Assessment of meat quality distributions of breast fillets with woody breast condition in the raw and cooked state.

The objective of this study was to determine meat quality distributions and assess hardness distributions in raw and cooked breast fillets with the woody breast (WB) condition, in addition to evaluating the relationship between water properties and WB severity. A total of 90 breast fillets were collected and categorized as normal (NORM), mild (MILD) and severe (SEV). Breast weight, drip loss, compression measurements, cook loss, shear and texture profile analysis (TPA) values were measured for each sample by fillet location (cranial to caudal) and sampling depth (cranial-superficial, cranial-internal, middle-superficial, and middle-internal) in the raw and cooked meat state. Low-field NMR relaxation measurements were also collected for both the raw and cooked fillets. Results indicate that severe WB expressed increased hardness, a higher water content (bound water and free water) and reduced meat quality attributes in raw and cooked meat. Breast fillet hardness and meat quality distributions were unevenly distributed between fillets, compression measurements were higher mainly in the cranial region, and progressively decreased toward the caudal region for both raw and cooked fillets. Shear force and energy values were higher in the cranial region than in the middle region, and TPA values were higher in superficial regions rather than internal portions. Additionally, low-field NMR could be used to predict WB through variation in water properties as thermal processing reduces water distributing abilities in affected fillets.

Quality properties of chicken meatballs prepared with varying proportions of woody breast meat.

The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L*, a*, b*), texture (hardness, springiness, chewiness and resilience), low-field NMR (bound water, immobilized water, and free water), microstructure, and sensory characteristics of chicken meatballs with different WB inclusion levels (0%, 25%, 50%, 75%, 100%) were analyzed. The results showed that the impairment of product quality traits such as CL, color, texture (hardness, chewiness), free water, microstructure, and sensory scores (appearance, organization, total score) increased as the percentage of WB meat increased in the product formulation, particularly when the WB incorporation level exceeded 25%. Indeed, cook loss, L*, a*, b* parameters, bound water, and immobilized water increased when the WB inclusion level was higher than 25% (P ≤ 0.05). However, free water, sensory characteristics, hardness, and chewiness parameters decreased (P ≤ 0.05). The microstructure of chicken meatballs also changed as the proportion of WB meat increased. Even though data suggest that the inclusion of WB meat up to 30% could be feasible to produce acceptable chicken meatballs, the optimal maximum incorporation rate of WB meat into chicken meatball recipes was 25% based on economic feasibility and final overall quality.

Use of image analysis to evaluate morphometric measurements of broiler breast fillets affected by the woody breast condition.

The objective of this study was to investigate the relationships between morphometric measurements and woody breast (WB) severity in breast fillets using image processing as an objective detection method for WB. Breast fillets were collected and categorized as normal (NORM), mild (MILD), moderate (MOD), and severe (SEV). Compression force and energy increased as WB severity increased alongside a decrease in severity through fillet regions (P < 0.05). Length and caudal thickness were highest in SEV and MOD groups (P < 0.05), and cranial thickness increased as WB severity increased (P < 0.05). The aerial area was the smallest in NORM fillets, while the planar area increased from NORM to MOD (P < 0.05). Fillet curvatures were highest in SEV and MOD fillets (P < 0.05). All measured parameters expressed strong correlation to WB scores (P < 0.05) except width. The results from this study may provide a basis for further assessment of the potential incorporation of these measurements into vision grading systems that may allow processors to sort fillets by WB severity in commercial plants. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05525-x.

Occurrence, source, and ecological risk assessment of organochlorine pesticides and polychlorinated biphenyls in the water-sediment system of Hangzhou Bay and East China Sea.

The pollution characteristics, potential sources, and potential ecological risk of organochlorine pesticides (OCPs) and polychlorinated biphenyls (PCBs) were investigated in the Hangzhou Bay (HZB) and East China Sea (ECS). Total OCPs concentration ranged from 2.62 to 102.07 ng/L and 4.41 to 75.79 µg/kg in the seawater and sediment samples, with PCBs concentration in the range of 0.40-51.75 ng/L and 0.80-45.54 µg/kg, respectively. The OCPs were positively correlated with nutrients, whereas PCBs presented a negative correlation. The newly imported dichlorodiphenyltrichloroethane (DDT) in HZB is mainly the mixing of technical DDT and dicofol sources. The PCB source composition is more likely related to the mixture of Kanechlor 300, 400, Aroclor 1016, 1242, and Aroclor 1248. Risk assessment results indicate that OCPs posed low risk in seawater. The potential risk of DDTs in the sediments is a cause of concern.

Highly selective molecularly imprinted-electrochemiluminescence sensor based on perovskite/Ru(bpy)32+ for simazine detection in aquatic products.

A novel molecularly imprinted electrochemiluminescence (MIECL) sensor based on the luminescence of molecularly imprinted polymer-perovskite (MIP-CsPbBr3) layer and Ru(bpy)32+ was fabricated for simazine detection. MIP-CsPbBr3 layers were immobilized onto the surface of glassy carbon electrode as the capture and signal amplification probe, and Ru(bpy)32+ and co-reactant tripropylamine exhibited stronger electrochemiluminescence (ECL) emission. Under optimal conditions, the ECL signal of the MIECL sensor was linearly quenched, with the logarithm of simazine concentration ranging from 0.1 µg/L to 500.0 µg/L, correlation coefficient of 0.9947, and limit of detection of 0.06 µg/L. The practicality of the developed MIECL sensor method for simazine determination in aquatic samples was validated. Excellent recoveries of 86.5 %-103.9 % with relative standard deviation below 1.6 % were obtained for fish and shrimp samples at three different spiked concentrations. The MIECL sensor exhibited excellent selectivity, sensitivity, reproducibility, accuracy, and precision for simazine determination in actual aquatic samples.

Development and application of tricolor ratiometric fluorescence sensor based on molecularly imprinted nanoparticles for visual detection of dibutyl phthalate in seawater and fish samples.

A tricolor ratiometric fluorescence sensor was fabricated by mixing blue- and red-emission molecularly imprinted quantum dots (MIP-QDs) with green-emission quantum dots at the optimal ratio. The MIP-QDs were synthesized by coating CdSe/ZnS QDs in polymer by inverse microemulsion method. Compared with single-emission or dual-emission sensors, the tricolor ratiometric fluorescence sensor provided a wider range of color variations for visual DBP detection. The ratio fluorescence value I530/(I450 + I630) of the tricolor ratiometric fluorescence sensor linearly changed within the concentration of 2.0-20.0 × 103 µg/L DBP. The correlation coefficient was 0.9910, and the limits of detection were 1.0 µg/kg and 0.65 µg/L in fish and seawater, respectively. Meanwhile, the fluorescence color gradually changed from purple to plum to pink to salmon to yellowish green and finally to green. The recoveries of DBP in fish and seawater were 84.3 %-91.4 % and 88.3 %-110.3 %, respectively. Moreover, no obvious differences were observed between the detection results of the tricolor ratiometric fluorescence sensor and gas chromatography-tandem mass spectrometry. The tricolor ratiometric fluorescence sensor constructed herein provides an ideal choice for rapid and intuitive DBP detection in environmental and aquatic products.

Low-Field NMR Analysis of Chicken Patties Prepared with Woody Breast Meat and Implications to Meat Quality.

The scope of this paper was to investigate the effects of water distribution differences on the quality and feasibility of chicken patties supplemented with woody breast (WB). Chicken patties, containing differing amounts of WB (0%, 25%, 50%, 75%, 100%) were analyzed using low-field NMR. Quality differences between chicken patties were further evaluated by combining lipid and protein properties, fry loss (FL), color (L*, a*, b*), texture (hardness, springiness, chewiness, cohesiveness, resilience), microstructure, and sensory characteristics. The results expressed that both lipid and protein oxidation increased and immobilized water in chicken patties can be converted to free water more easily with increasing levels of WB. Additionally, the free water ratio decreased, water freedom increased, and the bound water ratio increased (p < 0.05). Fry loss, color, texture (hardness, springiness, chewiness), microstructure, and sensory (character, organization, taste) characteristics deteriorated significantly when the WB inclusion level exceeded 25%. Particularly, characteristics of texture (chewiness and character) and sensory (character and organization) decreased significantly as WB inclusion increased past 25% (p < 0.01). Furthermore, fry loss, texture, and overall microstructure partially confirmed the moisture variation of chicken patties as the potential cause of the abnormal quality. Although the experimental data expressed that mixing to 35% WB inclusion was feasible, the practical and economic impact recommends inclusion levels to not exceed 30%.

Probing the contamination characteristics, mobility, and risk assessments of typical plastic additive-phthalate esters from a typical coastal aquaculture area, China.

Contamination characteristics, equilibrium partitioning and risk assessment of phthalate esters (PAEs) were investigated in seawater, sediment and biological samples collected from the Xiangshan Bay area during an annual investigation between January and November 2019. PAE concentrations detected in the mariculture environment in surface seawater, sediment, and biological samples were 172-3365 ng/L, 190-2430 µg/kg (dry weight [dw]), and 820-4926 µg/kg (dw), respectively. The dominant congeners in different media included di-n-butyl phthalate (DnBP), diisobutyl phthalate (DiBP), and di(2-ethylhexyl) phthalate (DEHP). The inner bay and the bay mouth were the gathering area of PAEs and heavily influenced by the mariculture activities, river inputs, and anthropogenic activities. The bioaccumulation of PAEs demonstrated benthic feeding fishes with relatively high trophic levels concentrated high levels of phthalates. The mobility of PAEs in sediment-seawater showed that the transfer tendency of low-molecular weight species was from the sediment to the water, which was in contrast with those of high-molecular weight PAEs. DEHP, DiBP and DnBP had various degrees of ecological risks in the aquatic environment, whereas only the DiBP posed potential risks in sediments. The current assessment of carcinogenic and noncarcinogenic risks posed by fish consumption were within acceptable limits for humans.