Influence of post-mortem aging in tenderness of chicken breast fillets
In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2004-06-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038&tlng=en |
| _version_ | 1830201223903444992 |
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| author | Helena Caminha Santos Adriano Brandelli Marco Antônio Záchia Ayub |
| author_facet | Helena Caminha Santos Adriano Brandelli Marco Antônio Záchia Ayub |
| author_sort | Helena Caminha Santos |
| collection | DOAJ |
| description | In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in the first two hours of aging. After this period, the curve had a similar performance, achieving values of less than 1 kgf in 4 hours or more, with complete aging being accomplished at 8 hours. The samples with higher period of aging (8, 12 and 24 hours) were preferred in sensorial analysis, without significant differences among them. |
| first_indexed | 2024-12-18T02:48:41Z |
| format | Article |
| id | doaj.art-6f97b4d30a19476695c69397ec9bfe25 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-12-18T02:48:41Z |
| publishDate | 2004-06-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-6f97b4d30a19476695c69397ec9bfe252022-12-21T21:23:31ZengUniversidade Federal de Santa MariaCiência Rural1678-45962004-06-0134390591010.1590/S0103-84782004000300038Influence of post-mortem aging in tenderness of chicken breast filletsHelena Caminha Santos0Adriano Brandelli1Marco Antônio Záchia Ayub2Universidade Federal do Rio Grande do SulUniversidade Federal do Rio Grande do SulUniversidade Federal do Rio Grande do SulIn this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in the first two hours of aging. After this period, the curve had a similar performance, achieving values of less than 1 kgf in 4 hours or more, with complete aging being accomplished at 8 hours. The samples with higher period of aging (8, 12 and 24 hours) were preferred in sensorial analysis, without significant differences among them.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038&tlng=enchicken breastsmeat tenderizationsensory evaluation |
| spellingShingle | Helena Caminha Santos Adriano Brandelli Marco Antônio Záchia Ayub Influence of post-mortem aging in tenderness of chicken breast fillets Ciência Rural chicken breasts meat tenderization sensory evaluation |
| title | Influence of post-mortem aging in tenderness of chicken breast fillets |
| title_full | Influence of post-mortem aging in tenderness of chicken breast fillets |
| title_fullStr | Influence of post-mortem aging in tenderness of chicken breast fillets |
| title_full_unstemmed | Influence of post-mortem aging in tenderness of chicken breast fillets |
| title_short | Influence of post-mortem aging in tenderness of chicken breast fillets |
| title_sort | influence of post mortem aging in tenderness of chicken breast fillets |
| topic | chicken breasts meat tenderization sensory evaluation |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038&tlng=en |
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