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Quality parameters of chicken breast meat affected by carcass scalding conditions.

Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated.

Methods: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations-T1: 54 °C/210 s; T2: 55 °C/180 s; T3: 56 °C/150 s; T4: 57 °C/120 s; T5: 58 °C/90 s.

Results: Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction-determined by emulsification capacity and protein denaturation-in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the α-helix and an increase of the β-sheet and β-turn proportions, mainly in T1 and T5 samples, determined by infrared spectroscopy analysis (FTIR-ATR). The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in T5, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6 and 22:6n-3, were highest in the T5, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA.

Conclusion: Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.

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