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

• Published in: Journal of the science of food and agriculture Vol. 98; no. 15; pp. 5807 - 5815
• Main Authors: Tian, Huai‐Xiang, Zhang, Ya‐Jing, Chen, Chen, Qin, Lan, Xiao, Li‐Zhong, Fei, Yu‐Gang, Yu, Hai‐Yan
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.12.2018; John Wiley and Sons, Limited
• Subjects: Aldehydes; Animals; chicken seasoning; Chickens; Condiments - analysis; Defects; Flavor; Flavoring Agents - chemistry; Food irradiation; Food Storage; Gas chromatography; Gas Chromatography-Mass Spectrometry; Heterocyclic compounds; Humans; Ketones; lipid oxidation; Lipid peroxidation; Lipids; Lipids - chemistry; Mass spectrometry; Mass spectroscopy; Meat; Meat - analysis; Organic chemistry; Oxidation; Oxidation-Reduction; Poultry; Quality; Quality assessment; Quality Control; Rancidity; Sensory evaluation; Sensory properties; sensory quality; Shelf life; Sulfur; Sulfur compounds; Taste; Volatile compounds; lipid oxidation; gas chromatography-mass spectrometry; chicken seasoning; sensory evaluation; sensory quality
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9130

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 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. CONCLUSION 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. © 2018 Society of Chemical Industry