SENSORY PROFILE CHANGES IN BROILER TISSUES DUE TO COOKING, STORAGE, AND REHEATING

Broiler tissues (breast, thigh, and skin) were evaluated individually to profile sensory flavor changes due to cooking, refrigerated storage (up to 5 days), and then reheating. Each storage time was compared wi th a freshly cooked sample (Control) by a trained descriptive analysis panel. Patterns of change in the three tissues were mapped by factor analysis (FA). Stored breast tissues differed significantly from Contr ol breast tissues at each storage time for all descriptive attributes except meaty and liver-organy. Stored thigh tissues were significantly different from Control thigh tissues for all attributes except bitter and metallic at 1-day storage. Stored skin tissues, evaluated by arom a only, were significantly different from Control skin tissues for all attributes except meaty and liver-organy. Notes associated with ''on- flavors'' decreased with storage time. ''Off-notes'' (burned, cardboar d, painty) increased with storage time. Bipolar plots of FA scores ind icated that breast and thigh tissue differed at Day 0 on meaty and liv er-organy notes but converged in a similar manner at Day 5, exhibiting off-notes of cardboard, and rancid-painty. There were significantly f ewer changes in skin than in breast or thigh tissues.