Evaluations of Warmed‐over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods

Abstract

ABSTRACT Broiler breast, thigh and skin were cooked to 80°C, stored at 2°C for up to 5 days, and evaluated by chemical, gas chromatographic (GC) and sensory methods. Water and fat content of cooked meat did not change during storage. Thiobarbituric acid (TBA) values and levels of major headspace volatiles increased throughout storage time. Intensities of cardboard, warmed‐over, rancid/painty, and overall off‐flavor characteristics increased. Skin showed the least changes. Breast and thigh meat differed in GC profiles but were similar in sensory scores after 1 day and in TBA values after 2 days of storage. Both TBA and headspace GC measurements are associated with the off‐flavor development.