hygienic measures during the processing and storage of chicken carcasses and reduce the daily intake of chicken livers and giblets.

Development of natural deep eutectic solvents (NADESs) as anti-freezing agents for the frozen food industry: Water-tailoring effects, anti-freezing mechanisms and applications

Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including Pro:Glc (5:3), Pro:Glc (1:1), Pro:Sor (1:1), and Urea:Glc:CaCl2 (3:6:1) were prepared. Viscosity (η), conductivity (σ), activation energy of viscous flow (Eη) and conduction (Eᴧ), transverse relaxation time (T2), thermal behaviours, and anti-freezing capacities of the NADESs were investigated. A critical T2 of 24.60 ms for η changes was obtained, and the relationship between η and T2 was determined as lnη = -1.398lnT2 + 10.688. Differentialscanningcalorimetry and low-field nuclear magnetic resonance analyses indicated NADESs could hinder the molecular motion as temperature decreased through enhancing the hydrogen-bonding strength, endowing them with excellent anti-freezing capacity. NADESs showed varied Eη (41.58 ∼ 45.72 kJ mol−1) and Eᴧ (48.31 ∼ 63.08 kJ mol−1), of which Pro:Sor (1:1) possessed the greatest ones, showing its greatest temperature sensitivity and best anti-frosting capacity. Applications in frozen chicken breast further announced the potentials of NADESs as anti-freezing agents for the industry.

Prevalence of mould in chicken meat-cuts, giblets and products with immunoaffinity detection of aflatoxin residues

Mould contamination and aflatoxin residues are considered big problems in the food chain, therefore 140 random samples of frozen chicken breast, thigh, gizzard, heart, liver, chicken burger, and chicken luncheon (twenty of each) were examined for detection of mould contamination level there proteolytic and lipolytic activity and aflatoxin residues in examined products. Mould colonies were detected in 100% and 30% of samples with mean values of 3.42±0.71 and 1.29±0.30 log10CFU/g in the chicken burger and chicken luncheon, respectively. The identified species were Aspergillus 76/140 (54.3%), Penicillium 39/140 (27.9%), Alternaria 35/140 (25%), Cladosporium 30/140 (21.4%), Rhizopus13/140 (9.3%), Acremonium 10/140 (7.1%), Mucor 9/140 (6.4%), Fusarium 7/140 (5%) and Sporotricum 7/140 (5%). Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Aspergillus parasiticus, Aspergillus ochraceus and Aspergillus terrus were identified with total percentages of 53(37.9%), 25(17.9%), 21(15%), 5(3.5%), 5(3.5%) and 8(5.7%), respectively. The proteolytic and lipolytic activity detected in all species ranged between high, moderate and weak degrees except A. parasiticus shows only lipolytic activity. The examined samples had variable incidence and concentrations of aflatoxin residues as (20%) 1.49±0.53, (15%) 1.89±0.89, (55%) 8.79±14, (25%) 1.64±0.38, (20%) 2.3±0.72, (65%) 9.21±1.12 and (35%) 4.12±0.68 µg/ kg in frozen chicken breast, thigh, gizzard, heart, liver, chicken burger and chicken luncheon, respectively. Thus, strict hygienic measures during the production of chicken products must be adopted to minimize the deviation in their nutritional quality due to the growth of proteolytic and lipolytic mould, in addition, to protecting human health from the hazards of aflatoxin residues.

Antibacterial and clusteroluminogenic hypromellose-graft-chitosan-based polyelectrolyte complex films with high functional flexibility for food packaging

Food packaging can extend the shelf life of food products and enhance the safety and quality of the food. This study reports food-grade polyelectrolyte complex films generated via electrostatic interactions between two cellulose-based agents [viz., hypromellose-graft-chitosan, and carmellose sodium]. At optimal conditions, our films show good barrier properties, high transparency, and high efficiency in post-production agent loading. They also demonstrate intrinsic antibacterial effects against both Gram-negative and Gram-positive bacteria. By using frozen chicken breasts as a model, the films enable real-time monitoring of the status of the frozen food due to the property of clusterisation-triggered emission. Along with their negligible toxicity, our films warrant further development as multi-functional films for effective and self-indicating food packaging.

Incidence of Staphylococcus aureus in chicken meat in Aswan city,Egypt

Poultry meat is highly palatable, digestible, desirable and nutritious for all ages in addition to low price in comparison to beef meat. Therefore a total of 100 Fresh and frozen thigh and breast chicken meat samples were collected from Aswan city supermarkets, abattoirs, butcher's shops for evaluation of the incidence of contamination with Staph. aureus. The results revealed that the incidence of isolated Staph. aureus from frozen chicken thigh, breast ,fresh chicken thigh and breast were 40, 36, 32 and 32%; This result at frozen chicken meat more than fresh chicken meat may be due to excess handling of frozen meat and leave to more time at surfaces with un clean utensils before freezing. While Staphylococcal count in the same examined samples were7.55x102, 5.8x102, 4.11x103, 2.53x102; respectively. The results were reversed and therefore modified by confirmation of the results by using Polymerase Chain Reaction (PCR), revealed that fresh chicken thigh samples were positive for sea gene of Staph-aureus strains, frozen chicken meat samples were positive for sec gene of Staph- aureus and fresh chicken thigh, frozen chicken breast samples were negative for sea, seb, sed and sea genes of Staph. aureus.

UV‐Shielding and Clusteroluminogenic Cellulose‐Based Films with Tuneable Wettability and Permeability for Dually Self‐Indicating Food Packaging

AbstractFood packaging plays a vital role not only in extending the shelf‐life and ensuring the safety and quality of food, but also in reducing the occurrence of food loss and waste. This study reports the generation of biocompatible and tuneable cellulose‐based films, which show strong UV absorbing capacity in both UVA and UVB regions to protect the packaged food from UV degradation. By taking advantage of the process of clusterization‐triggered emission, the films can indicate, by displaying changes in the intensity of luminescence, not only their properties but also the status of the packaged food. The protective and dually self‐indicating capacity of the films in food packaging is demonstrated by using frozen chicken breast as a food model. Together with their negligible toxicity, good barrier properties, and high tunability, the films warrant further development as dually self‐indicating materials for food packaging applications.

Direct contact ultrasound assisted freezing of chicken breast samples

Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that the application of ultrasounds (US) accelerates the processes of energy and mass transfer when they are applied through immersion systems. However, there are hardly any studies on its application in direct systems without the use of a liquid medium for its transmission. Therefore, the objective of this work was to evaluate the potential of the application of US for improving the freezing process of chicken breast samples. First, the application of intermittent US treatments at different net sonication times of 7, 17, 37, 50 and 67% during the freezing of distilled water samples in a conventional freezer was evaluated. It was observed that net sonication times of 37, 50 and 67% reduced the phase change period by 30.0, 21.4, 27.0%, respectively. The effective freezing time was also reduced by 12.4 and 12.8% by applying net sonication times of 37 and 50%. Considering these results, an intermittent US treatment with a net sonication time of 37% was chosen for chicken breast freezing in an air-forced cooling tunnel at ambient temperatures from −13 to −22 °C. The length of all the freezing phases was reduced upon application of US, leading to an overall process time reduction of approx. 11%. On the other hand, no significant differences were found either in the Water Holding Capacity (WHC) or Cooking Loss (CL) values between control and US assisted frozen chicken breast samples. Furthermore, in vitro experiments showed that US-assisted freezing did not influence protein digestibility of chicken meat samples.This study demonstrates the potential of the application of US by direct contact to favor energy transfer processes during freezing of water and chicken breasts samples. However, its effect on the quality of the frozen products should be further studied.

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

ABSTRACT The present study investigated the frequency, level of contamination and serotyping of Salmonella strains isolated from broiler flocks in different processing sites and the fulfillment of a Performance Objective (PO) in frozen chicken breasts, as a risk assessment to measure the efficacy of prevention and control programs applied to reduce the risk of Salmonella spp. in raw poultry meat that contribute to reach food safety and public health goals. From 1,800 samples of cloacal swabs, carcasses before and after immersion chilling and frozen breasts derived from 20 broiler flocks slaughtered at two processing plants located in the mid-west and southern regions of Brazil, 278 samples were positive for Salmonella spp. by polymerase chain reaction (PCR) automated BAX System (DUPONT QUALICOM, USA), and 118 were enumerated by miniaturized most probable number technique. 122 Salmonella spp. strains were serotyped at the National Reference Laboratory of Cholera and Enteric Diseases of Oswaldo Cruz Institute Foundation (FIOCRUZ), showing a dominance of Salmonella Minnesota in every processing steps of the slaughterhouse located in the Brazilian mid-west region. Only 1 lot failed to reach the expected result for the Performance Objective (PO), using a maximum of 10% positivity acceptance for Salmonella spp. in frozen chicken breasts. Qualitative and quantitative results combined may be considered an effective tool to evaluate the effect of prevention and control programs for Salmonella spp. on the safety of the final product.

Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, meat quality (color and texture) was evaluated. Results showed that the treatments at 500 MPa for 1 min and 400 MPa for 5 min were enough to guarantee Salmonella spp inactivation in frozen chicken breast fillets. With respect to quality parameters, an extension of shelf life is expected with both treatments, as counts of indigenous microbiota were below the detectable level (<2 logs CFU/g). However, chromatic parameters and texture profile of the fillets treated with HHP suffered significant changes. Even so, the treatment of 500 MPa for 1 min was more effective at preserving chromatic parameters than treatment of 400 MPa for 5 min. The texture profile between fillets treated was not significantly different.

Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

Abstract Radio frequency (RF) processing has been widely used for thawing – tempering purposes, and electric field distribution due to electrode design of the RF systems has significant effects on temperature increase and temperature uniformity. Therefore, the objective of this study was to investigate the electric field distribution in a staggered through-field electrode RF system and thawing temperature uniformity with changes in quality parameters during RF thawing of frozen food products. For this purpose, frozen chicken breast samples were used. Electric field distribution in the staggered through-field electrode system (10 kW – 27.12 MHz) was determined as a function of electrode gap and applied power level. Higher electric field intensity was observed at center and middle edges of the bottom electrode of the system. Hence, thawing studies were carried out placing the frozen products at the center. Upon completion of thawing, texture changes and drip losses were determined and compared with conventional thawing at 4 °C refrigeration conditions. Complete RF thawing to −0.73 ± 0.79 °C using 65 mm electrode gap took 40 min compared to 18 h of conventional thawing with significantly reduced drip losses (0.32 compared to 4.84%).

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

The effect of high-pressure pretreatment (HPP, 100–300 MPa) before heating on the water holding capacity (WHC) and cooking loss (CL) of sodium-reduced (1.35% NaCl) frozen chicken breast gels with the organic anion types potassium lactate (KL-gel) and potassium citrate (KC-gel) was investigated. The results showed that 100–300 MPa could significantly decrease the CL of both gels, and 200 MPa increased the WHC of the KC-gel (P < 0.05). HPP could decrease the storage modulus (G′) of meat batters, increase the thermal stability of their proteins, facilitate gelation with a dense and uniform microstructure, and immobilize free water, thus improving the gel’s water retention. The water retention of the pressurized sodium-reduced gel varied with the organic anion types of salts. The water retention was better with pressurized KC-gel than with KL-gel, resulting from higher pH and thermal stability of the batters. These results indicate that proper HPP could improve the water retention of sodium-reduced meat gels with organic potassium salts, thus increasing the economic benefit and properties of sodium-reduced products from frozen meat.

Effects of high voltage electric field thawing on the characteristics of chicken breast protein

High voltage electric field (HVEF) is one of the recent thawing technologies. This study involved the application of a multiple point to plate electrode system at different voltages and electrode gaps (1.5, 2.25, and 3 kV/cm electrical field strengths), to thaw frozen chicken breast. The parameters associated with the quality of protein during HVEF thawing were investigated, and compared with the conventional still air thawing (control). The results showed the application of HVEF significantly decreases the thawing time. The thawing and drip losses decreased, then increased by elevating electric field strength, and the least cook loss was resulted in control. Higher myofibrillar protein solubility and water holding capacity were observed at the starting voltage of corona and maximized at 2.25 kV/cm. Differential scanning calorimetry thermograms revealed HVEF-treated samples at 2.25 kV/cm showed less protein denaturation. HVEF thawing at optimum voltages and electrode gaps can maintain the quality of delicate products.

Migration of Salmonella serotypes Heidelberg and Enteritidis in previously frozen chicken breast meat

Salmonella spp. have been shown to migrate to the internal regions of meat cuts. Storage conditions and the presence of proteolytic microbiota can influence this process. Our study assessed the impact of storage time, temperature, and the presence of proteolytic psychrotrophic bacteria on migration. Samples of previously frozen chicken breast with skin and bone were then sterilized using gamma ray irradiation and a cobalt-60 source (11 KGy) and them were inoculated with cultures of S. Enteritidis, S. Enteritidis and psychrotrophs, S. Heidelberg, or S. Heidelberg and psychrotrophs. Inoculated samples were stored for 6, 12, 24, 48, or 168 h at 2, 7, or −30 °C. After treatment, samples were divided into similar-sized segments and bacterial counts were determined in different regions (A – superface, B – intermediate region, and C – internal region). S. Heidelberg and S. Enteritidis both demonstrated successful internal migration for each time, temperature, and bacterial combination (p < 0.05). Our data revealed that Salmonella migration proceeded for 24 h, but slowed at 48 h (p < 0.05). S. Enteritidis with psychrotrophs showed a low amount of internal migration (p < 0.05). We therefore conclude that Salmonella spp. are able to migrate into the internal regions of meat cuts in a short period of time, even at low temperatures. The presence of proteolytic psychrotrophs inhibits the migration of S. Enteritidis.

Serotyping and Genotyping of Salmonella Strains Isolated From Broilers, Chicken Carcasses Before and After Chilling, and Frozen Chicken Breasts Produced in The States of Mato Grosso do Sul and Santa Catarina, Brazil

ABSTRACT The present study investigated the effectiveness of a single Salmonella prevention and control program applied in two different processing plants, located in the states of Mato Grosso do Sul (plant A) and Santa Catarina (Plant B), belonging to the same company, and identified Salmonella strain subtypes isolated from broilers, carcasses before and after chilling, and frozen chicken breasts. The Salmonella prevention and control program was 90% effective in plant A and 100% in plant B, considering a level of 10% positive samples per frozen chicken breast batch acceptable. A total of 128 strains were serotyped, being 10 from drag swabs, 31 from cloacal swabs, 83 from carcasses, and 4 from frozen chicken breasts. After serotyping analysis, 30 strains isolated at different processing steps and drag swabs, and three Salmonella Minnesota strains isolated in 2012 in plant A, were genotyped by PFGE. In plant A, the most frequently strain isolated was Salmonella Minnesota (90.35%), followed by Salmonella Newport (8.77%), and in Plant B, Salmonella Senftenberg (80%). Salmonella Minnesota strains were differentiated by PFGE into 19 pulsotypes distributed in three clusters. The phenotypic identification by serotyping of four strains diverged from their PFGE genotypic results. Most Salmonella Minnesota strains genotyped in plant A and the strains isolated from environmental samples in 2012 in the same broiler processing plant belong to a single cluster, confirming the dominance and persistence of this clone over time.