Quality Assessment of Intact Chicken Breast Fillets Using Factor Analysis with Vis/NIR Spectroscopy
Sign Up to like & getrecommendations! Published in 2017 at "Food Analytical Methods"
DOI: 10.1007/s12161-017-1102-0
Abstract: Factor analysis (FA) method was tested to assess quality of chicken breast fillets with the visible/near-infrared (Vis/NIR) spectroscopy with wavelength range between 400 and 2500 nm. According to inherent correlation, three factors were extracted from the… read more here.
Keywords: quality; vis nir; spectroscopy; breast fillets ... See more keywords
Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets
Sign Up to like & getrecommendations! Published in 2017 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2017.11.002
Abstract: Abstract The objective was to produce chilled chicken breast fillets with extended shelf life using osmotic (OD) and high pressure (HP) processing. Samples were processed in osmotic solution (60% maltodextrin:5% NaCl; 15 °C–45 min), subsequently cold-pasteurized in-pack… read more here.
Keywords: chicken breast; application; shelf life; breast fillets ... See more keywords
Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy
Sign Up to like & getrecommendations! Published in 2021 at "Poultry Science"
DOI: 10.1016/j.psj.2021.101123
Abstract: The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total… read more here.
Keywords: cooked broiler; raw cooked; breast; broiler ... See more keywords
The wooden breast condition results in surface discoloration of cooked broiler pectoralis major2
Sign Up to like & getrecommendations! Published in 2018 at "Poultry Science"
DOI: 10.3382/ps/pey284
Abstract: ABSTRACT Published studies have shown that the wooden breast (WB) condition affects the macroscopic appearance, quality, and functionality of raw broiler breast fillets (pectoralis major) as well as the texture of both raw and cooked… read more here.
Keywords: color; breast; broiler; condition ... See more keywords
Using a Combination of Spectral and Textural Data to Measure Water-Holding Capacity in Fresh Chicken Breast Fillets
Sign Up to like & getrecommendations! Published in 2018 at "Applied Sciences"
DOI: 10.3390/app8030343
Abstract: The aim here was to explore the potential of visible and near-infrared (Vis/NIR) hyperspectral imaging (400–1000 nm) to classify fresh chicken breast fillets into different water-holding capacity (WHC) groups. Initially, the extracted spectra and image… read more here.
Keywords: textural data; fresh chicken; breast fillets; chicken breast ... See more keywords
Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9091203
Abstract: Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3–5 days) due to their high water… read more here.
Keywords: storage; antimicrobial coatings; chicken breast; shelf life ... See more keywords
Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets
Sign Up to like & getrecommendations! Published in 2022 at "Polymers"
DOI: 10.3390/polym14163371
Abstract: This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of… read more here.
Keywords: whey protein; breast fillets; fish gelatin; chicken breast ... See more keywords