Effect of Breed on Chicken Broth Properties of Yellow-Feathered Broilers Based on Fuzzy Sensory Evaluation
XIAO Licui, YAN Zheng, WANG Daoying, XU Weimin, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Huiqing
1.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2.Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China; 4.Jiangsu Lihua Food Co. Ltd., Changzhou 213000, China
Abstract：In this experiment, the contents of total free amino acid, total protein, inosine monophosphate, guanosine monophosphate, adenosine monophosphate, aspartic acid and glutamic acid in chicken broths made from 14 different breeds of yellow-feathered broiler (with known age, carcass mass and geographic origin) were determined. Their sensory quality was evaluated using fuzzy logic. The results showed that the equivalent umami concentration (EUC) of chicken broth had a highly significant positive correlation with the overall sensory score (P < 0.01) , and a significant positive correlation with the taste score (P < 0.05) . Among the 14 chicken breeds, Gushi old hen broth had the highest average taste score, while Luhua chicken broth had the best comprehensive sensory quality with a umami taste and a strong aroma. It can be concluded that Luhua chicken may be more suited to cook chicken soup owing to the high contents of umami amino acid and umami nucleotides.
2020, Vol. 34 
