Relationship between sensory descriptive juiciness measurements and functionality parameters of broiler breast fillets

Authors: Zhuang, Hong; Savage, Elizabeth

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/26/2009
Publication Date: 7/26/2009
Citation: Zhuang, H., Savage, E.M. 2009. Relationship between sensory descriptive juiciness measurements and funtionality parameters of broiler breast fillets. Meeting Abstract.

Interpretive Summary: na

Technical Abstract: Relationships between Sensory Descriptive Juiciness Measurements and Functionality Parameters of Broiler Breast Fillets H. Zhuang and E. M. Savage Quality and Safety Assessment Research Unit, ARS-USDA, Russell Research Center, P. O. Box 5677, Athens, GA 30604-5677 Sensory moisture characteristics are important contributors to eating quality of meat and their relationships with meat physical and chemical properties have been studied intensively the past. However, the relationships between these measurements remain elusive and poorly understood. The objective of this study was to establish relationships between the moisture attribute juiciness and different functionality parameters, such as pH, water-holding capacity and color of meat using broiler breast fillets as a model system. Fillet treatments were hot-boned and deboned 2h or 8h postmortem. Samples were ground, made into 90g patties and cooked to the core temperature of 78oC. Sensory assessments for juiciness were made by a 7-member trained descriptive panel using a time-intensity method followed by an overall juiciness evaluation. Sensory scores were marked on 0-15 point universal intensity scales. Functionality parameters measured to establish relationships included color, pH, moisture and three types of water-holding capacity (cook yield, filter-paper press and swelling/centrifugation). Pearson correlation analyses showed that overall juiciness was most strongly correlated with time-intensity juiciness at 10-15 seconds. There were no significant correlations between the overall juiciness scores and the functionality parameters, color (including L*, a* and b* values), pH, carcass weight and filter-paper press water-holding capacity. However, the functionality parameters moisture, cook yield and swelling/centrifugation water-holding capacity were significantly related to the scores of overall juiciness (p < 0.05). The strongest correlation coefficient was with cook yield, followed by swelling/centrifugation water-holding capacity. Our results suggested that there is correlation between water-holding capacity of raw chicken breast fillets and sensory juiciness. However, the relationship and the strength of relationship depend on the method used to measure the water-holding capacity of broiler breast meat.