Professional Documents
Culture Documents
*Corresponding author.
Email: sandrianepizato@yahoo.com.br.
Tel: +55 (53) 3233-8621; Fax: +55 (53) 3233-8745
144 Pizato et al./IFRJ 22(1): 143-154
to softness, color and off-flavors development (Yoon, of aerobic mesophilic and psychrotrophic bacteria.
2002). The objective of this study was to estimate Plates for mesophilic counts were stored at 35C for
the microbial, color, cutting force and sensory shelf 48 h and plates for psychrotrophic counts were stored
life of industrialized cooked chicken breast meat at 3.5C for 10 days.
subjected to different storage temperatures. Ten-fold serial dilution were prepared using
sterile 0.1% peptone solution (9 mL), and spread
Material and Methods plated (0.1 mL) in duplicate onto broths and/or
agars for detection of typical colonies, biochemical
Raw material confirmation and identification, and plate counting
Industrialized chicken breast was obtained from (Salmonella spp and Staphylococcus) or by the most
a poultry industry located in Chapec - SC, Brazil, probable number method (fecal coliform), according
transported frozen at -202C to the Laboratory to classical methodology USDA (2005). Salmonella
of Food Technology at Federal University of Rio was isolated, initially, 25 g of sample were aseptically
Grande - FURG, in Rio Grande - RS, Brazil, and added to 225 mL of preenrichment medium, buffered
then stored in incubation chambers under controlled peptone water (Oxoid, Basingstoke, 0020UK), and
temperature conditions (2, 4, 7, 10, 15 and 20C). incubated for 18h at 37C. The preenriched culture,
In order to characterize the product the following 0.1 and 1 mL, respectively, was transferred to
physicochemical analyses were carried out, according Rappaport Vassiliadis broth (Oxoid) and Selenite
to the methodology recommended by AOAC (2000): broth (Difco Laboratories Detroit, MI) and incubated
pH, proximal composition, including determination at 42 and 37C, respectively. After 24 and 48 h of
of moisture, proteins, lipids and ash. Analyses of incubation, a loopful from each of the enriched broths
color and texture were also conducted. was streaked onto plates of Salmonella Shigella agar
The presence of aerobic mesophilic and (Difco) and XLD agar (Difco), and incubated at 37C
psychrotrophic bacteria, Staphylococcus spp., for 24 h.
Salmonella spp. and Escherichia coli was determined
by microbiological analysis. The first analysis was pH
undertaken as soon as the study temperature was The pH was measured using a digital pH
reached. The incubation period depended on the meter (Model PA 200, Marconi Instruments, Inc.,
time taken by microorganisms to reach the stationary Piracicaba, SP). About 10 g of sample (cooked
growth phase. Sensory shelf life of cooked chicken chicken breast) was cut into small pieces to which 50
breast at all temperatures studied was determined by mL of distilled water was added and slurry was made
sensory analysis. using a blender (IKA,RW 20DZM.n model) and the
pH was recorded.
Proximate composition
Moisture, ash, crude protein and crude fat contents Texture analysis
were determined according to the methods described Texture analysis was carried out using a texture
by AOAC (2000). Moisture was determined by the analyzer Model TA-XT2 plus (Stable Micro Systems,
oven drying method at 110C for 24 h; for cooked Surrey, England) calibrated for cutting speed of
samples total water content was calculated as [100 - 2 mm/s, return speed of 5 mm/s and sensitivity of
(total protein + total lipid + total ash)]. Total protein 0.250 N. Chicken breast samples were removed in
content was determined by the Kjeldhal method. the form of parallelepipeds of 1 x 1 x 1 cm, following
Total lipids were evaluated by the Soxhlet method. the orientation of muscle fibers by Andrs et al.,
Ash was determined by incineration in a muffle (2008) with values expressed in kgf. Samples were
furnace at 550C. submitted to a cutting/shearing test using Warner-
Bratzler work of shear (kgf), which indicated the
Microbiological analysis total energy (work), required to shear (toughness).
Each sample (25 g) was taken aseptically from
each poultry fillet (breast), transferred aseptically to Color
a stomacher bag (Seward Medical, London, UK), The color was evaluated using a Minolta
containing 225 mL of sterile 0.1% peptone water, Colorimeter, model Chroma Meter (CR400, So
and homogenized using a stomacher (Lab Blender Paulo). Readings were performed for the three
400; Seward Medical) for 60 s at room temperature. samples of cooked chicken breast of each treatment.
Serial dilutions were prepared in sterile 0.1% peptone The samples were evaluated in the L*, a* and b*
water and surface plated in duplicate on standard system.
plate count agar (SPCA, Difco) for the enumeration
Pizato et al./IFRJ 22(1): 143-154 145
Table 2. Values of cutting force and color for cooked chicken breast meat stored at 2C
Average and standard deviation calculated from triplicate analysis of a sample. Means followed by the same letter in the column
did not differ by Tukey Test (P<0.05).
Table 3. Values of cutting force and color for cooked chicken breast meat stored
Average and standard deviation calculated from triplicate analysis of a sample. Means followed by the same letter in the column
did not differ by Tukey Test (P<0.05).
Table 4. Values of cutting force and color for cooked chicken breast meat stored
Average and standard deviation calculated from triplicate analysis of a sample. Means followed by the same letter in the column did
not differ by Tukey Test (P<0.05).
showed significant difference between the first and shows that the values of luminosity (L*) and Chroma
last day of storage. The cutting force decreased a* decreased during storage. The chicken breast
during storage from 3.62 to 1.63 kgf/cm2 for the tended to have a darker color for luminosity and
industrialized cooked chicken breast. Such difference tended to be greener for Chroma a* in both samples.
can relate to nutritional and physicochemical factors There was an increase in Chroma b* during
(Oda et al., 2004). Was not observed significant storage at 4C, which resulted in a tendency for a
difference during the study, for lightness and analysis darker color. Nunes (2003) found an amount of 4.38
of Chroma a* for the values of Chroma b* was for red rate (a*) in analyses of broiler breast. The
observed a significant difference between the first yellow rate (b*) was 0.51; -3.59 and 3.78 in average,
and last day of analysis when cooked chicken breast minimum and maximum analyses respectively. Such
meat was stored at 2C. values disagree with the ones found in this study,
The Chroma a* values decreased with storage days since the amounts were lower than the ones found
and tended to greenish color. The freezing seemed by the author. Salkov et al. (2009) argued that the
to produce a darkening increased with decreasing positive value of L* for cooked chicken breast and the
lightness of the color of raw chicken meat. This loss during cooking are correlated.
agrees with this study, which also found a lightness In Table 3 can be observed, that the cutting force
(L*) more pronounced for the industrialized cooked results obtained, showed significant difference during
chicken breast. Such effect was observed by Lyon and storage. The cutting force at 4C also decreased
Lyon (2002) both in the breast meat and the chicken throughout the storage period. The cutting force
leg. In this study there was an increase in Chroma for cooked chicken breast processed in laboratory
b* during storage at 2C, tending to yellowish color. varied from 5.03 (0 hour) to 4.37 Kgf/cm2 (360 h).
This increase in Chroma a* and b* is consistent with Table 4 shows the results of cutting force and color
Salkov et al., (2009), who found for cooked broiler for industrialized cooked chicken breast (IB) stored
chicken meat a L* ranging from 79.39 to 82.48, from at 7C. In relation to the analysis of color, lightness
1.97 to 2.72 for Chroma a* and from 14.28 to 15.85 (L*) and Chroma b*, showed significant differences
for Chroma b*. during the period analyzed. The values of Chroma a*,
Table 3 shows results of cutting force and color showed little variation, without significant differences
found for industrialized cooked chicken breast stored between the evaluated days. There was a decrease
at 4C. In relation the L * and Chroma b*, can be seen in Chroma a* when the sample was stored at 7C.
had significant difference between the evaluated days. Chroma b* increased in both samples, which tended
Was observed a decrease in Chroma a*, but with the to have a more yellowish color. According to Genot
passing of days of storage this value increased again (2003), the meat darkening during conservation is
and not presented significant difference between the due to the pigment oxidation of the muscle tissue,
first and last day of storage. Moreover, Table 3 also whose stability depends on the animal species,
150 Pizato et al./IFRJ 22(1): 143-154
Table 5. Values of cutting force and color for cooked chicken breast meat stored at 10oC
Average and standard deviation calculated from triplicate analysis of a sample. Means followed by the same letter in the column did
not differ by Tukey Test (P<0.05).
Table 6. Values of cutting force and color for cooked chicken breast meat stored at 15C
Average and standard deviation calculated from triplicate analysis of a sample. Means followed by the same letter in the column
did not differ by Tukey Test (P<0.05).
the biochemical characteristics of the muscle, and difference, already the values of Chroma a* and b*
external parameters. showed significant differences during the storage
In Table 4, when the cooked chicken breast meat period.
was stored at 7C the cutting force was not changed Table 6 shows the results of cutting force and
with the passing of days of storage. The cutting force color found for industrialized cooked chicken breast
also decreased during storage at 7C and varied from (IB) stored at 15C. There was a decrease in the
3.09 to 2.30 for industrialized processed cooked cutting force, which went from 3.53 to 0.81 Kgf/cm2
chicken breast. Table 5 shows results of cutting force (0 to 30 storage hours respectively) and was observed
and color found for industrialized cooked chicken significant difference during storage for the cutting
breast (IB) stored at 10C. There was a decreased force of cooked chicken breast meat. The main factor
in the cutting force during storage; however, was that influences the cutting force of chicken breast
not observed significant difference in relation the fillets is the age of the birds at slaughter (Northcutt
cutting force for cooked chicken breast meat stored et al., 2001). With the work of cutting force at higher
at 10C. Was observed a decrease in lightness (L*) temperatures, the meat fibers break more easily
and Chroma a* and an increase in Chroma b*. The throughout the storage. In relation to analysis of color,
parameter lightness (L*), not showed significant all parameters not showed significant difference
Pizato et al./IFRJ 22(1): 143-154 151
chicken breast had a longer microbiological shelf improvement of quality management in meat chains.
life. There was no detection of Salmonella spp. and Dissertation. Institut fr Tierwissenschaften. Hohen
Escherichia coli in the meat. Landwirtschaftlichen Fakultt der Rheinischen
The freezing made the values of initial lightness Friedrich-Wilhelms-Universitt, Bonn, Germany.
Danowska-Oziewicz, M., Karpinska-Tymoszczyk, M.,
(L ) to decrease and all temperatures of the study to
*
Borowski, J., Bialobrzewski, I. and Zapotoczny, P.
increase up to the Chroma b*, showing that over the 2009. The Effect of Cooking in a Steam-convection
storage time the samples were degraded. The cutting Oven and Storage in Vacuum on the Quality of Turkey
force decreased for all temperatures studied during Meat. Food Science and Technology International 15:
storage. The temperature of 20C for industrialized 345-349.
cooked chicken breast showed the lowest resistance Del Ro, E., Panizo-Morn, M., Prieto, M., Alonso-Calleja,
to shear force at the end of the analysis compared C. and Capita, R. 2007. Effect of various chemical
with the other temperatures. decontamination treatments on natural microflora
The sensory shelf life of industrialized cooked and sensory characteristics of poultry. International
chicken breast was lower at higher temperatures Journal Food Microbiology 115: 268280.
Dominguez, S. A. and Schaffner, D. W. 2007. Development
due to the increased microbial growth found at these
and validation of a mathematical model to describe
temperatures. With the results of this study, it was the growth of Pseudomonas spp. in raw poultry stored
concluded that both physical and microbiological under aerobic conditions. International Journal Food
characteristics were decreasing over storage time, Microbiology 120: 287295.
showing the importance of this study to know the Fallah, A. A., Saei-Dehkordi, S. and Rahnama, M. 2010.
ideal storage temperature to have a chicken breast Enhancement of microbial quality and inactivation of
cooked meat with microbiological and sensory pathogenic bacteria by gamma irradiation of ready-to-
acceptable shelf life. cook Iranian barbecued chicken. Radiation Physics
and Chemistry 79: 10731078.
Acknowledgements Faria, P. B., Neto, J. V., Bressan, M. C., Mesquita, F. R.,
Tavares, S. A. and Gama, L. T. 2008. Qualidade da
carne de marreco Pequim branco (Anas Platyrhynchos
This study was funded by the European
platyrhynchos L. 1758) comparado a frango de corte.
Commission (FP 6-016333-2) and by CAPES Cincia Agrotcnica 32: 213-218.
(Brazilian Agency for Improvement of Graduate Fletcher, D. L., Qiao, M. and Smith, D. P. 2000. The
Personnel). We would like to thank JBS Foods from relationship of raw broiler breast meat color and pH to
Brazil for providing the raw material for this research. cooked meat color and pH. Poultry Science 79: 784-
788.
References Franco, B. D. G. M. and Landgraf, M. 2008. Microbiologia
dos alimentos. So Paulo: Editora Atheneu.
Al-Dughaym, A. M. and Altabari, G. F. 2010. Safety and Galarz, L. A., Fonseca, G. G. and Prentice-Hernandez, C.
quality of some chicken meat products in Al-Ahsa 2010. Crescimento microbiano em produtos base
markets-Saudi Arabia. Saudi Journal Biology Science de peito de frango durante a simulao da cadeia de
17: 3742. abastecimento. Cincia e Tecnologia de Alimentos 30:
Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C., 870-877.
Moreno, B. and Garcia-Fernandez, M. C. 2002. Geiges, O. 1996. Microbial processes in frozen foods.
Microbiological quality of retail chicken by-products Advances in Space Research 18: 109-118.
in Spain. Meat Science 62: 4550. Genot, C. 2003. Congelacin y calidad de la carne.
Andrs, S., Zaritzky, N. and Califano, A. 2008. Stress Editorial Acribia, Zaragoza. p. 104.
relaxation characteristics of low-fat chicken sausages Gomes, M. F. F. F. and Furlanetto, S. M. P. 1987. Grupos
made in Argentina. Meat Science 79: 589-594. de bactrias isoladas a partir de amostra de fgado
AOAC. 2000. Official Methods of Analysis. Association bovino. Revista de Microbiologia 18: 335-343.
of Official Analytical Chemists. 16th ed., Arlington. Icmsf. 1986. International Commission on Microbiological
Bobelyn, E., Hertog, L. A. T. M. M. and Nicola, B.M. Specification for Foods. Microorganisms in Foods 2.
2006. Applicability of an enzymatic time temperature Sampling for microbiological analysis: Principles and
integrator as a quality indicator for mushrooms specific applications. University of Toronto Press,
in the distribution chain. Postharvest Biology and Toronto, Canada.
Technology 42: 104-114. Jay, J. M. 2005. Microbiologia de alimentos. Trad.
Brasil. 2001. Ministrio da Sade. Resoluo RDC n 12, de TONDO, E. C. et al. 6.ed. Porto Alegre: Artmed.
02 de janeiro de 2001. Aprova o Regulamento Tcnico Kinsman, D. M., Kotula, A. W. and Breidenstein, B. C.
sobre padres microbiolgicos para alimentos. Dirio 1994. Muscle foods. New York: Chapman & Hall.
Oficial [da] Repblica Federativa do Brasil. Braslia, Kreyenschmidt, J. 2003. Modellierung des Frischeverlustes
DF, 10 jan. 2001. Seo 1, 46-53. von Fleisch sowie des Entfrbeprozesses von
Bruckner, S. 2010. Predictive shelf life model for the Temperatur-Zeit- Integratoren zur Festlegung von
Pizato et al./IFRJ 22(1): 143-154 153