Influence of Tasting Spots on Texture of Chicken Breast Fillets

Authors

  • HyoJin Chloe Cho Center for Food Innovation, School of Hospitality Management, Pennsylvania State University, University Park, Pennsylvania
  • Jessica M. MacMartin Center for Food Innovation, School of Hospitality Management, Pennsylvania State University, University Park, Pennsylvania
  • Peter Lawrence Bordi Center for Food Innovation, School of Hospitality Management, Pennsylvania State University, University Park, Pennsylvania

Keywords:

Chicken breast fillet, Tasting spots, Texture, Hardness, Tenderness, Texture analyzer, Sensory evaluation

Abstract

Despite the fact that a chicken breast is a single part, the fillet possesses different texture characteristics in different “tasting spots†within the fillet. The objective of this study was to identify differences in tasting spots on chicken breast fillets of large birds (4.0 – 5.5 kilogram) in their texture and sensory attributes. Researchers divided raw chicken fillets into two pieces, head and tail, and measured hardness using a texture analyzer. Non-trained participants rated sensory characteristics (appearance, initial taste, aroma, flavor, color, after taste, texture, overall quality, overall liking) of the cooked chicken breast fillets. Texture analyzer data showed that there was a significant difference in hardness between two different parts of the raw chicken breast fillet (head and tail). Also, analysis of the sensory attributes indicated a significant difference in liking of appearance and texture of the cooked fillet.

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Published

2016-07-28

Issue

Vol. 3 No. 2 (2016)

Section

Articles

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