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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0692    [Accepted] Published online February 7, 2019.
Quality parameters of chicken breast meat affected by carcass scalding conditions
Rosana Aparecida da Silva-Buzanello1,2,*  , Alexia Francielli Schuch2, André Wilhan Gasparin3, Alex Sanches Torquato4, Fernando Reinoldo Scremin4, Cristiane Canan2, Adriana Lourenço Soares1
1Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, ZIP 86.057-970, Londrina, PR, Brazil
2Programa de Pós-graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Avenida Brasil 4232, Parque Independência, ZIP 85884-000, Medianeira, PR, Brazil
3Cooperativa Agroindustrial Lar, Slaughter Supervision, BR-277, ZIP 85887-000, Matelândia, PR, Brazil
4Departamento Acadêmico de Química, Universidade Tecnológica Federal do Paraná, Avenida Brasil 4232, Parque Independência, ZIP 85884-000, Medianeira, PR, Brazil
Correspondence:  Rosana Aparecida da Silva-Buzanello, Tel: +55-43-3371-4483, Fax: +55-43-3371-4483, Email: rosanabuzanello@gmail.com
Received: 11 September 2018   • Revised: 19 November 2018   • Accepted: 9 January 2019
Abstract
Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated.

Methods

Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations—T1: 54 °C/210 s; T2: 55 °C/180 s; T3: 56 °C/150 s; T4: 57 °C/120 s; T5: 58 °C/90 s.

Results

Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction—determined by emulsification capacity and protein denaturation—in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the α-helix and an increase of the β-sheet and β-turn proportions, mainly in T1 and T5 samples, determined by infrared spectroscopy analysis (FTIR-ATR). The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in T5, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6 and 22:6n-3, were highest in the T5, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA.
Conclusion
Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.
Keywords: Emulsification Capacity; Fatty Acid Profile; Protein Denaturation; Protein Secondary Structure


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