Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Karen Sanden
* ORCID logo ,
Ulrike Böcker
,
Ragni Ofstad
,
Mona Pedersen
,
Vibeke Høst
,
Nils Kristian Afseth
,
Sissel Beathe Rønning
,
Nancy Pleshko
Version 1 : Received: 12 January 2021 / Approved: 13 January 2021 / Online: 13 January 2021 (12:39:16 CET)
(This article belongs to the Research Topic Food Analytical Methods)

How to cite: Sanden, K.; Böcker, U.; Ofstad, R.; Pedersen, M.; Høst, V.; Afseth, N.K.; Rønning, S.B.; Pleshko, N. Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology. Preprints 2021, 2021010245. https://doi.org/10.20944/preprints202101.0245.v1 Sanden, K.; Böcker, U.; Ofstad, R.; Pedersen, M.; Høst, V.; Afseth, N.K.; Rønning, S.B.; Pleshko, N. Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology. Preprints 2021, 2021010245. https://doi.org/10.20944/preprints202101.0245.v1

Abstract

Recently, two chicken breast fillet abnormalities, termed Wooden Breast (WB) and Spaghetti Meat (SM), have become a challenge for the chicken meat industry. The two abnormalities share some overlapping morphological features, including myofiber necrosis, intramuscular fat deposition, and collagen fibrosis, but display very different textural properties. WB has a hard, rigid surface, while the SM has a soft and stringy surface. Connective tissue is affected in both WB and SM, and accordingly, this study's objective was to investigate the major component of connective tissue, collagen. The collagen structure was compared with normal (NO) fillets using histological methods and Fourier transform infrared (FTIR) microspectroscopy and imaging. The histology analysis demonstrated an increase in the amount of connective tissue in the chicken abnormalities, particularly in the perimysium. The WB displayed a mixture of thin and thick collagen fibers, whereas the collagen fibers in SM were thinner, fewer, and shorter. For both, the collagen fibers were oriented in multiple directions. The FTIR data showed that WB contained more β-sheets than the NO and the SM fillets, whereas SM fillets expressed the lowest mature collagen fibers. This insight into the molecular changes can help to explain the underlying causes of the abnormalities.

Keywords

Chicken fillet; Collagen structure; Wooden Breast; Spaghetti Meat; FTIR spectroscopy

Subject

Chemistry and Materials Science, Analytical Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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