White striping is a recent emerging quality issue in poultry meat which was described by the appearance of white striping or striations parallel to muscle fibres on the surface of chicken breast fillets (pectoralis major muscles). A little is known about the impact of white striping on the chemical composition of chicken breast fillets. The aim of this study is to evaluate the effect of white striping on the chemical composition of chicken breast fillets. One hundred and eight fillets representing three degree of white striping (Normal, Moderate and Severe) were selected after the breast-deboning area in a commercial processing plant. The cranial part of each fillet was used to evaluate moisture, protein, fat, and collagen contents and moreover some samples were selected to assess protein composition by SDS-PAGE. The results showed that Moderate and Severe white-striped fillets had significantly lower protein content (22.2 and 20.9 vs 22.9%; P<0.05) and higher fat content (1.46 and 2.53 vs 0.78%; P< 0.05) when compared to normal fillets respectively. Severe white-striped fillets also exhibited lower (P<0.05) content of moisture and higher collagen in comparison to normal and moderate fillets. The results of SDS-PAGE analysis for meat proteins evidenced a different pattern in myofibrillar and sarcoplasmic fractions between normal and severe white-striped. In conclusion, the results of this study revealed that white striping has great impact on the chemical composition and protein characteristics of chicken breast fillets.
The effect of white striping on the chemical composition of chicken breast meat
MUDALAL, SAMER;BABINI, ELENA;CAVANI, CLAUDIO;PETRACCI, MASSIMILIANO
2013
Abstract
White striping is a recent emerging quality issue in poultry meat which was described by the appearance of white striping or striations parallel to muscle fibres on the surface of chicken breast fillets (pectoralis major muscles). A little is known about the impact of white striping on the chemical composition of chicken breast fillets. The aim of this study is to evaluate the effect of white striping on the chemical composition of chicken breast fillets. One hundred and eight fillets representing three degree of white striping (Normal, Moderate and Severe) were selected after the breast-deboning area in a commercial processing plant. The cranial part of each fillet was used to evaluate moisture, protein, fat, and collagen contents and moreover some samples were selected to assess protein composition by SDS-PAGE. The results showed that Moderate and Severe white-striped fillets had significantly lower protein content (22.2 and 20.9 vs 22.9%; P<0.05) and higher fat content (1.46 and 2.53 vs 0.78%; P< 0.05) when compared to normal fillets respectively. Severe white-striped fillets also exhibited lower (P<0.05) content of moisture and higher collagen in comparison to normal and moderate fillets. The results of SDS-PAGE analysis for meat proteins evidenced a different pattern in myofibrillar and sarcoplasmic fractions between normal and severe white-striped. In conclusion, the results of this study revealed that white striping has great impact on the chemical composition and protein characteristics of chicken breast fillets.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
