In aerobic storage, the control breast patties significantly negatively correlated to
appearance, texture, flavour, overall acceptability and chicken flavour but significantly
positively correlated to tenderness on day 2 and 8 (Table 4.4). Control breast patties
significantly negatively correlated to whiteness on day 1. Visually, control was on the most
left of APLSR plot (Figure 4.1) as control the negative association with most sensory
attributes of cooked patties. The appearance of aerobically control breast patties maybe
perceived less attractive corroborate to the colour measurement (Section 3.1) which showed
that the patties were significantly redder than other treatments throughout aerobic storage.
GS300 breast patties significantly positively correlated to chicken flavour, appearance (day
1) and flavour (day 8) but significantly negatively correlated to tenderness (day 8). This is
in agreement to the level of lipid oxidation of cooked breast patties stored in aerobic
packaging (Section 3.2), indicated that GS300 is optimum concentration for chicken
supplementation in order to exert functional effects, thus improving the oxidative stabilities
and sensory qualities of aerobically stored cooked breast patties. Evidently, Chapter 3
demonstrated GS300 supplemented breast improved most sensory attributes of raw chicken
143
Table 4.4 Significance coefficient (ANOVA results) for cooked chicken breast and thigh patties in aerobic packaging as derived by jack- knife uncertainty testing.
Treatment Muscle Sensory analysis descriptors, day 1 and 8
Appearance Texture Flavour Overall acceptability
1 8 1 8 1 8 1 8 Control Breast -0.00** -0.01* -0.04* -0.05* -0.00** -0.00** -0.00** -0.00** SC 0.11 0.97 0.95 0.20 0.19 0.58 0.30 0.32 GS100 0.07 0.76 0.72 0.14 0.14 0.27 0.29 0.18 GS200 0.32 0.23 0.34 0.89 0.30 0.41 0.06 0.24 GS300 0.31 0.04* 0.22 0.91 0.07 0.03* 0.13 0.09 Control Thigh -0.45 -0.46 -0.00** -0.00** -0.00** -0.00** -0.00** -0.00** SC 0.61 0.58 0.29 0.05* 0.02* 0.12 0.07 0.01* GS100 0.70 0.63 0.12 0.17 0.14 0.26 0.10 0.10 GS200 0.27 0.92 0.84 0.48 0.93 0.01* 0.86 0.23 GS300 0.40 0.97 0.23 0.94 0.47 0.36 0.31 0.52
Treatment Muscle Sensory analysis descriptors, day 1 and 8
Whiteness Tenderness Chicken flavour Oxidation flavour
1 8 1 8 1 8 1 8 Control Breast -0.00** -0.20 0.00** 0.00** -0.00** -0.00** 0.84 -0.42 SC 0.07 0.54 -0.89 -0.26 0.56 0.27 0.75 0.45 GS100 0.12 0.45 -0.89 -0.08 0.27 0.15 0.61 0.58 GS200 0.29 0.76 -0.21 -0.51 0.38 0.37 0.56 0.73 GS300 0.37 0.69 -0.35 -0.00** 0.02* 0.30 -0.83 0.34 Control Thigh 0.73 0.75 -0.85 -0.07 -0.03* -0.00** 0.52 0.70 SC -0.77 -0.54 0.63 0.72 0.32 0.24 -0.60 -0.67 GS100 -0.89 -0.85 0.88 0.33 0.17 0.24 -0.45 -0.89 GS200 -0.85 0.66 0.30 0.18 0.90 0.04* -0.42 -0.70 GS300 -0.66 -0.43 0.04* 0.08 0.22 0.12 -0.60 -0.63 *95% significance, p < 0.05, **99% significance, p < 0.01. n = 3 independent experiments, measurements recorded in duplicate.
144
Figure 4.1 An overview of the variation found in the mean data from the ANOVA-partial least squares regression (APLSR) correlation loadings plot for each of the 6 treatments stored in aerobic packaging. = treatments, = sensory descriptors .
145
The control thigh patties significantly negatively correlated to texture, flavour,
overall acceptability and chicken flavour on day 1 and 8 of aerobic storage (Table 4.4). SC
thigh patties significantly positively correlated to texture (day 8), flavour (day 1) and
overall acceptability (day 8). The addition of salt enhance the flavour and texture of meat
products (Desmond 2006), thus improve the overall acceptability of SC thigh patties.
GS200 thigh patties significantly positively correlated to flavour and chicken flavour (day
8) and GS300 thigh patties significantly positively correlated to tenderness (day 1). GS200
supplementation improved the flavour and chicken flavour of cooked thigh patties in
agreement to the efficient protective effect of GS200 supplementation in delaying lipid
oxidation in cooked thigh patties (Section 4.3.2).
The control breast patties significantly negatively correlated to appearance, texture,
flavour, overall acceptability, whiteness and chicken flavour on certain days of MAP
storage (Table 4.5) as seen in Figure 4.2, control was at the most right of APLSR plot which
clearly distant from most sensory attributes. Similarly, the redness of breast patties (Section
4.3.1) in MAP storage may contribute to negative perception to the appearance. However,
control breast patties significantly positively correlated to tenderness on day 1 and 15 but
significantly negatively correlated to the same attribute on day 22. On day 8 of MAP
storage, SC breast patties significantly positively correlated to texture, flavour, overall
acceptability and tenderness due to the addition of salt. Salt solubilises the functional
myofibrillar proteins, activating the proteins to increase hydration and water binding
capacity which subsequently improve the texture and tenderness of processed meat
(Desmond 2006). GS100 breast patties were significantly positively correlated to
appearance (day 1), flavour (day 1, 8, 15 and 22), overall acceptability (day 1 and 15),
whiteness (day 1) and chicken flavour (day 1, 8 and 22). GS200 breast patties were
146
were significantly positively correlated to appearance (day 15 and 22) and chicken flavour
(day 1 and 22). Overall, the supplementation of GS improved the sensory qualities of MAP
stored cooked breast patties especially GS100 diet.
In MAP storage, control thigh patties significantly negatively correlated to texture,
flavour, overall acceptability and chicken flavour on day 1, 8 and 15 (Table 4.5). The
perceived attributes of control thigh patties stored in MAP was similar to those stored in
aerobic packaging. On day 1 of MAP storage, SC and GS100 treatments significantly
positively correlated to flavour and overall acceptability. GS200 significantly positively
correlated to tenderness on day 15. GS300 of MAP thigh patties significantly positively
correlated to appearance, flavour (day 8), tenderness (day 1 and 8) and chicken flavour (day
15).
In addition, it is important to highlight that the oxidation flavour of cooked chicken
breast and thigh patties were not affected by any the treatments. Although the level of
oxidation was high, but no panellists associated any treatment to negative sensory attribute
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Table 4.5 Significance coefficient (ANOVA results) for cooked chicken breast and thigh patties in modified atmosphere packaging (40% CO2; 60% N2) as derived by jack-knife uncertainty testing.
Treatment Muscle Sensory analysis descriptors, day 1, 8, 15 and 22
Appearance Texture Flavour Overall acceptability
1 8 15 22 1 8 15 22 1 8 15 22 1 8 15 22 Control Breast -0.00** -0.31 -0.00** -0.12 -0.04* -0.10 -0.04* -0.00** -0.00** -0.00** -0.00** -0.00** -0.00** -0.00** -0.00** -0.00** SC 0.19 0.06 0.52 0.74 0.83 0.02* 0.94 0.39 0.33 0.03* 0.97 0.29 0.54 0.02* 0.98 0.22 GS100 0.02* 0.82 0.27 0.82 0.25 0.28 0.30 0.24 0.02* 0.04* 0.05* 0.01* 0.01* 0.06 0.05* 0.01* GS200 0.62 0.22 0.30 0.33 0.46 0.94 0.71 0.12 0.74 0.42 0.22 0.05* 0.36 0.26 0.10 0.35 GS300 0.34 0.72 0.00** 0.05* 0.23 0.29 0.15 0.14 0.07 0.38 0.06 0.86 0.21 0.33 0.10 0.67 Control Thigh -0.46 -0.12 -0.09 0.96 -0.00** -0.03* -0.05* 0.41 -0.00** -0.00** -0.00** 0.19 -0.00** -0.01* -0.03* 0.44 SC 0.27 0.84 0.68 0.52 0.29 0.99 0.17 -0.31 0.03* 0.14 0.14 -0.15 0.05* 0.59 0.23 -0.10 GS100 0.75 0.85 0.52 0.84 0.09 0.27 0.59 -0.97 0.03* 0.14 0.43 -0.90 0.05* 0.15 0.54 -0.97 GS200 0.33 0.45 0.68 0.81 0.98 0.66 0.23 -0.20 0.91 0.58 0.23 -0.18 0.99 0.97 0.25 -0.10 GS300 0.48 0.04* 0.17 0.66 0.22 0.16 0.28 -0.32 0.46 0.01* 0.10 -0.18 0.32 0.14 0.09 -0.34
Treatment Muscle Sensory analysis descriptors, day 1, 8, 15 and 22
Whiteness Tenderness Chicken flavour Oxidation flavour
1 8 15 22 1 8 15 22 1 8 15 22 1 8 15 22 Control Breast -0.00** 0.66 -0.03* 0.99 0.00** -0.26 0.02* -0.00** -0.00** -0.00** -0.16 -0.00** 0.80 0.47 0.28 0.38 SC 0.28 -0.75 0.75 0.79 -0.94 0.01* -0.30 0.91 0.85 0.12 0.59 0.47 -0.68 -0.45 -0.42 -0.07 GS100 0.00** -0.66 0.28 1.00 -0.13 0.48 -0.07 0.13 0.04* 0.04* 0.34 0.01* -0.96 -0.82 -0.22 -0.43 GS200 0.33 0.96 0.06 0.83 -0.64 0.71 -0.81 0.03* 0.25 0.23 0.97 0.38 -0.67 -0.59 -0.75 -0.81 GS300 0.42 -0.94 0.85 0.95 -0.27 0.17 -0.88 0.74 0.03* 0.76 0.53 0.01* -0.81 -0.59 -0.63 -0.15 Control Thigh 0.75 0.83 -0.13 -0.14 -0.78 -0.10 -0.98 0.56 -0.03* -0.05* -0.01* 0.24 0.49 0.87 0.52 -0.34 SC -0.78 0.14 0.54 0.80 0.70 0.55 0.26 -0.85 0.43 0.96 0.06 -0.25 -0.37 0.46 -0.17 0.58 GS100 -0.97 0.91 0.68 0.36 0.62 0.77 0.78 -0.63 0.14 0.28 0.64 -0.79 -0.87 -0.77 -0.96 0.52 GS200 -0.92 0.29 0.50 0.39 0.51 0.87 0.02* 0.90 0.81 0.81 0.09 -0.17 -0.45 0.85 -0.14 0.92 GS300 -0.67 0.84 0.07 0.68 0.05* 0.02* 0.23 -0.92 0.23 0.29 0.01* -0.34 -0.56 0.23 -0.33 0.93
148
Figure 4.2 An overview of the variation found in the mean data from the ANOVA-partial least squares regression (APLSR) correlation
loadings plot for each of the 6 treatments stored in modified atmosphere packaging (MAP) (40% CO2 : 60% N2). = treatments,
149 4.4 Conclusions
The dietary supplementation of GS at three levels did not affect the surface lightness
and yellowness but reduced redness of cooked breast and thigh patties stored in aerobic and
modified atmosphere packs. The quality enhancing of supplementing chicken diets with
GS was mediated through decreased level of lipid oxidation in cooked muscle foods. This
is due to the deposition and retention of thermally stable supplemental extracts that
remained functional during processing and throughout chill storage. In addition, the
supplementation of GS enhanced the selected sensory qualities of cooked chicken breast
and thigh patties stored in both aerobic and modified atmosphere packs indicated the
acceptability of the supplemented cooked patties to panellists. Grape seed extract may be a
good substitute to synthetic antioxidant in improving oxidative stability and enhancing the
sensory qualities of cooked breast and thigh muscle foods when supplemented in chicken
150
151
5 The effect of plant extract-enriched ‘active pads’ on the oxidative stability of