Assessment of main factor causing sensory quality defects in chicken seasoning during storage

作者：Tian, Huai-Xiang; Zhang, Ya-Jing; Chen, Chen; Qin, Lan; Xiao, Li-Zhong; Fei, Yu-Gang; Yu, Hai-Yan^*

来源：Journal of the Science of Food and Agriculture, 2018, 98(15): 5807-5815.

DOI：10.1002/jsfa.9130

• chicken seasoning
• sensory quality
• sensory evaluation
• gas chromatography-mass spectrometry
• lipid oxidation

BACKGROUND Chicken seasoning is a widely consumed palatable seasoning made with chicken meat. Quality, and especially sensory quality, may determine the consumer choice of food. The same bag of chicken seasoning will be stored by the consumers over a long period of time when it is in use, so it is particularly important to be able to assess its sensory quality. However, the sensory quality defects of chicken seasoning during storage remain unknown. This study evaluated flavor changes in chicken seasoning during storage using sensory evaluation and gas chromatography-mass spectrometry (GC-MS). RESULTS CONCLUSION The sensory evaluation indicated a perceptible change in rancidity during storage. The GC-MS results showed increases in the content of aldehydes, heterocyclic compounds, ketones, and sulfur compounds associated with lipid oxidation. A random forest model was constructed to predict the storage time based on the data for volatile compounds related to lipid oxidation. The low average predicted error indicated a good correlation between lipid oxidation and storage time. These results suggest that lipid oxidation is the main factor behind sensory quality defects in chicken seasoning during storage. This can be used as the basis for further evaluation of sensory quality and the shelf life of chicken seasoning.

• 出版日期2018-12
• 单位上海应用技术大学