Colour, Texture and Sensory Characteristics of Chicken Breasts Influenced by Citric Acid Addition to the Feed
Keywords:
chicken breasts, sensory analysis, colour, texture-instrumental measurements, and citric acidAbstract
The influence of citric acid addition (1.0 % and 2.0 %) to the standard chicken feed on the colour, texture and sensory quality of raw and thermally treated chicken breasts has been investigated. Appropriate instrumental methods have been used for the determination of selected quality characteristics of raw and thermally treated chicken breasts. Colour of raw and thermally treated chicken breasts has been determined using CIE and CIE Lab system on "MOM-color" 100. The texture of thermally treated samples has been determined using the universal apparatus - "INSTRON" type 4301. The sensory analysis included the evaluation of raw meat characteristics (colour, structure and odour) and thermally treated meat characteristics (colour, tenderness, juiciness and flavour).
The colour and texture of raw and thermally treated meat of chicken breasts is slightly affected by citric acid addition (1.0 % and 2.0 %). The flavour of the control samples (group I) has been characterised by the highest grade (5.00), whereas of the samples of the group II (1.0 % addition of citric acid to the feed) by the grade 3.00, followed by the samples of group III (2 % addition of citric acid to the feed) characterised by the lowest grade (2.00).
