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Quality parameters of chicken breast meat affected by carcass scalding conditions
Rosana Aparecida da Silva-Buzanello,Alexia Francielli Schuch,Andre Wilhan Gasparin,Alex Sanches Torquato,Fernando Reinoldo Scremin,Cristiane Canan,Adriana Lourenco Soares 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.8
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—T1, 54°C/210 s; T2, 55°C/180 s; T3, 56°C/150 s; T4, 57°C/120 s; T5, 58°C/90 s. 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 α-helix and an increase of the β-sheet and β-turn proportions, mainly in T1 and T5 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 T5, 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 T5, 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.
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Duana Ceciliane Hanauer,Alana Gabrieli de Souza,Mariana Aguiar Cargnin,Bruna Carla Gasparin,Derval dos Santos Rosa,Alexandre Tadeu Paulino 한국공업화학회 2021 Journal of Industrial and Engineering Chemistry Vol.97 No.-
In this work, pectin-based biohydrogels with and without eucalyptus sawdust were synthesized viaradical crosslinking and characterized by Fourier transform infrared (FT-IR) spectroscopy, scanningelectron microscopy (SEM), swelling assays (SA), thermogravimetric analysis (TGA), differential scanningcalorimetry (DSC), X-ray diffraction (XRD), and rheological tests (RT). The immobilization of β-Dgalactosidasein the biohydrogel networks was performed by adsorption, and the immobilized enzymeactivity was studied during lactose hydrolysis reactions. Strong inter and intramolecular interactionsamong enzyme and biohydrogel chemical groups increased the biopolymer network crosslinkingdensities, decreasing the swelling capacities. The water diffusion mechanism in the biopolymer networkswas governed by non-Fickian transport, being affected by the pH and temperature values of the aqueoussolutions. The incorporation of eucalyptus sawdust in the biopolymer network increased thefinalbiomaterial thermal and mechanical resistance, preserving the immobilized enzyme stability. Pectinbasedbiohydrogels reinforced with eucalyptus sawdust proved to be potential solid supports for theimmobilization of β-D-galactosidase. These polymeric matrices preserved the enzyme stability in moreacidic aqueous solutions and enabled the application of the immobilized enzyme for at least sixsuccessive lactose hydrolysis cycles. Overall, β-D-galactosidase immobilized in pectin-based biohy-drogels appears as an alternative for the production of either lactose-free or low-dosage lactose foods.
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