Santos Miriane Moreira Fernandes, de Lima Darlinne Amanda Soares, Bezerra Taliana Kênia Alencar, de Sousa Galvão Mércia, Madruga Marta Suely, da Silva Fábio Anderson Pereira
Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba 58051-900 Brazil.
J Food Sci Technol. 2019 Sep;56(9):4158-4165. doi: 10.1007/s13197-019-03886-4. Epub 2019 Jun 24.
Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.
木胸（WB）是一种近来出现的异常情况，其特征是肉鸡胸脯生鱼片的质地更硬。这种肌病与鸡肉品质的负面变化有关。本研究的目的是评估WB状况对冷冻储存期间乳化鸡肉饼（ECP）品质参数的影响。制备了三种ECP配方，即PN（100%正常胸脯）、PW（100%WB）和PNW（50%:50%正常:WB）。将ECP冷冻储存90天，并通过理化和感官分析进行评估。在储存过程中，PW中红色度的变化不太明显。与PN样品相比，在储存30天之前，PW和PNW中的硫代巴比妥酸反应物（TBARS）含量更高。在储存结束时，将WB纳入ECP配方会导致过氧化值、对甲氧基苯胺指数和羰基含量降低。尽管在储存期间脂质和蛋白质氧化标志物存在不同变化，但结果并未影响感官可接受性，因为在我们的实验中未发现木胸状况和储存时间对气味和颜色喜好有影响。本研究首次阐明，使用WB肉制作ECP是一种可行的策略，可将家禽业的经济损失降至最低。
