Spent Hen Breast Research Articles

Enzymatically Pre-treated Cordyceps militaris Mushroom Extracts Influences Spent Hen Chicken Meat Stability during Cold Storage

Abstract Evaluations were conducted on storage stability of old laying hen chicken breast following treatment using Cordyceps militaris (CM) mushroom extracts and hydrolyzed CM mushroom extract produced with a bromelain eznyme from pineapple stem. A total of Forty-two spent hen breast samples that had their fat removed were subjected to each of the four treatments: (1) no addition as a negative control (NC); (2) Butylated hydroxytoluene (BHT) as positive control; (3) CM extract solution (CME); and (4) hydrolyzed mushroom extract prepared with the bromelain enzyme (STB). The pH value of all treatment groups maintained a significantly lower level across storage days, except treatment with STB resulted in an acceptable (6.09) pH value up to 9 days of cold storage. Subsequently, breast samples treated with STB (41.23%) possessed the highest antioxidant activity, followed by CME (32.17%), BHT (32.97%), and NC (6.11%) after the initial storage day. These results displayed a limited effect from treatment using enzymolyzed CM on meat’s instrumental surface color. This study recommended that immersing breast meat into hydrolyzed CM mushroom prior application using (STB) could be a robust alternative for improvement of spent hen breast meat during storage.

Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties

The purpose of this study was to investigate the effects of ultrasound-assisted marination in distilled water, kiwi, and lemon juices on the water holding capacity, pH, color (L*, a*, b*), cooking loss, and textural and sensory qualities of spent hen breast meat. In addition, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) images of the meats were determined. When compared to the marination method used alone, the water-holding capacity and drip loss of the spent hen meat samples increased as a result of ultrasound-assisted marination (P < 0.05). When compared to the other samples, the group marinated in lemon juice with ultrasonic assistance had a lower cooking loss value (P < 0.01). The results showed that the samples marinated in lemon juice had the highest L* and b* values, however, the samples marinated in lemon juice with and without ultrasound assistance had the lowest a* values. In terms of textural characteristics, the sonication treatment further reduced the shear force, even if the marination with the lemon and kiwi juices only slightly reduced it as compared to the control. The samples marinated in lemon juice with sonication support exhibited the lowest hardness value. According to DSC, the ultrasound-assisted marination process decreased the thermal denaturation temperatures of meat proteins. In terms of the SEM analysis results, it was observed that the inter-myofibrillar spaces were more evident in the chicken breast meats that underwent ultrasound-assisted marination compared to the only marination groups.

Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken.

This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products

The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the recipe. Due to the characteristics of broiler breast (higher protein contents in muscle), this study was to optimize the washing step for CS batter recovered from broiler breast and the salt-addition level in the CS-product recipe. The step of washing once with 0.1% salt solution showed no (P > 0.05) differences in the texture profile and color parameters (expect a* value) in CS batters compared to initial washing steps (a 3-step washing procedure). The CS batter obtained by this washing step had higher amino-acid contents than boiler breast and large Grade A egg and even fit adults’ daily essential amino-acid requirement. Besides, the lower (P < 0.05) water loss of cooked CS products during the storage (4°C) was shown beyond 2.0% salt addition in CS products. For efficient/ecofriendly extraction and sodium-content reduction, the washing once with a 0.1% salt solution and 2% salt addition in the recipe is recommended in the CS batter recovered from broiler breast and its products, respectively.

Quality of spent hen sausages incorporated with bee honey

The experiment was conducted to find out the effect of bee honey on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without bee honey, spent hen breast meat sausage without bee honey, spent hen breast meat sausage with 2% bee honey and spent hen breast meat sausage with 4% bee honey. All parameters were analyzed at 0, 15thand 30thdays of storage time. Significant differences were found in pH, the percentages of dry matter (DM), crude protein (CP) and ether extract (EE), while no significant differences were found inthe percentageof cookingloss andash of sausage batter. While analyzing the different types of sausages, CP, ash and EE content of all treatments differ significantly (p&lt;0.05). In contrast, CP and EE content increased significantly (p&lt;0.01), while ash content decreased significantly (p&lt;0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p&lt;0.01) with prolonging the storage time. Lightness (L*)and yellowness (b*)did not differ among different sausages and time of intervals. Redness (a*)wassignificantly higher in broiler breast meat sausages without bee honey. Redness increased significantly with the advancement of different days of intervals.Flavor and overall acceptability were found significantly lowerin spent henbreast meat sausage without bee honey.Bee honey increased the flavor, juiciness, tenderness and overall acceptability of spent hen breast meat sausages similar to broiler breast meat sausage. Although no significant differences were found among broiler breast meat sausage without bee honeyandspent hen sausages with 2% or 4% bee honey, but overall acceptability was higher in spent hen sausages with 4% bee honey.

Quality of spent hen sausages incorporated with fresh ginger extract

The experiment was conducted to find out the effect of ginger extract on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without ginger extract, spent hen breast meat sausage without ginger extract, spent hen breast meat sausage with 2% ginger extract and spent hen breast meat sausage with 4% ginger extract. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in pH, dry matter (DM)%, crude protein (CP)% and ether extract (EE)%, while no significant differences were found in cooking loss (%) and Ash (%) of sausage batter. While analyzing the different types of sausages, DM, CP and EE content of all treatments differ significantly (p&lt;0.01). In contrast, DM and CP content increased significantly (p&lt;0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p&lt;0.01) with prolonging the storage time. Significant differences were found among the sausages for its surface color. Flavor and overall acceptability were found significantly higher in broiler breast meat sausage and spent hen breast meat sausage with 2% ginger extract. Juiciness and tenderness were higher in broiler breast meat sausage without ginger extract. Worst results in all sensory parameters were found in spent hen breast meat sausage without ginger extract and spent hen breast meat sausages incorporated with 4% ginger extract. It might be concluded that addition of ginger extract at 2% level increased the overall acceptability of spent hen breast meat sausages to that of broiler breast meat sausages.

Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea.

Simple SummarySpent hen and broiler have clear differences according to consumption methods. The pH, color, cooking yield, water holding capacity (WHC), and shear force of carcass characteristics and the electronic nose and electronic tongue of sensory characteristics were compared in order to recruit discarded spent hens. As a result, spent hen had a lower cooking yield and WHC compared to broiler and thus presented a higher shear force. In addition, broiler showed higher umami values than spent hen in the electronic tongue. Accordingly, it is essential to use additives with a high water holding capacity to process spent hen meat.This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.

Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom.

ObjectiveThe effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated.MethodsDifferent percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain.ResultsThe results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste.ConclusionThe synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.

Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid–fortified chicken surimi product

Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. Although there was no (P > 0.05) difference in water-holding capacity between wheat fiber and carrageenan, an increased (P < 0.05) flaxseed oil–holding capacity was observed in wheat fiber samples. Furthermore, an addition of 5% wheat fiber resulted in optimal emulsification capacity and less cooking loss at 4°C for 14 d and at −20°C for 60 d (P < 0.05). Because of the lower (P < 0.05) purge and centrifugation losses, thiol group content, and thiobarbituric acid reactive substance value than those formulated with more flaxseed oil, 12% flaxseed oil was an optimal level in chicken surimi with 5% wheat fiber. Scanning electron microscopy results also showed better emulsification of surimi batters with wheat fiber compared with those without wheat fiber, and meanwhile, the formulation with 5% wheat fiber could hold up to 12% flaxseed oil as well. To enhance flaxseed-oil addition, semi-manufactured chicken surimi batter was successfully fortified with a combination of 12% flaxseed oil and 5% wheat fiber. This surimi-like product with dietary fiber and ω-3 FA would fit the need in the current market regarding consumers' demands for high nutritional value and improved processing characteristics.

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P < 0.05), but the shear force and WHC gradually worsened with the extension of ultrasound radiation time over 20 min. Low-field NMR results showed that ultrasound-assisted treatment increases the percentage of immobilized water (T21) in the meat by promoting the migration and uniform distribution of water; thus, improving the WHC of meat. Myofibrillar fragmentation index (MFI), myofibril microstructure and rupture status revealed that enzymes and ultrasound softened meat texture by destroying muscle fiber structure. These results indicated that ultrasound technology is a promising auxiliary method to improve meat quality, and ultrasound with enzymes has a synergistic effect on the improvement of meat quality.

Augmentation of Meat Quality Attributes of Spent Hen Breast Muscle (Pectoralis Major) by Marination with Lemon Juice vis-a-vis Ginger Extract

A study was conducted with the aim of augmentation of post harvest quality attributes of spent hen breast meat with lemon juice (LM) vis-a-vis ginger extract (GM) marination. Moisture content and water holding capacity (WHC) significantly (P<0.05) increased whereas, protein, fat, ash, cholesterol, muscle fibre diameter, firmness and toughness values significantly (P<0.05) decreased. Percent marinade absorption and pH values were significantly (P<0.05) higher in GM and significantly (P<0.05) lower in LM compared to Con. LM showed significant (P<0.05) reduction in Na and increase in S, Si and Cl whereas GM showed increase in S, Ca, K, Zn, Cu and Fe along with reduction in Na and Cl content when compared to Con. Marination improved firmness and toughness and was corroborated by endomysium degradation seen in Scanning Electron Microscopy (SEM) studies. Hence, in light of improving the quality attributes of spent hen breast meat; LM and GM could be effectively used.

Physical and chemical characteristics of spent hen breast meat aged for 7 days

Consumption of poultry meat is increasing worldwide. However, little is known about the consumption and acceptability of meat from older hens and about the physical and chemical characteristics of this type of meat. This study evaluated the effect of broiler age and aging time on the physical properties, tenderness, chemical composition, and lipid profile of breast meat from broilers slaughtered at 6 (commercial age) and 70 weeks of age (broiler hens). The variables analysed were: colour, pH, water-holding capacity, cooking weight loss, shear force, total collagen, myofibrillar fragmentation index, chemical composition, total cholesterol, lipid oxidation, and fatty acid profile. Compared with commercial broilers, meat from broiler hens had higher shear force (from 33.45 N to 14.91 N after 3 days of aging), higher fat content, and lower cholesterol concentration. Additionally, it had more monounsaturated fatty acids and less polyunsaturated fatty acids than meat from commercial broilers. Collagen, fat, cholesterol levels and myofibrillar fragmentation index decreased with aging. The use of broiler hen meat as a raw material may be beneficial to the poultry industry because it has more fat and less cholesterol, higher intracellular water-holding capacity, and lower cooking loss than meat from commercial broilers. Moreover, because of the lower concentration of polyunsaturated fatty acids, broiler hen meat is less susceptible to lipid oxidation. Aging breast fillets for 3 days at 2°C is sufficient to tenderise the meat and reduce the amount of fat and cholesterol, suggesting that aging can be used as a technique to add value to poultry meat products.

Augmentation of quality attributes of chicken tikka prepared from spent hen meat with lemon juice and ginger extract marination

Purpose– The purpose of this study is to produce spent hen tikka of improved quality attributes using lemon juice and ginger extract marination.Design/methodology/approach– Three experimental groups were made: control group, 20 per cent lemon juice marinated group (LM) and 50 per cent ginger extract marinated group (GM). Boneless spent hen breast meat was cut into small cubes of one inch with the help of knife and kept in marinade solution in ratio of 2:1 w/v at 4 ± 1°C for 16 hours in a refrigerator. Chicken tikka was prepared using an electric oven at the temperature of 240°C for 20 minutes.Findings– There was a significant (p&lt; 0.05) increase in moisture content and water holding capacity of LM and GM marinated chicken tikka, whereas protein, fat, ash, cholesterol content and shear force values were significantly (p&lt; 0.05) decreased. pH was significantly (p&lt; 0.05) higher in GM and significantly (p&lt; 0.05) lower in LM compared to control for chicken tikka.Research limitations/implications– Future research may be carried out to assess the effect of lemon juice and ginger extract marination on mineral content and lipid profile.Originality/value– Marination of meat with LM and GM improved the sensory scores and textural properties, whereas fat and cholesterol content of chicken tikka decreased. Therefore, marination of chicken tikka with LM and GM may be used as processing technology to improve quality attributes of spent hen tikka.

Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.

The meat of spent hens is hard to use owing to its small amount and poor quality. A washing process to remove sarcoplasmic proteins and other impurities can prolong the shelf life of surimi-like products. Owing to the benefits of omega-3 polyunsaturated fatty acids (ω-3 PUFAs), functional foods fortified with ω-3 PUFAs are increasingly being marketed. Hence, in this study, ω-3 FA-fortified chicken surimi was manufactured, and how to ameliorate its lipid peroxidation during frozen storage was investigated. A 0.10% (w/v) solution of sodium chloride (NaCl) instead of distilled water in the third washing step decreased (P < 0.05) myofibrillar protein loss and moisture content of spent hen breast protein recoveries. Oil droplets in fish, flaxseed or soybean oil-added chicken surimi were well distributed. Moreover, flaxseed oil addition increased (P < 0.05) total ω-3 FAs and ω-3/ω-6 FA ratio, while only fish oil provided long-chain PUFAs. Oil addition decreased (P < 0.05) hardness and gumminess of chicken surimi, while flaxseed oil resulted in more (P < 0.05) yellow surimi than fish and soybean oil. Fish oil-added samples showed higher (P < 0.05) lipid oxidation than flaxseed or soybean oil-added samples under -15 to -10 °C storage, but α-tocopherol addition ameliorated it. A novel semi-manufactured chicken surimi product with nutritional benefits could be developed by fortification with fish or flaxseed oil.

Effect of Flammulina velutipes on spent-hen breast meat tenderization

An experiment was carried out to investigate the effects of powdered vegetable dip sauces to improve the tenderness of spent-hen breast meat. Our overall purpose was to find lower-priced materials for the tenderization of spent-hen breast meat. The spent-hen breast meat was dipped into vegetable powder for 24 h at 4°C, and then the samples were analyzed. In the results for vegetable-powder treated samples, those treated with papain and pineapple had higher (P ≤ 0.05) myofibrillar fragmentation indices compared with those of the other samples. The kiwi-, pineapple-, and Flammulina velutipes-powder (winter mushroom) treated samples had new peptides of about 32 kDa and degradation to 30 kDa. Also, the Flammulina velutipes-powder treated samples showed new peptides of 15 kDa. These data imply that Flammulina velutipes is superior for common use than papain or pineapple for the tenderization of spent-hen meat.

Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4oC for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness (<TEX>$L^*$</TEX>) and yellowness (<TEX>$b^*$</TEX>) values increased during storage and the redness (<TEX>$a^*$</TEX>) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 °C)

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28days and samples were analyzed on 2days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12days of refrigerated storage at 4°C.

EFFECT OF SURIMI CONTAINING SPENT LAYING HEN BREAST ON THE QUALITY OF CRAB ANALOGUE

ABSTRACT The crab analogue samples were made from Alaska pollack with golden threadfin bream surimi (Control), and a combination of Alaska pollack with golden threadfin bream surimi and a low amount of spent hen breast surimi (treatment 1, T1). Treatment 2 (T2) was made from Alaska pollack with golden threadfin bream surimi and a high amount of spent hen breast surimi, and treatment 3 (T3) was made from Alaska pollack with golden threadfin bream with mechanically deboned chicken meat (MDCM). T3 shows a significantly lower moisture amount compared with other samples. Crude protein was higher in T1 than in other samples at 4 weeks of storage. pH was significantly lower in control (C) than those of other samples until 2 weeks of storage, and cooking loss was higher in C than in other samples, while shear force and cholesterol were higher in T3 compared with other samples. In meat color, lightness (L*) was significantly higher in T2 than in other samples. Whiteness of T2 was significantly higher compared with that of other samples. In fatty acid composition, saturated fatty acid was significantly higher in T3, while unsaturated fatty acid was higher in C than in other samples. C showed significantly higher thiobarbituric acid‐reactive substances (TBARS) value, while TBARS value was lower in T2 compared with other samples. In sensory evaluation, the color and overall acceptability were significantly lower in T3 compared with other samples. These results demonstrated that the crab analogue product could be made from spent hen breast, although the quality of crab analogue containing MDCM sample (T3) is a little lower than other crab analogue samples.PRACTICAL APPLICATIONSThe application of the surimi technology in the production of a surimi‐based product from other meats such as chicken, pork and beef could provide a new approach toward increasing its value and utilization. In the present study, imitation crab analogue was made from surimi containing spent laying hen breast with various ingredients. Imitation crab analogue product can be made from spent laying hen breast, although the quality of imitation crab analogue containing mechanically deboned chicken meat is a little lower than that of other imitation crab analogue samples.

Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle

In this study, 2 myofibrillar protein extraction methods were compared for the preparation of chicken surimi using spent hen breast muscle. One method involved 1 washing with 0.1, 0.5, or 1% sodium chloride solution followed by 2 washings with distilled water, with homogenization and centrifugation of the breast muscle after each washing (new method; NM). The other method used only distilled water for the extraction, and washing was repeated 3 times followed by homogenization and centrifugation of the breast muscle after each washing (conventional method; CM). The redness values of the batter as well as the cooked gel were significantly lower (P < or = 0.05) by NM as compared with CM. In addition, the SDS-PAGE of NM sarcoplasmic protein fractions showed phosphorylase bands with increased staining intensity as compared with CM, indicating that brightness was related to the sarcoplasmic protein fractions. Overall, the data implied that sodium chloride solution was more appropriate for the myofibrillar protein extraction of spent hen breast muscle than the commonly used distilled water method.

Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging

An experiment was conducted to study the biochemical and physicochemical changes with respect to improvement in tenderness of spent hen breast meat. Breast muscle obtained from freshly slaughtered spent hens (72 wk old) was divided into 5 equal lots and dipped in 1 mM NaN(3) before being packed in low-density poly-ethylene pouches under aerobic conditions and stored at refrigeration temperature (4 degrees C). Lots were removed on 0, 7, 14, 21, and 28 d of storage and analyzed for pH, TBA reactive substances (TBARS), total sulfhydryl content, protein-bound sulfhydryl content, nonprotein-bound sulfhydryl content, perimysial fraction, collagen content, free OH-proline, N, nonprotein N, and proteolysis rate. Shear force value and penetrometer readings were also determined after making patties from the stored muscle samples. Results showed that pH values were gradually decreasing over the storage period. The TBARS values were increasing (P < 0.001), whereas the sulfhydryl content was decreasing (P < 0.001) over the storage period. The TBARS values were negatively (P < 0.05) correlated with total sulfhydryl content. This suggests that sulfhydryl content may prevent further higher oxidation of lipids. The soluble collagen content, collagen solubility, free OH-proline, and proteolysis rate were increasing (P < 0.001) during postmortem aging. These results suggest that collagen degradation into free amino acids occurs postmortem. A gradual decrease (P < 0.001) in shear force value and a gradual increase (P < 0.001) in penetrometer readings were recorded in the patties made from matured breast meat. Therefore, postmortem aging of spent hen breast meat resulted in 23% improvement in tenderness of minced patties on 14 d and 39% on 28 d as evidenced by biochemical and physicochemical changes.