{"id":2739,"date":"2020-11-18T03:42:31","date_gmt":"2020-11-18T03:42:31","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=2739"},"modified":"2020-11-18T03:42:32","modified_gmt":"2020-11-18T03:42:32","slug":"optimization-of-treated-chicken-breast-meat-color-%e2%80%8ecomponents-using-ultrasound%e2%80%8e","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=2739","title":{"rendered":"Optimization of Treated Chicken Breast Meat Color \u200eComponents Using Ultrasound\u200e"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><strong>Murtadha Kareem Muhammed Al Lami<sup>(1) <\/sup>&nbsp;Asaad R. S. Al\u2013Hilphy*<sup>(2)<\/sup> and Majid\nH. Al-Asadi<sup>(1)<\/sup><\/strong><\/p>\n\n\n\n<p>(1). Department of Animal Production, Faculty of\nAgriculture, University of Basrah, Basrah, Iraq.<\/p>\n\n\n\n<p>(2). Department of Food Science, Faculty of\nAgriculture, University of Basrah, Basrah, Iraq.<\/p>\n\n\n\n<p>(*Corresponding author: Dr. Asaad Rehman Al-Hilphy.\nE-Mail: aalhilphy@yahoo.co.uk).<strong><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center\">Received: 29\/08\/2020&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Accepted: 02\/10\/2020<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>Abstract<\/strong><\/p>\n\n\n\n<p>The study was conducted at\nthe laboratories of the Food Science, College of Agriculture, University of\nBasrah, started from 1\/10\/2019 until 12\/1\/2020 to investigate the effect of ultrasound on\nthe color components of chicken breast using independent variables (power from\n4.4-66 W, ultrasound treatment time from 10-30 minutes, storage period from\n0-60 days). The response surface method was used to obtain optimal conditions\nfor the independent variables and to optimize the dependent variables (L *, a\n*, b *, h and&nbsp; \u2206E). Quadratic polynomial\nregression models were used to predict color components. Optimization results\nwere compared with the traditional method and fresh meat. The results showed\nthat the optimum conditions were at 66 W, ultrasound treatment time of 24.07\nminutes and storage period of 40 days. The values of L *, a * and \u2206 E, of the\nultrasound treated breast meat were higher by 16.46, 24.26 and 122.26,\nrespectively, while the values of b * and h decreased by 7.79 and 20.63\ndegrees, respectively. Significant differences (p &lt;0.05) appeared between\nultrasound, conventional method and fresh breast meat in color components.<\/p>\n\n\n\n<p><strong>Key words<\/strong>: Ultrasound, Chicken breast meat, Color components, Optimization process.<\/p>\n\n\n\n<p>Full paper in English: <strong><a href=\"http:\/\/agri-research-journal.net\/sjar\/wp-content\/uploads\/2020\/11\/v7n5p32.pdf\">PDF<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Murtadha Kareem Muhammed Al Lami(1) &nbsp;Asaad R. S. Al\u2013Hilphy*(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 &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=2739\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2739","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2739"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2739\/revisions"}],"predecessor-version":[{"id":2740,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/2739\/revisions\/2740"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}