ASSESSMENT OF OFF-FLAVOR DEVELOPMENT IN RESTRUCTURED CHICKEN NUGGETS USING HEXANAL AND TBARS MEASUREMENTS AND SENSORY EVALUATION

The hexanal contents of chicken nuggets treated with various antioxida nts were evaluated in relation to the development of warmed-over flavo r (WOF) during frozen storage. Of the antioxidant treatments tested, t he sodium tripolyphosphate (STPP)/tertiary butylhydroquinone combinati on showed the greatest effect by decreasing hexanal production by 95%. Combinations of STPP/oleoresin rosemary, (0.5 g kg(-1) and 1 g kg(-1) ) decreased the hexanal contents by 85% and 91%, respectively. A highe r correlation coefficient (pooled, within treatments) between hexanal contents and sensory scores for WOF (r = 0.68) relative to that betwee n hexanal contents and thiobarbituric acid reactive substances values (r = 0.14) was obtained. A pooled, correlation coefficient within trea tments and storage times (r = 0.56), was found between TBARS and senso ry scores. It was concluded that the use of correlation coefficients c alculated without pooling groups of data within each significant exper imental factor to interrelate the results of different analyses may be inappropriate.