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Chicken Breasts (chicken + breast)
Terms modified by Chicken Breasts Selected AbstractsSENSORY AND MICROBIOLOGICAL QUALITY EVALUATION OF VACUUM-PACKED SLICED COOKED CHICKEN BREAST.JOURNAL OF FOOD QUALITY, Issue 2 2003SHELF-LIFE ESTIMATION Sensory evaluation and a microbiological study charted the development of lactic acid and psychotropic bacteria and of Brochothrix thermosphacta. Six different sensory methods were used to estimate product shelf-life; of these, the method based on average smell and taste was deemed the most suitable, since these parameters had a greater impact on shelf-life. From a microbiological point of view, mean shelf-life times were estimated at each temperature and compared with the estimates of the tasting panel. In the samples stored at the three lowest study temperatures (2.3, 6.5 and 10C), lactic acid and psychotropic bacteria counts of 107,108 cfu/g were not achieved; this agrees with the absence of sensory rejection at the end of the experiment. At 13.5 and 17.7C, mean shelf-life estimated microbiologically was shorter than that estimated using sensory methods. This difference, which here amounted to at least 8 days, is due to the so-called "delayed change", reported in previous experiments with cooked meat products. [source] EFFECTS OF BIFIDOCIN B AND LACTOCOCCIN R ON THE GROWTH OF LISTERIA MONOCYTOGENES AND BACILLUS CEREUS ON STERILE CHICKEN BREASTJOURNAL OF FOOD SAFETY, Issue 4 2007ZELIHA YILDIRIM ABSTRACT In the study, the efficacies of bifidocin B and lactococcin R produced by Bifidobacterium bifidum and Lactococcus lactis subsp. cremoris R to control Listeria monocytogenes or Bacillus cereus in irradiated raw chicken breast during storage at 5,8C for 28 days or at 22,25C for 24 h were determined. Each irradiated raw chicken breast was inoculated with 106 cfu/g L. monocytogenes or B. cereus. It was found that both bacteriocins were more effective against L. monocytogenes or B. cereus at 5,8C than at 22,25C, and that lactococcin R was more inhibitory than bifidocin B. Challenge study analysis demonstrated that incorporation of bifidocin B or lactococcin R at a level of 1,600 or 3,200 AU/g could effectively inhibit the growth of L. monocytogenes or B. cereus for 3,4 weeks at 5,8C or 6,12 h at 22,25C. [source] COATING CHARACTERISTICS OF FRIED CHICKEN BREASTS PREPARED WITH DIFFERENT PARTICLE SIZE BREADINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2002MOHAMAD YUSOF MASKAT Characteristics of coatings formed from breading of different particle sizes were investigated in breaded, fried chicken breasts. Breading was divided into three categories namely, small (particle size , U.S. No. 60 mesh), medium (particle size between U.S. No. 20 and U.S. No. 60 mesh) and large (particle size > U.S. No. 20 mesh). Chicken breasts were battered, breaded and deep-fat fried for 240 s at 160C. Smaller breading particle size produced smoother and more uniform coatings. Compressive force at 80% strain was 14.3, 85.6 and 130.5 N for small medium and large particle size breading, respectively. With larger breading particle size, L* and a* color values increased, while b* values showed no significant change. Acoustical data taken during compression of coatings did not show any significant differences due to different breading particle sizes. [source] EFFECT OF BREADING PARTICLE SIZE ON COATING ADHESION IN BREADED, FRIED CHICKEN BREASTSJOURNAL OF FOOD QUALITY, Issue 2 2004MOHAMAD YUSOF MASKAT ABSTRACT The effect of particle size on coating adhesion was measured for battered chicken breasts. Bread crumbs were separated into small (, 250 ,m), medium (250 ,m-850 ,m), and large (> 850 ,m) particles. Chicken breasts were battered, breaded, and deep-fat fried for 240 s at 160C. Fried products were analyzed for coating adhesion, moisture content, and yield parameters. Coating adhesion was highest in coatings formed from small particle size breading, and lowest in those made from large particle size breading. Chicken breasts coated using small particle size breading had higher moisture in the surface region of the meat as well as in the coating. SEM of the coatings showed greater merging between the breading and the batter with decreasing breading particle size. No significant differences were observed in coating pickup, cooking loss, or yield between samples coated with different particle size breading. [source] Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of PathogensJOURNAL OF FOOD SCIENCE, Issue 2 2010Joongmin Shin ABSTRACT:,Listeria monocytogenes,and,Salmonella typhimurium,are major bacterial pathogens associated with poultry products. Ally isothiocyanate (AITC), a natural antimicrobial compound, is reportedly effective against these pathogenic organisms. A device was designed for the controlled release of AITC with modified atmosphere packaging (MAP), and then evaluated for its ability to control the growth of,L. monocytogenes,and,S. typhimurium,on raw chicken breast during refrigerated storage. In order to obtain controlled release during the test period, a glass vial was filled with AITC and triglyceride. It was then sealed using high-density polyethylene film. The release of AITC was controlled by the concentration (mole fraction) of AITC in the triglyceride and by the AITC vapor permeability through the film. The fresh chicken samples were inoculated with one or the other of the pathogens at 104 CFU/g, and the packages (with and without AITC-controlled release device) were flushed with ambient air or 30% CO2/70% N2 before sealing, and then stored at 4 °C for up to 21 d. The maximum reduction in MAP plus AITC (compared to MAP alone) was 0.77 log CFU/g for,L.,monocytogenes,and 1.3 log CFU/g for,S.,typhimurium. The color of the chicken breast meat was affected by the concentration of AITC. Overall, a release rate of 0.6 ,g/h of AITC was found to not affect the color, whereas at 1.2 ,g/h of AITC the surface of the chicken was discolored. [source] Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated StorageJOURNAL OF FOOD SCIENCE, Issue 1 2000C. Alasnier ABSTRACT: The changes in free fatty acid (FFA) amount and composition and in Thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken breast and thigh muscles at intervals between 1 and 14 d of storage at 4 °C (1, 3, 7, 10, 14). The rates of lipid hydrolysis were fast in the first 3 d and then slowed until day 14; phospholipids showed the same pattern but hydrolysis of triacylglycerols was linear at least in thigh muscles. Oxidation increased linearly during storage. Thigh muscles contained 3 times more FFAs than breast muscles and 2 to 4 times less TBARS suggesting that lipolysis did not favor lipid oxidation although both increased concomitantly. [source] Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2004Kishowar Jahan Summary Chicken breast from nine products and from the following production regimes: conventional (chilled and frozen), organic and free range, were analysed for fatty acid composition of total lipids, preventative and chain breaking antioxidant contents and lipid oxidation during 5 days of sub-ambient storage following purchase. Total lipids were extracted with an optimal amount of a cold chloroform methanol solvent. Lipid compositions varied, but there were differences between conventional and organic products in their contents of total polyunsaturated fatty acids and n-3 and n-6 fatty acids and n-6:n-3 ratio. Of the antioxidants, , -tocopherol content was inversely correlated with lipid oxidation. The antioxidant enzyme activities of catalase, glutathione peroxidase and glutathione reductase varied between products. Modelling with partial least squares regression showed no overall relationship between total antioxidants and lipid data, but certain individual antioxidants showed a relationship with specific lipid fractions. [source] The performance of a methyl cellulose-treated coating during the frying of a poultry productINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Mohamad Y. Maskat Summary The performance of coatings treated with a range of methyl cellulose (MC) concentrations during the frying of coated chicken breasts was investigated. Chicken breasts were immersed in 0, 1 and 2.5% MC solution and then coated with a commercial coating mix. The coated chicken breasts were then fried at an initial temperature of 190 °C. Parameters measured included coating pickup, coating loss, cooked yield and frying loss. Results showed a significant increase in coating pickup with the use of 1 and 2.5% MC, which may have been due to the higher viscosity and binding ability of the MC layer. The use of 2.5% MC produced lower coating loss and frying loss and also a higher cooked yield. [source] COATING CHARACTERISTICS OF FRIED CHICKEN BREASTS PREPARED WITH DIFFERENT PARTICLE SIZE BREADINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2002MOHAMAD YUSOF MASKAT Characteristics of coatings formed from breading of different particle sizes were investigated in breaded, fried chicken breasts. Breading was divided into three categories namely, small (particle size , U.S. No. 60 mesh), medium (particle size between U.S. No. 20 and U.S. No. 60 mesh) and large (particle size > U.S. No. 20 mesh). Chicken breasts were battered, breaded and deep-fat fried for 240 s at 160C. Smaller breading particle size produced smoother and more uniform coatings. Compressive force at 80% strain was 14.3, 85.6 and 130.5 N for small medium and large particle size breading, respectively. With larger breading particle size, L* and a* color values increased, while b* values showed no significant change. Acoustical data taken during compression of coatings did not show any significant differences due to different breading particle sizes. [source] EFFECT OF BREADING PARTICLE SIZE ON COATING ADHESION IN BREADED, FRIED CHICKEN BREASTSJOURNAL OF FOOD QUALITY, Issue 2 2004MOHAMAD YUSOF MASKAT ABSTRACT The effect of particle size on coating adhesion was measured for battered chicken breasts. Bread crumbs were separated into small (, 250 ,m), medium (250 ,m-850 ,m), and large (> 850 ,m) particles. Chicken breasts were battered, breaded, and deep-fat fried for 240 s at 160C. Fried products were analyzed for coating adhesion, moisture content, and yield parameters. Coating adhesion was highest in coatings formed from small particle size breading, and lowest in those made from large particle size breading. Chicken breasts coated using small particle size breading had higher moisture in the surface region of the meat as well as in the coating. SEM of the coatings showed greater merging between the breading and the batter with decreasing breading particle size. No significant differences were observed in coating pickup, cooking loss, or yield between samples coated with different particle size breading. [source] Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast StripsJOURNAL OF FOOD SCIENCE, Issue 1 2010Ann M. Dragich ABSTRACT:, This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 °C for 5 min. A Soxhlet-type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solution had significantly lower fat uptake than the WF-batter-WF control, by 30.67% (dry basis). Practical Application: This article describes applied research involving fat reduction in coated deep-fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines. [source] EFFECTS OF BIFIDOCIN B AND LACTOCOCCIN R ON THE GROWTH OF LISTERIA MONOCYTOGENES AND BACILLUS CEREUS ON STERILE CHICKEN BREASTJOURNAL OF FOOD SAFETY, Issue 4 2007ZELIHA YILDIRIM ABSTRACT In the study, the efficacies of bifidocin B and lactococcin R produced by Bifidobacterium bifidum and Lactococcus lactis subsp. cremoris R to control Listeria monocytogenes or Bacillus cereus in irradiated raw chicken breast during storage at 5,8C for 28 days or at 22,25C for 24 h were determined. Each irradiated raw chicken breast was inoculated with 106 cfu/g L. monocytogenes or B. cereus. It was found that both bacteriocins were more effective against L. monocytogenes or B. cereus at 5,8C than at 22,25C, and that lactococcin R was more inhibitory than bifidocin B. Challenge study analysis demonstrated that incorporation of bifidocin B or lactococcin R at a level of 1,600 or 3,200 AU/g could effectively inhibit the growth of L. monocytogenes or B. cereus for 3,4 weeks at 5,8C or 6,12 h at 22,25C. [source] Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of PathogensJOURNAL OF FOOD SCIENCE, Issue 2 2010Joongmin Shin ABSTRACT:,Listeria monocytogenes,and,Salmonella typhimurium,are major bacterial pathogens associated with poultry products. Ally isothiocyanate (AITC), a natural antimicrobial compound, is reportedly effective against these pathogenic organisms. A device was designed for the controlled release of AITC with modified atmosphere packaging (MAP), and then evaluated for its ability to control the growth of,L. monocytogenes,and,S. typhimurium,on raw chicken breast during refrigerated storage. In order to obtain controlled release during the test period, a glass vial was filled with AITC and triglyceride. It was then sealed using high-density polyethylene film. The release of AITC was controlled by the concentration (mole fraction) of AITC in the triglyceride and by the AITC vapor permeability through the film. The fresh chicken samples were inoculated with one or the other of the pathogens at 104 CFU/g, and the packages (with and without AITC-controlled release device) were flushed with ambient air or 30% CO2/70% N2 before sealing, and then stored at 4 °C for up to 21 d. The maximum reduction in MAP plus AITC (compared to MAP alone) was 0.77 log CFU/g for,L.,monocytogenes,and 1.3 log CFU/g for,S.,typhimurium. The color of the chicken breast meat was affected by the concentration of AITC. Overall, a release rate of 0.6 ,g/h of AITC was found to not affect the color, whereas at 1.2 ,g/h of AITC the surface of the chicken was discolored. [source] Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated StorageJOURNAL OF FOOD SCIENCE, Issue 1 2000C. Alasnier ABSTRACT: The changes in free fatty acid (FFA) amount and composition and in Thiobarbituric acid reactive substances (TBARS) were simultaneously determined in chicken breast and thigh muscles at intervals between 1 and 14 d of storage at 4 °C (1, 3, 7, 10, 14). The rates of lipid hydrolysis were fast in the first 3 d and then slowed until day 14; phospholipids showed the same pattern but hydrolysis of triacylglycerols was linear at least in thigh muscles. Oxidation increased linearly during storage. Thigh muscles contained 3 times more FFAs than breast muscles and 2 to 4 times less TBARS suggesting that lipolysis did not favor lipid oxidation although both increased concomitantly. [source] Lipid composition of retailed organic, free-range and conventional chicken breastsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2007Kishowar Jahan Summary Lipid fractions of 20 retailed chicken breasts were correlated with production system: organic, corn-fed, free-range and conventional. Neutral lipid (NL), phospholipid (PL) and free fatty acids (FFA) were examined separately. Influence of production systems was found more pronounced in PL composition than NLs. Corn-fed and free-range NLs had higher contents of nutritionally beneficial eicosapentanoic acid (C20:5 n-3) and docosahexanoic acid (C22:6 n-3) than organic and conventional. Lower polyunsaturated fatty acids in organic and free-range PLs could be beneficial for tissue stability. Principal component product space for PLs showed clear clustering related to product category. In contrast, this was not observed with FFA except in the partial least square regression product space suggesting influences on NLs and PLs and FFA. PLs had lower contents of arachidonic acid than in earlier studies. Advantages were observed in lipid fractionation using advanced sorbent extraction matrices. [source] The performance of a methyl cellulose-treated coating during the frying of a poultry productINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Mohamad Y. Maskat Summary The performance of coatings treated with a range of methyl cellulose (MC) concentrations during the frying of coated chicken breasts was investigated. Chicken breasts were immersed in 0, 1 and 2.5% MC solution and then coated with a commercial coating mix. The coated chicken breasts were then fried at an initial temperature of 190 °C. Parameters measured included coating pickup, coating loss, cooked yield and frying loss. Results showed a significant increase in coating pickup with the use of 1 and 2.5% MC, which may have been due to the higher viscosity and binding ability of the MC layer. The use of 2.5% MC produced lower coating loss and frying loss and also a higher cooked yield. [source] Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2004Kishowar Jahan Summary Chicken breast from nine products and from the following production regimes: conventional (chilled and frozen), organic and free range, were analysed for fatty acid composition of total lipids, preventative and chain breaking antioxidant contents and lipid oxidation during 5 days of sub-ambient storage following purchase. Total lipids were extracted with an optimal amount of a cold chloroform methanol solvent. Lipid compositions varied, but there were differences between conventional and organic products in their contents of total polyunsaturated fatty acids and n-3 and n-6 fatty acids and n-6:n-3 ratio. Of the antioxidants, , -tocopherol content was inversely correlated with lipid oxidation. The antioxidant enzyme activities of catalase, glutathione peroxidase and glutathione reductase varied between products. Modelling with partial least squares regression showed no overall relationship between total antioxidants and lipid data, but certain individual antioxidants showed a relationship with specific lipid fractions. [source] COATING CHARACTERISTICS OF FRIED CHICKEN BREASTS PREPARED WITH DIFFERENT PARTICLE SIZE BREADINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2002MOHAMAD YUSOF MASKAT Characteristics of coatings formed from breading of different particle sizes were investigated in breaded, fried chicken breasts. Breading was divided into three categories namely, small (particle size , U.S. No. 60 mesh), medium (particle size between U.S. No. 20 and U.S. No. 60 mesh) and large (particle size > U.S. No. 20 mesh). Chicken breasts were battered, breaded and deep-fat fried for 240 s at 160C. Smaller breading particle size produced smoother and more uniform coatings. Compressive force at 80% strain was 14.3, 85.6 and 130.5 N for small medium and large particle size breading, respectively. With larger breading particle size, L* and a* color values increased, while b* values showed no significant change. Acoustical data taken during compression of coatings did not show any significant differences due to different breading particle sizes. [source] EFFECT OF BREADING PARTICLE SIZE ON COATING ADHESION IN BREADED, FRIED CHICKEN BREASTSJOURNAL OF FOOD QUALITY, Issue 2 2004MOHAMAD YUSOF MASKAT ABSTRACT The effect of particle size on coating adhesion was measured for battered chicken breasts. Bread crumbs were separated into small (, 250 ,m), medium (250 ,m-850 ,m), and large (> 850 ,m) particles. Chicken breasts were battered, breaded, and deep-fat fried for 240 s at 160C. Fried products were analyzed for coating adhesion, moisture content, and yield parameters. Coating adhesion was highest in coatings formed from small particle size breading, and lowest in those made from large particle size breading. Chicken breasts coated using small particle size breading had higher moisture in the surface region of the meat as well as in the coating. SEM of the coatings showed greater merging between the breading and the batter with decreasing breading particle size. No significant differences were observed in coating pickup, cooking loss, or yield between samples coated with different particle size breading. [source] | ||||||||||