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Descriptive sensory analysis of irradiated frozen or refrigerated chicken.

Author(s) : HASHIM I. B., RESURRECCION A. V. A., MCWATTERS K. H.

Type of article: Article

Summary

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 than 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 flavour, 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.

Details

  • Original title: Descriptive sensory analysis of irradiated frozen or refrigerated chicken.
  • Record ID : 1996-2959
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 4
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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