Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cured Chicken Breast Manufacture
2.2. Proximate Composition
2.3. pH
2.4. Water-Holding Capacity (WHC)
2.5. Curing Yield
2.6. Cooking Yield
2.7. Color
2.8. Shear-Force
2.9. Electronic Nose
2.10. Electronic Tongue
2.11. Sensory Evaluation
2.12. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition
3.2. pH and Water Holding Capacity (WHC)
3.3. Curing and Cooking Yield
3.4. Color
3.5. Shear-Force
3.6. Aromatic and Taste Profiles
3.7. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Traits (%) | Marketing Ages (day) | |||
---|---|---|---|---|
28 | 30 | 32 | 34 | |
Water | 70.62 ± 0.10 a | 68.79 ± 0.77 a,b | 68.85 ± 0.09 a,b | 68.13 ± 1.26 b |
Protein | 21.09 ± 2.53 b | 24.45 ± 0.17 a,b | 24.42 ± 0.64 a,b | 24.91 ± 0.34 a |
Fat | 0.95 ± 0.12 | 1.00 ± 0.08 | 1.01 ± 0.07 | 1.11 ± 0.14 |
Ash | 2.50 ± 0.04 | 2.50 ± 0.06 | 2.57 ± 0.14 | 2.48 ± 0.08 |
Traits | Marketing Ages (d) | ||||
---|---|---|---|---|---|
28 | 30 | 32 | 34 | ||
pH | Uncooked | 5.85 ± 0.01 c | 5.86 ± 0.01 c | 5.93 ± 0.01 b | 5.95 ± 0.01 a |
Cooked | 6.14 ± 0.01 d | 6.18 ± 0.01 c | 6.20 ± 0.01 b | 6.26 ± 0.01 a | |
WHC (%) | 90.17 ± 0.13 b | 94.98 ± 0.45 a | 94.02 ± 1.21 a | 96.09 ± 1.48 a |
Traits | Marketing Ages (day) | |||
---|---|---|---|---|
28 | 30 | 32 | 34 | |
CIE L* (lightness) | 70.68 ± 0.55 a | 69.90 ± 0.81 a | 67.22 ± 0.64 b | 63.70 ± 0.68 c |
CIE a* (redness) | 3.83 ± 0.12 b | 3.82 ± 0.20 b | 3.77 ± 0.15 b | 4.65 ± 0.26 a |
CIE b* (yellowness) | 18.25 ± 0.44 c | 19.19 ± 0.14 b | 19.27 ± 0.90 b | 20.40 ± 0.75 a |
Hue angle (H°) | 74.14 ± 0.58 a | 78.74 ± 0.53 a | 78.90 ± 0.91 a | 77.16 ± 0.61 b |
Chroma (C*) | 18.65 ± 0.42 c | 19.57 ± 0.17 b | 19.64 ± 0.86 b | 20.92 ± 0.76 a |
Items | Marketing Ages (day) | |||
---|---|---|---|---|
28 | 30 | 32 | 34 | |
AHS_sourness (1) | 3.76 | 8.41 | 6.61 | 5.23 |
PKS | 6.28 | 5.99 | 5.89 | 5.83 |
CTS_saltiness | 5.38 | 5.87 | 5.99 | 6.76 |
NMS_umami | 5.39 | 5.91 | 5.91 | 6.79 |
CPS | 5.81 | 5.77 | 5.88 | 6.54 |
ANS | 8.04 | 3.99 | 5.51 | 6.46 |
SCS | 8.12 | 3.24 | 5.53 | 7.10 |
Traits | Marketing Ages (day) | |||
---|---|---|---|---|
28 | 30 | 32 | 34 | |
Color | 8.86 ± 0.42 | 9.04 ± 0.56 | 8.88 ± 0.39 | 8.96 ± 0.58 |
Flavor | 8.36 ± 0.49 b | 9.30 ± 0.50 a | 9.24 ± 0.56 a | 8.22 ± 0.75 b |
Texture | 9.20 ± 0.65 a | 8.92 ± 0.79 a,b | 8.90 ± 0.54 a,b | 8.56 ± 0.63 b |
Juiciness | 8.82 ± 0.96 | 8.76 ± 0.58 | 8.70 ± 0.72 | 8.74 ± 0.61 |
Taste | 8.80 ± 0.94 | 8.73 ± 0.60 | 8.68 ± 0.73 | 8.78 ± 0.64 |
Overall acceptability | 8.66 ± 0.84 | 8.62 ± 0.68 | 8.70 ± 1.00 | 8.64 ± 0.91 |
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Park, S.-Y.; Kim, H.-Y. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods 2021, 10, 2152. https://doi.org/10.3390/foods10092152
Park S-Y, Kim H-Y. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods. 2021; 10(9):2152. https://doi.org/10.3390/foods10092152
Chicago/Turabian StylePark, Sin-Young, and Hack-Youn Kim. 2021. "Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat" Foods 10, no. 9: 2152. https://doi.org/10.3390/foods10092152