Comparative Analysis of Edible Quality of Three Varieties of Boiled Chicken

XU Yuan; HAN Min-yi; CHEN Yan-ping; LI Chun-bao; DENG Shao-lin; LI Ling-yun; LIU Yuan

doi:10.13386/j.issn1002-0306.2020050025

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 89-95. > DOI: 10.13386/j.issn1002-0306.2020050025

XU Yuan, HAN Min-yi, CHEN Yan-ping, LI Chun-bao, DENG Shao-lin, LI Ling-yun, LIU Yuan. Comparative Analysis of Edible Quality of Three Varieties of Boiled Chicken[J]. Science and Technology of Food Industry, 2021, 42(1): 89-95. DOI: 10.13386/j.issn1002-0306.2020050025

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Comparative Analysis of Edible Quality of Three Varieties of Boiled Chicken

1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Department of Food Science&Technology, School of Agriculture&Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
3. Guangdong Wens Jiawei Food Stuff Co., Ltd., Yunfu 527400, China

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Received Date: May 05, 2020
Available Online: January 07, 2021

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Abstract

Abstract

In order to explore the quality differences of boiled chicken processed with different raw materials,the quality indexes of three regular consuming species(Mahuang,Tuer,and Huangyou)of chicken were compared and analyzed. The basic quality indexes of boiled chicken breast and thigh,which were cooked in traditional way,were determined by standard or authoritative method,and then the principal component analysis(PCA)was also carried out using the data above. According to the above test results,the 9-point hedonic scaling was used in sensory evaluation to evaluate the breast and thigh meat of which specie showed better stability and edible quality. The results showed that the basic physical and chemical indexes such as pH,water content,and color of chicken breast and thigh meat from different varieties of boiled chicken were significantly different(P<0.05). The lower pH value,lower water content,pliable meat texture,and bright yellow color skin was found in Huangyou boiled chicken. The shear force and moisture of Huangyou boiled chicken products fluctuated greatly. The meat of Mahuang boiled chicken was softer and juicier,which had more desirable taste,and its quality was relatively stable for the industrial production. The lower pH and moisture content was detected in Huangyou boiled chicken and its shearing force was the highest with the bright yellow color. The boxplots of shearing force and moisture showed slight oscillations. The values of quality indicators of Tuer were between Mahuang and Huangyou. The PCA results showed that quality indexes of Mahuang and Tuer were close to each other,which also were obviously grouped against Huangyou. Based on the analysis of pH,moisture and texture indexes,the meat of Mahuang species was tender and more stable in edible quality. Sensory evaluation of boiled Mahuang chicken showed that breast meat had higher overall preference than leg meat,which was consistent with the results of physical and chemical indexes. In this study,the basic quality indexes of boiled chicken were determined to provide reference for the selection of raw materials of high-quality chicken products. It could promote the theoretical basis for the expansion of the quality database and standardization of boiled chicken.
- boiled chicken,
- varieties,
- food quality,
- physical and chemical index,
- sensory analysis,
- principal component analysis(PCA)

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References (37)

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