Minced Chicken Meat Research Articles

Impact of dietary fats on fatty acids profile of threatened Asian cafish (Clarias batrachus, Linnaeus, 1758)

Different fats in the diets were used to examine their impact on the fatty acid profile of asian catfish(Clarias batrachus) on feeding the diets for 12-weeks. There were seven treatments (FISOL, BETAL, SOYAL, LINOL, MIXOL, SATOL and NATFO containing Fish oil, Beef tallow, Soybean oil, Linseed oil, Mixed oil (i.e. containing in 1:1:1:1 ratio of Fish oil, Beef tallow, Soybean oil, Linseed oil), Vegetable oil and minced chicken meat as natural food, respectively, each with three replications, stocked with 30 grow-out having an initial average weight 55.83 + 3.14g in a circular plastic pools (capacity 300 L). The six feeds were formulated with basic ingredients (Soybean meal, 35%; soluble starch, 29%; Casein, 19.5%; carboxy - methyl - cellulose, 2%; papain, 0.5%; vitamin and mineral mix, 4.0%) with iso-energetic (19.55 kJ/g, F1-F6 ) diets and results were compared with natural food (F7) fed fishes. Each diet was hand fed two times daily during experimental period to triplicate homogenous groups of 30 fish. The muscle fillet polyunsaturated fatty acids (PUFA) content varied with different lipid levels suggesting that the dietary fat has impact on deposition of fatty acid in flesh. The muscle unsaturated fatty acids, including Docosa-hexaenoic acid (22:6n3, DHA) level, were comparatively higher in MIXOL diet followed by NATFO and LINOL diets, indicating selective deposition of fatty acids. It was concluded that addition of various fats in the diet has role in the composition of carcass fatty acid profile in Clarias batrachus and the MIXOL (Fish Oil : Tallow : Soybean Oil : Linseed Oil :: 1 : 1 :1 :1 w/w) could be safely used for better and/ or more deposition of healthy fatty acids (EPA and DHA) which are considered as human health beneficial fatty acids and also useful to economize the cost of the broodstock feed.

Growth Responses of Animal and Plant Origin Dietary Lipids on the Survival,Growth and Feed Efficiency of Asian Catfish, Clarias batrachus (Linnaeus,1758) Grow-out

A 84-days long experiment was conducted with a view to observe the effects of different feeds on growth and survival of Clarias batrachus grow-out. There were seven treatments (FISOL, BETAL, SOYAL, LINOL, MIXOL, SATOL and NATFO containing Fish oil, Beef tallow, Soybean oil, Linseed oil, Mixed oil (i.e. containing in 1:1:1:1 ratio of Fish oil, Beef tallow, Soybean oil, Linseed oil), Vegetable oil and minced chicken meat as natural food, respectively, each having three replications, stocked with 30 grow-out having an initial average weight 55.83 + 3.14 in a circular plastic pools (capacity 300 L). The six feeds were formulated with basic ingredients (Soybean meal, 35%; soluble starch, 29%; Casein, 19.5%; carboxy - methyl - cellulose, 2%; papain, 0.5%; vitamin and mineral mix, 4.0%) with iso-energetic (19.55 kJ/g, F1-F6 ) diets and results were compared with natural food fed fishes. Each diet was hand fed two times daily for 84-days to duplicate homogenous groups of 30 fish. The fishes fed with live chicken waste showed significantly poor results (p > 0.05) in terms of weight gain and Specific Growth Rate (SGR%) compared to the rest six treatments. The survival was recorded as 100% in all the treatments. Results showed that the growth performance significantly (p < 0.05) different with various lipid of animal and plant origin. At the end of the 84-days study the highest weight gain % was recorded in LINOL (F4) as 105.1%. For other treatment weight gain was recorded as 40.3%, 75.4%, 25.6%, 60.2%, 37.0%, and 44.1%for FISOL, BETAL, SOYAL, MIXOL, SATOL and NATFO respectively. The feed efficiency in terms of Feed Conversion Ratio (FCR) recorded as 2.46 to 3.22 among all the feeding trials. It could be concluded, based on the results of this trial, that a diet formulated with a gross energy of 19.55kJ/g is sufficient to promote better feed efficiency and growth performance in C. batrachus grow-out however, the best growth was recorded in linseed oil (LINOL) followed by BETAL and MIXOL.

Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

Pressure-treatment at 300MPa of minced chicken breast meat did not induce significant lipid oxidation during chill storage for up to 15 days, while pressure-treatment at 600 and 800MPa enhanced formation of secondary lipid oxidation products measured as thiobarbituric acid reactive substances. However, a waste product from industrial tomato paste production was found to yield efficient protection against lipid oxidation in pressurized chicken meat. Addition of 0.30% tomato waste or of 0.10% final tomato paste to minced meat led to a lag phase of 6 days for formation of secondary oxidation products in meat pressure treated at 600MPa. The waste product seemed special efficient in protecting chicken meat pressurized at 800MPa, as a notably lower rate of formation of secondary oxidation products was found. Flavonoids washed out with the waste fraction may be more efficient as antioxidant than the other phenolics or carotenoids present in the other paste processing fractions. Addition of tomato paste fractions did not influence radical formation measured by electron spin resonance spectroscopy and the tomato waste is considered to be effective as antioxidant at subsequent reactions leading to secondary lipid oxidation products.

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.

ANTIOXIDANT POTENTIAL OF POMEGRANATE JUICE IN COOKED CHICKEN PATTIES

ABSTRACT This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (P &lt; 0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly (P &lt; 0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly (P &lt; 0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited (P &lt; 0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits.PRACTICAL APPLICATIONSSince many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low‐density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.

Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment

The survival of Campylobacter spp. under defined conditions of freezing (− 22 °C) was studied in naturally contaminated chicken skin and minced chicken meat. A decline of approximately one log 10 cfu/g was observed after 1 day of freezing. No further significant reduction was achieved by prolonged storage in the freezer, although a tendency for further gradual reduction of the numbers of Campylobacter spp. present was noted. Campylobacter spp. could still be detected qualitatively (per 0.1 g) after 84 days. In a second part of this study, the survival of Campylobacter spp. in a typical minced meat preparation (minced meat supplemented with 1.5% salt (NaCl)) stored at refrigeration (4 °C) or frozen (− 22 °C) was studied. No significant reduction of the pathogen was observed if the minced chicken meat was kept at 4 °C for 14 days, opposite to approximately one log 10 cfu/g reduction after 1 day when the minced meat preparation was stored in the freezer (− 22 °C) for 14 days. The latter reduction is imputed to the effect of freezing as mentioned above and not due to the supplementation of NaCl to minced meat or the combination of NaCl and freezing, because similar reductions of Campylobacter spp. were noticed when minced meat (without addition of NaCl) was frozen. Finally, in a third part of the study, the survival of Campylobacter spp. subjected to a heat treatment, conform to consumer-based pan-frying, in inoculated (4.5 ± 0.2 cfu/g) as well as naturally contaminated chicken burgers (2.1 ± 0.1 cfu/g) was studied. The Campylobacter spp. numbers declined after 2 min (internal temperature reached circa 38 °C), where after 4 min (internal temperature reached circa 57.5 °C) they dropped below detectable levels (< 10 cfu/g).

A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat

Campylobacter is one of the leading causes of foodborne bacterial enteritis. Since chicken meat may be an important source of C. jejuni, the aims of this study were (i) to evaluate the survival/inactivation of C. jejuni strain 49/7R and its antimicrobial resistant variants (49/7RAT and 49/7RATCIP32) in minced chicken meat during extended storage at temperatures ranging from − 20 °C to 25 °C and (ii) to test the suitability of the Weibull model for predicting the inactivation of C. jejuni in minced chicken meat in a wide range of temperatures. Minced chicken meat samples were inoculated with C. jejuni and log CFU/g were counted after different storage times at − 20 °C, − 5 °C, 4 °C, 15 °C or 25 °C. The log-linear and the Weibull models were used to fit a total of 15 inactivation curves. The mean value of R 2 adjusted for the correlation between the surviving bacterial cells observed and predicted by the Weibull model ranged from 0.986 to 0.994, and from 0.895 to 0.925 for the log-linear model, indicating closer agreement between the data and the Weibull model than for the log-linear one. From the Weibull model, p and δ parameters were described in a secondary model as a function of temperature using third-order polynomial fitting curves. Information from the secondary model served to predict survival curves for C. jejuni in minced chicken meat for an independent set of storage temperatures. Additionally, since δ parameter of the Weibull model is related to the D concept it served to determine the time (days) needed for the 1-log reduction of CFU/g; within the above mentioned temperature range. The results revealed that antimicrobial resistant variants survived longer than did the parent strains at all temperatures studied, indicated by the 1-log reduction time estimates.

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

SummaryThe radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g−1 meat, respectively) and VC 50 (50 mg VC 100 g−1 meat). The RP exhibited significantly (P &lt; 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P &lt; 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P &lt; 0.05) increased from 308 in control to 441 μg g−1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P &lt; 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg−1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P &lt; 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.

Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods

Ethanolic extracts of plant cell cultures of lavender (Lavandula vera) and rose (Rosa damascena) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to minced chicken meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of α-tocopherol during cold storage after the meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system.

Effect of high hydrostatic pressure and nisin on micro-organisms in minced meats

The effect of high hydrostatic pressure (HHP) and nisin was studied on micro-organisms in minced chicken and beef meat. Pressure in the range of 0-800 MPa and nisin (670 IU g-1) were applied for vacuum packed minced meat. In chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. The D value is 35-39 MPa for pseudomonads in minced chicken meat. In case of inoculation with L. monocytogenes, the cell count in beef meat was reduced only by pressure higher than 200 MPa (“shoulder”) with a characteristic value of D=37-38 MPa. B. cereus spores, both dormant and heat activated, were very resistant (D=800 MPa) in beef. However, the survival of pressurised spores after chilled storage (for two weeks at 4 °C) was smaller for non-heat activated spores than for heat activated spores. Efficiency of HHP combined with nisin needs further research work.

Assessment of the Antioxidant Potential of Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties

Antioxidants were added (concentration range 0-4%) to fresh, minced chicken meat. Antioxidant potential was assessed through TBARS and colour measurements. Optimum test ingredient concentrations determined were; aloe vera (AV) (1.0%), fenugreek (Fen) (0.01%), ginseng (Gin) (0.05%), mustard (Mtd) (0.25%), rosemary (RM) (0.1%), sage (S) (0.1%), soya protein (SP) (0.01%), tea catechins (TC) (0.01%) and whey protein concentrate (WPC) (2%). The optimum concentration of each test ingredient was incorporated into fresh, previously frozen and cooked chicken patties. Control meat (low vitamin E) was divided into 11 groups. Optimum concentrations of test ingredients were added (groups 1-9). BHA/BHT was group 10, control (group 11) and dietary vitamin E supplemented meat (group 12). In fresh meat, BHA/BHT was the most effective antioxidant, while RM was the most effective among the food ingredients tested. In previously frozen meat, Vitamin E, TC, S, BHA/BHT and RM were effective antioxidants. In cooked chicken patties, BHA/BHT was the most effective antioxidant, while TC were the most effective among the food ingredients tested. Antioxidants (BHA/BHT, RM, Vitamin E, TC and S) were more active in patties formed from previously frozen meat than patties formed from fresh meat and were most active in cooked patties. Thus, increasing the oxidative stress on the meat product, increased the effectiveness of added antioxidants. Overall, TC, RM and S had the best antioxidant potential in fresh, previously frozen and cooked chicken patties.

Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

The effect of irradiation with X rays or electrons, irradiation and storage temperature, and postirradiation cooking on the thiamin content of vacuum- or air-packaged minced chicken meat was examined. Samples irradiated with 3-kGy X rays (50 Gy/min) or electrons (5 kGy/min) contained less thiamin than the control specimens, but no differences between both irradiation methods were detected. The thiamin content in samples stored and/or irradiated at 5°C was between 13 and 24 μg per 100-g product lower than in samples stored and/or ionized at −18°C. The same difference in thiamin content was found for specimens packaged in a vacuum or air package, respectively. Vacuum packaging lead to a greater loss of drip than air-packaged samples. The biggest loss of thiamin, 31.1 and 28.0% for X rays and electron beams, respectively, was measured for vacuum-packaged specimens stored and irradiated at 5°C. Compared with the cooked minced chicken breast meat, a higher thiamin content (6 to 17 μgof thiamin per 100-g product) was obtained for the raw samples. When irradiation and vacuum packaging were compared as two separate preservation techniques, the two methods had approximately the same effect on the thiamin content of the minced chicken meat. The mean temperature of the samples after cooking was 87.2 ± 4.9°C. However, significant differences in internal temperature after cooking of the samples were measured between air- and vacuum-packaged samples.

Extension of the shelf life of fresh minced chicken meat by electron beam irradiation combined with modified atmosphere packaging

The effect of electron beam irradiation under air and modified atmosphere ( 20% CO 2 80% O 2 and 20% CO 2/10% O 2/70% N 2) on the quality and shelf-life of raw minced chicken meat was investigated, with particular reference to the composition of the microflora. Increased levels of CO 2 were synergistic with the lethal effect of irradiation on the microorganisms and resulted in increased shelf-life compared to individual treatments. High O 2 levels further enhanced the lethal effect, but resulted in more rapid growth of survivors than low O 2 atmospheres.

DYNAMIC AND STEADY SHEAR RATE ASPECTS OF MINCED MEAT ‘SETTING’

ABSTRACT Dynamic and time‐dependent steady shear rate properties of minced chicken meat were studied immediately after preparation and following a 24 hr low temperature incubation. Incubation at 3d̀ C resulted in a significant increase in the storage moduli and a relatively constant decrease in the loss tangent over the range of strain amplitude (0.010‐0.126; at an angular frequency of 0.299 s ‐1. The stress relaxation behaviour was retarded and the equilibrium shear stress value was 30% higher when compared with the untreated samples. Time‐dependent studies of hysteresis loop areas revealed a significant increase in structure breakdown after incubation. The effects observed after low temperature incubation were ascribed to an intermolecular interaction between myosin A and F‐action.

SHELF LIFE EXTENSION OF MEAT BY COMBINED TREATMENTS

The aim was to study the effect of different combined treatments to prolong the shelf-life of meat. Chicken meat was dipped in Na3PO4 solution (3.8 - 15 %) for 1 min, packed and stored at 4 °C. The optimal Na3PO4 concentration (7.6 %) reduced the viable cell count by 2 log cycles, the shelf-life was minimum 3-4 days compared to the non-decontaminated samples. Higher concentration did not result in higher effectivity. Minced chicken meat and beef were treated with HHP (0-600 MPa) and nisin (670 IU g-1). In case of the vacuum packed minced chicken meat the total viable cell count decreased by 3 log cycles as an effect of HHP at 300 MPa and by 5 log cycles in combination with nisin. After inoculation with L. monocytogenes the cell count of beef meat was reduced only by pressure higher than 200 MPa. The vacuum packaging and irradiation with 2 kGy was the most effective combination. This combination resulted in a shelf-life extension to over 21 days. In the irradiated samples pathogenes could not detected. The other combination, CO2 and the gas mixture (80 % N2 – 20 % CO2) produced shorter storage time than vacuum packaging and irradiation.

OBSERVATIONS ON THE MICROFLORA OF MINCED CHICKEN MEAT IRRADIATED WITH 4 MeV CATHODE RAYS

SUMMARY: Experiments are described in which minced chicken meat, packed anaerobically, was irradiated at room temperature and in the frozen state with a wide range of doses of 4 MeV cathode rays. Sterility was achieved in 14 out of 15 samples which had received 2 × 106 rads or more. Doses of 0·5 and 1·0 × 106 rads allowed survival of a few bacteria/g, usually spore formers. Bacterial counts indicated an approximately logarithmic decrease in numbers at lower doses, while freezing reduced the bactericidal effect.The storage life at 5° was prolonged only slightly by doses of 5 × 104 and 10 × 104 rads, and highly variable results were obtained with 17·5 × 104 rads. A dose of 25 × 104 rads, however, increased the storage life very considerably. The types of bacteria present initially, and after irradiation with low doses and storage at 5°, were studied. After storage for 12 days or more various types of nonsporing Gram‐positive rods were predominant in almost all samples, both control and irradiated. Streptococci were also important where irradiation with 17·5 × 104 and 25 × 104 rads was followed by long storage.