Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat
In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2021-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302100015X |
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| author | Berna Çapan Aytunga Bağdatli |
| author_facet | Berna Çapan Aytunga Bağdatli |
| author_sort | Berna Çapan |
| collection | DOAJ |
| description | In this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken. |
| format | Article |
| id | doaj-art-d50ec863f2564c0b8bbc193b5b025f5e |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-d50ec863f2564c0b8bbc193b5b025f5e2025-02-03T04:06:59ZengTsinghua University PressFood Science and Human Wellness2213-45302021-03-01102183190Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meatBerna Çapan0Aytunga Bağdatli1Manisa Celal Bayar University, Faculty of Engineering, Department of Food Engineering, Yunusemre, 45140 Manisa, TurkeyCorresponding author.; Manisa Celal Bayar University, Faculty of Engineering, Department of Food Engineering, Yunusemre, 45140 Manisa, TurkeyIn this study, the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical, microbiological and sensorial properties. The organic chicken breasts had higher fat content than the conventional chicken breasts. The protein content of organic thighs was higher than conventional thighs. Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value, cooking loss and water holding capacity. Alpha-linoleic acid, docosahexaenoic acid was found to be higher in organic chicken meat. Salmonella spp. was detected in all conventional chicken and 66.66% of organic chicken.http://www.sciencedirect.com/science/article/pii/S221345302100015XOrganic chickenConventional chickenChicken breastChicken thighChicken meat qualityFatty acid composition |
| spellingShingle | Berna Çapan Aytunga Bağdatli Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat Food Science and Human Wellness Organic chicken Conventional chicken Chicken breast Chicken thigh Chicken meat quality Fatty acid composition |
| title | Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat |
| title_full | Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat |
| title_fullStr | Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat |
| title_full_unstemmed | Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat |
| title_short | Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat |
| title_sort | investigation of physicochemical microbiological and sensorial properties for organic and conventional retail chicken meat |
| topic | Organic chicken Conventional chicken Chicken breast Chicken thigh Chicken meat quality Fatty acid composition |
| url | http://www.sciencedirect.com/science/article/pii/S221345302100015X |
| work_keys_str_mv | AT bernacapan investigationofphysicochemicalmicrobiologicalandsensorialpropertiesfororganicandconventionalretailchickenmeat AT aytungabagdatli investigationofphysicochemicalmicrobiologicalandsensorialpropertiesfororganicandconventionalretailchickenmeat |