Estimation of discrimination threshold for emulsified chicken oil in chicken broth
Estimation of discrimination threshold for emulsified chicken oil in chicken broth
复制标题
鸡汤中乳化鸡油辨别阈值的估计
DOI：
10.1111/asj.13695
复制
发表时间：
2022
影响因子：
2
通讯作者：
Sasaki Keisuke
中科院分区：
文献类型：
--
作者：
Watanabe Genya;Ishida Shota;Motoyama Michiyo;Duconseille Anne;Takita Keigo;Nakajima Ikuyo;Tajima Atsushi;Sasaki Keisuke
虽然脂肪含量影响肉和肉制品的质地和风味，但脂肪鉴别阈值尚不清楚。本研究以鸡大腿肉发酵液为肉味模型，探讨肉制品中脂肪的鉴别阈值。在实验1中，在1%、0.2%、0.04%和0.008%（w/v）添加鸡油的肉汤和不添加鸡油的肉汤之间进行三角试验。结果表明，鉴别阈值在0.04%和0.008%（w/v）之间。在实验2中，使用0.1%、0.0333%、0.0111%和0.0037%的油补充进行类似的三角形测试以细化辨别阈值。Logistic回归分析显示，乳化鸡油在鸡汤中的鉴别阈值为0.0387%（w/v）。我们证明了鸡油在低浓度下使鸡汤的感官差异，并表明鸡油强烈影响鸡汤的感官特性。
Although fat content affects the texture and flavor of meat and meat products, the fat discrimination thresholds are unknown. This study aimed to elucidate the discrimination threshold of fat in meat products using broth from chicken thigh meat as a meat taste model. In Experiment 1, triangle tests were conducted between 1%, 0.2%, 0.04%, and 0.008% (w/v) chicken oil‐supplemented broth and broth without chicken oil. The results indicated the discrimination threshold to be between 0.04% and 0.008% (w/v). In Experiment 2, similar triangle tests were conducted using oil supplementation at 0.1%, 0.0333%, 0.0111%, and 0.0037% to refine the discrimination threshold. Logistic regression analysis revealed that the discrimination threshold of emulsified chicken oil in chicken broth was 0.0387% (w/v). We demonstrated that chicken oil made a sensory difference in chicken broth at a low concentration and indicates that the chicken oil strongly affects the sensory characteristics of chicken broth.