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Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for
Francesca Masino1, Giuseppe Montevecchi1, Andrea Antonelli1
1BIOGEST-SITEIA Interdepartmental Center, Department of Life Sciences (Agro-Food Science Area), University of Modena and Reggio Emilia, Piazzale Europa 1A, 42124 Reggio Emilia, Italy.
Background:
The pandemic and lockdown caused a slowdown or halt in many work activities across sectors, including academic research, which had to adapt lab procedures to lockdown restrictions. This study aimed to assess an innovative approach to sensory analysis that aligned with the pandemic's constraints and could enhance traditional methods even in normal conditions.
Methods:
Remote training of judges was conducted to test the method's effectiveness. Sensory evaluation of sous-vide chicken breast fillets was conducted at different temperatures (60, 70, 80 °C) and time combinations (60, 90, 120, 150 min), compared to a control (boiled at 100 °C for 60 min). Judges tasted 6 out of 13 randomized samples, recording intensities on a cloud-based sensory card.
Results:
Judges demonstrated good repeatability and panel homogeneity (RSD ≤ 30%). Significant differences (p < 0.05) in olfactory and flavor characteristics were noted among samples. Higher-temperature samples had stronger boiled meat and chicken flavors, and sous-vide samples showed greater juiciness, especially LT2 and LT3.
Conclusions:
The remote home-tasting approach proved effective in distinguishing key differences in meat characteristics based on cooking conditions. This method's reliability and adaptability make it a promising alternative to lab-based sensory evaluation, ensuring research continuity in restrictive conditions and broadening potential for decentralized studies.
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