Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240 China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing, Jiangsu 210000 China.
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240 China.
Food Res Int. 2020 Nov;137:109669. doi: 10.1016/j.foodres.2020.109669. Epub 2020 Sep 18.
Blanched chicken, boiling the whole chicken without removing head and butt parts during process, is a traditional poultry product in China. In this manuscript, the flavor differences of five parts (skin, breast, thigh, head and butt) of the Chinese blanched chicken (CBC) were studied using sensory evaluation and instrumental analysis. Check-all-that-apply (CATA), rate-all-that-apply (RATA), and 9-point hedonic preference were used to collect consumers' sensory results. Gas chromatograph-time of flight mass spectrometer (GC-ToF-MS) and electronic nose (E-nose) were used to discriminate flavor variances. CATA perceptions showed different parts of CBC stimulated consumers' odor and emotion feelings differently. GC-ToF-MS and E-nose data elaborated that the flavor of breast with chicken-like flavor was better than the other parts. Consumers preferred the chicken breast part the most. This analysis of different parts of CBC could provide advice to cater consumers' preference and predict the quality change might induce.
白切鸡，是指在烹饪过程中整鸡不褪毛、不除内脏的传统禽类食品。本研究采用感官评价和仪器分析相结合的方法，对中国白切鸡（CBC）的五个部位（皮、胸、腿、头和臀）的风味差异进行了研究。采用可选择多项检验（CATA）、排序检验（RATA）和 9 点愉悦度检验来收集消费者的感官结果。气相色谱-飞行时间质谱联用仪（GC-ToF-MS）和电子鼻（E-nose）用于区分风味差异。CATA 结果表明，CBC 的不同部位对消费者的嗅觉和味觉感受有不同的刺激作用。GC-ToF-MS 和 E-nose 数据表明，鸡胸肉具有鸡肉风味，风味优于其他部位。消费者最喜欢鸡肉胸部位。本研究对白切鸡不同部位的分析可以为迎合消费者的偏好提供建议，并预测可能导致的质量变化。
