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Table 6 Sensory evaluation of chicken breast muscle after storage for six months at -20°C

From: Chicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of selenium

Oil FR + SO FR + LO PO + LO RPO + LO FR + LO + RO PO + LO + RO FR + SO FR + LO PO + LO RPO + LO FR + LO + RO PO + LO + RO P model
Se level Low Low Low Low Low Low High High High High High High  
N 17 17 16 17 17 16 16 16 16 17 17 17  
Flavor:              
Acidulous 3.0 2.7 2.8 3.0 2.6 3.2 3.2 3.3 3.0 3.1 2.7 2.8 0.34
Sweet 2.8 2.9 2.8 2.8 2.7 2.7 2.6 2.8 2.8 2.8 2.7 2.8 0.94
Salty 2.2 2.2 2.2 2.2 2.3 2.2 2.3 2.3 2.3 2.3 2.2 2.2 0.91
Metallic 5.4 5.1 4.9 5.3 4.7 5.1 5.4 5.2 5.0 5.1 5.1 5.2 0.56
Bitterness 4.3 4.6 4.5 4.3 4.6 4.3 4.2 4.4 4.5 4.5 4.5 4.7 0.68
Plant oil 1.5 1.6 1.4 1.5 1.8 1.6 1.5 1.6 1.5 1.6 1.6 1.7 0.92
Rancid 1.7 1.6 1.6 1.4 2.2 1.6 1.7 1.7 1.6 1.6 2.0 1.8 0.30
Stale 2.5 3.2 3.0 2.7 3.1 2.7 2.7 2.8 3.2 2.6 3.3 3.0 0.09
Odor:              
Acidulous* 2.7a 2.5a 2.7a 2.9a 3.0a 3.0a 2.6a 3.1a 2.6a 3.2a* 2.5a 2.5a 0.01
Sweet 2.8 2.8 2.9 2.9 3.0 2.9 3.0 2.9 2.8 3.2 3.0 2.8 0.49
Metallic 4.2 4.0 4.1 4.2 4.2 4.1 4.2 4.2 4.0 3.9 4.0 4.2 0.90
Plant oil 1.2 1.5 1.4 1.4 1.6 1.3 1.5 1.3 1.3 1.3 1.6 1.6 0.74
Rancid 1.5 1.8 1.4 1.1 1.5 1.4 1.5 1.3 1.5 1.1 1.5 1.8 0.13
Stale 3.1ab 3.6ab 2.9ab 2.9ab 3.1ab 3.0ab 3.2ab 3.0ab 3.4ab 2.7b 3.7a 3.5ab 0.01
Texture:              
Hard 3.8 4.4 4.1 4.2 4.3 4.4 4.3 4.3 4.5 4.1 4.6 4.2 0.16
Tenderness 5.5 5.0 5.1 5.1 5.0 5.0 5.0 5.1 4.7 5.2 4.9 5.0 0.59
Fatty 2.7 2.7 2.5 2.6 2.8 2.6 2.7 2.7 2.7 2.7 2.7 2.7 0.72
Juicy 4.4 4.3 4.1 4.1 4.4 4.3 4.3 4.5 4.3 4.4 4.5 4.3 0.88
  1. Statistically significant differences between groups are indicated by differing superscript letters a-b, with Turkeys test (P < 0, 05).
  2. * Turkeys test was not able to identify where the difference lay but the High Se RPO + LO group had the highest intensity for acidulous smell.