Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
[Display omitted] •Freez-thaw cycles increase lipid and protein oxidation, reduce colour stability and pH of chicken breast meat.•SDS–PAGE and DSC profile shows that multiple freez-thaw cause structural changes in muscle protein.•Nuclear magnetic resonance (NMR) relaxometery profile indicate the red...
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Veröffentlicht in: | Food chemistry 2015-04, Vol.173, p.808-814 |
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creator | Ali, Sher Zhang, Wangang Rajput, Nasir Khan, Muhammad Ammar Li, Chun-bao Zhou, Guang-hong |
description | [Display omitted]
•Freez-thaw cycles increase lipid and protein oxidation, reduce colour stability and pH of chicken breast meat.•SDS–PAGE and DSC profile shows that multiple freez-thaw cause structural changes in muscle protein.•Nuclear magnetic resonance (NMR) relaxometery profile indicate the reduce myowater in chicken breast meat.
The objective of this study was to determine the effects of repeated freeze–thaw cycles (0–6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a∗ (redness) and b∗ (yellowness) values decreased while L∗ values (lightness) increased with increasing cycle numbers. Increasing freeze–thaw cycles resulted in a greater degree of lipid and protein oxidation, as evidenced by higher contents of malondialdehyde and carbonyl compounds, and lower contents of sulfhydryl groups. Differential scanning calorimetry profiles and SDS–PAGE banding patterns of myofibrillar proteins indicated slight denaturation of myosin and actin with repeated freeze–thaw cycles. The structural changes occurring in proteins caused by oxidation directly affected the ability of muscles to retain water, as confirmed by the nuclear magnetic resonance relaxometery profile. In conclusion, multiple freeze–thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast. |
doi_str_mv | 10.1016/j.foodchem.2014.09.095 |
format | Article |
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•Freez-thaw cycles increase lipid and protein oxidation, reduce colour stability and pH of chicken breast meat.•SDS–PAGE and DSC profile shows that multiple freez-thaw cause structural changes in muscle protein.•Nuclear magnetic resonance (NMR) relaxometery profile indicate the reduce myowater in chicken breast meat.
The objective of this study was to determine the effects of repeated freeze–thaw cycles (0–6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a∗ (redness) and b∗ (yellowness) values decreased while L∗ values (lightness) increased with increasing cycle numbers. Increasing freeze–thaw cycles resulted in a greater degree of lipid and protein oxidation, as evidenced by higher contents of malondialdehyde and carbonyl compounds, and lower contents of sulfhydryl groups. Differential scanning calorimetry profiles and SDS–PAGE banding patterns of myofibrillar proteins indicated slight denaturation of myosin and actin with repeated freeze–thaw cycles. The structural changes occurring in proteins caused by oxidation directly affected the ability of muscles to retain water, as confirmed by the nuclear magnetic resonance relaxometery profile. In conclusion, multiple freeze–thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.09.095</identifier><identifier>PMID: 25466093</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Chicken ; Chickens ; Freeze–thaw cycles ; Freezing ; Lipid oxidation ; Meat - analysis ; Meat - standards ; Oxidation-Reduction ; Protein oxidation</subject><ispartof>Food chemistry, 2015-04, Vol.173, p.808-814</ispartof><rights>2014</rights><rights>Copyright © 2014. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c467t-3b959994c346e3e64d6b7deccff0ad2f44cb9ad68841bc48f257ca320e61e7c03</citedby><cites>FETCH-LOGICAL-c467t-3b959994c346e3e64d6b7deccff0ad2f44cb9ad68841bc48f257ca320e61e7c03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2014.09.095$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25466093$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ali, Sher</creatorcontrib><creatorcontrib>Zhang, Wangang</creatorcontrib><creatorcontrib>Rajput, Nasir</creatorcontrib><creatorcontrib>Khan, Muhammad Ammar</creatorcontrib><creatorcontrib>Li, Chun-bao</creatorcontrib><creatorcontrib>Zhou, Guang-hong</creatorcontrib><title>Effect of multiple freeze–thaw cycles on the quality of chicken breast meat</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted]
•Freez-thaw cycles increase lipid and protein oxidation, reduce colour stability and pH of chicken breast meat.•SDS–PAGE and DSC profile shows that multiple freez-thaw cause structural changes in muscle protein.•Nuclear magnetic resonance (NMR) relaxometery profile indicate the reduce myowater in chicken breast meat.
The objective of this study was to determine the effects of repeated freeze–thaw cycles (0–6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a∗ (redness) and b∗ (yellowness) values decreased while L∗ values (lightness) increased with increasing cycle numbers. Increasing freeze–thaw cycles resulted in a greater degree of lipid and protein oxidation, as evidenced by higher contents of malondialdehyde and carbonyl compounds, and lower contents of sulfhydryl groups. Differential scanning calorimetry profiles and SDS–PAGE banding patterns of myofibrillar proteins indicated slight denaturation of myosin and actin with repeated freeze–thaw cycles. The structural changes occurring in proteins caused by oxidation directly affected the ability of muscles to retain water, as confirmed by the nuclear magnetic resonance relaxometery profile. In conclusion, multiple freeze–thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast.</description><subject>Animals</subject><subject>Chicken</subject><subject>Chickens</subject><subject>Freeze–thaw cycles</subject><subject>Freezing</subject><subject>Lipid oxidation</subject><subject>Meat - analysis</subject><subject>Meat - standards</subject><subject>Oxidation-Reduction</subject><subject>Protein oxidation</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM2K2zAUhUVpaTJpXyFoORtnJEuWrd0Mw_xBSjftWsjXV0SpHSeSPCWz6jv0DfskdUgy28CBu_nOPfARMudswRlXN-uF6_sGVtgtcsblgukxxQcy5VUpspKV-UcyZYJVWcWlmpCrGNeMsZGtPpNJXkilmBZT8u3BOYREe0e7oU1-2yJ1AfEN__35m1b2N4U9tBhpv6FphXQ32Nan_YGHlYdfuKF1QBsT7dCmL-STs23Er6c7Iz8fH37cP2fL708v93fLDKQqUyZqXWitJQipUKCSjarLBgGcY7bJnZRQa9uoqpK8Blm5vCjBipyh4lgCEzNyffy7Df1uwJhM5yNg29oN9kM0vBKlEDmX-jKqcq0LJUZtM6KOKIQ-xoDObIPvbNgbzszBulmbs3VzsG6YHlOMxflpY6g7bN5rZ80jcHsEcJTy6jGYCB43gI0Po33T9P7Sxn8M7Jep</recordid><startdate>20150415</startdate><enddate>20150415</enddate><creator>Ali, Sher</creator><creator>Zhang, Wangang</creator><creator>Rajput, Nasir</creator><creator>Khan, Muhammad Ammar</creator><creator>Li, Chun-bao</creator><creator>Zhou, Guang-hong</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20150415</creationdate><title>Effect of multiple freeze–thaw cycles on the quality of chicken breast meat</title><author>Ali, Sher ; Zhang, Wangang ; Rajput, Nasir ; Khan, Muhammad Ammar ; Li, Chun-bao ; Zhou, Guang-hong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c467t-3b959994c346e3e64d6b7deccff0ad2f44cb9ad68841bc48f257ca320e61e7c03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Animals</topic><topic>Chicken</topic><topic>Chickens</topic><topic>Freeze–thaw cycles</topic><topic>Freezing</topic><topic>Lipid oxidation</topic><topic>Meat - analysis</topic><topic>Meat - standards</topic><topic>Oxidation-Reduction</topic><topic>Protein oxidation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ali, Sher</creatorcontrib><creatorcontrib>Zhang, Wangang</creatorcontrib><creatorcontrib>Rajput, Nasir</creatorcontrib><creatorcontrib>Khan, Muhammad Ammar</creatorcontrib><creatorcontrib>Li, Chun-bao</creatorcontrib><creatorcontrib>Zhou, Guang-hong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ali, Sher</au><au>Zhang, Wangang</au><au>Rajput, Nasir</au><au>Khan, Muhammad Ammar</au><au>Li, Chun-bao</au><au>Zhou, Guang-hong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of multiple freeze–thaw cycles on the quality of chicken breast meat</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2015-04-15</date><risdate>2015</risdate><volume>173</volume><spage>808</spage><epage>814</epage><pages>808-814</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•Freez-thaw cycles increase lipid and protein oxidation, reduce colour stability and pH of chicken breast meat.•SDS–PAGE and DSC profile shows that multiple freez-thaw cause structural changes in muscle protein.•Nuclear magnetic resonance (NMR) relaxometery profile indicate the reduce myowater in chicken breast meat.
The objective of this study was to determine the effects of repeated freeze–thaw cycles (0–6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a∗ (redness) and b∗ (yellowness) values decreased while L∗ values (lightness) increased with increasing cycle numbers. Increasing freeze–thaw cycles resulted in a greater degree of lipid and protein oxidation, as evidenced by higher contents of malondialdehyde and carbonyl compounds, and lower contents of sulfhydryl groups. Differential scanning calorimetry profiles and SDS–PAGE banding patterns of myofibrillar proteins indicated slight denaturation of myosin and actin with repeated freeze–thaw cycles. The structural changes occurring in proteins caused by oxidation directly affected the ability of muscles to retain water, as confirmed by the nuclear magnetic resonance relaxometery profile. In conclusion, multiple freeze–thaw cycles increased lipid and protein oxidation and decreased water holding capacity and colour stability of broiler chicken breast.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>25466093</pmid><doi>10.1016/j.foodchem.2014.09.095</doi><tpages>7</tpages></addata></record> |
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subjects | Animals Chicken Chickens Freeze–thaw cycles Freezing Lipid oxidation Meat - analysis Meat - standards Oxidation-Reduction Protein oxidation |
title | Effect of multiple freeze–thaw cycles on the quality of chicken breast meat |
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