The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

ABSTRACT:  The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a _w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.     

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g^?1 meat, respectively) and VC 50 (50 mg VC 100 g^?1 meat). The RP exhibited significantly (P < 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P < 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 308 in control to 441 μg g^?1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P < 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg^?1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.     

Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground buffalo meat patties. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P<0.05) the pH and water holding capacity (WHC) of ground buffalo meat patties during storage relative to their controls. Hunterlab a* (redness) and chroma values increased (P<0.05) and hue decreased (P<0.05) in all AH treated samples in comparison to controls during storage. Ammonium hydroxide significantly (P<0.05) inhibited metmyoglobin formation compared to control after 3rd day of storage. There was a significant (P<0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in all AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and myoglobin redox stabilizing effect of AH in ground buffalo meat patties.     

Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

4-Hydroxy-2-nonenal (HNE), an unsaturated aldehyde generated by peroxidation of polyunsaturated fatty acids, is highly reactive and destabilizes myoglobin (Mb) redox state, affecting meat colour. Our objective was to characterise the adduction of HNE to turkey and chicken Mbs using tandem mass spectrometry (MS/MS). Turkey and chicken oxymyoglobins (OxyMbs) were incubated with HNE at 25 °C, pH 5.8 or 7.4. MetMb formation was greater in the presence of HNE than controls (p < 0.05). Electrospray ionisation-Q-TOF mass spectrometry of HNE-reacted Mbs revealed covalent adduction of HNE to both turkey and chicken Mbs via Michael addition. LC–ESI-MS/MS of chicken Mb reacted with HNE identified covalent adduction of histidine (His) residues 64 and 93 at pH 7.4, whereas at pH 5.8 only His 64 was adducted. These results suggest that HNE accelerates chicken OxyMb oxidation in vitro by covalent modification at histidine residues.     

Impression Creep Behavior of 316LN Stainless Steel

Impression creep tests have been carried out at 923 K on 316LN SS containing 0.07, 0.14, and 0.22 wt.% nitrogen, under different applied stress levels. It was observed that the impression creep depth versus time curves were similar to the creep curves obtained from conventional uniaxial creep tests. The impression creep curves were characterized by a loading strain and primary and secondary creep stages similar to uniaxial creep curves. The tertiary stage observed in uniaxial creep curves was absent. The steady-state impression velocity was found to increase with increasing applied stress. The equivalent steady-state creep rates calculated from impression velocities were found to be in good agreement with the steady-state creep rates obtained from conventional uniaxial creep tests. Equivalence between applied stress and steady-state impression velocity with uniaxial creep stress and steady-state creep rate, respectively, has been established based on the laws of mechanics for time-dependent plasticity. It was found that impression velocity was sensitive to the variation in nitrogen content in the steel; impression velocity decreased with increasing nitrogen content, and the results obtained in this study were in agreement with those obtained from uniaxial creep tests.     

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

This study was conducted to develop a method for improving tenderness and overall qualities of tough buffalo meat using plant proteolytic enzymes from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Their tenderizing efficacy was compared with the most popular enzyme papain. 3×3×3 cm chunks from Biceps femoris muscles of spent Murrah buffaloes (4-5 years age) were marinated with distilled water (control), 2% (w/w) powdered cucumis extract, 5% (w/v) ginger extract or 0.2% (w/w) papain for 48 h at 4 °C and subjected to various physico-chemical, histological and sensory evaluations. An increase (p<0.01) in collagen solubility, sarcoplasmic and myofibrillar protein solubility, and reduction (p<0.01) in shear force values were observed in all enzyme-treated samples compared to control. Electrophoretic pattern of muscle proteins also revealed extensive proteolysis and reduction in number of protein bands in all treated samples. Improvement (p<0.01) in flavor, juiciness, tenderness and overall acceptability scores were observed in all enzyme-treated samples compared to controls. Ginger extract-treated meat samples received better scores for appearance, flavor, tenderness and overall acceptability. From these results, it is shown that ginger and cucumis can be used as an effective alternative to papain.     

The Role of the Inflammatory Response in Mediating Functional Recovery Following Composite Tissue Injuries

Composite tissue injuries (CTI) are common among US Military Service members during combat operations, and carry a high potential of morbidity. Furthermore, CTI are often complicated due to an altered wound healing response, resulting in part from a dysregulation of the innate and adaptive immune responses. Unlike normal wound healing, in CTI, disruptions occur in innate immune responses, altering neutrophil functions, macrophage activation and polarization, further impacting the functions of T regulatory cells. Additionally, the biological underpinnings of these unfavorable wound healing conditions are multifactorial, including various processes, such as: ischemia, hypoxia, low nutrient levels, and altered cell metabolic pathways, among others, all of which are thought to trigger anergy in immune cells and destabilize adaptive immune responses. As a result, impaired wound healing is common in CTI. Herein, we review the altered innate and adaptive immune cells and their metabolic status and responses following CTI, and discuss the role a multi-pronged immunomodulatory approach may play in facilitating improved outcomes for afflicted patients.     

A unified approach for fault simulation of linear mixed-signal circuits

The rapidly evolving role of analog signal processing has spawned off a variety of mixed-signal circuit applications. The integration of the analog and digital circuits has created a lot of concerns in testing these devices. This paper presents an efficient unified fault simulation platform for mixed-signal circuits while accounting for the imprecision in analog signals. While the classical stuck-at fault model is used for the digital part, faults in the analog circuit cover catastrophic as well as parametric defects in the passive and active components. A unified framework is achieved by combining a discretized representation of the analog circuit with the Z-domain representation of the digital part. Due to the imprecise nature of analog signals, an arithmetic distance based fault detection criterion and a statistical measure of digital fault coverage are proposed.This research was supported by the National Science Foundation under grant MIP-9222481.