Descriptive Profile Analysis of Cooked, Stored, and Reheated Chicken Patties

摘要

ABSTRACTA trained panel evaluated off‐flavor development in precooked, stored and reheated chicken patties. Factor analysis of intensity scores on 12 sensory attributes yielded three factors. Calculated Factor I scores increased with storage time and predominantly characterized cooked samples stored 2 and 3 days. Factors II and III characterized fresh cooked product and cooked product stored 0 or 1 day. Canonical Discriminant Analysis (CDA) revealed a spatial configuration that classified storage times according to attribute subsets corresponding to Factor scores. The second and third canonical variables classified samples stored 0 and 1 day differently from other stored samples and probably represented flavor characteristics which were important indicators of flavor change occurring within 24 hours of refrigerated storag