Chicken marinated with yogurt is more flavourful. It gives the chicken sweeter and hence a bit of sour taste which most of the panels found it interesting and tasty. However, they are less tender and less juicy and appear darker than control. Chicken slices are easy to cook. In split second, the texture of chicken turns golden brown. However, the taste of the crackers is overcome by the taste of yogurt when it is combined. Therefore, the sweetness of the chicken is not come from the cracker, instead is come from the yogurt. For chicken marinated with water, it appears to be more tender and juicier, but lack of flavour. The taste of the chicken appears to be sweeter because of the sweetness of the crackers. Water is chosen to marinate the chicken and compare with yogurt because we want to compare whether soaking chicken with other medium will affect the texture, the taste and other sensory values of the chicken.
To measure tenderness ..........
Scientists measure the force needed to shear muscles. The more force needed, the tougher the meat is. This is known as the 'Warner-Bratzler shear force test'. It's units of measurement are kilograms of force needed to shear a 1 cubic centimeter muscle sample. The other method used is a straight sensory panel test, where ordinary people eat the meat and record their perception of it's tenderness. The latter method is used in our experiment. Likewise, the same method was used to measure the juiciness (Maltin et al, 2003)
Based on our results,
untrained panels were chosen and feedback is done in an uncontrolled condition, hence, it may not be that accurate. The results can be affected simply by physiological and psychological factors of the consumers.
0 chicky comments:
Post a Comment