Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat.
We studied the influence of dietary fat source and dl-alpha-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 alpha-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 alpha-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.
Bou
R
R
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.
Guardiola
F
F
Grau
A
A
Grimpa
S
S
Manich
A
A
Barroeta
A
A
Codony
R
R
D000328:Adult; D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000008:administration & dosage / Q000494:pharmacology*; D002645:Chickens / Q000378:metabolism*; D003296:Cooking; D004041:Dietary Fats / Q000008:administration & dosage / Q000494:pharmacology*; D019587:Dietary Supplements; D005260:Female; D005511:Food Handling / Q000379:methods; D005615:Freezing; D006801:Humans; D008460:Meat / Q000592:standards*; D008875:Middle Aged; D010084:Oxidation-Reduction / Q000187:drug effects; D011897:Random Allocation; D013649:Taste; D013997:Time Factors; D024502:alpha-Tocopherol / Q000008:administration & dosage / Q000494:pharmacology*
D000975:Antioxidants; D004041:Dietary Fats; D024502:alpha-Tocopherol; D001205:Ascorbic Acid