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POULTRY PRODUCT QUALITY. 3. Organoleptic Evaluation of Cooked Chicken and Turkey Skin Fractions as Affected by Storage Time and Temperature
Author(s) -
MacNEIL J. H.,
DIMICK P. S.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12136.x
Subject(s) - organoleptic , residue (chemistry) , flavor , food science , chemistry , control sample , taste , biochemistry
SUMMARY: Cooked turkey and chicken skin residue and separated drippings or oil were stored at various temperatures then presented to a trained taste panel for flavor evaluation. Panel members were able to discriminate between a control (unstored) and a sample of residue after 3 wk of storage at 40°F. They were not able to differentiate between control and treatment (stored) oil even after 7 wk of storage. When chicken skin residue and oil were evaluated after storage at 40°F the panel members could detect differences between the residue samples at 3 wk, but unlike the turkey oil stored at the same temperature they indicated discriminatory ability after 1 wk of storage. When both cooked chicken and turkey skin fractions were presented to the panel at the same time without a reference control (unstored) they were able to identify differences but could not indicate a clear preference for either one.