USDA, Agricultural Research Service, Russell Research Center, Athens, GA 30604-5677, USA.
Poult Sci. 2012 Jul;91(7):1695-702. doi: 10.3382/ps.2011-01884.
Four replications were conducted to compare sensory descriptive profiles of cooked boneless skinless chicken breast categorized by fillet (pectoralis major) weight or size. In each replication, 20 heavy fillets, 20 medium fillets, and 20 light fillets (deboned at 6-8 h postmortem) were obtained from a commercial processing plant. Fillets were trimmed and weighed before chosen for each of 3 size categories based on their weight as follows: light, average weight 112 g; medium, average weight 153 g; and heavy, average weight 204 g. Descriptive sensory texture and flavor attributes were measured after the frozen samples were thawed for 24 h at a refrigerated temperature (2°C) and cooked to an endpoint temperature of 78°C. Sensory evaluations were performed by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Our results show that there were differences (P < 0.05) in intensity scores of sensory descriptive texture and flavor attributes cohesiveness, hardness, juiciness, cardboardy, and sourness, among the 3 weight categories. The average cohesiveness, hardness, and sourness scores of the heavy and light fillets were higher than the medium fillets. The juiciness score of the heavy fillets was higher than that of the light fillets, and the cardboardy score of the light fillets was higher than those of the medium and heavy fillets. The juiciness score of the medium fillets did not differ from that of either the light or heavy fillets, and there was no difference for cardboardy scores between the medium and heavy fillets. These results indicate that fillet weight or size in the range (95-230 g) assessed in this study may influence sensory descriptive flavor and texture profiles of cooked broiler breast fillets deboned 6 to 8 h postmortem. Current genetic selection of broiler lines based on growth rate and feed efficiency may sacrifice breast meat quality. However, it remains to be determined if the differences in the sensory descriptive evaluation can be perceived by consumers.
进行了四次复制实验，以比较根据鱼片（胸大肌）重量或大小分类的去骨去皮鸡胸肉的感官描述性图谱。在每次复制中，从一家商业加工厂获得 20 个大鱼片、20 个中鱼片和 20 个小鱼片（在死后 6-8 小时去骨）。鱼片在选择用于每个 3 个大小类别之前进行修剪和称重，基于它们的重量如下：小，平均重量 112 克；中，平均重量 153 克；大，平均重量 204 克。将冷冻样品在冷藏温度（2°C）下解冻 24 小时并烹饪至终点温度 78°C 后，测量感官纹理和风味属性。由经过培训的描述性小组人员使用 0 到 15 的通用强度标度对 8 个纹理和 10 个风味属性进行感官评估。我们的结果表明，在 3 个重量类别之间，感官描述性纹理和风味属性的强度评分存在差异（P < 0.05），包括稠度、硬度、多汁性、纸板味和酸味。大、小鱼片的稠度、硬度和酸味平均评分高于中鱼片。大鱼片的多汁性评分高于小鱼片，而小鱼片的纸板味评分高于中、大鱼片。中鱼片的多汁性评分与小或大鱼片无差异，中、大鱼片的纸板味评分也无差异。这些结果表明，在本研究中评估的范围（95-230 克）内的鱼片重量或大小可能会影响去骨后 6-8 小时的煮鸡胸肉的感官描述性风味和纹理图谱。目前基于生长速度和饲料效率对肉鸡系进行的遗传选择可能会牺牲鸡胸肉的质量。然而，仍需确定消费者是否能感知到感官描述性评价中的差异。
