Determination of Sulfonamides in Chicken Meat by Magnetic Molecularly Imprinted Polymer Coupled to HPLC-UV

In this work, Fe₃O₄ magnetic nanoparticles were synthesized and modified by a molecularly imprinted polymer for easy and selective extraction and determination of sulfonamides in chicken meat samples. Imprinted polymer magnetic nanoparticles were characterized by Fourier transform infrared spectroscopy, X-ray diffraction pattern, thermal analysis, and scanning electron microscope micrograph. The template was removed by methanol elution. The effective parameters on extraction and determination of sulfonamides on the sorbent such as eluent type, extraction solvent, and adsorption and desorption times were optimized. Sulfonamide separation and determination were performed by high-performance liquid chromatography–UV. The linear ranges for sulfonamides were 0.5–150 μg/L and the limits of detection were 0.1–0.5 μg/L. Relative standard deviations were within 4.3–5.4 %. The method showed good selectivity for extraction of sulfonamides in real samples.     

Quantification of Three Cholesterol Oxidation Products in Raw Meat and Chicken

Raw veal, beef, pork, and chicken muscle tissues were extracted by a modified dry column procedure in which silicic acid was incorporated in the trap of the column. This method separated cholesterol derivatives from the bulk of neutral lipids, phospholipids and cholesterol. Isolation of sterols by preparative thin layer chromatography followed by quantification by direct on-column capillary gas chromatography permitted measurement of 7-ketocholesterol, cholesterol 5α, 6α-epoxide, and cholesterol 5β 6β-epoxide at concentrations less than 1 ppm. All muscle tissues contained the three cholesterol products in measurable quantities. 7-Ketocholesterol constituted more than 50% of the oxidation products in all samples.     

Rapid Method for Quantification of Cholesterol in Turkey Meat and Products

A direct saponification method was developed to determine cholesterol quantitatively in turkey meat and its processed products at a detection limit of 10 ppm. Five solvents and two derivatizing agents were evaluated. The method involved direct saponification with ethanolic KOH, homogeneous-phase toluene extraction of unsaponifiables, derivatization of cholesterol to a trimethylsilyl ether and quantitation by gas chromatography with flame ionization detection using 5α-cholestane as internal standard. Compounds were confirmed by gas chromatography-mass spectrometry.     

Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat

This study validated a high performance liquid chromatography (HPLC) method to determine biogenic amines in chicken meat. For the identification of biogenic amines, an isocratic elution system coupled with a UV detector (254 nm) was used after a perchloric acid (5 %) extraction and benzoyl chloride derivatization of the samples. The standards of tyramine, putrescine, cadaverine, spermidine, and spermine were used for the following validation parameters: selectivity, linearity, accuracy, recovery, limit of detection and quantification, and robustness. Finally, chicken meat commercialized in two types of packaging was evaluated. The results showed an excellent selectivity and separation of all amines, r ²?>?0.99, relative standard deviation <5 %, recovery between 64 and 112 %, limits of detection and quantification between 0.03–1.25 and 0.15–5.00 μg?L^?1, respectively, and appropriate robustness for the proposed methodology. Moreover, both chicken meat commercial packages had similar values for all amines; only tyramine was significantly different (P?≤?0.05). The proposed method was suitable to detection and quantification of simultaneous five biogenic amines in chicken meat.     

Wide-Bore Capillary Gas Chromatographic Method for Quantification of Cholesterol Oxidation Products in Egg Yolk Powder

A wide-bore capillary gas chromatographic (GC) method was developed for quantification of cholesterol oxidation products in egg yolk powder. Baseline separations were achieved between 7α- and 7β-hydroxycholesterol, cholesterol, cholesterol-5α,6α-epoxide, cholesterol-5β,6β-epoxide and 7-ketocholesterol chromatographed as the trimethylsilylated sterols. Excellent response linearity was obtained for each cholesterol oxidation product, permitting reliable quantification. Recoveries from freeze-dried egg yolk spiked with various levels of cholesterol oxidation products ranged from 78.2 to 95.1%. The coefficients of variation compared favorably to those for packed column GC methods.     

Monitoring Myosin Degradation During Conditioning in Chicken Meat Using an Immunological Method

ABSTRACT: Changes of chicken breast myosin during storage at 2°C and 37°C were monitored immunochemically. Anti-myosin subfragment-1 (S-1) monoclonal antibody, which recognized epitopes within the 27 kDa fragment of S-1, and the anti-myosin rod polyclonal antiserum, were prepared. Myosin degradation products were not detected in muscle extracts stored for 3 weeks at 2°C. In contrast, storage at 37°C brought about the degradation of myosin heavy chain to immunologically detectable small fragments. While, myosin rod produced during the conditioning period was not decomposed into any small filaments. Namely, storage of muscle at 37°C resulted in minor amounts of myosin heavy chain degradation, with initial conversion to rod and S-1 fragments, and subsequent breakdown occurred in the S-1 region only. Immunoblot assay also suggested that the pattern of changes in myosin heavy chain in muscle incubated at 37°C was similar to that produced by in vitro digestion with cathepsin D.     

炖鸡肉及鸡汤的品质研究

采用正交设计方法,通过感官评定、理化分析其蛋白质、脂肪、干物质、风味物质以及组织学变化,研究炖鸡烹饪对原料鸡品种、原料鸡年龄、食盐的用量、冷冻状态、加热时间和火力等对鸡汤、鸡肉品质的影响.结果发现,肉鸡的肉质比老母鸡的好,汤汁则相反.在中火慢炖添加适量盐的条件下,肉质和汤汁较好,其中冷冻状态的肉质最好,热鲜状态的汤汁最好.因此,最佳烹调参数为火力800W、烹饪时间2h、加1.5％食盐.     

Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment

ABSTRACT: Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24‐h postmortem were cooked with one of the 3 methods to the core temperature of 80 °C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner–Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.     

超声波解冻对鸡胸肉品质的影响

本实验旨在研究超声波解冻对鸡胸肉品质的影响。以15 ℃静水解冻组为对照组,在同样水温条件下,以 4 种不同功率（120、180、240、300 W）超声波解冻组为实验组,分析不同功率超声波解冻对鸡胸肉品质的影响。 结果表明：与对照组相比,超声波解冻后鸡胸肉红度（a*值）显著升高,解冻时间显著缩短,细菌总数显著降低 （P＜0.05）,但其解冻汁液流失率、T23（表征自由水）峰面积比显著升高（P＜0.05）,pH值、亮度（L*值）、总蛋 白溶解度和肌原纤维蛋白溶解度显著降低（P＜0.05）;与240 W和300 W超声波处理组相比,120 W和180 W超声波解 冻后鸡胸肉剪切力、总蛋白溶解度和肌原纤维蛋白溶解度显著升高（P＜0.05）,T23峰面积比显著降低（P＜0.05）, 而180 W超声波处理组细菌总数显著低于120 W处理组（P＜0.05）。综合分析,与静水解冻相比,超声波解冻工艺 可有效提高鸡胸肉解冻速率并显著改善新鲜度,但解冻后鸡胸肉蛋白质变性导致保水性较差,解冻汁液流失率高且 肉色偏暗,对解冻后鸡胸肉品质有一定的负面影响,其中180 W超声波解冻对鸡胸肉品质负面影响最小。     

薄层扫描测定大豆卵磷脂中磷脂酰胆碱的含量

采用双波长薄层扫描法测定大豆卵磷脂中磷脂酰胆碱的含量。以氯仿:乙醇:乙酸:水为展开剂,体积比为40:9:3:1.5,测定波长为380nm,参比波长为354nm,反射法双波长锯齿形扫描磷脂酰胆碱峰面积,计算自制样品大豆卵磷脂中磷脂酰胆碱的含量。测得板间精密度为4.12%,板内精密度为2.16%,稳定性相对标准偏差为3.20%,回收率的相对标准偏差为3.26%。该方法耗时短,稳定性较好,适合于磷脂类物质的含量测定。     

Application of PCR and SYBR Green Q Rti-PCR Assays for the Identification and Quantification of Chicken Meat Under Different Cooking Conditions

Conventional and SYBR Green Q Rti-PCR assays using primers targeting the 12S rRNA of chicken mitochondrial genes were employed for the detection and quantification of chicken used in food stuffs. The assays were recruited to amplify different known concentrations of DNA in the mixtures. Different kinds of processed meats were prepared using various amounts of chicken that were heated at different temperatures in order to detect the chicken in the mixtures. The PCR amplification of DNA revealed that the assay can amplify the species-specific amplicons as little as 0.01 ng of DNA in PCR reactions. Different concentrations of raw chicken were detected based on the threshold cycle. The technique was able to detect from 5% to 90% ratios of the chicken materials in sausages. Analysis of the experimental meat mixtures revealed the usefulness of the assays in detecting and quantifying chicken mitochondrial DNA in the mixtures.     

冰鲜鸡肉腐败微生物检测技术研究进展

作为餐桌上常见食材,鸡肉质地鲜美且富含必需氨基酸,脂肪、胆固醇含量低,日渐成为重要的消费食品之一。冰鲜鸡肉极易受到微生物污染而发生腐败,影响货架期,危害人体健康。本文主要介绍冰鲜鸡肉中优势腐败菌的传统分析检测方法、分子印迹技术、聚合酶链式反应技术、高通量测序技术等研究进展,为冰鲜鸡肉的食品安全和贮藏保鲜提供参考。     

Sensitive Catalase Test for End-point Temperature of Heated Chicken Meat

Our improved method enables detection of catalase-related activities as a biochemical marker for estimating cooking end-point temperature (EPT). The broad range of inactivation temperature in chicken tissues was first determined to be > 68°C and 相似文献   

鸡肉与其副产品的生产

一、鸡肉制品的特性 鸡肉结缔组织柔软,脂肪分布均匀,含有肌苷酸(IMP)等鲜味物质,蛋白质占23.3％;脂肪2.5％,其中含亚油酸20％左右;Ca、P、Fe、K等矿物质约为0.8％-1.0％,所含的Fe为血色素铁,易于消化和吸收;VA、VB1、VB2、VC、尼克酸等含量丰富,是人体不可     

蒸煮鸡肉的挥发性香气成分

采用同时蒸馏萃取法(即SimultaneousDistillationExtractor,以下简称SDE)提取蒸煮鸡肉中的挥发性香气成分,并采用气相色谱质谱联用法(GC-MS)对香气成分进行了鉴定.结果得到化合物44种,共分成9类,其中羰基化合物最多、芳香族次之.羰基化合物对鸡肉特征香气的形成起重要作用,芳香族和呋喃是蒸煮鸡肉的主要香气成分.     

Establishment of a Freshness-Evaluating Standard for Chilled Yellow Chicken Meat

There is still no uniform criterion to evaluate the freshness of chilled yellow chicken meat in China. Here, we combined traditional methods, which were sensory evaluation, adenosine triphosphate (ATP) and inosine monophosphate (IMP) contents with a novel technology, electronic nose analysis, to determine the freshness of chilled yellow chicken meat. The contents of ATP and IMP in meat were detected by portable ATP detector and high-performance liquid chromatography (HPLC), respectively. In the first 3 days post-slaughter (dps), sensory evaluation scores were greater than or equal to 4, which indicate freshness. Chicken meat was deteriorated at 6 dps. As chemical indicators, IMP content was higher than ATP content, and both gradually decreased, with fluctuations. The most significant differences appeared at 3–5 days, similar to sensory evaluation results. All indicators above were different between male and female, the same rule was available between breast and thigh. We were able to distinguish the storage time, different body regions, and odors of samples using electronic nose. In the first 3 dps, few changes were found in the G ₀/G eigenvalues for each sensor, which all reached a minimum at 4 dps. In conclusion, the traditional methods and novel technology are fit for evaluating freshness, and the electronic nose is recommended to evaluate the freshness of chicken meat owing to greater speed, ease, and accuracy. To summarize the results of the three tests, we rank meat at or before 3 dps stored at 4 °C as “fresh grade,” from 3 to 5 dps as “second fresh grade,” and 6 dps and later as “non-fresh grade.”     

儿茶素对鸡肉的抗氧化保鲜作用

通过在肉鸡饲料中添加一定量的儿茶素 ,来研究体内儿茶素对鸡肉的抗氧化保鲜作用效果。体内儿茶素明显提高了鸡肉的氧化稳定性能 ,具有延长保鲜期的潜力 ,鸡腿肉的效果比鸡胸肉的效果更加明显 ,鸡肉的氧化稳定性能随着儿茶素添加量的增多而改善 ,儿茶素 3 0 0mg/kg的抗氧化作用效果与VE2 0 0mg/kg的相近。结果表明 ,儿茶素可以代替VE 作为肉鸡饲料中的抗氧化添加剂 ,以提高鸡肉的氧化稳定性及延长其保鲜期     

A Real-Time PCR/SYBR Green I Method for the Rapid Quantification of Salmonella enterica in Poultry Meat

It has been developed a method for quantitative detection of Salmonella enterica in poultry meat based on real-time PCR (qtPCR) with species-specific primers and SYBR® GreenER? chemistry. Two methods for bacterial DNA extraction were compared: one based on a commercial kit (AccuPrep®) and the other on silica–magnetite nanoparticles. Primers were designed on sequence of invA gene encoding for an inner membrane protein associated with invasiveness of Salmonella. Serial dilutions of DNA from pure cultures of Salmonella and from broiler breast samples spiked with serial dilutions of Salmonella were analyzed in different replicates and with different PCR equipments. Robustness of the method was evaluated and compared in terms of repeatability, reproducibility, and consistency with conventional plate count methods and for applicability to the different equipments. The matrix effect upon each reaction specificity was assessed with addition of DNA from a noncompetitive internal amplification control. The limit of detection (LOD) was determined between 10 and 40 colony-forming units (CFUs)/ml; whereas, the limit of quantification (LOQ) was 10² CFUs/ml. Quantification with qtPCR was in the same order of magnitude as enumeration with plate counting but with an overestimation.     

Physicochemical and Functional Properties of Chicken Meat

The physicochemical and functional properties of chicken meat under commercial processing in Serbia were studied. Samples (n = 48) of broiler breast and thigh muscles from two farms during 2012 were collected for subsequent meat quality analyses. The farm treatments modify significant growth performance, feed intake and the physicochemical properties of chicken meat. Fatty acid (FA) composition in tissues reflected the FA pattern of the diets, although the predominant FAs were monounsaturated FA (MUFA), in comparison to saturated FA (SFA) and polyunsaturated FA (PUFA). Therefore, our results suggest that quality of poultry meat is a complex and multivariate property.