| Summary: | 博士 === 國立中興大學 === 動物科學系所 === 104 === Chicken meat is well-accepted as a healthier food option compared to red meat. Chicken offers several advantages over red meat that account for an increasing trend in chicken consumption. The unique organoleptic characteristics of native chicken are preferred for the rich flavors and superior texture. Promoting the consumption of Taiwan native chicken (TNC) meat is critical to the industry. Studies on the physicochemical characteristics and descriptive sensory analysis, as well as the relationship between instrumental attributes and human sensory attributes of the TNC and commercial broiler (BR) meat should be conducted. Additionally, the thermal treatment considerably influences the quality and palatability of cooked meat. Therefore, the objectives of this study was to investigate the thermal treatment on physicochemical characteristics, descriptive sensory analysis, and microstructural properties of chicken meat and interpretation of the relationship between meat parameters.
In the experiment 1, it was found that both chicken breeds had significant difference in juiciness, flavor, and meat texture, whereas TNC meat had lower cooking loss after cooking, as a result to higher moisture release and oily mouth coat when analyzed by sensory analysis. The TNC meat had higher textural sensory attributes and provided more intense chicken flavors than BR meat. It clearly demonstrated that the sensory textural attributes vary between BR and TNC meat, and the instrumental texture attributes (e.g., collagen, shear force, cooking loss) were highly correlated with sensory textural attributes (r ≈ 0.7 to 0.9) and influenced cooked meat eating qualities greatly. In the experiment 2, TNC and BR breast meat were heated with various end-point temperatures (50–95°C). With increasing end-point temperature, the cooking loss, collagen solubility, shear force value, and hardness of samples increased in both breeds. BR and TNC meats performed differently upon heating in certain characteristics. The textural attributes had highly correlated with the level of protein solubility and cooking loss of meat. In the experiment 3, the influence of cooking conditions, including laboratory condition “in-bag cooking (BC)”, and real life cooking condition “cooked directly in hot water (WC)”, on the quality of TNC breast meat was evaluated. The results revealed that no significant differences were observed in quality attributes including shear force, collagen solubility, microstructures, redness, yellowness, and descriptive sensory characteristics between treatments. However, BC meat had significantly higher lightness, cooking loss and lower protein solubility after cooking. In experiment 4, TNC breast meat was heated using different cooking methods including, moist-heat (water-cooking; WC) and dry-heat (oven-cooking; OC). The results showed that the OC meat had a significantly higher cooking time, cooking loss, shear force values and darker color than WC meat. Protein solubility decreased after cooking in both cooking methods; however no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P < 0.05). The fibril shrinkage was noticeable in OC meat (P < 0.05). Descriptive sensory analysis revealed that WC meat exhibited higher moisture release and lower textural attributes, while OC method enhanced the color and chickeny flavor of TNC meat.
In conclusion, descriptive sensory analysis is capable to identifying and quantifying the important sensory attributes of foods, especially the unique organoleptic characteristics of chicken meat. High relationships of sensory attributes and physicochemical characteristics provide accuracy of information regarding the instrumental and sensory measurements. Moreover, in this study scientifically assessed the effects of different thermal treatments considerably influence the quality and palatability of cooked meat. Therefore, the producers could utilize the information to manufacture poultry products with more desirable qualities.
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