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Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated Chicken
Author(s) -
HASHIM I.B.,
RESURRECCION A.V.A.,
McWAlTERS K.H.
Publication year - 1995
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.1365-2621.1995.tb06202.x
Subject(s) - flavor , food science , aroma , white meat , irradiation , sensory system , chemistry , gamma irradiation , sensory analysis , biology , physics , neuroscience , nuclear physics
The effects of irradiation of refrigerated and frozen chicken on sensory properties were investigated on skinless boneless breasts (white) and leg quarters (dark). Irradiation did not affect appearance of moistness and glossiness of raw chicken (white or dark). Leg quarters irradiated while refrigerated were darker (p 0.05) than controls (nonirradiated chicken). Raw irradiated chicken had higher “fresh chickeny,” bloody, and sweet aromatic aroma intensities compared to nonirradiated samples. Cooked irradiated frozen dark meat had more chicken flavor, and cooked irradiated refrigerated dark meat was more tender than controls. No other sensory attributes of cooked chicken were affected. The state at which chicken had been irradiated (refrigerated or frozen) did not affect sensory properties.