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| Correlation between Sensory and Instrumental Quality Characteristics of Stewed Chicken |
| WANG Anqi1,2, YAN Zheng2, WANG Daoying2, ZHU Yongzhi2, WANG Yongmei3, CHEN Bensheng3, XU Weimin1,2,4,* |
| 1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, China; 2.Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Jiangsu Lihua Food Co. Ltd., Changzhou 213000, China; 4.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China |
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Abstract In order to construct a quality evaluation system for chicken in traditional Chinese cuisine, the quality characteristics of eight samples of stewed chicken thigh were tested by sensory evaluation and instrument analysis, and the relationship between the sensory and instrumental quality characteristics was explored. The results suggested that there were some differences in the sensory and instrumental quality of the 8 samples. Springiness and chewiness of chicken meat were significantly correlated with mouthfeel and overall perception (P < 0.01), which indicated that the two instrumental texture parameters can reflect these sensory attributes effectively. Inosine monophosphate content could be used to evaluate the umami taste of chicken meat, as demonstrated by their significant correlation (P < 0.01). Total fat content and cooking loss were significantly correlated with juiciness (P < 0.01).
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2019, Vol. 33 
