The aim of the research was observing the effect of substituting chicken meat as main material in nugget production with tofu on nugget quality and its production cost. The research ...was design in Complete Random Design with four compositions of c hicken meat and tofu as nugget production material, i.e., A=100% chicken meat; B= 85% chicken meat and 15% tofu; C=70% chicken meat and 30% tofu; D = 55% chicken meat and 45% tofu. Nugget quality tested based on its water content and cooking loose. The eco nomical value of substituting chicken meat with tofu tested based on its production cost reduction and Break Event Point at each material composition. The result showed that substituting chicken meat with tofu was very significantly affected the nugget wat er content (P<0.01), and was significantly affected its cooking loose (P<0.05). Moreover, the production cost and break event point was lower with the higher proportion of tofu in material. However, the optimum quality and production cost of the nugget was at 85% chicken meat and 15% tofu.
The application of cuminaldehyde (CUM) in the food industry is limited by its low water solubility, stability and bioavailability. In this work, the inclusion complex (IC) of CUM and ...2-hydroxypropyl-β-cyclodextrin (HβCD) was synthesized (CUM/HβCD-IC), and then ethylene vinyl alcohol copolymer (EVOH) containing CUM/HβCD-IC was prepared via coaxial electrospinning (CUM/HβCD-IC-EVOH-NF, CHIE-NF). The encapsulation efficiency and loading efficiency of CUM/HβCD-IC were 78.00% and 8.51%, respectively. The formation of solid CUM/HβCD-IC was confirmed by X-ray diffraction, Fourier transform infrared spectroscopy, Raman spectroscopy, thermogravimetric analysis and field emission scanning electron microscopy (FESEM). Also, the CUM could enter the hydrophobic cavity of HβCD and be stabilized by hydrogen bond between CUM and HβCD. Transmission electron microscopy verified the successful preparation of core-shell nanofiber, and FESEM showed that the average diameter of CHIE-NF was 444 ± 127 nm. In addition, CHIE-NF achieved controlled release of CUM through EVOH responsive to humidity, improved the thermostability of free CUM, increased mechanical strength, and exhibited antibacterial ability against Escherichia coli and Staphylococcus aureus. In the application for chicken meat preservation, CHIE-NF significantly slowed down the increase of total volatile basic nitrogen, pH value, total viable count, Enterobacteriaceae and lactic acid bacteria in minced chicken meat, and the shelf life of the meat increased by nearly 3 days compared to the control group based on the tested parameters. In summary, CHIE-NF has the potential for application in food field such as active packaging.
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•Cuminaldehyde was inserted into 2-hydroxypropyl-β-cyclodextrin cavity.•The humidity-responsive nanofiber was prepared by coaxial electrospinning.•The nanofiber had good thermal, mechanical and antibacterial properties.•The nanofibers could prolong the storage time of chicken meat at 4 °C.
To study the impact of temperature (4–50 °C) and sodium bicarbonate (0.4%) on the solubility, protein aggregation and conformation of low-salt (1 mmol/L sodium chloride) chicken myofibrillar protein, ...the changes in turbidity, particle size, protein secondary and tertiary structures were investigated. There was no significant difference in pH when it did not exceed 30 °C, then a significant increase (p < 0.05) when it was above 30 °C. The solubility, total and reactive sulfhydryl groups, and apparent viscosity increased first and then decreased (p < 0.05), and reached the maximum values at 30 °C; whereas the turbidity, particle size, α-helix, and random coil contents showed opposite trends. Additionally, the fluorescence peak experienced a noticeable redshift with rising temperatures; β-turn content significantly increased but β-sheet content decreased significantly. Finally, combining sodium bicarbonate with a temperature of around 30 °C could enhance chicken myofibrillar protein solubility and change the protein structure under a low-salt condition.
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•Sodium bicarbonate decomposes resulting in increasing pH when it was above 30 °C.•Maximum solubility, sulfhydryl groups, and apparent viscosity located at 30 °C.•Fluorescence peak experienced a noticeable redshift with rising temperatures.•Sodium bicarbonate enhanced protein solubility, changed the structure at low-salt condition.
Chicken meat products contribute significantly as a fairly priced substitute for red meat, which is critically undersupplied in Egypt. This type of meat is high in animal protein, vital amino acids, ...and trace elements. Furthermore, as a result of rapid improvements in food processing and technology, a variety of chicken meat products, including as chicken burgers, chicken fillets, chicken sandwiches, chicken nuggets, and chicken panne, were manufactured and released into the chicken meat markets. Such key products are defined by their distinct flavor and aroma, which captivates buyers, particularly children. Microorganisms can contaminate chicken meat products at any stage of production, including raw material preparation, manufacture, distribution, and storage. As a result, chicken products are regarded to be a possible source of bacteria that cause food poisoning, such as Staphylococcus aureus (S. aureus) and Salmonella spp. Essential oils derived from the coriander plant (Coriandrum sativum L.), either from the seeds or the leaves, are among the most extensively utilized. Coriander and coriander essential oils are antibacterial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, depressive, anti-mutagenic, anti-inflammatory, antidyslipidemic, antihypertensive, neuroprotective, and diuretic. In this review, we threw the light on the microbial contamination of chicken meat and meat products in Egypt and worldwide. Besides, the antibacterial activities of coriander will be reviewed.
Chicken meat products contribute significantly as a fairly priced substitute for red meat, which is critically undersupplied in Egypt. This type of meat is high in animal protein, vital amino acids, ...and trace elements. Furthermore, as a result of rapid improvements in food processing and technology, a variety of chicken meat products, including as chicken burgers, chicken fillets, chicken sandwiches, chicken nuggets, and chicken panne, were manufactured and released into the chicken meat markets. Such key products are defined by their distinct flavor and aroma, which captivates buyers, particularly children. Microorganisms can contaminate chicken meat products at any stage of production, including raw material preparation, manufacture, distribution, and storage. As a result, chicken products are regarded to be a possible source of bacteria that cause food poisoning, such as Staphylococcus aureus (S. aureus) and Salmonella spp. Essential oils derived from the coriander plant (Coriandrum sativum L.), either from the seeds or the leaves, are among the most extensively utilized. Coriander and coriander essential oils are antibacterial, anti-oxidant, anti-diabetic, anxiolytic, anti-epileptic, depressive, anti-mutagenic, anti-inflammatory, antidyslipidemic, antihypertensive, neuroprotective, and diuretic. In this review, we threw the light on the microbial contamination of chicken meat and meat products in Egypt and worldwide. Besides, the antibacterial activities of coriander will be reviewed.
In this study the application of UV-A-laser (343 nm) or UV-C (254 nm) irradiation combined with a bacteriophage treatment was investigated to reduce Campylobacter jejuni on the surface of chicken ...breast fillet. At radiant exposure of 26.2 J/cm2 the UV-A-laser irradiation inactivated 1.8 ± 0.1 log10 CFU/piece of C. jejuni PT14, and 2.0 ± 0.1 log10 CFU/piece when phage C11 was applied additionally with a multiplicity of infection (MOI) of 1. Using UV-C at radiant exposure of 26.2 J/cm2, an inactivation of 0.5 ± 0.1 log10 CFU/piece of C. jejuni PT14 was achieved when irradiating alone and of 1.0 ± 0.1 log10 CFU/piece when combined with phage C11 treatment at MOI of 100. Inactivation of C. jejuni PT14 by phage C11 treatment combined either with the UV-A-laser or the UV-C irradiation was found to be additive. The sequence of treatments, i.e., UV irradiation followed by phage treatment and vice versa, affected the inactivation level only to minor extent.
•First description of UV-A-laser irradiation (343 nm) for decontamination of food.•Inactivation of 2 log CFU C. jejuni on chicken breast by UV-A-laser irradiation.•UV-A/UV-C and bacteriophage treatment in different sequences (hurdle technology).
Since meat color represents an important component in evaluating the aspect of food products, the studies from poultry field about efficient methods of storage on long term of the chicken carcasses ...approaches continuous finding/optimizing of some solutions about avoiding the negative consequences owed to oxidation, that include the color loss and/or its modification. The study goal was consisting in evaluation of the three different storage procedures by temperature and time (L1= -14°C, 30 days; L2= -16°C, 60 days; L3= -18°C, 90 days), on three cut anatomical regions (chest, upper and lower thigh), in order to characterize the broiler chicken meat color. The objective description of the chicken meat color frozen and defrozen was performed trough the CIE Lab Cartesian coordinate system. The luminosity of the studied cut anatomical regions ranged between an interval lower delimited by 47,27±1,184 units for lower thigh from L3 chicken group and upper by 53,35±1,142 units calculated for upper thigh collected from the carcasses of the same experimental group. Overall, the method of preservation determined a higher brightness to samples collected from L3 chicken group for chest and upper thigh muscles, respective L2 to lower thigh muscle of the counterparts from the other experimental group.
The paper aims to study the shelf-life of the housing, cut up pieces and chicken organs in a company slaughterhouse during the summer. The hybrid is Ross 308. Quality samples, taken randomly during ...the production process from various parts, was studied by means of specific laboratory from microbiological point of view (determination of Salmonella and E.coli, NTG), organoleptical and physico-chemical (easily hydrolyzable nitrogen and Kreiss reaction) during the eight days, until they exceeded the admited limits. Temperatures measured in depth of the products of the experiment exceeded the upper limit allowed by 3-4 degrees in the carcasse and 8-10 degrees in organs. In terms of NTG in the liver they started to decrease in the third day of storage,in the gizzard and heart, there is a continuing increase in values during the entire experiment. This, like the gizzard increase in nitrogen value, although values range, may be a consequence of high temperatures packing and refrigeration products very slow. Storage conditions experienced cyclical deviations from the optimum temperature due to icing phenomenon of evaporators. As a technical solution for evenly temperature during storage, it may be suggested purchasing a backup refrigerating space. From the organoleptical point of view, all products undergo changes untill the sixth day, which recommends the establishment of shelf-life to this day. Microbiological and physico-chemical exceeding limits occurs on days seven and eight. The results, in addition to purely commercial usefulness can be considered a barometer of the correct application of technology to slaughter, hygienic production and the storage conditions of goods.
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