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http://dx.doi.org/10.5713/ajas.18.0692

Quality parameters of chicken breast meat affected by carcass scalding conditions  

Silva-Buzanello, Rosana Aparecida da (Department of Food Science and Technology, Universidade Estadual de Londrina)
Schuch, Alexia Francielli (Post-Graduation Program of Food Technology (PPGTA), Universidade Tecnologica Federal do Parana (UTFPR))
Gasparin, Andre Wilhan (Cooperativa Agroindustrial Lar, Slaughter Supervision)
Torquato, Alex Sanches (Chemistry Department, Universidade Tecnologica Federal do Parana (UTFPR))
Scremin, Fernando Reinoldo (Chemistry Department, Universidade Tecnologica Federal do Parana (UTFPR))
Canan, Cristiane (Post-Graduation Program of Food Technology (PPGTA), Universidade Tecnologica Federal do Parana (UTFPR))
Soares, Adriana Lourenco (Department of Food Science and Technology, Universidade Estadual de Londrina)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.32, no.8, 2019 , pp. 1186-1194 More about this Journal
Abstract
Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations-$T_1$, $54^{\circ}C/210s$; $T_2$, $55^{\circ}C/180s$; $T_3$, $56^{\circ}C/150s$; $T_4$, $57^{\circ}C/120s$; $T_5$, $58^{\circ}C/90s$. Results: Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction-determined by emulsification capacity and protein denaturation-in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the ${\alpha}$-helix and an increase of the ${\beta}$-sheet and ${\beta}$-turn proportions, mainly in $T_1$ and $T_5$ samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in $T_5$, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the $T_5$, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion: Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.
Keywords
Emulsification Capacity; Fatty Acid Profile; Protein Denaturation; Protein Secondary Structure;
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