Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage.

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ID: 41821
2019
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Abstract
Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.
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santos2019effectjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Santos, Miriane Moreira Fernandes;de Lima, Darlinne Amanda Soares;Bezerra, Taliana Kênia Alencar;de Sousa Galvão, Mércia;Madruga, Marta Suely;da Silva, Fábio Anderson Pereira;
Journal Journal of food science and technology
Year 2019
DOI
10.1007/s13197-019-03886-4
URL
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