- Email: [email protected]
Flavor Evaluation of Light and Dark Meat from Broilers Fed Capsaicin
Flavor Evaluation of Light and Dark Meat from Broilers Fed Capsaicin 2 3 A. R. SAMS,1'2 E. M. HIRSCHLER, A. P. MCELROY, 3 23 J. G. MANNING, and B. M. HARGIS '
Department of Poultry Science and Department of Veterinary Pathobiology, Texas A&M University System, College Station, Texas 77843-2472
1995 Poultry Science 74:205-207
INTRODUCTION
McElroy et al. (1994). Briefly, straight-run broiler chicks were obtained from a comCapsaicin is an irritating, pungent, mercial hatchery and reared to 42 d of age vasoactive compound derivative of in wood shaving litter-covered floor pens vanillyl amine found in peppers of the and fed a standard corn and soybean genus Capsicum. When fed for 14 d to meal-based diet (20% CP; 3,324 kcal ME/ neonatal Leghorn chicks, capsaicin in- kg feed). Sixteen broiler chicks were creased resistance to Salmonella enteritidis randomly divided into two equal groups organ invasion with no adverse effects on body weight (Tellez et al, 1993). Recently, and fed diets of 0 or 20 ppm dietary broiler chickens exhibited an increased capsaicin from 1 to 42 d of age. At 42 d of resistance to S. enteritidis organ invasion age, birds were cooped away from feed with no effect on body growth when fed and water for 8 h prior to slaughter. Birds 20 ppm capsaicin through 42 d of age were then stunned (110 V, 100 mA, 5 s), bled through a neck cut for 90 s, scalded (McElroy et al, 1994). Because of the pungency of capsaicin, (60 C, 45 s), picked, manually eviscerated, potential sensory effects on broiler meat prechilled in tap water (20 C, 15 min), and must be investigated before this com- chilled in an ice slush (1 C, 45 min). The pound can be widely accepted for use in carcasses were then vacuum-packaged in controlling the presence or salmonellae in oxygen-impermeable pouches, placed in a broilers. Therefore the objective of this cooler (4 C) overnight, and frozen (-20 C) study was to perform a sensory evaluation until analyzed (< 4 wk). After thawing overnight at 4 C, the of broiler meat from birds fed capsaicin. birds from each dietary treatment were cooked in lined and covered aluminum MATERIALS AND METHODS foil pans at 177 C to an internal thigh The birds used in this experiment were temperature of 80 C. Separate but identical randomly selected from those used by ovens were used to cook the different dietary treatments with great care being given to ensure uniformity of oven temperature. Samples (2 cm3) of the Pectoralis Received for publication June 20, 1994. (light meat) and Biceps femoris (dark meat) Accepted for publication September 13, 1994. lr ro whom correspondence should be addressed. were excised and held at 65 C until 2 presentation to panelists (< 15 min). SamDepartment of Poultry Science. 3 ple temperature was maintained by placDepartment of Veterinary Pathobiology. 205
Downloaded from http://ps.oxfordjournals.org/ at University of Wisconsin-Oshkosh on June 10, 2015
ABSTRACT Thirty-two broilers were reared from 1 to 42 d of age on a diet containing 0 or 20 ppm of capsaicin and then conventionally processed. When the cooked meat was served to untrained consumer panelists in a triangle difference test, there was no difference in flavor between control and capsaicinfed birds for either the Pectoralis muscle (light meat) or the Biceps femoris muscle (dark meat). These data suggest that incorporation of capsaicin into the diets of broilers at 20 ppm does not result in a change in the flavor of the meat. (Key words: capsaicin, flavor, broiler, meat, sensory quality)
206
SAMS ET AL.
Product: Chicken meat
Two of these three samples are identical in FLAVOR, the third is different
Please
TABLE 1. Triangle difference test comparisons for light and dark meat from broilers fed control diets or diets containing 20 ppm capsaicin
evaluate each of the samples in the order listed below and identify the odd-flavored sample
Code
Check ODD sample
Meat type
Correct responses/ total responses1
Light Dark
29/80 28/80
J At the 5% probability level with 80 total respondents, the assumption of no difference can be rejected if the number of correct responses is 35 or greater (Meilgaard et al., 1991).
ing the samples in separate, covered, aluminum foil pans with the bottom of the pans in contact with 65 C water. Untrained consumer panelists were asked to evaluate the flavor of both light and dark meat of the capsaicin-treated birds relative to control birds in a triangle difference test (Meilgaard et al, 1991). Panelists were instructed to only evaluate the flavor of the meat and to cleanse their mouths between samples with the water and unsalted crackers provided. Panelists were then seated in lighted and partitioned booths and presented with two consecutive plates in one sitting (one plate for each meat type). Presentation of meat from the two dietary treatments as the odd sample on each plate was alternated between panelists. The sample evaluation form is presented in Figure 1. Data were analyzed with the tables presented by Meilgaard et al. (1991). The entire experiment was repeated with no attempt to exclude participants in the first replication panel from participating in the second replication's panel. There were 30 respondents for Panel 1 and 50 for Panel 2. Because the panels were conducted on separate days, all respondents in each panel were considered to be independent of the respondents in the other panel for the purposes of data analysis. Because there was no interaction between trial and treatment for either meat type, as indi-
cated by a consistent trend and probability level for the two replications, the data from the two trials were combined by meat type.
RESULTS AND DISCUSSION
Table 1 contains the triangle difference test comparison of light and dark meat from broilers fed a diet containing capsaicin or a control diet. Panelists were unable to detect a flavor difference between the meat from control and capsaicin-fed broilers for light meat or dark meat (P > .05). These results are similar to those of Williams and Kienholz (1974), who reported that feeding chili, curry, or black pepper powders at 1.5, 3, 6, or 12% of the diet did not alter the flavor of the resulting broiler meat. These data suggest that incorporation of capsaicin into broiler diets at 20 ppm did not result in a flavor change in the light or dark meat that was perceptible to consumer panelists. Considering the previously reported microbiological benefits of feeding capsaicin to broilers (McElroy et al., 1994), these sensory results may benefit broiler producers desiring to incorporate capsaicin into their rations.
REFERENCES McElroy, A. P., J. G. Manning, L. A. Jaeger, M. Taub, J. D. Williams, and B. M. Hargis, 1994. Effect of prolonged administration of dietary capsaicin on broiler growth and Salmonella enteritidis susceptibility. Avian Dis. 38:329-333.
Downloaded from http://ps.oxfordjournals.org/ at University of Wisconsin-Oshkosh on June 10, 2015
FIGURE 1. Sample evaluation form used by panelists in the triangle difference test for light and dark meat from broilers fed control diets or diets containing 20 ppm capsaicin.
RESEARCH NOTE Meilgaard, M., G. V. Civille, and B. T. Carr, 1987. Pages 60-67 in: Sensory Evaluation Techniques. 2nd ed. CRC Press, Inc., Boca Raton, FL. Tellez, G. L, L. A. Jaeger, C. E. Dean, D. E. Corrier, J. R. DeLoach, J. D. Williams, and B. M. Hargis, 1993. Effect of prolonged administration of
207
dietary capsaicin on Salmonella enteritidis infection in leghorn chicks. Avian Dis. 37: 143-148. Williams, N., and E. W. Kienholz, 1974. The effect of chili, curry and black pepper powders in diets for broiler chicks. Poultry Sci. 53:2233-2234.
Downloaded from http://ps.oxfordjournals.org/ at University of Wisconsin-Oshkosh on June 10, 2015
Department of Poultry Science and Department of Veterinary Pathobiology, Texas A&M University System, College Station, Texas 77843-2472
1995 Poultry Science 74:205-207
INTRODUCTION
McElroy et al. (1994). Briefly, straight-run broiler chicks were obtained from a comCapsaicin is an irritating, pungent, mercial hatchery and reared to 42 d of age vasoactive compound derivative of in wood shaving litter-covered floor pens vanillyl amine found in peppers of the and fed a standard corn and soybean genus Capsicum. When fed for 14 d to meal-based diet (20% CP; 3,324 kcal ME/ neonatal Leghorn chicks, capsaicin in- kg feed). Sixteen broiler chicks were creased resistance to Salmonella enteritidis randomly divided into two equal groups organ invasion with no adverse effects on body weight (Tellez et al, 1993). Recently, and fed diets of 0 or 20 ppm dietary broiler chickens exhibited an increased capsaicin from 1 to 42 d of age. At 42 d of resistance to S. enteritidis organ invasion age, birds were cooped away from feed with no effect on body growth when fed and water for 8 h prior to slaughter. Birds 20 ppm capsaicin through 42 d of age were then stunned (110 V, 100 mA, 5 s), bled through a neck cut for 90 s, scalded (McElroy et al, 1994). Because of the pungency of capsaicin, (60 C, 45 s), picked, manually eviscerated, potential sensory effects on broiler meat prechilled in tap water (20 C, 15 min), and must be investigated before this com- chilled in an ice slush (1 C, 45 min). The pound can be widely accepted for use in carcasses were then vacuum-packaged in controlling the presence or salmonellae in oxygen-impermeable pouches, placed in a broilers. Therefore the objective of this cooler (4 C) overnight, and frozen (-20 C) study was to perform a sensory evaluation until analyzed (< 4 wk). After thawing overnight at 4 C, the of broiler meat from birds fed capsaicin. birds from each dietary treatment were cooked in lined and covered aluminum MATERIALS AND METHODS foil pans at 177 C to an internal thigh The birds used in this experiment were temperature of 80 C. Separate but identical randomly selected from those used by ovens were used to cook the different dietary treatments with great care being given to ensure uniformity of oven temperature. Samples (2 cm3) of the Pectoralis Received for publication June 20, 1994. (light meat) and Biceps femoris (dark meat) Accepted for publication September 13, 1994. lr ro whom correspondence should be addressed. were excised and held at 65 C until 2 presentation to panelists (< 15 min). SamDepartment of Poultry Science. 3 ple temperature was maintained by placDepartment of Veterinary Pathobiology. 205
Downloaded from http://ps.oxfordjournals.org/ at University of Wisconsin-Oshkosh on June 10, 2015
ABSTRACT Thirty-two broilers were reared from 1 to 42 d of age on a diet containing 0 or 20 ppm of capsaicin and then conventionally processed. When the cooked meat was served to untrained consumer panelists in a triangle difference test, there was no difference in flavor between control and capsaicinfed birds for either the Pectoralis muscle (light meat) or the Biceps femoris muscle (dark meat). These data suggest that incorporation of capsaicin into the diets of broilers at 20 ppm does not result in a change in the flavor of the meat. (Key words: capsaicin, flavor, broiler, meat, sensory quality)
206
SAMS ET AL.
Product: Chicken meat
Two of these three samples are identical in FLAVOR, the third is different
Please
TABLE 1. Triangle difference test comparisons for light and dark meat from broilers fed control diets or diets containing 20 ppm capsaicin
evaluate each of the samples in the order listed below and identify the odd-flavored sample
Code
Check ODD sample
Meat type
Correct responses/ total responses1
Light Dark
29/80 28/80
J At the 5% probability level with 80 total respondents, the assumption of no difference can be rejected if the number of correct responses is 35 or greater (Meilgaard et al., 1991).
ing the samples in separate, covered, aluminum foil pans with the bottom of the pans in contact with 65 C water. Untrained consumer panelists were asked to evaluate the flavor of both light and dark meat of the capsaicin-treated birds relative to control birds in a triangle difference test (Meilgaard et al, 1991). Panelists were instructed to only evaluate the flavor of the meat and to cleanse their mouths between samples with the water and unsalted crackers provided. Panelists were then seated in lighted and partitioned booths and presented with two consecutive plates in one sitting (one plate for each meat type). Presentation of meat from the two dietary treatments as the odd sample on each plate was alternated between panelists. The sample evaluation form is presented in Figure 1. Data were analyzed with the tables presented by Meilgaard et al. (1991). The entire experiment was repeated with no attempt to exclude participants in the first replication panel from participating in the second replication's panel. There were 30 respondents for Panel 1 and 50 for Panel 2. Because the panels were conducted on separate days, all respondents in each panel were considered to be independent of the respondents in the other panel for the purposes of data analysis. Because there was no interaction between trial and treatment for either meat type, as indi-
cated by a consistent trend and probability level for the two replications, the data from the two trials were combined by meat type.
RESULTS AND DISCUSSION
Table 1 contains the triangle difference test comparison of light and dark meat from broilers fed a diet containing capsaicin or a control diet. Panelists were unable to detect a flavor difference between the meat from control and capsaicin-fed broilers for light meat or dark meat (P > .05). These results are similar to those of Williams and Kienholz (1974), who reported that feeding chili, curry, or black pepper powders at 1.5, 3, 6, or 12% of the diet did not alter the flavor of the resulting broiler meat. These data suggest that incorporation of capsaicin into broiler diets at 20 ppm did not result in a flavor change in the light or dark meat that was perceptible to consumer panelists. Considering the previously reported microbiological benefits of feeding capsaicin to broilers (McElroy et al., 1994), these sensory results may benefit broiler producers desiring to incorporate capsaicin into their rations.
REFERENCES McElroy, A. P., J. G. Manning, L. A. Jaeger, M. Taub, J. D. Williams, and B. M. Hargis, 1994. Effect of prolonged administration of dietary capsaicin on broiler growth and Salmonella enteritidis susceptibility. Avian Dis. 38:329-333.
Downloaded from http://ps.oxfordjournals.org/ at University of Wisconsin-Oshkosh on June 10, 2015
FIGURE 1. Sample evaluation form used by panelists in the triangle difference test for light and dark meat from broilers fed control diets or diets containing 20 ppm capsaicin.
RESEARCH NOTE Meilgaard, M., G. V. Civille, and B. T. Carr, 1987. Pages 60-67 in: Sensory Evaluation Techniques. 2nd ed. CRC Press, Inc., Boca Raton, FL. Tellez, G. L, L. A. Jaeger, C. E. Dean, D. E. Corrier, J. R. DeLoach, J. D. Williams, and B. M. Hargis, 1993. Effect of prolonged administration of
207
dietary capsaicin on Salmonella enteritidis infection in leghorn chicks. Avian Dis. 37: 143-148. Williams, N., and E. W. Kienholz, 1974. The effect of chili, curry and black pepper powders in diets for broiler chicks. Poultry Sci. 53:2233-2234.
Downloaded from http://ps.oxfordjournals.org/ at University of Wisconsin-Oshkosh on June 10, 2015