Assessing chicken breast fillet quality: A sensory-instrumental approach

Abstract Storage temperature plays a crucial role in determining the quality of fresh meat by influencing microbial growth, biochemical alterations, and shelf life. Although refrigeration helps slow spoilage, temperature fluctuations during transportation or retail can hasten deterioration. This study examined vacuum-packed chicken breast fillets maintained at constant and fluctuating temperatures. Untrained consumer panellists evaluated the fillets based on appearance, odour, and overall impression, while instrumental analyses measured colour (L*, a*, b*, ΔE*) and texture (TPA). Sensory changes in odour occurred before visible signs of deterioration, demonstrating a high sensitivity to spoilage. Instrumental colour measurements, especially ΔE* and a*, correlated with decreasing appearance ratings, indicating their predictive ability. Changes in texture were less pronounced, with chewiness being the only texture aspect significantly affected by storage duration. These results support the use of sensory and instrumental techniques, particularly for monitoring colour and odour.