ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: This study study was conducted on irradiated (at a dosage of 3.0 kGy) fresh boneless and skinless chicken breast meats infused with plant extracts: green tea (GT), commercial grape seed (GS) extracts alone /in combination to evaluate their effectiveness on sensory properties of non-irradiated and irradiated chicken meats. Descriptive results showed that irradiation did not affect the sensory flavor attributes (P 〉 0.05) except that of brothy flavor, and irradiation increased texture attributes of hardness, cohesiveness, and hardness and cohesive-ness of mass. Consumer results showed that GT and water control gave the best color (P 〈0.05) followed by the combination of GS and GT extracts and GS extract, and the panel indicated that irradiation decreased the tenderness of the samples. Instrumental measurements showed that irradiation increased maximum shear force, shear work, hardness, and chewiness (P 〈0.05) of cooked meats, and addition of GT extract improved the color compared with the GS extract and the combination of raw and cooked meats (P 〈0.05). Extracts infused into chicken breasts increased lightness and decreased redness and hardness of the meat texture (P 〈0.05). Infusion of chicken breasts with GT extracts at 3000 ppm is effective to prevent and minimize major sensory changes of the meat during irradiation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb07162.x
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