Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage
The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control...
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| Veröffentlicht in: | Journal of food science 2006-11, Vol.71 (9), p.S603-S608 |
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| container_title | Journal of food science |
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| creator | Naveena, B.M Sen, A.R Muthukumar, M Vaithiyanathan, S Babji, Y |
| description | The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly (P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower (P < 0.05) aw values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher (P < 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner-Bratzler shear force values and higher (P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage. |
| doi_str_mv | 10.1111/j.1750-3841.2006.00178.x |
| format | Article |
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The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly (P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower (P < 0.05) aw values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher (P < 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner-Bratzler shear force values and higher (P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2006.00178.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animal productions ; Biological and medical sciences ; calcium lactate ; chicken patties ; cold storage ; color ; cooked foods ; cooking quality ; Food industries ; food microbiology ; food storage ; Fundamental and applied biological sciences. Psychology ; ground chicken meat ; lactates ; meat quality ; Microbiology ; microwave cooking ; oxidative stability ; patties ; Poultry ; proximate composition ; sensory properties ; sodium lactate ; Storage ; storage quality ; Studies ; Terrestrial animal productions ; texture ; thiobarbituric acid-reactive substances ; Vertebrates ; water holding capacity</subject><ispartof>Journal of food science, 2006-11, Vol.71 (9), p.S603-S608</ispartof><rights>2007 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov/Dec 2006</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4638-fba2ff2837de64246804cd4859986fc57780b09b496eee0d1c77afbfda36ad563</citedby><cites>FETCH-LOGICAL-c4638-fba2ff2837de64246804cd4859986fc57780b09b496eee0d1c77afbfda36ad563</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2006.00178.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2006.00178.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18344230$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Naveena, B.M</creatorcontrib><creatorcontrib>Sen, A.R</creatorcontrib><creatorcontrib>Muthukumar, M</creatorcontrib><creatorcontrib>Vaithiyanathan, S</creatorcontrib><creatorcontrib>Babji, Y</creatorcontrib><title>Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage</title><title>Journal of food science</title><description>The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly (P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower (P < 0.05) aw values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher (P < 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner-Bratzler shear force values and higher (P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.</description><subject>Animal productions</subject><subject>Biological and medical sciences</subject><subject>calcium lactate</subject><subject>chicken patties</subject><subject>cold storage</subject><subject>color</subject><subject>cooked foods</subject><subject>cooking quality</subject><subject>Food industries</subject><subject>food microbiology</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ground chicken meat</subject><subject>lactates</subject><subject>meat quality</subject><subject>Microbiology</subject><subject>microwave cooking</subject><subject>oxidative stability</subject><subject>patties</subject><subject>Poultry</subject><subject>proximate composition</subject><subject>sensory properties</subject><subject>sodium lactate</subject><subject>Storage</subject><subject>storage quality</subject><subject>Studies</subject><subject>Terrestrial animal productions</subject><subject>texture</subject><subject>thiobarbituric acid-reactive substances</subject><subject>Vertebrates</subject><subject>water holding capacity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkEFv0zAUxyMEEmXwGYiQ4JbwHDu2c-CAwjZABTa1046W69id2ywetsPab49DpiFxwhfber__8_Mvy3IEJUrr_a5ErIYCc4LKCoCWAIjx8vAkWzwWnmYLgKoqECLsefYihB1Md0wX2frUGK1i7ky-lCrKqEPuhjze6PxylL2Nx6n0zSrv7uUvXbTO7XWXtzdW7fWQX8gYbYp0o7fDNl9F5-VWv8yeGdkH_ephP8muzk7X7edi-eP8S_txWShCMS_MRlbGVByzTlNSEcqBqI7wumk4NapmjMMGmg1pqNYaOqQYk2ZjOomp7GqKT7J3c987736OOkRxa4PSfS8H7cYgUMMJaRBO4Jt_wJ0b_ZBmSwwhGDiFBPEZSn8NwWsj7ry9lf4oEIjJtdiJSamYlIrJtfjjWhxS9O1DfxmU7I2Xg7Lhb55jQio8PfFh5u5tr4__3V98Pfu0SqeUL-a8DVEfHvPS7wVlmNXi-vu5uKyB8vV1Ky4S_3rmjXRCbn2a6WpVAcIArKbJOP4Ny5GpHA</recordid><startdate>200611</startdate><enddate>200611</enddate><creator>Naveena, B.M</creator><creator>Sen, A.R</creator><creator>Muthukumar, M</creator><creator>Vaithiyanathan, S</creator><creator>Babji, Y</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200611</creationdate><title>Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage</title><author>Naveena, B.M ; Sen, A.R ; Muthukumar, M ; Vaithiyanathan, S ; Babji, Y</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4638-fba2ff2837de64246804cd4859986fc57780b09b496eee0d1c77afbfda36ad563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Animal productions</topic><topic>Biological and medical sciences</topic><topic>calcium lactate</topic><topic>chicken patties</topic><topic>cold storage</topic><topic>color</topic><topic>cooked foods</topic><topic>cooking quality</topic><topic>Food industries</topic><topic>food microbiology</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ground chicken meat</topic><topic>lactates</topic><topic>meat quality</topic><topic>Microbiology</topic><topic>microwave cooking</topic><topic>oxidative stability</topic><topic>patties</topic><topic>Poultry</topic><topic>proximate composition</topic><topic>sensory properties</topic><topic>sodium lactate</topic><topic>Storage</topic><topic>storage quality</topic><topic>Studies</topic><topic>Terrestrial animal productions</topic><topic>texture</topic><topic>thiobarbituric acid-reactive substances</topic><topic>Vertebrates</topic><topic>water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Naveena, B.M</creatorcontrib><creatorcontrib>Sen, A.R</creatorcontrib><creatorcontrib>Muthukumar, M</creatorcontrib><creatorcontrib>Vaithiyanathan, S</creatorcontrib><creatorcontrib>Babji, Y</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Naveena, B.M</au><au>Sen, A.R</au><au>Muthukumar, M</au><au>Vaithiyanathan, S</au><au>Babji, Y</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage</atitle><jtitle>Journal of food science</jtitle><date>2006-11</date><risdate>2006</risdate><volume>71</volume><issue>9</issue><spage>S603</spage><epage>S608</epage><pages>S603-S608</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly (P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower (P < 0.05) aw values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher (P < 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner-Bratzler shear force values and higher (P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><doi>10.1111/j.1750-3841.2006.00178.x</doi><tpages>6</tpages></addata></record> |
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| subjects | Animal productions Biological and medical sciences calcium lactate chicken patties cold storage color cooked foods cooking quality Food industries food microbiology food storage Fundamental and applied biological sciences. Psychology ground chicken meat lactates meat quality Microbiology microwave cooking oxidative stability patties Poultry proximate composition sensory properties sodium lactate Storage storage quality Studies Terrestrial animal productions texture thiobarbituric acid-reactive substances Vertebrates water holding capacity |
| title | Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage |
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