{"title":"日本鸡(Choshu-Kurokashiwa)和肉鸡大腿肉的感官和理化特性:烹饪程序的影响","authors":"Shohei Murata, Keisuke Sasaki","doi":"10.1111/asj.13932","DOIUrl":null,"url":null,"abstract":"<p>This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese <i>jidori</i> chicken (<i>Choshu-Kurokashiwa</i>) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, “springiness” and “chewiness” were found to be characteristics of <i>Choshu-Kurokashiwa</i> thigh meat among all cooking procedures. In terms of “juiciness” and “sulfur flavor,” chicken breed and cooking procedure interacted, and these were considerably higher in <i>Choshu-Kurokashiwa</i> meat than in broiler meat only when boiling. In the instrumental analysis, <i>Choshu-Kurokashiwa</i> meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in <i>Choshu-Kurokashiwa</i> meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of <i>jidori</i> thigh meat.</p>","PeriodicalId":7890,"journal":{"name":"Animal Science Journal","volume":null,"pages":null},"PeriodicalIF":1.7000,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure\",\"authors\":\"Shohei Murata, Keisuke Sasaki\",\"doi\":\"10.1111/asj.13932\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese <i>jidori</i> chicken (<i>Choshu-Kurokashiwa</i>) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, “springiness” and “chewiness” were found to be characteristics of <i>Choshu-Kurokashiwa</i> thigh meat among all cooking procedures. In terms of “juiciness” and “sulfur flavor,” chicken breed and cooking procedure interacted, and these were considerably higher in <i>Choshu-Kurokashiwa</i> meat than in broiler meat only when boiling. In the instrumental analysis, <i>Choshu-Kurokashiwa</i> meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in <i>Choshu-Kurokashiwa</i> meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of <i>jidori</i> thigh meat.</p>\",\"PeriodicalId\":7890,\"journal\":{\"name\":\"Animal Science Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2024-02-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Animal Science Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/asj.13932\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal Science Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/asj.13932","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure
This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, “springiness” and “chewiness” were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of “juiciness” and “sulfur flavor,” chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat.
期刊介绍:
Animal Science Journal (a continuation of Animal Science and Technology) is the official journal of the Japanese Society of Animal Science (JSAS) and publishes Original Research Articles (full papers and rapid communications) in English in all fields of animal and poultry science: genetics and breeding, genetic engineering, reproduction, embryo manipulation, nutrition, feeds and feeding, physiology, anatomy, environment and behavior, animal products (milk, meat, eggs and their by-products) and their processing, and livestock economics. Animal Science Journal will invite Review Articles in consultations with Editors. Submission to the Journal is open to those who are interested in animal science.