Frozen Chicken Breast Research Articles

Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle

The study was conducted to determine the effects of probiotic supplementation and fast freezing on quality attributes and oxidation stability of frozen/thawed chicken breast muscle. Broilers (n = 168) were fed with a basal diet or the basal diet plus 250 mg of Sporulin (three strains of Bacillus subtilis)/kg of basal diet for 45 days. Pairs of breasts were separated from chicken carcasses and randomly assigned to either slow (−30 °C) or fast freezing (−70 °C) and stored at −30 °C. After thawing at 2 °C for 24 h, half of the thawed breasts from each treatment were stored for an additional 48 h. Probiotic supplementation increased phospholipid content in breasts (P < 0.05), but substantially delayed both primary and secondary lipid oxidation products shown by the results from peroxide value and 2-thiobarbituric acid reactive substances (P < 0.05). Further, the breasts from probiotic chicken group had a significantly lower nonheme iron content than those from control chicken group. Fast freezing significantly reduced thaw/purge loss and minimized lipid oxidation (P < 0.05). Our results suggest that oxidative deterioration and increased purge/thaw loss of frozen chicken breasts can be effectively minimized by probiotic supplementation coupled with fast freezing.

Poultry marketing controls – Inter-laboratory validation of a method to detect previously frozen chicken breasts by determination of HADH activity

EU poultry marketing legislation requires that poultry be marketed either as fresh (chilled) poultry or as frozen (or quick-frozen) poultry. It is not permitted to market poultry which has been previously frozen as if it were fresh. A robust analytical method that is capable of distinguishing between fresh and previously frozen poultry is therefore required for the enforcement of the legislation. A method to detect whether poultry and other meats have been previously frozen was developed and validated by an earlier collaborative study in 1997. The method is based on measuring the HADH activity of intracellular juice pressed from the test samples. The ratio of the HADH activity of sub-samples tested before and after laboratory freezing is compared to a reference cut-off limit, to determine whether the sample has previously been frozen. In a subsequent study in 2010, improvements were made to the analytical procedure and a revised cut-off limit for chicken of 0.5 was determined. The aim of the current study was to validate the improved analytical procedure and the revised cut-off value for chicken via a collaborative trial with 12 European NRLs and 12 UK OCLs. Each laboratory was asked to analyse 24 chicken breast samples and to use the results to determine their thermal history (chilled or previously frozen) according to the SOP provided. All samples were supplied as chilled blind samples. The results of the study showed inter-laboratory variation between the results obtained for chilled and for previously frozen chicken breasts, however despite this, almost all of the samples were correctly identified and reported in terms of their thermal history. Although some reduction in the analytical variability of the method would be beneficial, the results confirmed the suitability of the method and the revised cut-off limit of 0.5 for the official control of marketing of chicken breasts within the EU.

Textural characteristics of fresh and frozen meat chicken and turkey

The purpose of the study is to determine the structural characteristics of the texture of chilled and frozen meat of chickens and turkeys. The object of the study were chicken and turkey breast and legs frozen and refrigerated. Research was carried out using two methods - the analysis of the profile of texture (TPA) and shear Warner-Bratzler (WB). The total chemical composition determined by methods: total protein - Kjeldahl, carbohydrates, fats and total ash down in the relevant known methods. Samples have similar protein containing identical anatomical sites, have some differences in the content of fat and minerals. The results show that the water content of the turkey breasts and legs lower than with the chicken at about equal protein content. According to analysis of variance (ANOVA), a statistical difference was observed between the shear forces of refrigerated and frozen chicken legs, but no significant differences in the results of the shear characteristics of the refrigerated and frozen chicken breast samples were detected. Parameters produced by Warner-Bratzler correlates well with the characteristics of strength, hardness and wiry, obtained by texture profile analysis. The results indicate that the test samples have different textural characteristics depending on the type of meat and the thermal state. Methods of Warner-Bratzler and ATP method in combination with others, may be used to determine in which the thermal state (chilled or frozen) were meat turkey and chicken.

Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat

Abstract : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420*) and bovine melanoidin equivalent values (mg BME/g). Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P&lt;0.05) lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

The state of water in high-pressure-thawed and conventionally water bath-thawed chicken breasts was analyzed using low-field nuclear magnetic resonance. The influence of high-pressure thawing on water holding capacity, including thawing loss, cooking loss and expressible fluid, was evaluated. Thawing loss was significantly reduced (p 0.05). Higher thawing pressures lead to the T21 relaxation time being increased from 39.9 to 55.9 ms, and P21 increased from 89.5 to 94.9 %. Significant negative correlations (p < 0.01) were observed between the thawing loss and T21, T22, P21. These results indicate that high thawing pressures can transform the water from the loosely bound water fraction (T22) to a more tightly bound (T21) water fraction with the increase in water relaxation time.

Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts

Marination using various ingredients has been widely used to improve microbial safety and quality of chicken products at retail markets. The objective of this study was to investigate the effects of commercial marinade seasoning and cultured sugar/vinegar blend on Campylobacter jejuni and Salmonella Typhimurium populations during refrigerated storage. In addition, their effects on the texture of precooked chicken breasts during frozen and refrigerated storage was investigated. Chicken breasts inoculated with 4.5 to 5.0 log cfu/g of C. jejuni and Salmonella Typhimurium were treated with 3% cultured sugar/vinegar blend with and without 0.6% polish rub seasoning containing 32% herb content. Breasts were then vacuum-packaged and stored at 4 and 10°C. Survival and growth curves were fitted to the Baranyi equation to determine survival and growth kinetics of C. jejuni and Salmonella Typhimurium. In addition, the vacuum-packaged precooked chicken breasts with different marination treatments were subjected to 3 freeze-thaw cycles and shear force was measured. At 4°C, the populations of C. jejuni and Salmonella Typhimurium decreased, regardless of treatment group during storage. The greatest survival for C. jejuni was observed in untreated chicken breasts. At 10°C, the growth of Salmonella Typhimurium was completely prevented in precooked chicken breasts treated with 3% cultured sugar/vinegar blend, regardless of the presence of 0.6% seasoning. The 3% cultured sugar/vinegar blend also improved the tenderness of frozen chicken breasts and refrigerated, ready-to-eat chicken breast. Therefore, a natural blend of cultured sugar and vinegar can be used as antimicrobial and texture-modifying agents for poultry meat and poultry products.

Physicochemical properties of thawed chicken breast as affected by microwave power levels

The main objective of this study was to determine the effect of microwave thawing at different power levels on the physicochemical properties of chicken breast. Each frozen chicken breast samples were thawed in microwave oven at microwave power levels of 125, 250, and 375W. To compare the effect of microwave thawing on meat quality, refrigerator thawing was used as a control. As the microwave power level increased, the thawing rate increased and temperature differences between the edge position and center position of the samples also increased. Treatment at a power level of 250 W resulted in a lower thawing loss and a higher moisture content, water holding capacity, and tenderness than the other treatments (p<0.05). However, there were no significantly differences of proximate composition excluding moisture content, pH, lightness, and yellowness. The use of excessive input energy during microwave thawing (higher microwave power level) damaged the physicochemical properties of the thawed chicken breast; therefore, the microwave power level of 250 W is the best thawing method on the frozen chicken breast to minimize the changes in meat quality in this study.

Occurrence of Listeria species in meat, chicken products and human stools in Assiut city, Egypt with PCR use for rapid identification of Listeria monocytogenes

The present research was conducted to check the presence of Listeria spp. in some meat and chicken products purchased from retail supermarkets in Assiut (Egypt). A total of 100 samples including 25 samples each of minced frozen beef, luncheon, frozen chicken legs and frozen chicken breast fillets were collected over a 7-month period between January and July 2009 and analyzed for the presence of Listeria spp. In addition, 28 stool cultures examined for Listeria spp. from hospitalized children resident in Assiut Pediatric University Hospital with diarrhea or fever. Out of the total 100 meat samples examined, Listeria spp. were detected in 8 (32%) of minced frozen beef, 8 (32%) of luncheon, 13 (52%) of frozen chicken leg and 14 (56%) of frozen chicken fillet samples analyzed, respectively. Regarding the examined 28 stool cultures from hospitalized children with underlying disease in Assiut Univ. hospital, 2 (7.14%) were found positive for Listeria spp. For identification of L. monocytogenes using polymerase chain reaction (PCR), two primers were selected to detect 217-pb fragment ofthe prfA (transcriptional activator of the virulence factor) gene for L. monocytogenes. 13 selected Listeria isolates displayed beta-haemolysis on sheep blood agar and positive CAMP test were further identified using PCR. PCR results showed that L. monocytogenes were confirmed in one of minced imported frozen meat examined, two of luncheon samples and two of frozen chicken legs with the total incidence of 5 isolates (5%) from the total 100 examined food samples. This suggests the presence of a significant public health hazard linked to the consumption of these meat and chicken products sold in Assiut city contaminated with L. monocytogenes. The public health significance of these pathogens as well as recommended sanitary measures was discussed.

Imported chicken meat as a potential source of quinolone-resistant Escherichia coli producing extended-spectrum -lactamases in the UK

Escherichia coli producing CTX-M-15 enzyme began to rapidly spread in the UK from around 2003 but other types also occur, notably CTX-M-14. We examined breasts from UK-reared (n = 62) and imported (n = 27) chickens as potential sources of quinolone-resistant E. coli with bla(CTX-M) genes. A further 40 samples for which the country of rearing could not be identified were examined. During 2006, 129 fresh and frozen chicken breast fillets were purchased from retail outlets in the West Midlands. These were cultured for E. coli on CLED agar containing 8 mg/L ciprofloxacin and carrying a 10 microg cefpodoxime disc. Resistant isolates were identified and typed by RAPD fingerprinting; bla(CTX-M) was identified by PCR and genotyped by reverse-line hybridization. The country of rearing was identified from the packaging for 89 of 129 purchased samples. Only one of the 62 UK-reared chicken samples carried E. coli producing a CTX-M-1 enzyme, whereas 10 of 27 samples reared overseas had E. coli with CTX-M enzymes. Specifically, 4/10 Brazilian, 3/4 Brazilian/Polish/French, and 2/2 Dutch samples had E. coli with CTX-M-2 enzymes. Six of 40 samples for which the country of rearing was not known had producers of CTX-M enzymes, 5 of them with CTX-M-14. Quinolone-resistant E. coli with various CTX-M beta-lactamase genes that are common in human infections worldwide were found in imported chicken breasts, indicating a possible source for gut colonization. Samples from Brazil were commonly positive for E. coli with CTX-M-2, the dominant bla(CTX-M) genotype from human infections in South America, which is currently rare in clinical infections in the UK. CTX-M-15, the dominant CTX-M type in human infections in the UK, was not found in chicken isolates, suggesting that the UK-reared chickens are not a reservoir of CTX-M-15.

Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system

Irradiation of foodstuff is a well-known food preservation technique. In Brazil spices are already irradiated for sanitary and preservation reasons. Chicken meat is an important commodity; Brazil is the second largest world producer and the largest world exporter. The shelf-life of chicken meat is limited by the presence of micro-organisms and enzyme activity and together with other preservation techniques irradiation seems to be an attractive option. In this study the dose delivered to frozen chicken cuts was measured and compared with the prescribed value. Chicken breast cuts were analyzed for 39 days for their microbiological activity, chemical and organoleptic properties. Cylindrical dosimeters were prepared using the weight composition of 80% of DL-alanine (Sigma Co), used without any further treatment except drying, and 20% of paraffin. The dosimeters having 4.7 mm diameter and 12 mm length were inserted in a build-up cap. Dosimeters were placed inside cardboard boxes containing frozen chicken breast cuts, packed in styrofoam trays wrapped with plastic film. The boxes were irradiated in an industrial 60Co irradiator (Nordion JS 7500) with a dose rate of 4 kGy/h. First derivative ESR signals were obtained in a VARIAN E-4 spectrometer operating at X-band ( ν ≈ 9 GHz ) and equipped with a rectangular cavity (TE-102, model E-231). The cavity was constantly purged with dry nitrogen and modulated at 100 KHz with 0.5 mT peak to peak. A calibration curve was made for a few dosimeters from the same batch and used to obtain the dose from the ESR signal intensity. A batch of six boxes was irradiated at each experiment with prescribed doses of 1.5, 3.0 and 7.0 kGy. Considering that the larger the radiation dose the greater is the probability of finding a product with its sensorial characteristics altered (odor of burned meat), we conclude that a dose of 3 kGy would be more adequate, taking into account the microbiological and sensorial aspects.

Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles

The objective of this study was to evaluate effects of thawing temperature on the biochemical and physicochemical properties of pre-rigor frozen chicken breast and leg muscles. Breast and leg muscles from 24 broiler chickens were excised within 10 min postmortem. Pre-rigor muscles were frozen at −20 °C and thawed at 0 and 18 °C, and pH, R-value, sarcomere length, muscle shortening, thaw and cook loss, shear force and myofibrillar fragmentation index (MFI) compared with those in pre-rigor or 2 °C chilled muscles. The ultimate pH of 18 °C thawed muscle was lower than that of 0 °C thawed and 2 °C chilled muscles. As expected, the shortening of sarcomere length and muscle length of thaw rigor muscles were more than those of chilled muscle, but there were no significant differences between chilled muscle and 0 °C thawed muscle. Also, there were no significant differences in R-value (Abs 250/Abs 260) and cook loss due to thawing temperature. Samples thawed at 0 °C had higher MFI and lower shear value than samples thawed at 18 °C. Shear force value and MFI were not significantly different between chilled muscle and 0 °C thawed muscle. By thawing at 0 °C, thaw shortening was prevented, and tender meat comparable to the chilled meat was obtained.

Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions

This study investigated the effects of 10% NaCl, trisodium phosphate (TSP), sodium tripolyphosphate (STPP), and tetrapotassium pyrophosphate (TKPP) treatments on textural and microstructural properties of chicken breasts during 10 mo of frozen storage at -20 C. Fresh chicken breasts were treated for 10 min with 10% NaCl and various phosphate solutions, including TSP, STPP, and TKPP, and stored in a -20 C freezer for 10 mo. Frozen chicken breasts were completely thawed at 4 C and oven-baked at 177 C for 20 min. Shear force, drip loss, and cooking loss were measured. In addition, ice crystal formation and structure changes of frozen chicken breasts during storage were evaluated using transmission electron microscopy (TEM). Treating chicken breasts with 10% TSP and STPP solution significantly reduced drip and cooking losses as well as minimized ice crystal formation and freeze-induced shrinkage of myofibrils. No significant texture toughening was observed in frozen chicken breasts regardless of treatments. These results suggest that the perceived quality losses of frozen chicken breast were not associated with texture toughening. The water-binding ability of chicken meat was the most important factor in maintaining the quality of chicken breast during extended frozen storage, which can be accomplished by treating chicken breasts with 10% TSP and STPP solutions before frozen storage.

Multiple forms of phosphoglyceromutase from chicken breast muscle.

Phosphoglyceromutase (2,3-diphospho-D-glycerate: 2-phospho-D-glycerate phosphotransferase, EC 2.7.5.3) has been purified from both frozen and fresh chicken breast muscle. During purification it was found that substrate, 3-phospho-D-glycerate stabilized the enzyme against heat inactivation to almost the same extent as did the cofactor 2,3-diphospho-D-glycerate.Phosphoglyceromutase prepared from frozen chicken breast muscle separated into three peaks of activity (I, II, and III) following chromatography on DEAE-Sephadex in 0.05 μ phosphate buffer, pH 8.0, using a 0.0–0.4 M NaCl gradient. Each peak of activity was shown by polyacrylamide disc gel electrophoresis at pH 9.3 to contain two enzymically active components (isoenzymes Ia Ib, IIa IIb, and IIIa IIIb). Isoenzymes in the same peak had the same specific activity. Phosphoglyceromutase prepared from fresh chicken breast muscle yielded only one peak of activity following chromatography on DEAE-Sephadex. This peak contained two enzymically active components corresponding to isoenzymes Ia and Ib. Additional peaks of activity were not produced when phosphoglyceromutase from fresh muscle was subjected to freezing and thawing.Isoenzyme Ia and mixtures of Ia and Ib, IIa and IIb, and IIIa and IIIb were homogeneous in the ultra-centrifuge sedimenting as single peaks. The sedimentation coefficient obtained for isoenzyme Ia and for Ia and Ib combined was 4.15 S, the diffusion constant 6.62 × 10−7 cm2/s, and the molecular weight calculated from both gel filtration and sedimentation data was of the order of 59 000. These results were confirmed by charge isomer studies which also showed that the isoenzymes of phosphoglyceromutase from frozen chicken breast muscle were proteins of the same size but different net charges.

The Purification and Properties of Phosphoglycerate Mutase from Chicken Breast Muscle

Abstract A very rapid procedure for the preparation of phosphoglycerate mutase from chicken breast muscle is presented. Commercially available frozen chicken breasts may be used. The enzyme is obtained in high yields, and the specific activity of the crystalline homogenous preparations is equal to that of the crystalline enzymes from yeast and rabbit muscle. The chicken breast enzyme requires 2,3-diphosphoglycerate for activity, and it is very similar in kinetic and molecular properties to the rabbit muscle phosphoglycerate mutase. Similarly, it also possesses 4 sulfhydryl groups per mole of enzyme. The molecular weight of the enzyme is 65,690. With the use of a gel filtration technique, it has been demonstrated that 2 moles of 2,3-diphosphoglycerate may be bound per mole of the enzyme. It appears that the binding of this phosphoglycerate may entail phosphoenzyme formation. Again, as with other pure phosphoglycerate mutases, the chicken breast muscle mutase shows some 2,3-phosphoglycerate phosphatase activity (about 1/40,000 the mutase activity).