Proteins associated with quality deterioration of prepared chicken breast based on differential Proteomics during Refrigerated Storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10980
Abstract: BACKGROUND Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main reasons. The present research focuses on the analysis of proteins related to the deterioration of quality… read more here.
Keywords: storage; deterioration; quality; breast ... See more keywords
Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8339
Abstract: BACKGROUND Different techniques have been applied to alter myofibril protein (MP) structure, which further promotes protein-protein interactions and influencing the MP gelling characteristics. Influence of BslA from natto food (protein concentration, 30 mg mL-1 ;… read more here.
Keywords: protein; influence; myofibril protein; structure ... See more keywords
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
Molecular interaction between methicillin-resistant Staphylococcus aureus (MRSA) and chicken breast reveals enhancement of pathogenesis and toxicity for food-borne outbreak.
Sign Up to like & getrecommendations! Published in 2021 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103602
Abstract: To study pathogenesis and toxicity of Staphylococcus aureus in foods, FORC_062 was isolated from a human blood sample and complete genome sequence has a type II SCCmec gene cluster and a type II toxin-antitoxin system,… read more here.
Keywords: mrsa; pathogenesis toxicity; chicken breast; food ... See more keywords
Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129873
Abstract: This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The… read more here.
Keywords: effects structure; properties myofibrillar; structure gel; gel properties ... See more keywords
Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2019.04.018
Abstract: Abstract Consumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a… read more here.
Keywords: color changes; model; breast meat; meat ... See more keywords
Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.06.013
Abstract: Abstract The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could successively increase the WHC and… read more here.
Keywords: myosin; corn starch; resistant corn; breast myosin ... See more keywords
Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.07.078
Abstract: The heat resistance of a cocktail of five Salmonella strains and five L. monocytogenes strains was determined in teriyaki-marinated chicken breasts. Inoculated meat, packaged in bags, were completely immersed in a circulating water bath and… read more here.
Keywords: vide processed; salmonella; sous vide; marinated chicken ... 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
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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
A freshness indicator for monitoring chicken-breast spoilage using a Tyvek® sheet and RGB color analysis
Sign Up to like & getrecommendations! Published in 2019 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2018.11.016
Abstract: Abstract In this study, a simple, inexpensive, and high-confidence freshness indicator was developed to detect chicken-breast spoilage using a pH-sensitive dye, bromocresol green (BCG); color changes in the freshness indicator were analyzed using RGB digital… read more here.
Keywords: freshness indicator; color; indicator; spoilage ... See more keywords
Selenium speciation in chicken breast samples from inorganic and organic selenium fed chickens using high performance liquid chromatography-inductively coupled plasma-mass spectrometry
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2018.05.005
Abstract: Abstract Speciation of selenium in chicken breast samples was performed by anion and cation exchange HPLC systems combined with ICP-MS. Samples were categorized into three groups consisting of Control Group, Inorganic Se Fed Group and… read more here.
Keywords: breast samples; group; selenium; fed ... See more keywords