Analysis of the Effect That Holding Time Has on the Perceived Sensory Quality and Acceptability of Poached Chicken

Analysis of the Effect That Holding Time Has on the Perceived Sensory Quality and Acceptability of Poached Chicken

The purpose of this study was to determine the effects of holding time on the sensory quality of chicken. Background research was conducted on the concentration of volatile compounds released during this holding time and the impact that oxidation has on flavor. Gas chromatography–mass spectrometry (...

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Bibliographic Details
Published in:Journal of culinary science & technology Vol. 10; no. 3; pp. 259 - 270
Main Authors: Jones, Gregory S, Bouton, Anderson, Jones, Krystal L, Cauble, Andrew C, Laffitte, Lightsey, Dawson, Paul, Sharp, Julia, Condrasky, Margaret D
Format: Journal Article
Language:English
Published: Binghamton Taylor & Francis Group 01-07-2012
Taylor & Francis LLC
Subjects:
Chicken
chickens
Chromatography
college students
dimethyl sulfide
flavor
Food quality
gas chromatography
GC-MS
holding time
Mass spectrometry
Oxidation
Poultry
quality/acceptance
sensory
surveys
VOCs
volatile compounds
Volatile organic compounds
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Summary:The purpose of this study was to determine the effects of holding time on the sensory quality of chicken. Background research was conducted on the concentration of volatile compounds released during this holding time and the impact that oxidation has on flavor. Gas chromatography–mass spectrometry (GC-MS) analyses were used to identify volatile compounds, and three compounds (hexanal, dimethyl sulfide, and propanal) were shown to have changed consistently, which may impact the flavor of chicken. A triangle test and demographic survey were conducted using an untrained panel to determine the perceived effect of a 10-min holding time on chicken flavor. The results showed that college students are unable to detect a difference between chicken held for 1 or 10 min.
Bibliography:http://dx.doi.org/10.1080/15428052.2012.706120
ISSN:1542-8044
1542-8052
1542-8044
DOI:10.1080/15428052.2012.706120