Effect of Cold Storage on the Quality of Fried Chicken and Duck Muscle

Abstract

During cold storage of fried poultry muscle the peroxide value of the fat fraction increased after a short induction period. The benzidine value increased during the induction period, and then decreased. The overall sensory quality slowly (insignificantly) deteriorated during the induction period, relatively rapidly afterwards. Changes of odour and especially those of the flavour were more pronounced than changes of other organoleptic properties. Greater changes took place in fried duck muscle than in fried chicken muscle. Changes of the flavour profile were characterized by increasing intensity of the following partial flavours: gluey, fishy. rancid, stale, old (stored) meat, both in duck and in chicken muscle. The oxidative changes were almost the same in fried breast muscle as in fried thigh muscle but the sensory quality changed more in case of breast muscle. In the flavour profile the intensity of rancid flavour increased more distinctly in thigh muscle while the intensity of stale flavour rose more rapidly in fried breast muscle. The deterioration of sensory quality was partly due to peroxids decomposition products and their interaction with amino acids and proteins.