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IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-07 DOI:10.1111/1750-3841.70076

Ainsley P. Jessup, Michelle D. Hayden, Jihye An, Jodie M. Jones, Linda S. Barahona-Dominguez, Jacob C. Dees, Sungeun Cho

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引用次数: 0

摘要

电击是全球家禽业最常用的电击方法，但随着人们对动物福利的要求越来越高，气体电击也是一种可接受的替代方法。本研究调查了电击晕和气晕对鸡胸肉感官特征和消费者接受度的影响，以及冷藏期间包装类型对鸡胸肉风味的影响（非真空包装和真空包装分别在 4°C 下存放 6 天和 18 天）。在宰后第 0 天，要求普通鸡肉消费者（n = 90）品尝烤箱烘烤（165°F，∼40 分钟）的电击和气击鸡胸肉。第 3 天，普通鸡肉消费者（n = 93）对两种包装（非真空包装和真空包装）中的电击和气击鸡胸肉进行评价。消费者小组用九点享乐量表对整体和属性（外观、香气、质地和风味）进行评价，并用 15 厘米线量表对鸡肉风味、回味和多汁性（仅第 3 天）的强度进行评分。除了消费者面板，还使用电子鼻（E-Nose）分析生熟鸡肉样本的挥发性化合物。在第 0 天，电击鸡胸肉和气击鸡胸肉没有发现明显差异，而在第 3 天，唯一观察到的明显差异是非真空包装鸡胸肉的多汁度，但对接受度没有影响。电子鼻分析证实，不同熏蒸方法的香味没有差异。结果表明，在感官评价方面，不同的腌制方法在感官特征上没有差异。实际应用本研究通过确定电晕法和包装类型如何影响消费者的感官以及分析香气特征的电子鼻，有助于为鸡肉产品的生产过程和质量以及动物福利提供更好的指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage

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Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage

Electrical stunning is the most common method of stunning in the poultry industry worldwide, but with a growing demand for prioritizing animal welfare, gas stunning can be an acceptable alternative. This study investigated the effect of electrical and gas stunning on the sensory characteristics and consumer acceptance of chicken breast meat in addition to the impact of packaging type during chilled storage on the flavor of chicken breasts (6 and 18 days for non-vacuum and vacuum packaged, respectively, at 4°C). On Day 0 postmortem, regular chicken consumers (n = 90) were asked to taste oven-baked (165°F, ∼40 min) electrical- and gas-stunned chicken breasts. On Day 3, regular chicken consumers (n = 93) evaluated electrical- and gas-stunned chicken breast meats in two types of packaging (non-vacuum and vacuum). The consumer panels evaluated overall and attribute liking (appearance, aroma, texture, and flavor) on a nine-point hedonic scale and rated intensities of chicken flavor, aftertaste, and juiciness (only Day 3) on a 15-cm line scale. Along with consumer panels, an electronic-nose (E-Nose) was also used to analyze volatile compounds of raw and cooked chicken samples. On Day 0, no significant differences were found between electrical- and gas-stunned chicken breasts, while on Day 3, the only observed significant difference was in juiciness intensity between non-vacuum-packaged chicken breasts but had no impact on acceptance. E-Nose analysis confirmed no differences in aroma between stunning methods. The results suggest that in terms of sensory evaluation, there is no difference in sensory characteristics between stunning methods.

Practical Application

This study can help to provide better direction for the production process and quality of chicken products, as well as animal welfare, by determining how the stunning method and packaging type affect consumers’ sensory and analyzing the E-nose for aroma profiles.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.