Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals
The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (<i>p</i> ≤ 0.05) in the pH, amino acid and fatty acid profiles of chic...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/23/8201 |
| _version_ | 1797462640878944256 |
|---|---|
| author | Waseem Khalid Muhammad Sajid Arshad Gulzar Ahmad Nayik Saleh Alfarraj Mohammad Javed Ansari Raquel P. F. Guiné |
| author_facet | Waseem Khalid Muhammad Sajid Arshad Gulzar Ahmad Nayik Saleh Alfarraj Mohammad Javed Ansari Raquel P. F. Guiné |
| author_sort | Waseem Khalid |
| collection | DOAJ |
| description | The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (<i>p</i> ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples. |
| first_indexed | 2024-03-09T17:39:29Z |
| format | Article |
| id | doaj.art-4224581d1f6749b6a405ab1b04b11fa1 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T17:39:29Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4224581d1f6749b6a405ab1b04b11fa12023-11-24T11:38:21ZengMDPI AGMolecules1420-30492022-11-012723820110.3390/molecules27238201Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage IntervalsWaseem Khalid0Muhammad Sajid Arshad1Gulzar Ahmad Nayik2Saleh Alfarraj3Mohammad Javed Ansari4Raquel P. F. Guiné5Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science & Technology, Government Degree College Shopian, Srinagar 192303, IndiaZoology Department, College of Science, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University Bareilly, Moradabad 244001, IndiaCERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, PortugalThe present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (<i>p</i> ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.https://www.mdpi.com/1420-3049/27/23/8201chicken meatgamma rayskale leaf powderamino acidsfatty acids |
| spellingShingle | Waseem Khalid Muhammad Sajid Arshad Gulzar Ahmad Nayik Saleh Alfarraj Mohammad Javed Ansari Raquel P. F. Guiné Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals Molecules chicken meat gamma rays kale leaf powder amino acids fatty acids |
| title | Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals |
| title_full | Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals |
| title_fullStr | Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals |
| title_full_unstemmed | Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals |
| title_short | Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals |
| title_sort | impact of gamma irradiation and kale leaf powder on amino acid and fatty acid profiles of chicken meat under different storage intervals |
| topic | chicken meat gamma rays kale leaf powder amino acids fatty acids |
| url | https://www.mdpi.com/1420-3049/27/23/8201 |
| work_keys_str_mv | AT waseemkhalid impactofgammairradiationandkaleleafpowderonaminoacidandfattyacidprofilesofchickenmeatunderdifferentstorageintervals AT muhammadsajidarshad impactofgammairradiationandkaleleafpowderonaminoacidandfattyacidprofilesofchickenmeatunderdifferentstorageintervals AT gulzarahmadnayik impactofgammairradiationandkaleleafpowderonaminoacidandfattyacidprofilesofchickenmeatunderdifferentstorageintervals AT salehalfarraj impactofgammairradiationandkaleleafpowderonaminoacidandfattyacidprofilesofchickenmeatunderdifferentstorageintervals AT mohammadjavedansari impactofgammairradiationandkaleleafpowderonaminoacidandfattyacidprofilesofchickenmeatunderdifferentstorageintervals AT raquelpfguine impactofgammairradiationandkaleleafpowderonaminoacidandfattyacidprofilesofchickenmeatunderdifferentstorageintervals |