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Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat

AuthorsBou, Ricard ; Guardiola, F.; Grau, Anna; Grimpa, S.; Manich, Albert M. ; Barroeta, A.; Codony, R.
KeywordsSensory analysis
Cooked dark chicken meat
Dietary fat source
Dl-α-tocopheryl acetate
Ascorbic acid
Issue DateJan-2001
PublisherPoultry Science Association
CitationPoultry Science Association 80(6): 800-807 (2001)
AbstractWe studied the influence of dietary fat source and dl-α-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 α-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 α-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.
Description8 pages, 2 figures, 5 tables.-- PMID: 11441849 [PubMed].
Publisher version (URL)http://ps.fass.org/cgi/reprint/80/6/800
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