Descriptive Sensory Analysis of Irradiated Frozen or Refrigerated Chicken

I. B. HASHIM, A. V.A. RESURRECCION, K. H. McWAlTERS

Research output: Contribution to journalArticlepeer-review

89 Citations (Scopus)

Abstract

The 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.

Original languageEnglish
Pages (from-to)664-666
Number of pages3
JournalJournal of Food Science
Volume60
Issue number4
DOIs
Publication statusPublished - Jul 1995
Externally publishedYes

Keywords

  • irradiation
  • poultry
  • profiling
  • sensory

ASJC Scopus subject areas

  • Food Science

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