Characterization of 'Jidori-niku like texture', a profiling using ISO texture items

2014 Fiscal Year Final Research Report

• Project/Area Number: 23700898
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits, studies on eating habits
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: SASAKI Keisuke 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所 畜産物研究領域, 主任研究員 (20343981)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Keywords: 鶏肉 / 地鶏肉 / 食感 / ISO食感表現用語 / 官能評価

Outline of Final Research Achievements

An analytical sensory evaluation using ISO5492 texture items was conducted. As a result, texture attributes A, B, and C were characterized for differentiation between Jidori-niku and broiler meat. Subsequently, we conducted quantitative sensory analysis for texture A, B, and C of Jidori-niku and broiler three muscles using a trained sensory panel. We also conducted sensory sessions for 'Jidori-niku like texture' usin an untrained sensory panel, as a model of consumers. As a conclusion, texture attribute C ratings assessed by a trained panel were highly contributed to 'Jidori-niku like texture' assessed by an untrained sensory panel.

Free Research Field

畜産物科学