Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are rou...Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.展开更多
Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable devices.The...Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable devices.The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times(RT),coupled with multivariate classifier models.Materials and Methods:Ninety-six samples were analysed by both NIR tools at 2,6,10 and 14 days post mortem.NIR data were subsequently submitted to partial least squares discriminant analysis(PLS-DA)and canonical discriminant analysis(CDA).The latter was preceded by double feature selection based on Boruta and Stepwise procedures.Results:PLS-DA sorted moderate separation of RT theses,while shelf life assessment was more accurate on application of Stepwise-CDA.Bench-top tool had better performance than portable one,probably because it captured more informative spectral data as shown by the variable importance in projection(VIP)and restricted pool of Stepwise-CDA predictive scores(SPS).Conclusions:NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage.Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts,suitable for routine at-line application for screening of meat quality.展开更多
In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronuc...In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronucleus, and mice sperm abnormality were performed. The results showed that, in the acute oral toxicity tests, median lethal dose （more than 10 000 mg kg-~） in male and female ICR mice showed no toxicological signs. For subacute 30-d oral toxicology of irradiated chicken-breast meat with dose of 10, 15 and 25 kGy in both male and female SD rats, no noticeable toxicological effects were observed. It is concluded that chicken-breast meat with high-dose irradiation has no acute toxicity and no genotoxicity, nor harmful effects on the animal body at the tested dosage range. Therefore, high-dose irradiated chicken-breast meat is safe for pet consumption.展开更多
Quality poultry meat depends upon the feed and as such there are many commercially available feeds. However, their composition and standard by and large throughout the year may not remain same due to obvious reasons. ...Quality poultry meat depends upon the feed and as such there are many commercially available feeds. However, their composition and standard by and large throughout the year may not remain same due to obvious reasons. Moreover, there is no mention of locally produced feed particularly in the north eastern part of India. The major objective of this study was to prepare mesh feed E1 with the available ingredients as well as their effect were compared with that of the two commercially available feed Amrit and Godrej (E2 and E3) in terms of Crude protein, fats and element composition. The findings showed that the protein content (240 g/kg) and fats (105 g/kg) in the breast muscle of female was higher in the E3 received against the broiler chicken received local feed. Element analysis of the E1, E2 and E3 depicted significantly higher value of Ca, K, Cu Zn and Se against the commercial feed. Other elements like Mg, Na, Fe, P, and Mn showed no variation while compared E1, E2 and E3 together. Thus the present findings suggest that the local feed E1 could be accepted at per with that of the commercial feed for poultry.展开更多
In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic ch...In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.展开更多
基金funded by National Natural Science Foundation of China (Grant No. 32001824, 31972198, 31901816, 31901813, 32001827)
文摘Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.
基金supported by FONDAZIONE CARIVERONA(projects Tre Poli 4,6,call 2012,2016)University of Padova(2019 SID assignment),Italy.
文摘Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable devices.The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times(RT),coupled with multivariate classifier models.Materials and Methods:Ninety-six samples were analysed by both NIR tools at 2,6,10 and 14 days post mortem.NIR data were subsequently submitted to partial least squares discriminant analysis(PLS-DA)and canonical discriminant analysis(CDA).The latter was preceded by double feature selection based on Boruta and Stepwise procedures.Results:PLS-DA sorted moderate separation of RT theses,while shelf life assessment was more accurate on application of Stepwise-CDA.Bench-top tool had better performance than portable one,probably because it captured more informative spectral data as shown by the variable importance in projection(VIP)and restricted pool of Stepwise-CDA predictive scores(SPS).Conclusions:NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage.Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts,suitable for routine at-line application for screening of meat quality.
基金supported by the Special Fund for Agro-Scientific Research in the Public Interest, China(201103007)
文摘In this paper, toxicity and safety of high-dose irradiated chicken-breast meat were evaluated. For assays of acute toxicity, genetic toxicity, and sub-chronic toxicity, ames test, mice bone marrow erythrocyte micronucleus, and mice sperm abnormality were performed. The results showed that, in the acute oral toxicity tests, median lethal dose （more than 10 000 mg kg-~） in male and female ICR mice showed no toxicological signs. For subacute 30-d oral toxicology of irradiated chicken-breast meat with dose of 10, 15 and 25 kGy in both male and female SD rats, no noticeable toxicological effects were observed. It is concluded that chicken-breast meat with high-dose irradiation has no acute toxicity and no genotoxicity, nor harmful effects on the animal body at the tested dosage range. Therefore, high-dose irradiated chicken-breast meat is safe for pet consumption.
文摘Quality poultry meat depends upon the feed and as such there are many commercially available feeds. However, their composition and standard by and large throughout the year may not remain same due to obvious reasons. Moreover, there is no mention of locally produced feed particularly in the north eastern part of India. The major objective of this study was to prepare mesh feed E1 with the available ingredients as well as their effect were compared with that of the two commercially available feed Amrit and Godrej (E2 and E3) in terms of Crude protein, fats and element composition. The findings showed that the protein content (240 g/kg) and fats (105 g/kg) in the breast muscle of female was higher in the E3 received against the broiler chicken received local feed. Element analysis of the E1, E2 and E3 depicted significantly higher value of Ca, K, Cu Zn and Se against the commercial feed. Other elements like Mg, Na, Fe, P, and Mn showed no variation while compared E1, E2 and E3 together. Thus the present findings suggest that the local feed E1 could be accepted at per with that of the commercial feed for poultry.
基金Manisa Celal Bayar University Research Project Funds, Turkey under Grant Project number 2017-186.
文摘In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.
