1,973
Views
3
CrossRef citations to date
0
Altmetric
Papers

Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver

ORCID Icon, , , , &
Pages 551-559 | Received 26 Dec 2019, Accepted 02 May 2020, Published online: 23 May 2020

References

  • Abu-Salem FM, Abou Arab EA. 2010. Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras). Grasas Aceites. 61(2):126–135.
  • Carli DC, Moraes-Lovison M, Pinho SC. 2018. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT-Food Sci Technol. 98:154–161.
  • Chan JTY, Omana DA, Betti M. 2011. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poult Sci. 90(5):1112–1123.
  • Choe J, Kim HY. 2019. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poult Sci. 98(6):2662–2669.
  • Combes S, Lepetit J, Darche B, Lebas F. 2004. Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat. Meat Sci. 66(1):91–96.
  • Danika KM, Nuria CA, Steven ML, Joseph GS, Rodrigo T. 2020. Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation. Food Chem. 307:125557.
  • FAO. 2018. FAOSTAT Domains. Livestock Primary. Food and Agriculture Organization of the United Nations. Retrieved from http://www.fao.org/faostat/zh/#data/QL
  • Fernández-Fígares I, Prieto C, Nieto R, Aguilera JF. 1997. Free amino acid concentrations in plasma, muscle and liver as indirect measures of protein adequacy in growing chickens. Anim Sci. 64(3):529–539.
  • Fernández-Martín F, Lopez-Lopez I, Cofrades S, Colmenero FJ. 2009. Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association. Meat Sci. 83(2):209–217.
  • Gujral HS, Kaur A, Singh N, Sodhi NS. 2002. Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat. J Food Eng. 53(4):377–385.
  • Hu HY, Xing LJ, Hu YY, Qiao CL, Wu T, Zhou GH, Zhang WG. 2016. Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate. Food Hydrocoll. 52:38–46.
  • Kim KH, Renkema JMS, Vliet T. 2001. Rheological properties of soybean protein isolate gels containing emulsion droplets. Food Hydrocoll. 15(3):295–302.
  • King YT, Chen TC. 2006. Chemical and physical characteristics of chicken livers following adrenocorticotropic hormone-induced stress. J Food Sci. 63(4):589–591.
  • Lasekan A, Bakar FA, Hashim D. 2013. Potential of chicken by-products as sources of useful biological resources. Waste Manag. 33(3):552–565.
  • Li Y, Li QH, Wang HQ, Wang ZJ, Feng ZQ, Jiang LZ. 2015. Property studies on emulsion system of soybean isolate protein-phospholipase hyfrolysis production. J Chinese Inst Food Sci Technol. 15(11):41–47.
  • Luruena-Martinez MA, Vivar-Quintana AM, Revilla I. 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68(3):383–389.
  • Martínez B, Rincón F, Ibáñez MV. 2006. Dialysability of trace elements in infant foods containing liver. Food Chem. 94(2):210–218.
  • Martín-Sánchez AM, Ciro-Gomez G, Vilella-Espla J, Perez-Alvarez JA, Sayas-Barbera E. 2017. Physicochemical and sensory characteristics of spreadable liver pâtés with annatto extract (Bixa orellana L.) and date palm co-products (Phoenix dactylifera L.). Foods. 6(11):94.
  • Omura F, Takahashi K, Okazaki E, Osako K. 2020. A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase. Food Chem. 321:126722.
  • Ramirezsuarez JC, Xiong YL. 2003. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Sci. 65(2):899–907.
  • Steen L, Fraeye I, Goemaere O, Sifre L, Goderis B, Paelinck H, Foubert I. 2014. Effect of salt and liver/fat ratio on microstructure, emulsion stability, texture and sensory mouth feel of liver paste. Food Bioprocess Technol. 7(10):2855–2864.
  • Steen L, Glorieux S, Goemaere O, Brijs K, Paelinck H, Foubert I, Fraeye I. 2016. Functional properties of pork liver protein fractions. Food Bioprocess Technol. 9(6):970–980.
  • Sun ZH, Huang JB, Zhao MM. 2006. Effect of small molecular emulsifiers on emulsifying properties of food proteins. Shipin Gongye Keji. 27(5):189–194.
  • Suresh D, Mendiratta SK, Kondaiah N. 2004. Quality characteristics of loaves from buffalo meat, liver and vegetables. Meat Sci. 67(3):377–383.
  • Vasanthi C, Venkataramanujam V, Dushyanthan K. 2007. Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat. Meat Sci. 76(2):274–280.
  • Wang JY, Li ZY, Zheng BD, Zhang Y, Guo ZB. 2019. Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin. LWT-Food Sci Technol. 100:381–390.
  • Wang P, Wang HW, Shao JJ, Sun J, Zhao YY, Xia TL, Xu XL, Zhou GH. 2013. Rheological and low-field NMR characteristics of chicken liver emulsion composite gel. Food Sci. 34(23):11–14.
  • Westphalen AD, Briggs JL, Lonergan SM. 2005. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Sci. 70(2):293–299.
  • Westphalen AD, Briggs JL, Lonergan SM. 2006. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation. Meat Sci. 72(4):697–703.
  • Wu MG, Xiong YL, Chen J, Tang XY, Zhou GH. 2009. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. J Food Sci. 74(4):207–217.
  • Xiong GY, Chen X, Zhang XX, Miao Y, Zou Y, Wang DY, Xu WM. 2020. Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates. Poult Sci. [Accepted, 31 Mar 2020]: [9 p.] http://doi.org/10.1016/j.psj.2020.03.027
  • Xiong GY, Gao XQ, Zheng HB, Li X, Xu XL, Zhou GH. 2017. Comparison on the physico-chemical and nutritional qualities of normal and abnormal colored fresh chicken liver. Anim Sci J. 88(6):893–899.
  • Xiong GY, Wang P, Zheng HB, Xu XL, Zhu YY, Zhou GH. 2016. Effects of plants oil combinations substututing pork back-fat combined with pre-emulification on physicochemical, textural, microstructural and sensory properties of spreadble chicken liver PÂTÉ. J Food Qual. 39(4):331–341.
  • Zhang L, Barbut S. 2005. Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat. Br Poult Sci. 46(6):687–693.
  • Zou Y, Li PP, Zhang K, Wang L, Zhang MH, Sun ZL, Sun C, Geng ZM, Xu WM, Wang DY. 2017. Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate. Poult Sci. 96(8):2975–2985.
  • Zou Y, Shi HB, Chen X, Xu PP, Jiang D, Xu WM, Wang DY. 2019. Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment. Int J Biol Macromol. 139:810–817.