|Sanchez Brambila, Gabriela|
Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/1/2016
Publication Date: 5/3/2016
Citation: Sanchez Brambila, G.Y., Bowker, B.C., Zhuang, H. 2016. Comparison of sensory descriptive texture attributes of broiler breast fillets with different degree of white striping. Poultry Science. 95(10):2472-2476.
Interpretive Summary: Chicken breasts samples of each white striping grading condition were used to perform texture tests. Sensory evaluation by 8-trained judges evaluated Cohesiveness, Hardness, Juiciness, Rate of Breakdown and Chewiness, rating 1-15 line scale from lowest to highest intensity. For the Instrumental Texture Analyses, the test was performed using a Texture Analyzer (TPA) to measure texture profile of hardness, cohesiveness, springiness and chewiness, and Warner Bratzler Shear force. The results of the sensory evaluation showed that chicken breast with severe white striping condition were harder, more cohesive and chewy than those samples of normal and moderate white striping condition. Instrumental texture of TPA also showed that that chicken breast with severe white striping condition were more hard and chewy than the moderate and normal breasts samples. The results of this work demonstrated that tenderness in meat were higher only in the severe white striping condition, therefore indicating that white striping in breast chicken causes a significant increase in toughness.
Technical Abstract: The white striping condition in chicken meat, known as the presence of white striated tissue in the muscle of breast or thighs, is currently an emerging concern to the chicken processing industry. This condition, negatively affecting appearance in retail chicken and consumer buying decision, but no texture analyses has been reported in regards of sensory texture perception and instrumental evaluation of texture. For this purpose, three collections trial, each of 32 to 36 whole chicken breast from a chicken processing plan were carried out with the objective to grade samples in three white striping conditions: Normal (no striping), Moderate striping and Severe striping. The collected breasts were taken to the laboratory for trimming, weighing, Color, and pH measurements and visual grading in severity of White striping condition. A subsample from each collection trial consisted of 2-6 chicken breasts samples from each White striping conditions were used to perform a triplicate evaluation of sensory and instrumental texture. Sensory evaluation was performed by a 8-trained judges whom evaluated Cohesiveness, Hardness, Juiciness, Rate of Breakdown and Chewiness, rating 1-15 line scale from lowest to highest intensity. The Instrumental Texture Analyses (TPA) and Warner Bratzler Shear force were performed using a TA-XTPlus Texture Analyzer equipped with the computer software Texture Exponent. The results of the sensory evaluation showed that severe condition had a significantly (p< 0.05) higher intensity score in cohesiveness (6.87) , hardness(6.69) and chewiness (5.40) when compared with samples of normal and moderate white striping conditions. TPA Hardness also showed a significantly higher values of severe condition in hardness (6.72) and chewiness (0.91) The results in this work showed that chicken breast fillets with severe white striping have higher intensity values in those attributes that affect tenderness in meat, therefore indicating that white striping in breast chicken causes a significant increase in toughness.