Bio-enrichment practices such as animal UVB exposure effectively enhances vitamin D content of meat(Reference Neill1). Consumers may favour vitamin D bio-enriched products owing to the natural appeal of production(Reference Duffy, Kelly and Rajauria2), but changes in sensory characteristics should be minimised to ensure consumer acceptability(Reference Buttriss and Lanham-New3). This study aimed to 1) investigate daily UVB exposure on vitamin D metabolites in chicken meat, and 2) to determine sensory evaluation of UVB bio-enriched chicken goujons compared to control goujons. Ross 308 broiler chickens were exposed daily to UVB exposure (n = 30) or control (no UVB) (n = 30) for 6 weeks prior to slaughter. Samples of cooked bio-enriched and control chicken meat (50g) were retained for analysis. The remaining meat was minced and used to prepare two batches of goujons (bio-enriched and control) with the addition of salt, garlic and onion powder. Meat was formed and shaped into goujons, coated in batter, breadcrumbs, and fried in rapeseed oil (180°C, 1.4mins). Prepared goujons were frozen prior to sensory evaluation. Consenting adults (n = 50) aged 18–65 years were recruited. Chicken goujons were oven roasted (180°C) until an internal temperature of 75°C was reached. Participants were presented with a trio of goujons (n = 1 bio-enriched; n = 2 control) each randomized by a three-digit code. Participants were asked to rate five hedonic sensory parameters; appearance, aroma, taste, texture, and overall liking rated from 1-10 (1, extremely dislike; 10, extremely like) for each goujon. Vitamin D3 and 25(OH)D3 (μg/kg), were analysed in cooked chicken meat and goujons by LC-MS/MS. Vitamin D activity was defined as: [vitamin D3 + (25(OH)D3 x 5)](Reference Cashman4). Daily UVB exposure of chickens resulted in a significant increase in mean ± SD vitamin D3 in cooked chicken meat compared to control (3.0 ± 0.9 μg/kg vs. 2.1 ± 0.6 μg/kg, P < 0.001). No significant difference was observed for 25(OH)D3 and vitamin D activity between groups (both P > 0.05). Bio-enriched chicken goujons demonstrated a significant increase in vitamin D3 (1.2 ± 0.1 μg/kg vs. 0.8 ± 0.1 μg/kg, P < 0.001) and a significant increase in vitamin D activity (6.8 ± 0.3 μg/kg vs 6.4 ± 0.2 μg/kg, P < 0.05). There was no difference in 25(OH)D3 concentrations between the two types of goujons (P = 0.894). Sensory evaluation revealed mean hedonic scores ranged from 6.8-7.8 and observed no difference across all parameters; appearance, aroma, taste, texture, and overall liking between UVB bio-enriched and control goujons (P > 0.05). Ross 308 broiler chickens exposed short-term to UVB light significantly increased vitamin D3 metabolites in cooked chicken and bio- enriched goujons. UVB bio-enrichment did not impact hedonic sensory analysis in chicken goujons, and similar levels of consumer acceptability indicate this may be a feasible strategy to increase vitamin D dietary sources for consumers. Future qualitative research is warranted to further explore market potential of vitamin D bio-enriched products.
Acknowledgments
This study was funded by the Agri-Food Quest Competence Centre (AFQCC), supported by Devenish Nutrition Limited and conducted in collaboration with Agri-Food and Bioscience Institute (AFBI). The first author is in receipt of a Department of Agricultural and Rural Affairs (DAERA) PhD studentship. Ethical approval was granted by Ulster University School of Biomedical Sciences Research Ethics Filter Committee (FCBMS-21-114-A).
