Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass.

Huhu Wang,Jihao Li,Yue Qin,Xinglian Xu,Guanghong Zhou

doi:10.1002/fsn3.928

Abstract

Soft‐boiled chicken is widely popular with its flavor and texture. In a traditional view, the edible quality of soft‐boiled chicken producing with hot‐fresh carcass (without any chilled procedure after evisceration) was better than that of chilled carcass. Hot‐fresh groups with 1, 2, or 4 hr and chilled groups with 24, 48, or 60 hr were used to clarify the view in this study. The results indicated that no significant difference in hardness, springiness, cohesiveness of texture profiles and b* value of skin color was observed between each group, although the highest L* value was obtained in hot‐fresh 4 hr group. Higher contents of succinic acid were found in chilled groups when compared to that of hot‐fresh groups, but there was no difference in lactic acid and pH values. Lower contents of adenosine 5′‐monophosphate (AMP), guanosine 5′‐monophosphate (GMP), inosine and hypoxanthine, and higher inosine‐5′‐monophosphate (IMP) (especially for hot‐fresh 1 hr) were observed in hot‐fresh groups. In addition, although no difference in umami amino acids and bitter amino acid was observed between each tested group, higher amounts of Asp, Met, Ile, Leu, Tyr, and Arg were observed in chilled groups, especially for chilled 60 hr. The finding indicated that the traditional view was lack of scientific evidence, and chilled carcass was suitable for soft‐boiled chicken, substituting for the hot‐fresh carcass.

Highlights

The global production of chicken meat has increased from 73.1 million tons in 2008 to 90.2 million tons in 2017, especially for Asian countries
Storage time affected the L* value, as the L* values of the hot-fresh 1 hr and chilled 24 hr were higher than those of samples subjected to the same treatments but for longer periods
The skin color of the soft-boiled chicken was used to represent the color of the whole product, since skin color is more important than meat color in the assessment of this product

Summary

Introduction

The global production of chicken meat has increased from 73.1 million tons in 2008 to 90.2 million tons in 2017, especially for Asian countries. The yellow-feathered broilers, accounting for approximate 50% heads of chicken in China, were commonly consumed as a special product named soft-boiled chicken, which has a distinctive flavor and texture (Gao et al, 2016; Jayasena, Jung, Alahakoon, et al, 2015; Jayasena, Jung, Bae, et al, 2015). The live yellow- feathered broilers approved by the purchaser in wet-markets were individually sold, and the carcasses were consumed by boiling or stewing. Wet-markets have been restricted in most cities of China since 2015 due to the outbreaks of animal influenza, and the traditional consumption pattern using hot-fresh carcasses (not subjected to any chilled procedures) suffered from these restrictions. Soft-boiled chicken is a very popular dish prepared by yellow-feathered broilers, it is famous for its flavor and texture and

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