Analytical Method for Differentiation of Chilled and Frozen-Thawed Chicken Meat
Abstract : Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate during chilled and frozen storage of chicken meat were evaluated on the bases of corrected absorbance values (A420*) and bovine melanoidin equivalent values (mg BME/g). Application of BME as a measure of ribose-induced Maillard reaction rate enables comparability of the data obtained by different spectrophotometers. It was found that the BME values of chicken meat frozen stored for more than 15 days were significantly (P<0.05) lower than BME values of chilled-stored samples. According to the suggested threshold limit values the chicken thigh and breast meat with BME values lower than 30 mg BME/g and 51 mg BME/g, respectively could be classified as frozen-thawed.
Food Science of Animal Resources
Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozenthawed samples. The extract of frozen meat samples stored at –18°C became significantly darker and more yellowish compared to –4°C. The results showed that the A420* value in the frozen-thawed veal stored at −4°C and −18°C was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.
Improved culture method for the isolation of Histoplasma capsulatum and Blastomyces dermatitidis form contaminated specimens.
Studies were performed to evaluate a method for selective isolation of Histoplasma capsulatum and Blastomyces dermatitidis from contaminated specimens. Ammonium hydroxide placed on an agar medium surface was found to inhibit the growth of many bacteria, yeasts, and saphrophytic fungi normally found in specimens such as animal tissues and sputum. In one study involving the culture of B. dermatitidis from canine tissues, 24% more isolations were obtained on a medium using NH4OH compared with a similar medium. Increases in the isolation of H. capusulatum from sputum specimens were also obtained, ranging from 20 to 32% compared with four other media without NH4OH.