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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality & Safety Assessment Research » Research » Publications at this Location » Publication #322555

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality & Safety Assessment Research

Title: Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage

Author
item Sanchez Brambila, Gabriela
item Bowker, Brian
item CHATTERJEE, DEBOLINA - University Of Georgia
item Zhuang, Hong

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/11/2016
Publication Date: 2/16/2018
Citation: Sanchez Brambila, G.Y., Bowker, B.C., Chatterjee, D., Zhuang, H. 2018. Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage. Poultry Science. 97:1762-1767.

Interpretive Summary: This study was done to evaluate the effects of the wooden breast condition on the texture of cooked chicken breast fillets that were fresh (4 °C) or stored frozen (-20 °C). Texture characteristics of normal and severe wooden breast fillets (designated as NORM and WB, respectively) were evaluated by both, sensory panel, and by instrumental measurement of shear force using a Warner-Bratzler. Chicken breast fillets were collected from a commercial processing line after 3 h postmortem over three separate trial days. Then the fillets were classified according to the wooden breast condition, and then stored at either 4°C or -20°C. For texture evaluation, fillets were cooked to 78oC and evaluated by an 8-member trained sensory panel for the following attributes: springiness, cohesiveness, hardness, juiciness, cohesiveness of mass, bolus size, wetness of mass, fibrous, rate of breakdown and chewiness. Results of this study showed WB fillets had significantly higher cook loss (31.8-32.3%) after fresh or frozen storage than NORM fillets. Similarly, significant differences in instrumental shear force measurements were found between NOM and WB samples cooked after 4° C storage. However, no differences were found in samples cooked after being stored frozen at -20° C. Sensory analysis found significant differences in springiness between NORM and WB cooked after -20 °C frozen storage. In contrast, only significant differences in fibrous texture were perceived in the ventral section of WB samples cooked after fresh storage. Sensory analysis results suggest that WB condition was perceived by the panelists to be more springiness and fibrous than normal fillets. Shear force was found to be significantly lower in dorsal and ventral portions of WB fillets cooked after fresh storage than the other cooked samples.

Technical Abstract: The objective of this study was to evaluate the effects of the wooden breast condition on the texture of cooked broiler breast fillets (Pectoralis major) after fresh and frozen storage. Texture characteristics of normal (NORM) and severe wooden breast (WB) fillets were studied by both sensory descriptive analyses and Warner-Bratzler shear force. Broiler breast fillets were collected over three separate trial days from a commercial deboning line at 3 h postmortem, classified according to the wooden breast condition, and then stored at either 4°C or -20°C prior to texture evaluation. After storage, fillets were cooked to an endpoint temperature of 78oC and evaluated by an 8-member trained sensory panel for springiness, cohesiveness, hardness, juiciness, cohesiveness of mass, bolus size, wetness of mass, fibrous, rate of breakdown and chewiness. Data recorded in weight loss demonstrate that WB fillets had significantly (P <0.05) higher (31.8-32.3%) cook loss after fresh or frozen storage than NORM fillets. Significant differences (P < 0.05) in shear force were found between NOM and WB samples cooked after 4° C, while no differences were found in samples cooked after -20° C. Significant differences sensory texture were found (P <0.05) in springiness between NORM and WB cooked after -20 °C storage; only significant more fibrous texture was perceived in ventral section of WB samples cooked after fresh storage These data suggest that WB condition was perceived by the panelists to be more springiness and fibrous than normal fillets. Shear force was detected significantly less (P <0.05) in dorsal and ventral portions of WB fillets cooked after fresh storage than any other cooked sample.