## 3 Results and Discussion
### Effect of CSS on the Shelf Life of Cooked Chicken Burger Samples
#### 3.2.3 Sensory Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Average Scores**} & \multicolumn{2}{c}{**CTRL**} & \multicolumn{2}{c}{**CSS 1.5\%**} & \multicolumn{2}{c}{**CSS 3\%**} \\ \cline{2-7}  & **0 h** & **72 h** & **0 h** & **72 h** & **0 h** & **72 h** \\ \hline \multicolumn{7}{c}{Descriptors} \\ \hline cooked meat odour & 1.8 \(\pm\) 0.9 \({}^{\text{b}}\) & 4 \(\pm\) 1.4 \({}^{\text{a}}\) & 2.9 \(\pm\) 1.1 \({}^{\text{a}}\) & 2.7 \(\pm\) 1.0 \({}^{\text{ab}}\) & 2.8 \(\pm\) 1.1 \({}^{\text{a}}\) & 2.6 \(\pm\) 0.7 \({}^{\text{ab}}\) \\ cardboard & 1.9 \(\pm\) 0.8 & 1.7 \(\pm\) 0.9 & 1.5 \(\pm\) 0.7 & 2.0 \(\pm\) 0.5 & 1.6 \(\pm\) 0.9 & 2.0 \(\pm\) 0.1 \\ Sulphur/rubber & 1.6 \(\pm\) 1.0 & 2.0 \(\pm\) 1.0 & 1.3 \(\pm\) 0.4 & 1.5 \(\pm\) 1.0 & 1.3 \(\pm\) 0.4 & 1.5 \(\pm\) 0.7 \\ roasted & 2.1 \(\pm\) 1.1 & 1.7 \(\pm\) 0.7 & 2.6 \(\pm\) 0.7 & 1.8 \(\pm\) 0.8 & 2.8 \(\pm\) 1.3 & 2.5 \(\pm\) 0.9 \\ painty & 1.0 \(\pm\) 0.0 & 1.3 \(\pm\) 0.7 \({}^{\text{a}}\) & 1.0 \(\pm\) 0.0 & 1.1 \(\pm\) 0.3 & 1.5 \(\pm\) 1.0 & 1.2 \(\pm\) 0.4 \\ rancid & 1.6 \(\pm\) 1.0 & 1.5 \(\pm\) 0.7 \({}^{\text{a}}\) & 1.0 \(\pm\) 0.0 & 1.1 \(\pm\) 0.3 & 1.2 \(\pm\) 0.3 & 1.3 \(\pm\) 0.7 \\ vegetable oil-like & 1.6 \(\pm\) 0.7 & 1.6 \(\pm\) 0.7 & 1.6 \(\pm\) 0.9 & 1.3 \(\pm\) 0.5 & 1.6 \(\pm\) 0.7 & 1.6 \(\pm\) 0.7 \\ sour & 1.8 \(\pm\) 0.7 & 1.2 \(\pm\) 0.4 \({}^{\text{a}}\) & 1.9 \(\pm\) 0.8 \({}^{\text{a}}\) & 1.6 \(\pm\) 0.7 & 1.6 \(\pm\) 0.9 The presence of this descriptor was not casual, because it helped in separating what flavours, odours, and aromas can come from a fresh grilled or oven/pan-cooked burger, instead of an already cooked and reheated burger. Panelists were not aware of the cooking process. The 'roasted' adjective generally includes those positive flavours coming from the Maillard complex of the reaction, while cooked meat is mainly linked with sensations of staling. In these terms, the mitigation obtained from by-products can be positive, while increasing the stability of the product. Bitterness perceived in CSS formulated patties can be a result of the reheating of meat. The data show an increase from CTRL at 1.37, to 1.62 (CSS 1.5%), and to 2.35 (CSS 3%). Heat can make the condensation or splitting of phenolic species easier. During the roasting process, chlorogenic acids degrade to active taste lactones which give desirable sourness and bitterness [57]. When exposed to further heating, these species undergo greater degradation which leads to the splitting of quinic acid which, in successive steps will give metallic, lingering bitter phenyl-indanes which are undesirable for coffee taste. Caffeine and, in general, methylxanthines-alkaloids give a bitter and astringent note. Probably, the double exposure to heating, even if at lower temperatures, can determine higher bitterness. Refrigerated storage can also favour the condensation of flavonoids to tannins or bigger phenolic species, but no sources are available at this time. A general positive comment is that none of the descriptors directly linked with the development of WOF (paint, cardboard-like, vegetable oil-like and sulphur/rubber) was increased. Even if not significative, average scores of the CSS added sample were lowered in respect of CTRL. Control had 2, while CSS fell to 1.75 for 1.5% addition, and to 1.5 for 3% addition. Acidity and even metallic sensations were not increased. To better investigate the significance of cooked meat flavour and bitterness, different factors were considered. Time, Formulation, and Time x Formulation were selected as factors. For cooked meat flavour, the time factor, i.e., the effect of time, was significant for \(p<0.01\) while time x formulation factor had a \(p<0.05\) (Table 6). Formulation alone did not influence the results. Conversely, bitterness was influenced only by the formulation with a \(p<0.05\). Neither time nor time x formulation factors made an effect. Overall, T\({}_{0}\) samples did not show any significant difference for the cooked meat odour descriptor.