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Type: Journal article
Title: Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat
Author: Kruk, Z.
Kim, H.
Kim, Y.
Rutley, D.
Jung, S.
Lee, S.
Jo, C.
Citation: Asian-Australasian Journal of Animal Sciences, 2014; 27(2):256-265
Publisher: Asian-Australasian Association of Animal Production Societies(AAAP)
Issue Date: 2014
ISSN: 1011-2367
Statement of
Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, and Cheorun Jo
Abstract: This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.
Keywords: Chicken Breast Meat
High Pressure
Olive Oil
Soy Sauce
Rights: Copyright © 2014 by Asian-Australasian Journal of Animal Sciences
DOI: 10.5713/ajas.2013.13417
Appears in Collections:Agriculture, Food and Wine publications
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