Author
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Zhuang, Hong |
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Savage, Elizabeth |
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Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only Publication Acceptance Date: 1/20/2011 Publication Date: 6/11/2011 Citation: Zhuang, H., Savage, E.M. 2011. Deboning time effect on sensory descriptive flavor profiles of cooked broiler pectoralis major. Annual Meeting of the Institute of Food Technologists. Interpretive Summary: Profiling sensory texture characteristics of cooked chicken pectoralis major (breast fillets) deboned at different postmortem (PM) times has been research interests for decades. However, there is lack of peer-reviewed studies to compare sensory descriptive flavor profiles of hot-deboned versus 2-h cold-deboned broiler breast fillets and hot-deboned versus 24-h cold-deboned broiler breast fillets. The objective of this study was to compare sensory descriptive flavor profiles of cooked broiler fillets that were hot-boned or cold-deboned at 2 and 24 h PM. Three replicate trials were conducted and broiler carcasses (42-d old birds) were hot-boned (about 45 min postmortem), cold-deboned 2 h postmortem (2h) or cold-deboned 24 h postmortem (24h). Samples were cooked directly from the frozen state. Nine descriptive sensory flavor attributes were evaluated by 8 trained descriptive panelists using 0-15 universal intensity scales. There were no significant differences in average flavor intensity scores between the hot-boned and the 2-h cold-deboned fillets. However, the average score of the 24h samples for the flavor attribute cardboardy was significantly lower than the hot-boned fillets and was not different from the 2h fillets, and the average score for the attribute sweet was significantly higher than the hot-boned and 2h samples. These results indicate that flavor profiles of hot-boned and 2-h cold-deboned broiler fillets are similar to each other; however, broiler breast fillets that were cold-deboned 24 h PM and cooked directly from the frozen stage show different flavor profiles from those either hot-boned or cold-deboned 2 h PM. Technical Abstract: Profiling sensory texture characteristics of cooked chicken pectoralis major (breast fillets) deboned at different postmortem (PM) times has been research interests for decades. However, there is lack of peer-reviewed studies to compare sensory descriptive flavor profiles of hot-deboned versus 2-h cold-deboned broiler breast fillets and hot-deboned versus 24-h cold-deboned broiler breast fillets. The objective of this study was to compare sensory descriptive flavor profiles of cooked broiler fillets that were hot-boned or cold-deboned at 2 and 24 h PM. Three replicate trials were conducted and broiler carcasses (42-d old birds) were hot-boned (about 45 min postmortem), cold-deboned 2 h postmortem (2h) or cold-deboned 24 h postmortem (24h). Samples were cooked directly from the frozen state. Nine descriptive sensory flavor attributes were evaluated by 8 trained descriptive panelists using 0-15 universal intensity scales. There were no significant differences in average flavor intensity scores between the hot-boned and the 2-h cold-deboned fillets. However, the average score of the 24h samples for the flavor attribute cardboardy was significantly lower than the hot-boned fillets and was not different from the 2h fillets, and the average score for the attribute sweet was significantly higher than the hot-boned and 2h samples. These results indicate that flavor profiles of hot-boned and 2-h cold-deboned broiler fillets are similar to each other; however, broiler breast fillets that were cold-deboned 24 h PM and cooked directly from the frozen stage show different flavor profiles from those either hot-boned or cold-deboned 2 h PM. |
