Authors:C. Capetillo Leala, L. Ancona Méndez, C. Sandoval Castro, and G. Cetz Zapata
from Yucatan State, Mexico was compared with a local variety of
, in terms of chemical composition and amino acid profile. No differences were found (P=0.55) in crude protein content of
(20.2±0.15 vs. 20.3±0.16 g/100 g DM., respectively).
had a lower fiber and fat content (P<0.05). No difference was found in ash content (P>0.05).
has a higher proportion (P<0.05) of valine, isoleucine, phenylalanine, aspartate and alanine while
had higher proportion (P<0.05) of proline and glutamate, no difference was found in the remaining amino acids. Both species had a high proportion of aspartate and glutamate. In general, the human amino acid requirements for adults are satisfied, however, leucine and lysine might become limiting. It was concluded that
can be included in human diet in similar fashion as
Authors:M.I. Piñon, A.D. Alarcon-Rojo, A.L. Renteria, G. Mendez, and H. Janacua-Vidales
Marinated chicken meat is an ideal substrate for the growth of microorganisms. The aim of this study was to determine the effect of high-intensity ultrasound on the microbial flora of chicken meat marinated in oregano oil. Three concentrations of oregano oil (0%, 0.1%, and 0.3%) and two types of marination (traditional and highintensity ultrasound) were tested. Microorganisms were enumerated immediately after marination and on 7, 14, and 21 days of chilled storage. Marination in oregano oil resulted in significant differences (P<0.05) in the numbers of anaerobic, lactic acid bacteria, and mesophiles. Ultrasound with 0.1% OEO did not show any effect on the three types of bacteria. The treatment with 0.3% oregano oil and ultrasound had the greatest effect on controlling microbial growth. Therefore, a combination of ultrasound and oregano oil is the most appropriate option for reducing the growth of mesophilic, anaerobic, and lactic acid bacteria in vacuum-packed marinated chicken breasts during chilled storage.