Abstract
In order to commercialize soft‐boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft‐boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N2 and MC:30%CO2/70%N2) conditions. Total viable counts reached the acceptable limit of 4.90 Log CFU/g at 1.5, 2.5, and 4 days of storage under AP, MN, and MC, respectively. However, sensory acceptance limits, based on overall acceptance by the professional panelists, were not reached until one day later. The TVB‐N content of MAP was lower than that of the AP. The finding indicated that the shelf life of soft‐boiled chicken could be extended by two days using MAP with CO2. These findings will provide basic reference for the packaging of cooked meat and also provide information on poultry processing techniques that could be applied at commercial scales.
Highlights
The Yellow-feathered broiler, which has a distinctive flavor and texture profiles compared to other commercial broilers such as Ross, Arbor Acres, and Cobb Broiler, is widely considered the primary raw meat in the manufacturing of soft-boiled chicken (SC; Jayasena et al, 2015)
Appearance, odor, and surface slime are critical sensory attributes that affect consumer judgment when purchasing SC products. These sensorial characteristics offer a glimpse of the prospective shelf life of SC products
The overall acceptance of the MC samples did not go below the limit of acceptability (6 points), whereas the odor acceptance was close to the accepted limit
Summary
The Yellow-feathered broiler, which has a distinctive flavor and texture profiles compared to other commercial broilers such as Ross, Arbor Acres, and Cobb Broiler, is widely considered the primary raw meat in the manufacturing of soft-boiled chicken (SC; Jayasena et al, 2015). The soft-boiled chicken, named White-Cut Chicken, is a popular traditional poultry product in Asian-Pacific areas, with a similar reputation as Beijing roasted duck. SC is traditionally characterized by white flesh with a slight oily-yellow appearance, and the addition of dipping sauce can usually improve the unique flavor. Boiling and cold-dipping are required to manufacture SC, which is not challenging to exercise both at industrial scales and prepared at kitchen. Customers preferred to purchase the ready-to-eat SC that requires minimal processing at home
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