Chicken Flavor Research Articles

Quantifying the effects of genetic selection and genetic variation for body size, carcass composition, and meat quality in the domestic fowl (Gallus domesticus)

A multistrain experiment was conducted to quantify the extent of genetic differences in carcass and muscle yields, muscle quality, support organs, and taste panel assessments of cooked breast muscle of 296 birds from 37 lines of commercial broiler, layer, and traditional chickens. The birds were reared as broilers and 4 males from each line were slaughtered at 6 and 10 wk of age. The extent of genetic variation was measured as the intraclass correlation. The intraclass correlation for live weight; carcass yields; breast, drum, and wing portions; and associated muscle yields were high, whereas those for the thigh portion and yield were low. Broilers had more breast and thigh muscle but similar drum muscle as a proportion of carcass weight compared with layer and traditional lines. Genetic variation for muscle quality (plasma creatine kinase activity) was high; that for muscle color (L, a, and b) and hemorrhage score were moderate in size and were greater at 10 than at 6 wk of age. Broiler lines had greater creatine kinase activity indicative of greater muscle pathology; breast muscle was lighter, less red and yellow in color, and had a greater hemorrhage score than muscle from layer and traditional lines, which were similar. Intraclass correlations for taste panel scores were low and generally not significant except for texture, chicken flavor intensity, flavor liking, and overall liking at 6 wk of age. Significantly greater scores from broiler compared with layer and traditional lines for texture, chicken flavor intensity, and overall liking were observed. At 10 wk of age, chicken flavor intensity did not differ between broiler or layer birds but was significantly greater in both groups than traditional birds. Genetic variation for relative weight of abdominal fat, spleen, and heart was moderately high and greater at 10 than at 6 wk of age. Broiler carcasses had a relatively high proportion of abdominal fat and smaller spleen and heart weights.

Using Orthonasal Aroma Evaluation to Predict Consumer Liking

Event Abstract Back to Event Using Orthonasal Aroma Evaluation to Predict Consumer Liking Gaelle Lecourt1* and Christopher T. Simons1 1 Science and Technology, Givaudan Flavors, United States The perception of food involves the activation of orthonasal and retronasal olfactory processes. Prior studies have indicated that the sensation perceived is dependent upon the route of administration. Similarly, we found that the sensory profiling of strawberry and chicken flavors differed depending on whether the stimuli were evaluated orthonasally or retronasally. Presently, we were interested to know if the hedonic tones of flavor stimuli are similarly dependent upon administration route. Out of a Design of Experiment (DOE) where consumers evaluated 67 flavors, 5 of them were both evaluated by smell and by taste in a broth application. Additionally, 3 optimized flavors calculated from the DOE were evaluated in broth. The results indicated that hedonic responses seem to be relatively stable: flavors liked by smell tended to be liked by taste whereas flavors disliked by smell tended to be disliked by taste. Similarly, optimized flavors also tended to be preferred compared to the non optimized flavors. These differences can potentially be minimized more as flavorists have the critical training and tools to rebalance flavors according to application type and match by taste what the consumers have evaluated by nose. Conference: Summer School on Human Olfaction, Dresden, Germany, 19 Jul - 25 Jul, 2009. Presentation Type: Poster Presentation Topic: Abstracts Citation: Lecourt G and Simons CT (2009). Using Orthonasal Aroma Evaluation to Predict Consumer Liking. Conference Abstract: Summer School on Human Olfaction. doi: 10.3389/conf.neuro.09.2009.12.018 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 23 Jul 2009; Published Online: 23 Jul 2009. * Correspondence: Gaelle Lecourt, Science and Technology, Givaudan Flavors, Cincinnati, United States, gaelle.lecourt@givaudan.com Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Gaelle Lecourt Christopher T Simons Google Gaelle Lecourt Christopher T Simons Google Scholar Gaelle Lecourt Christopher T Simons PubMed Gaelle Lecourt Christopher T Simons Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.

Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems

1. The effects of rearing chickens using standard, maize-fed, free-range or organic production systems on meat quality and sensory characteristics were evaluated. The standard system used either Ross or Cobb birds with a slaughter age of approximately 40 d, the other systems in the trial used Hubbard birds with considerably older slaughter ages, up to 72 d in the case of organic systems. 2. Paired breast fillets from 120 birds, 30 from each rearing system, were used. The meat quality variables, ultimate pH, colour coordinates L*, a*, b* and water-holding capacity were measured and taste panel assessments were made using 8-point category scales of texture, juiciness, abnormal flavour, flavour liking and overall flavour. 3. There were significant differences between rearing systems, with fillet muscles from birds grown under the standard system having a higher ultimate pH. Differences were also seen in colour with fillets from birds reared under a standard system having a smaller hue angle than those grown using the maize-fed system which had the highest. 4. Fillets from birds reared in the standard system were rated by the taste panel as more tender and juicy. There were no significant differences in chicken flavour. Based on hedonic assessments of flavour liking and overall liking, by a small panel of assessors, meat from birds produced in the standard system was most preferred and that from organic systems the least preferred. Meat from free-range and maize-fed systems was intermediate in preference. This result reveals a trend, but does not infer consumer acceptance.

Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods

Textured soy protein (TSP), an extruded and fibrous-structured product, is mainly used as meat analog or extender. Meat alternatives are third in sales in the U.S. soy food marketplace. A primary problem that limits the incorporation of more TSP into products is the undesirable "beany" flavor. The objective of this study was to develop the best formulation of TSP and vegetable-based flavors to produce consumer acceptable "chicken" or "shrimp" flavored TSP using heat application processes. Four different types of commercial TSP (containing an average of 51% protein) strip-shaped extruded with a narrow die (STRIP-N) or with a wider die (STRIP-W), shred-shaped (SHRED) strips, and 1-cm crouton-shaped bits (BITs) were used. The TSPs were baked or deep-fat fried after soaking in 5 different commercial vegetable-based powered, liquid, or oil-based flavors ranged from 0% to 22.3% concentrations. Four descriptive analyses with a minimum of 14 trained panelists were utilized to evaluate the attributes of the finished TSP. Proximate, color, and texture analyses were performed on each TSP product. All treatments were statistically analyzed. Both instrumental and sensory tests demonstrated that BIT had a significantly higher crispness than other TSP. The powder type of chicken flavor used for a consumer panel had a more intense flavor than others with the optimum hydration time, 15 min. A consumer test with 125 people was performed with the highest chicken flavored (22.3%) fried and baked BIT. Overall, 66% of the total consumers preferred the fried BIT to the baked BIT, and 31% preferred the baked BIT.

ORAL RABIES VACCINE (ORV) BAIT UPTAKE BY CAPTIVE STRIPED SKUNKS

Aerial delivery of oral rabies vaccine (ORV) baits has proven effective in large-scale efforts to immunize wildlife against rabies, and in North America this strategy currently is being used to immunize foxes (Urocyon cinereoargenteus and Vulpes vulpes), raccoons (Procyon lotor), and coyotes (Canis latrans). Skunks are also a major reservoir and vector of rabies, but at present oral vaccines for use in skunks are not licensed. Furthermore, given differences in morphology (smaller jaws) and behavior (food handling and consumption), it is unknown if baits currently used in ORV campaigns would be effective for skunks. Because oral vaccine delivery is contingent upon puncture of the vaccine container (VC), baits need to be sufficiently attractive to elicit selection and consumption. Manipulation of the bait to facilitate vaccine ingestion by the target species is a critical element for an effective ORV bait. The objectives of this study were to assess manipulation and consumption of current ORV baits by striped skunks (Mephitis mephitis). We conducted four independent trials with penned animals and various baits to assess bait selection frequency, VC puncture frequency, and consumption. Video recorded trials were used to assess attractiveness of baits and consumption behavior of skunks. Bait characteristics, such as texture, size, and flavor influenced selection and consumption. Fish and chicken flavors were preferred and vaccine containers within selected baits were likely to be punctured. Vaccine ingestion seemed more likely if VCs were directly coated with the bait matrix. To make baits attractive to skunks and to ensure puncture of the VC, modifications to current baits should consider a smaller size, a meat-flavored matrix, a slightly pressurized VC, and a direct coating of matrix on the VC.

Volatile constituents of cooked bullfrog ( Rana catesbeiana) legs

Volatile extracts obtained from pressure-cooked bullfrog legs by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography–mass spectrometry. Although the raw bullfrog legs used in this study contained 0.6% fat only, the extracts were dominated (qualitatively and quantitatively) by lipid oxidation volatiles such as alkanals, alkenals, alkadienals, alkanols and alkenols. Few Maillard volatiles were found, amongst them 2-acetylthiazole, the only sulfur-containing compound found in the extract. This profile of volatiles may be explained by the high proportion of phospholipids and low concentration of sulfur amino acid cystine in raw bullfrog meat, as previously reported by other researchers. Odour activity values (OAV) of volatiles were also estimated and major OAV compounds were: ( E, E)-2,4-decadienal, ( E, Z)-2,4-decadienal, ( E, Z)-2,6-nonadienal, 1-octanol, and ( E)-2-nonenal. Some of these potent unsaturated aliphatic aldehydes have also been associated with chicken flavour. This may contribute to flavour resemblances between bullfrog and chicken meat.

Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters

This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory properties of chicken frankfurters. All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein. No significant difference was found in end chopping temperatures of all meat batters even though the temperature of PO and POs upon incorporation into meat batters was 50 °C higher than CF. Strong emulsions were formed as no fluid losses were observed in all the meat batters tested after heating. Texture profiles of the frankfurters containing PO and/or CF were quite similar, but increment of POs raised hardness, chewiness, and shear hardness of the frankfurters. Acceptability of the frankfurters was evaluated using hedonic test. Panelists found no difference in hardness preference between frankfurters made from totally CF and PO, while frankfurters made from POs were rated as hard and brittle. CF was important in determining acceptability of the frankfurters, as reduction of CF in formulation resulted in lower scores in chicken flavor, juiciness, oiliness and overall acceptance of the frankfurters. Frankfurters with sensory acceptability comparable to a commercial one were found to comprise of more than 17% CF, and less than 67% PO and 17% POs of the fat blend.

CONSUMER ACCEPTANCE OF ELECTRON-BEAM IRRADIATED READY-TO-EAT POULTRY MEATS

Sensory characteristics and consumer acceptance of electron-beam irradiated commercial samples of ready-to-eat meats (frankfurters and diced chicken) were evaluated. Samples were removed from their original packaging, repackaged in irradiation-approved packaging, vacuum-sealed, irradiated by electron-beam at 1, 2 and 3 kGy and stored at 4C for up to 32 days. Nonirradiated controls were held under similar conditions. A consumer panel (n = 50) evaluated the effects of irradiation on the samples throughout the expected shelf life of 32 days after irradiation. Overall acceptance, acceptance of flavor, juiciness, tenderness and mouthfeel of the nonirradiated diced chicken and frankfurters were significantly lower (P < 0.05) than most irradiated samples at day 18 and day 32 after irradiation, respectively. Although the quality of the irradiated samples decreased with increasing storage time, consumers perceived that the irradiated frankfurters and diced chicken maintained their acceptability for up to 32 and 18 days, respectively, after irradiation.

廃鶏中抜き屠体から常温流通型丸鶏エキス製造プロセスの開発

Most of chickens for egg production are just discarded when they get old and their productivity decreases, because quality of the meat is low compared with broilers'. On the other hand, chicken meat is well known to be rich in physiologically functional dipeptides such as anserine and carnosine. In order to add value to culled chickens, a new extraction system which can produce high quality chicken extract with physiological functionality from carcass of the culled chickens was studied. Extraction with hot water (103°C) under slightly pressurized condition provided mellow chicken extract with high yield. By sterilizing the extract with a polymeric microfiltration membrane, whole chicken soup suitable for distribution at room temperature could be obtained. Product after microfiltration kept its original chicken flavor and taste because it had not been exposed to excess heat treatment, and no change in appearance was observed after storage at room temperature and 55°C for three months.

Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat‐Like Yuba Products as Affected by Processing

ABSTRACT: :Soybeans (Glycine max) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken‐flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p &lt; 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p &lt; 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat‐like products with low TIA, high IVPD, and good sensory characteristics were obtained.

Screening for heterocyclic amines in chicken cooked in various ways

Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5- f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP), 1-methyl-9 H-pyrido[3,4- b]indole (harman) and 9 H-pyrido[3,4- b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 °C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

Chemical, physical and sensory properties of chicken frankfurters substituted with palm fats

Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60: 40, PF70: 30 and PF80: 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% PO o showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.

Evaluation of fish-meal free diets for rainbow trout,Oncorhynchus mykiss

Eight experimental diets were formulated for rainbow trout using agricultural byproducts as major ingredients. Each experimental diet contained varying amounts of corn grain, corn gluten meal, corn gluten feed and one of the following: 200 g kg-1 peanut meal, 200 or 400 g kg-1 soybean meal (SBM), 390 g kg-1 low-allergen soy flour, 310 g kg-1 soy protein concentrate, 300 g kg-1 low-allergen soy protein concentrate or 200 g kg-1 SBM + 110 g kg-1 blood meal. One diet contained 200 g kg-1 SBM and canola oil as the main lipid source. The remaining diets contained 95 g kg-1 menhaden oil. Fish fed a commercial trout diet exhibited significantly greater weight gain (322%), and a lower feed conversion ratio (0.89) but significantly lower protein efficiency ratio (2.18) than fish fed the experimental diets. Within the experimental diets, fish fed the 400 g kg-1 soy flour diet and the 400 g kg-1 soybean meal diet had significantly higher weight gains (276% and 268%) and protein efficiency ratios (2.58 and 2.52), and lower feed conversion ratios (1.02 and 1.03) than fish fed other experimental diets. Fillet flavour varied between treatments. Most notable was the lower fishy flavour and higher chicken flavour of fish fed the diet that contained canola oil rather than menhaden oil. Microscopic evaluation of the liver and five sections of the gastrointestinal tract failed to demonstrate any differences between treatment groups. The ingredient costs of several experimental diets were lower than the estimated cost of a standard commercial trout diet. However, the superior feed conversion ratios of fish fed the control diet resulted in lower feed costs per unit of fish produced.

Sensory and objective characteristics of broiler meat from commercial broilers fed rendered spent hen meal

The objective of the study was to determine sensory and objective characteristics of broiler breast and thigh meat from commercial broilers fed rendered spent hen meal (RSHM) from hatch to 42 d of age. Breast and thigh muscles from 90, 6-wk-old straight-run broilers (i.e., mixed male and female broilers) fed starter and grower diets consisting of either 0, 8, or 12% RSHM were evaluated for sensory characteristics, instrumental texture, and compositional profiles. The RSHM treatments had no adverse effects (P > 0.05) on juiciness, chicken flavor intensity, tenderness, or compositional profiles for the breast or thigh meats. Off-flavor scores for all treatments were above the threshold value, indicating that the RSHM imparted no off-flavors to the breast and thigh meats. Warner-Bratzler shear measurements were similar (P > 0.05) for breast meat from broilers in all treatments. No shear measurements were conducted for the thigh meat. It was concluded that RSHM can be incorporated into the diets of broilers at levels of up to 12% without causing objectionable sensory characteristics in the cooked broiler meat.

Sensory and objective characteristics of broiler meat from commercial broilers fed rendered whole-hen meal

The objective of the study was to determine sensory and objective characteristics of chicken breast and thigh meat from commercial broilers fed rendered whole-hen meal (RHM), produced from commercial laying hen mortality losses. Breast and thigh muscles from 90 6-wk-old straight-run broilers fed starter and grower diets consisting of either 0, 8, or 12% RHM, were evaluated for sensory characteristics, instrumental texture and compositional profiles. The RHM treatments had no adverse effects (P > 0.05) on juiciness, chicken flavor intensity, tenderness, or compositional profiles for the breast or thigh meat. Off-flavor scores for all treatments were above the threshold value, indicating that the RHM imparted no off-flavors to the breast and thigh meat. Warner-Bratzler shear measurements were similar (P > 0.05) for breast meat from broilers in all treatments. No shear measurements were conducted for the thigh meat. It was concluded that RHM can be incorporated into the diets of chicks at levels of up to 12% without causing objectionable sensory characteristics in the cooked broiler meat.

Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated Chicken

ABSTRACTThe 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 (p 0.05) than controls (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 flavor, 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.

Consumer Evaluation of Raw and Fried Chicken After Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions

ABSTRACTWhole raw, chickens (180) were washed in tapwater (control), 12% trisodium phosphate (TSP), or 0.5% lactic acid/0.05% sodium benzoate (LB). Consumer panelists evaluated raw, treated, whole chickens as well as fried breast and thigh pieces. TSP and LB solutions did not affect (P &lt; 0.05) external color, texture, flavor, moistness, or overall acceptability of fried chicken or consumer purchase intent. Evaluation of raw chickens 90 min after treatment with LB or after 7 days storage at 1°C revealed that overall acceptability, color and purchase intent were lower compared to controls. Sensory quality of raw chickens was not adversely affected by TSP. We concluded that 12% TSP or 0.5% lactic acid/0.05% sodium benzoate solutions have good potential for dips to sanitize chickens intended for frying before presentation to consumers.

Preference of old world monkeys for amino acids and other gustatory stimuli: The influence of monosodium glutamate

Monosodium glutamate (MSG) is widely considered to enhance the flavor of beef, chicken, fish, and vegetables. This effect may be due to the interaction of glutamate with free amino acids or other basic taste stimuli present in these foods. A single-bottle test was used in order to test the preference of Old World monkeys for an extended array of gustatory stimuli individually and in combination with MSG. Six male cynomolgus monkeys, maintained on an 18-h water deprivation schedule, were given 30 min access daily to a sapid stimulus or distilled water. The following stimuli (selected on the basis of prior experimentation) were tested alone and in combination with 0.03 M MSG: sucrose, fructose, glucose, maltose, polycose, sodium saccharin, glycine, sodium chloride, hydrochloric acid, tartaric acid, malic acid, citric acid, quinine hydrochloride, urea, and beef broth. The L-isomers of the following free amino acids also were tested: alanine, histidine, phenylalanine, proline, serine, valine. The addition of MSG to the stimuli listed above had no significant effect upon the monkeys' preference or aversion thresholds. Most suprathreshold stimuli that the monkeys neither preferred nor avoided were unaffected by the addition of MSG. The monkeys' preference for sugars was adversely affected in mixtures containing MSG, but other stimuli that humans report to be sweet tasting (alanine, glycine, polycose) were unaffected. The data from the present experiment demonstrate that MSG was capable of altering the monkeys' preference for some but not all of the gustatory stimuli tested. Because MSG did not enhance the monkeys' preference for the basic taste stimuli or free amino acids, the mechanism by which MSG enhances the taste of beef, chicken, and fish in humans remains unclear.

A sensory perspective of effect of feeds on flavor in meats: poultry meats

Reduction of feed costs is a major concern of poultry producers. However, replacement of components of a corn-soybean diet with a lower-cost alternative requires the assessment not only of poultry performance and carcass characteristics but also of resulting meat quality. A brief overview of research studies, conducted over the past 10 yr, investigating the effects of alternative poultry feedstuffs on poultry meat flavor is presented. The primary focus is on the sensory analysis technique employed in these studies to evaluate flavor. The studies discussed include examinations of poultry diets that contain various levels of rapeseed meal, fishmeal and other feed additives. Diversity of the sensory techniques used illustrates the difficulty of comparing sensory results among studies. This difficulty is emphasized further with an example of how two different sensory sample preparation techniques affected the conclusion drawn from replicate studies of poultry diets supplemented with fishmeal (0, 4, 8 and 12%). One of the replicates was cooked and sampled for sensory analysis; the other was placed in 4 degrees C storage overnight. For the samples tested immediately following cooking, no difference between the treatments was detected. However, when the samples were tested following overnight storage (4 degrees C), chicken flavor decreased (P less than .001) and fish-off flavor increased (P less than .001) as percentage of fish meal in the diet increased.

Flavor Protein Interactions in a Formulated Soup Containing Flavored Soy Protein

The interaction between soy protein and chicken flavor on the perception of flavor was studied using a trained sensory panel. Four levels of soy protein were hydrated in four concentrations of chicken flavor before adding to a formulated soup. Eight panelists evaluated all sixteen samples for pleasantness, and for chicken, soy and overall flavor intensity using magnitude estimation. Suppression of chicken flavor and pleasantness was observed at high levels of soy protein indicating masking or retention of the chicken flavor by the soy protein. The perception of soy flavor was not altered by increasing levels of chicken flavor. Soy protein and chicken flavor were found to equally contribute to the overall flavor intensity of the soup.