Processing and Products: Influence of dietary fat source, α-tocopherol, and ascorbic acid supplementation on sensory quality of dark shicken meat

R. Bou, F. Guardiola, A. Grau, S. Grimpa, A. Manich, A. Barroeta, R. Codony

Research output: Contribution to journalArticleResearchpeer-review

70 Citations (Scopus)

Abstract

We studied the influence of dietary fat source and dl-α-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at -20 C for different periods. Results showed that dietary fat source and α-tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic acid had no influence on these scores. Thiobarbituric acid values showed a high correlation with sensory scores. In addition, the low levels of α-tocopheryl acetate contained in the trace mineral-vitamin mix (20 IU/kg of feed) were enough to prevent rancidity development in cooked dark chicken meat when broilers were fed a saturated fat diet and samples were vacuum-packed and stored at -20 C for 13 mo.
Original languageEnglish
Pages (from-to)800-807
JournalPoultry Science
Volume80
Issue number6
DOIs
Publication statusPublished - 1 Jan 2001

Keywords

  • Ascorbic acid
  • Cooked dark chicken meat
  • Dietary fat source
  • Dl-α-tocopheryl acetate
  • Sensory analysis

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