Improvement of Different Post-mortem Conditioning Span Treatments on Eating Quality of Soft-boiled Chicken
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Abstract:
Selecting an appropriate post-mortem span to let broiler carcass experience conditioning is of great importance to the quality of broiler processed product. Instrumental analysis methods and sensory evaluation were applied to investigate the effects of different post-mortem conditioning span on eating quality of soft-boiled chicken, so as to provide credible data and theory for future industrial production of soft-boiled chicken. In this experiment, spotted-brown broilers from same specification were slaughtered and divided into three groups depend on their different post-mortem span (1 h, 2 h and 3 h), then boiled to produce soft-boiled chicken under factory conditions. The skin color, pH, texture, volatile flavor compound and sensory quality of these chicken were evaluated, then principal component analysis (PCA) was carried out to explain the interrelationships between instrumentanalyzed indexes and sensory evaluation scores, also interrelationships in the instrument analyzed indexes themselves. The results of volatile flavor compound from GC-IMS analysis were subject to PCAto illuminate the variation of volatile flavor compound among soft-boiled chicken from different groups. Results show significant differences (p<0.05) in skincolor (L*: 73.24~76.47, b*: 29.73~37.05), texture and relative content of volatile flavor compound of thesesoft-boiled chicken. Moreover, compared with the two groups with short post-mortem span, the longer post-mortem span group shows better results in sensory evaluation (71.00~85.50) and in this experiment can provide theoretical basis for industrial practice and quality improvement of soft-boiled chicken. relative content of volatile flavor compound. The variation of each product quality index among different post-mortem span that are expounded
