Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats
Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chic...
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2024-12-01
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| author | Ngassa Julius Mussa Chantira Wongnen Warangkana Kitpipit Worawan Panpipat Mingyu Yin Siriporn Riebroy Kim Manat Chaijan |
| author_facet | Ngassa Julius Mussa Chantira Wongnen Warangkana Kitpipit Worawan Panpipat Mingyu Yin Siriporn Riebroy Kim Manat Chaijan |
| author_sort | Ngassa Julius Mussa |
| collection | DOAJ |
| description | Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (<i>w</i>/<i>w</i>) ratio, were randomly selected for analysis using the completely randomized design (CRD). Results showed that BC meat exhibited higher ultimate pH after 24 h, Ca<sup>2+</sup>-ATPase activity, and trichloroacetic acid (TCA)-soluble peptide content compared to LC meat (<i>p</i> < 0.05). While both meat types showed non-significant differences in reactive sulfhydryl (SH) levels (<i>p</i> > 0.05), LC meat exhibited higher hydrophobicity compared to BC meat (<i>p</i> < 0.05). Differential scanning calorimetry (DSC) analysis revealed a single transition peak in all samples. LC meat exhibited higher thermal stability than BC meat, with transition peaks at 91 °C and 81 °C, respectively, in non-sodium chloride (NaCl) treated samples. Samples treated with 2.5% NaCl exhibited transition peaks around 70 °C for BC and 79 °C for LC. LC meat showed higher storage modulus (G′) and loss modulus (G″) values than BC meat, suggesting a stronger gel-forming tendency. LC meat gels exhibited higher hardness, cohesiveness, gumminess, and chewiness, and a slightly lower pH (6.14 vs. 5.97) compared to BC meat gels (<i>p</i> < 0.05). LC meat gels displayed larger expressible moisture content (<i>p</i> < 0.05), although the value was approximately 6%. Compared to LC meat gels, BC meat gels appeared slightly whiter (<i>p</i> < 0.05). To compare the lipid oxidation of BC and LC meat gels day by day, the thiobarbituric acid reactive substances (TBARS) of gels stored at 4 °C in polyethylene bags were measured on Days 0, 4, and 8. Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. Understanding these variations in biochemical properties and functional behavior can help optimize processing methods and produce meat products of superior quality that meet consumer preferences. |
| format | Article |
| id | doaj-art-bfe3cb148e0f4dc497339305cdee6d39 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-bfe3cb148e0f4dc497339305cdee6d392025-01-10T13:17:39ZengMDPI AGFoods2304-81582024-12-011415510.3390/foods14010055Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler MeatsNgassa Julius Mussa0Chantira Wongnen1Warangkana Kitpipit2Worawan Panpipat3Mingyu Yin4Siriporn Riebroy Kim5Manat Chaijan6Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandCollege of Food Science and Technology, Shanghai Ocean University, No.999, Huchenghuan Rd., Pudong New District, Shanghai 201306, ChinaFood and Nutrition Program, Faculty of Agriculture, Kasetsart University, Bangkok 10900, ThailandFood Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, ThailandGenetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (<i>w</i>/<i>w</i>) ratio, were randomly selected for analysis using the completely randomized design (CRD). Results showed that BC meat exhibited higher ultimate pH after 24 h, Ca<sup>2+</sup>-ATPase activity, and trichloroacetic acid (TCA)-soluble peptide content compared to LC meat (<i>p</i> < 0.05). While both meat types showed non-significant differences in reactive sulfhydryl (SH) levels (<i>p</i> > 0.05), LC meat exhibited higher hydrophobicity compared to BC meat (<i>p</i> < 0.05). Differential scanning calorimetry (DSC) analysis revealed a single transition peak in all samples. LC meat exhibited higher thermal stability than BC meat, with transition peaks at 91 °C and 81 °C, respectively, in non-sodium chloride (NaCl) treated samples. Samples treated with 2.5% NaCl exhibited transition peaks around 70 °C for BC and 79 °C for LC. LC meat showed higher storage modulus (G′) and loss modulus (G″) values than BC meat, suggesting a stronger gel-forming tendency. LC meat gels exhibited higher hardness, cohesiveness, gumminess, and chewiness, and a slightly lower pH (6.14 vs. 5.97) compared to BC meat gels (<i>p</i> < 0.05). LC meat gels displayed larger expressible moisture content (<i>p</i> < 0.05), although the value was approximately 6%. Compared to LC meat gels, BC meat gels appeared slightly whiter (<i>p</i> < 0.05). To compare the lipid oxidation of BC and LC meat gels day by day, the thiobarbituric acid reactive substances (TBARS) of gels stored at 4 °C in polyethylene bags were measured on Days 0, 4, and 8. Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. Understanding these variations in biochemical properties and functional behavior can help optimize processing methods and produce meat products of superior quality that meet consumer preferences.https://www.mdpi.com/2304-8158/14/1/55hybridchickengelqualitymeat |
| spellingShingle | Ngassa Julius Mussa Chantira Wongnen Warangkana Kitpipit Worawan Panpipat Mingyu Yin Siriporn Riebroy Kim Manat Chaijan Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats Foods hybrid chicken gel quality meat |
| title | Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats |
| title_full | Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats |
| title_fullStr | Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats |
| title_full_unstemmed | Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats |
| title_short | Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats |
| title_sort | comparative analysis of biochemical parameters thermal behavior rheological features and gelling characteristics of thai ligor hybrid chicken and broiler meats |
| topic | hybrid chicken gel quality meat |
| url | https://www.mdpi.com/2304-8158/14/1/55 |
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