Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or β-carotene as antioxidants and different supplemental fats
Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or β-carotene as antioxidants and different supplemental fats
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DOI：
10.1093/ps/80.7.976
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发表时间：
2001-07-01
期刊：
影响因子：
4.4
通讯作者：
Esteve-Garcia, E
中科院分区：
文献类型：
--
作者：
Ruiz, JA;Guerrero, L;Esteve-Garcia, E
本研究的目的是研究日粮脂肪(猪油、葵花籽油和橄榄油)和添加α-生育酚醋酸酯或β-胡萝卜素对肉鸡腿部肉的描述性感官变化的影响。从鸡腿肉中分析了25个描述符：11个在生肉中，14个在熟肉中。腐臭值非常低，可能是因为样品在屠宰后1至4天之间被消耗，这可能是氧化过程没有足够的时间来降低肉类的感官品质。然而，补充维生素E的样品显示出较低的酸败水平，尽管这种差异只有在与β-胡萝卜素饮食相比时才显著，而对照处理显示出中等分数。与对照饮食相比，β-胡萝卜素改善了质地评分，尽管与维生素E处理相比，只有在初始多汁度和牙齿粘附性方面以及与对照饮食相比，在嫩度方面存在显著差异。此外，感官属性的主成分分析表明，多汁与嫩度呈正相关。膳食脂肪对被分析属性的影响低于膳食抗氧化剂的影响。脂肪类型对内脏脂肪硬度的影响最大。饲粮中添加猪油的鸡的得分值高于添加植物油的鸡。然而，添加到日粮中的脂肪类型对酸败数值没有显著影响。这些结果表明，在短期储存条件下，肉类中脂肪不饱和度的增加并不会导致专家小组检测到的氧化水平的增加。
The objective of this study was to investigate the effects of dietary fat (lard, sunflower oil, and olive oil) and supplementation of alpha -tocopheryl acetate or P-carotene on descriptive sensory changes in broiler leg meat as evaluated by a trained panel. Twenty-five descriptors were analyzed from chicken leg meat: 11 in raw meat and 14 in cooked meat. Rancid values were very low, possibly because samples were consumed between 1 and 4 d after slaughter, which maybe insufficient time for oxidative processes to decrease meat sensory quality. However, samples supplemented with vitamin E showed lower rancidity levels, although the differences were only significant when compared to a beta -carotene diet, whereas the control treatment showed intermediate scores. beta -carotene modified texture scores compared to the control diet, although the differences were only significant in initial juiciness and teeth adhesion compared to the vitamin E treatment and in tenderness compared to the control. In addition, juiciness and tenderness were positively correlated according to the principal component analysis of sensory attributes. The effect of dietary fat on analyzed attributes was lower than the effect of dietary antioxidant. The most important effect of fat type was on hardness of internal fat. Chickens whose diets were supplemented with lard had higher scored values than chickens whose diets were supplemented with vegetable oils. However, type of fat added to diet did not significantly influence rancidity values. These results indicate that an increase in the degree of unsaturation of fat in meat does not cause an increase in the oxidation levels detected by the panel under the conditions of short-term storage.