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Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields

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Abstract

The present research investigated the effects of pulsed electric fields (PEF), low PEF (LPEF, 2.5 kV, 200 Hz and 20 μs) and high PEF (HPEF, 10 kV, 200 Hz and 20 μs), on the quality of chicken breast at 1 and 4 days post-treatment and on the concentrations of minerals (phosphorus, iron, zinc and potassium) in raw and cooked samples. HPEF increased (P < 0.001) the temperature of the chicken breasts. The shear force of chicken breasts was not affected by treatment and post-treatment storage time and their interaction (P > 0.05). The concentrations of P, K, and Zn were decreased by cooking (P < 0.001) only. The concentration of Fe was not affected by treatment, storage time, or cooking. Both LPEF and HPEF treatments did not have negative effects on the quality of chicken breast, indicating that PEF processing of chicken breast does not have a negative impact on the quality.

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Funding

The authors extend their appreciation to Higher Education Commission of Pakistan and the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0073.

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Author notes

  1. Ammar Ahmad Khan

    Present address: University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan

Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    Ammar Ahmad Khan & Muhammad Atif Randhawa

  2. Department of Biochemistry, University of Otago, PO Box 56, Dunedin, 9054, New Zealand

    Alan Carne

  3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia

    Isam A. Mohamed Ahmed

  4. Department of Chemistry, University of Otago, PO Box 56, Dunedin, 9054, New Zealand

    David Barr & Malcolm Reid

  5. Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand

    Alaa El-Din A. Bekhit

Authors
  1. Ammar Ahmad Khan
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  2. Muhammad Atif Randhawa
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  3. Alan Carne
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  7. Alaa El-Din A. Bekhit
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Correspondence to Alaa El-Din A. Bekhit.

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Khan, A.A., Randhawa, M.A., Carne, A. et al. Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields. Food Bioprocess Technol 11, 122–131 (2018). https://doi.org/10.1007/s11947-017-1997-x

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  • DOI: https://doi.org/10.1007/s11947-017-1997-x

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