Optimization of Treated Chicken Breast Meat Color ‎Components Using Ultrasound‎

Murtadha Kareem Muhammed Al Lami(1)  Asaad R. S. Al–Hilphy*(2) and Majid H. Al-Asadi(1)

(1). Department of Animal Production, Faculty of Agriculture, University of Basrah, Basrah, Iraq.

(2). Department of Food Science, Faculty of Agriculture, University of Basrah, Basrah, Iraq.

(*Corresponding author: Dr. Asaad Rehman Al-Hilphy. E-Mail: aalhilphy@yahoo.co.uk).

Received: 29/08/2020                               Accepted: 02/10/2020


The study was conducted at the laboratories of the Food Science, College of Agriculture, University of Basrah, started from 1/10/2019 until 12/1/2020 to investigate the effect of ultrasound on the color components of chicken breast using independent variables (power from 4.4-66 W, ultrasound treatment time from 10-30 minutes, storage period from 0-60 days). The response surface method was used to obtain optimal conditions for the independent variables and to optimize the dependent variables (L *, a *, b *, h and  ∆E). Quadratic polynomial regression models were used to predict color components. Optimization results were compared with the traditional method and fresh meat. The results showed that the optimum conditions were at 66 W, ultrasound treatment time of 24.07 minutes and storage period of 40 days. The values of L *, a * and ∆ E, of the ultrasound treated breast meat were higher by 16.46, 24.26 and 122.26, respectively, while the values of b * and h decreased by 7.79 and 20.63 degrees, respectively. Significant differences (p <0.05) appeared between ultrasound, conventional method and fresh breast meat in color components.

Key words: Ultrasound, Chicken breast meat, Color components, Optimization process.

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